Type-A Therapy: Farmer’s Market Style: Melissa@Market

| April 25, 2011

Red Apron at the Farmer's Market- the best local charcuterie in DC.

Type-A personalities frequently have a hard time at the farmer’s market. I should know. I was (am?) one. Before I became an enamored addict of market fare, I used to plan each week’s menu way in advance, choosing recipes and making a precise list of ingredients. I felt lost if I had to deviate from it. (And, yes, I have a culinary degree. Embarrassing). As I started shopping at markets more often, though, I learned that seasonality and regionality throw a real curveball at such hyper-planning.

If you’re going to commit to the market, flexibility is key. You must go with the flow of what’s in front of you, becoming an inventive kitchen maverick of sorts. Far from my previous days of precision cooking, I now allow the ingredients to guide me. Prior to shopping, I might flip through a few recipes which feature produce that *should* be in season. (Fine Cooking magazine has an *excellent* section on easy ways to use seasonal produce and fantastic season-based recipes.) This gives me a rough picture of what I might use in my cooking. Next, I travel to the market and see what’s actually being sold that week. I always allow room to impulse buy a few items that strike me. I try to buy a new ingredient at least twice a month that I can experiment with at home and expand my palate.

The Bread Ovens at Quail Creek Farm

After the market, I go home and plan around my purchases. If I need to make a trip to the store for some staples, I do. I use the internet and a few staple cookbooks (Mark Bittman’s “How to Cook Everything” is a favorite) if I’m not sure of exact cooking times or best methods. I might combine elements of two seasonal recipes to suit my purchases. And more and more, I’ve begun to substitute and improv. The thing about market fresh produce is that it stands well on its own. You don’t have to do all sorts of fancy cooking techniques to make it shine. Knowing a few tried and true methods of cooking vegetables is usually enough. (Fruit is even easier). Still, the more a cook becomes comfortable, the more he/she can experiment with flavor combinations. At the end of the week, I have a few “back-pocket” recipes that work well to use up any leftover goodies.

The variety in my diet because of this farmer’s market style of eating astounds me – particularly as someone who use to follow the “rotation” schedule of dining at dinner and ate the same lunch and breakfast pretty much every day. (Don’t lie…you cringed when you thought of your salad/pasta/rice/soup rotation and your bagel and banana breakfast line-up.) Nutritionally, this is huge. Maximizing the selection in your diet practically ensures that your intake of vitamins, minerals and nutrients is through the roof. (I don’t want to brag, but I haven’t been sick in over a year. OK…fine. I *totally* want to brag). Plus, food TASTES amazing when it is ultra-fresh and in season. Oh, oh, AND you’re helping the environment to boot! (How exactly do you think your grocery store receives strawberries in January?? Magic?!)

I’m not claiming that becoming a Farmer’s Market shopper will cure your OCD or convince you to let your husband leave his dirty socks strewn across the floor. But, it will unlock some creativity, restore some vitality, and make you feel pretty darn good.

Don't forget the asparagus!

The Recipe

Welcome back, asparagus!!! Harbinger of spring, tender and sweet accompaniment, maker of green pee. It’s so nice to have you back.

Toasting brioche stovetop

 

These little toasts are the perfect starter to a spring meal (even brunch!) or a simple side (they’d go wonderfully with egg dishes like a frittata or quiche). You might want to double the recipe though. Two toasts per person won’t be enough once you taste them!

Prosciutto-Asparagus Brioche Toasts

Prosciutto-Asparagus Brioche Toasts
Serves 4(ish)

Dressing
(I used a leftover salad dressing I had made earlier in the week. Feel free to riff on these ingredients.)

1 tablespoon vinegar (white wine or Sherry wine vinegar work well)
1/2 teaspoon Dijon mustard
3 tablespoons good-quality olive oil
1 tablespoon minced shallots or 2 cloves garlic, minced (optional)

Combine all ingredients and mix well.

Toasts
Loaf of fresh challah or brioche
1 pound asparagus (contrary to general opinion, thicker asparagus tends to be sweeter and more tasty, so look for that)
2-3 ounces cured pork product (I used prosciutto or speck, but pancetta or even bacon would work)
Unsalted butter

Cut 8 slices of brioche around the size of a deck of cards. (I shave off the ends and save them for bread pudding.) Toast brioche and spread with butter or do as I did and toast stovetop. (I just love the crust this produces). Heat a little butter over medium-low heat and toast for a couple of minutes on each side. Heat oven to 450 degrees (except for bacon- cook that according to package directions). Line a rimmed baking sheet with parchment paper. Place prosciutto/pancetta/speck slices on it and bake for anywhere from 4 – 8 minutes, depending on thickness of meat. You want meat to be crisp, but malleable.

Bring a large pot of salted water to a boil. Place asparagus (cut it ahead of time to match the size of your toasts) in pot and boil for about 4-5 minutes, until just tender. Remove and pat dry. Toss asparagus in a large bowl with dressing.

Assemble toasts by placing prosciutto on brioche and then, using tongs, place several strips of asparagus on top. (You can drizzle over the dressing after assembly, if you wish, but I find the warm asparagus soaks up plenty in the bowl and it’s not really necessary.)

Serve immediately and watch them vanish.

Almost gone!

Check us out on Hearth and Soul Hop, Tasty Tuesdays, and Real Food Wednesdays!

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Category: Appetizers, Featured, Health & Nutrition, Melissa@Market, Recipe Vault

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  1. how is a neural impulse like a toilet? | Toilet Cistern | April 26, 2011
  1. Simply Life says:

    oh look at all that great looking bread! YUM!

  2. Juliana says:

    I love browsing at the Farmer’s market…your prosciutto and asparagus is already a great match…now with the brioche bread…then it is a serious combination…yummie! Hope you have a great week ahead 🙂

  3. April says:

    I love, love, love the farmer’s market! It’s my favourite place to shop. It’s nice to see the photos of yours. Your Proscuitto Asparagus Brioche Toasts look just wonderful. I can just imagine eating them in the sunshine with a cold glass of white wine. Did I mention I love summer too? Thank you for sharing this post – and a wonderful recipe – with the Hearth and Soul Blog Hop!

  4. alissa says:

    oh, these look delicious! I also love shopping @ the farmer’s market. I can’t wait until asparagus is in season here (it’s a little behind this year).

    Thanks so much for linking up!
    Alissa

  5. Camille says:

    Will you come cook for me, please?

  6. Brioche toasts with asparagus sound just perfect, yum!

  7. Melissa says:

    Wow. You brought out the big guns, I mean anything with indutrial grade bacon is clearly delicious. Thanks for the recipe! I hopped over from Real Food Weds!

  8. Belinda says:

    Darn that looks amazing!! What a great way to use fresh asparagus.

  9. deliciously done looks fabulously fresh

  10. Biren says:

    I love the farmer’s market and buying seasonal produce is the way to go. You get the freshest produce at the best prices. This is evident in your Prosciutto-Asparagus Brioche Toasts. It looks wonderful!

  11. Great post — and inspiring to those that are a little hesitant to shop without a `plan.` Before we moved to our little island, I would`ve described myself as Type-A (and stressed out from a city and corporate life that just didn`t fit me anymore) After 8 years of `detox` I now appreciate the simpler things in life — most of all, fresh food made on the fly. Is there anything better? Your toasts look delcious! Theresa

  12. Sarah says:

    I love the simplicity of this dish. It scream’s springtime!

    I agree with your market experiences. I used to have a hard time but I feel so much more free and creative now that I try to buy first and create my menu around my purchases.