Recipes from farm to table

by LAurA KirKLey

Ispent seventeen wonderful years in massachusetts where spring meant you could finally get outside, the snow was gone and things were growing. my son James and I would go foraging for what nature was providing - fiddleheads. We didn’t have to go far for the fiddleheads, which grew in abundance on our property, however, so did the skunk cabbage. We would return to the house ill smelling but laden with fiddleheads. It was worth it! We’d have to work hard for the asparagus but we could muster up enough for a meal or two. We began our arugula education when we arrived in California, James, at thirteen, didn’t like the peppery taste. however, he had read somewhere that a child’s taste buds change every seven years. Needless to say with this knowledge he pronounced arugula delicious on his fourteenth birthday.

Arugula (a.k.a. Rocket, Roquette, eruca Sativa) is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves. Wild arugula is foraged in spring and again the fall. It is rich in vitamin C and potassium.

Asparagus. Although asparagus’s peak season is considered to run from April to may, in warmer climates, the green spears can appear as early as february. Note that thickness in no way indicates tenderness. Tenderness is related to how the plant is grown and how soon it is eaten after harvest, not the spear size. In addition to being easy to prepare— asparagus packs a whopping 114% of recommended daily allowance (RdA) per 1 cup serving of vitamin K, which is important for bone health, and nearly 66% RdA of foliate, which helps maintain a healthy cardiovascular system.

Fiddleheads (a.k.a. fiddlehead Greens, fiddlehead ferns) are available in early spring. Not only good for adding a touch of whimsy to floral arrangements, fiddleheads actually taste quite similar to asparagus and offer many of the same health benefits. Specifically, the ferns are an excellent source of vitamin A, which is important for eye health, and a good source of vitamin C, making them a popular choice for warding off scurvy! In addition, the ferns provide some fiber and are also rich in iron, potassium, niacin, riboflavin, magnesium, and phosphorous. foraging for fiddleheads is a favorite spring activity in many areas where they grow. If you’re not a forager, fiddleheads can be found in the spring at farmers markets or grocery stores.

eGG pizzA

1 (16 oz.) prepared pizza dough, room temperature

2 tablespoons extra virgin olive oil

1 clove garlic, crushed or minced

1 small bunch asparagus, tough ends trimmed

1/4 cup Parmesan cheese

1/4 cup fresh mozzarella, sliced

4 eggs

1/4 cup fresh basil leaves

4 slices prosciutto (optional)

In a small bowl, stir garlic into oil. heat grill over medium-high heat. Stretch or roll dough into two rectangles. Brush asparagus with garlic oil and lightly season with salt and pepper. Place dough and asparagus directly on grill and cook until grill marks show up and dough no longer sticks to grates, about 3 minutes. Remove asparagus as soon as it is tendercrisp, about 2 minutes. flip dough over. Lightly brush grilled side with garlic oil. Sprinkle with Parmesan and mozzarella. Place asparagus on top of cheeses and crack eggs on top. Reduce heat to medium and cover top of grill. Cook until eggs have reached desired doneness, about 6 minutes. If bottom of pizza gets too dark and eggs are not cooked enough, transfer pizza to a broiler for a minute or so to finish the eggs. Sprinkle with a pinch of good sea salt and freshly cracked pepper. Garnish with basil and add prosciutto if using.

Recipe and photo by Marina Delio, YummyMummyKitchen.com

AruGulA, roASted tomAtoeS, Fennel & mozzArellA SAlAd

“The taste of a dish for which you need olive oil will be as good or as ordinary as the oil you use. A sublime one can lift even modest ingredients to eminent heights of flavor; a dreary oil will pull the best ingredients down to its own level.”

Marcella Hazan, cookbook author & food writer

½ pound of grape or cherry tomatoes

2 bulbs fennel, cut in half, cores/stems removed, and shaved extremely thin

½ lb. baby arugula

½ lb. fresh mozzarella cheese, sliced ½ inch thick

½ cup il fustino frantoio extra Virgin olive oil

Salt & freshly ground pepper

Additional il fustino eVoo for dressing

Parmesan cheese, shaved for dressing

Lemon Wedges for dressing

Tomatoes:

Preheat oven to 350 degrees. drizzle tomatoes with il fustino eVoo, salt & pepper—toss to coat and turn onto shallow foil lined pan. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.

Salad:

In large salad bowl toss together: arugula, fennel, mozzarella cheese and tomatoes. Plate salad, dress with il fustino eVoo, pinch of