TartQueen's Kitchen

Like the old saying goes, “March came in like a lion but left like a lamb”.  The beginning of the month was still in the grip of Old Man Winter, but the weather, especially this last weekend, was what Spring is all about: Sunny, warm, breezy, and not a little colorful.

Here in Austin, the middle of March is taken up with the annual craziness that is SXSW.  While I normally don’t participate (I remember the good old days when it was just about the local music), this year was different.  I participated in a panel on food & heritage long with Amy Kritzer of What Jew Wanna Eat, Kay Marley-Dilworth of ATX Food News, and Annette Priest, founder of Revel Insight. (Here is the Storify link).

As well as doing the SXSW panel, I also recorded a podcast with Cecilia Nasti of Field & Feast on Croissants.

After my SXSW was over, however, Husband Steve’s was just beginning; he’s the music guy.  So, since he wasn’t home much during most of the festival, I didn’t do too much cooking this month.  Hence, I didn’t do my usual amount of shopping.

So, sadly, I have no new recipes to share this month.  Just some really lovely photos.

 

Sunday, March 1.  Mueller Farmers Market

It was cold. Very cold. Also cloudy and damp.

As my friend Kelly Ann and I watched the ducks swim on the pond at Mueller, I wondered how they could stand it.

We had to park a ways out from the market stands because not only was the market open, but the Thinkery (the new Austin Children’s Museum) was in full swing.

While I normally enjoy the walk from the further lots (it is very pretty), that day was an exception.

As is my usual routine, I sought out my favorite produce vendor, Johnson’s Backyard Garden.  I may not always buy the bulk, or any, of my produce from them on a given visit (I like to try others, too), I simply like to go and take a look anyway. Their displays are beautiful and their produce, most of the time, is fantastic.

Had to stop by the Austin institution that is Texas French Bread for some sourdough wheat. If you’ve never had it, you’re missing out on something great.

Even though I set myself a limit on how much I’ll spend on any given visit, if I impulsively decide to visit Countryside Farms, I know the limit will be crossed.

Their meats and charcuterie are excellent and unique.  And, one of these days, I’m really going to indulge in some of their rillettes, pates, and mousses. But for now, I’m going to stick with the old stand-bys: chicken, sausage, and bacon. And, occasionally, lard and marrow.

K & S Seafood was a vendor that hadn’t seen before.  They generally sell at Cedar Park and Barton Creek Farmers Markets according to their Facebook Page.

I decided to try some Black Drum, a fish neither Steve nor I had ever tried before (at least not knowingly). The fish that I bought had been caught the previous Thursday, cleaned, filleted, and kept on ice. So, even though by this point it was 3 days old, it still had a nice oceany smell to it.  However, the lady working the stand did tell me that I needed to cook it within the next 24-48 hours.

I’m not sure if it’s the way I cooked the fish (simple pan searing) or what, but we decided we didn’t care for it.  There was really no flavor and the texture was almost plastic-like.

I can see using the drum bones to make stock, though. The flavor would be mild enough to take seasonings well and not overpower.

Now, I know that all sorts of studies have warned against drinking alcohol to keep warm. But, when you’re confronted with a cold, damp, and windy day, and you’re presented with a table full of mead that you’re encouraged to sample for free, I’d like to see you say “no” and walk away.

Meridian Hive Meadery‘s samplings were the highlight of the trip. I tried 4 excellent samples and finally landed on the Huajilla as my choice. Not too sweet and a little dry, I think it will be lovely in the late spring, early summer, or mid autumn.

The meadery opened in Austin in 2012 and is open for tours and tastings (check the website for details).

Now, on to my purchases for the day:

 

Thursday, March 12:  Boggy Creek Farm

With Steve’s SXSW already starting and me getting ready for a crazy few days that included a much-anticipated visit from my oldest (long-term) friend Michelle, I took it easy at my monthly visit to Boggy Creek Farm.

Compared to my visit to Mueller, the day at Boggy Creek was almost balmy. By that I mean, the sun was actually out. At least a little. It had been raining for several days prior to my visit, so things were a little messy at the farm.  Nothing terrible – just puddles and mud.

 

After I bought my produce and sausage, I did what I always do, take a little stroll around the farm.

And, of course, there were the grande dames and lords of the farm, the chickens and roosters.

I noticed that they were all running around loose and I wondered what was going on.  Carol Ann told me that because of the rains, the coop was muddy, so they let the chickens and roosters out so the coop could be cleaned and dried.  She said that they all normally get to run loose after the farmstand is closed for the day, but and exception was made and they were let out early.

Needless to say, I stayed longer than I had originally planned.

So, my purchases for the day:

 

Sunday, March 22: Hope Farmer’s Market.

 

This was the best day yet. Spring warm, sunny, and SXSW was finally over.

 

Hope isn’t a large market, so I generally see a lot of the same vendors I see at other markets. Some seem to be exclusive to this one.

Of course, Johnson’s Backyard Garden was there. And, as usual, their stand was glorious. The only sour note was their romaine lettuce. While I did end up buying a bag, I really had to search for one that wasn’t already beginning to brown.

Yard to Market Co-Op was a vendor I’ve not seen or noticed before. I just took a quick look at their website and it looks like Hope is the only farmers market they attend.

I will say their produce looked amazing (especially the dino-sized rutabaga) and the eggs were so fresh they looked like they came out of the hens that morning.

I’ll most definitely need to seek them out first next time I head to Hope Market.

And, yes. I stopped by Countryside Farms again. I was hoping for another chicken. They were sold out; so, I settled for some Merguez.

As I was leaving, I decided to take the long way back to the car and admire some of the East Austin mural art. It seems to be one of the few signs left that this area was a thriving Hispanic & African American community.  Sadly, like most other medium-to-large cities, people from the older neighborhoods are being priced out in the name of progress.

Once again, I headed home with my purchases.

 

Since I don’t have any recipes this month, I thought I’d give you a tutorial on how to wash and store your fresh greens. This can apply whether you buy your greens organic at the farmers market, farmstands, or the conventional produce from the grocery store.

All produce has the same thing: dirt. Dirt you have to wash off. Whether it comes from the ground or other people, it has to be washed off.  This is especially true with leafy greens.  Dirt tends to get into the nooks and crannys of the stems and leaves, and, if you don’t wash them properly, at best, you’ll end up with grit in your food.

And sometimes, bugs.  Yes, bugs happen.

So, here is the tutorial in pictorial form:

I hope this was useful.

See you in April.

Well, at the end of the month.

 

 

 

 

Well, life kinda got in the way this month with illness and travel playing rather large parts.  So, my shopping month was a bit more truncated than I would’ve liked. But, one must roll with the (figurative) punches.

 

I really stayed with three places in February: Springdale Farm, Boggy Creek Farm, and SFC Downtown Farmers Market.

There wasn’t a whole lot new this month. The winter produce is still coming in: root vegetables, cruciferous vegetables, dark greens, lettuces, and citrus. I’m certainly not complaining; I love my winter produce. But, I will say, I am looking forward to what the spring will be bringing.

I did expand a bit beyond just produce and bought some amazing meats and eggs. The meats were definitely splurge items. But, given the flavor and quality, the occasional outlay is worth it.

 

Wed., Feb 4.

For my first forays into the new month, I decided on two old familiars, Boggy Creek and Springdale Farms. I not only love both these places for the obvious reasons – fresh organic produce, fresh eggs & dairy, locally made products, homemade treats  – but also for the quiet they offer in a city growing way too fast.

My first stop was Boggy Creek Farm. Along with the produce, I stretched myself this time and splurged on some excellent lamb chops and eggs.

 

My next destination was Springdale Farm. I didn’t buy quite as much there. They did have garlic chives again, though. Yea!

Even if I don’t buy much, I love to simply go to the farm and look around. It’s a great place to simply look at the farm, the chickens, and the yard art and meditate a little.

One of the other delights at Springdale is Eden East Restaurant. It’s a reservation-only, weekend-only restaurant. They use only locally sourced ingredients in their dishes.  As a result, no menu is the same week-to-week.

Admittedly, I haven’t eaten there yet. I’ve promised myself that I’ll make reservations for Husband & me soon. I know people who have eaten there and they all say the same thing – it’s an incredible experience.

By the way, it’s BYOB.

 

Sat., Feb. 14

In anticipation of Husband Steve coming home from a business trip, I headed out to the Downtown Farmers Market to stock up on a few groceries for the weekend.

It was still chilly, but certainly warmer than my last visit in January.  At least none of the vendors looked like they were going to freeze.

And, dinner that night…

 

Wed., Feb, 25

For my final shopping trip, I went back to the old reliables, Boggy Creek and Springdale.  A lovely day, weather-wise, it was not. Every time I stepped out of the car it seemed to be colder.

My first stop this time was Springdale. They were bringing everything back into the farm stand from under a tent in the yard. I guess they just finished a cooking demo or a photo shoot.

As Paula and I were talking about the chickens, I told her that I could watch them for hours. She replied, “We have them for three reasons: eggs, fertilizer, and as the entertainment committee.”

Excellent.

After Springdale, I headed the roughly half mile over the Boggy Creek. While I didn’t take any photos in the farm stand that day, I did do some wandering around the grounds and took some there.

And, so… On to March.

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As promised in January, here are two recipes using ingredients that I bought at the markets and stands this month.

 

Shrimp, cauliflower, ginger, garlic, and lime all have a natural flavor affinity with each other. So, I came up with this dish.  If you don’t have garlic chives, just substitute 2 – 3 cloves of minced garlic and add it to the skillet when you saute the ginger and shallot.

 

Apologies for the lack of pictures with this recipe. The taking of photos was pretty much an afterthought that night.  Not sure why.

 

Shrimp & Romanesco

4 tbsp. olive oil, divided

1 head Romanesco, cut into bite-sized pieces

1/4 c. water or broth

1 tbsp. ginger, minced

1 shallot, thinly sliced

2 lb. large shrimp, peeled & deveined

2 tbsp. garlic chives

Lime juice to taste

Salt & Pepper to taste

 

1.  In a large skillet over medium-high heat with 2 tablespoons of the olive oil, saute the Romanesco for 5 minutes.  Add the water or broth, cover the skillet, lower the heat to medium, and steam the Romanesco until it is slightly tender, about 5 minutes. Stir occasionally.

2.  Take the cover off the skillet and continue cooking until the Romanesco has started to brown in spots.  Take it out of the skillet and set aside.

3.  Turn the heat back up to medium-high, add the remaining 2 tablespoons of the oil to the skillet and heat.  Saute the ginger and shallot until the shallot is soft, 2 – 3 minutes.

4.  Add the shrimp and cook, stirring frequently, until the shrimp are opaque and pink, about 7 – 10 minutes.

Add back in the Romanesco, chives, lime juice, and salt & pepper.  Cook another 2 – 3 minutes. taste for seasoning.

Serve with white or brown rice.

 

 

 

This is a recipe that is a nod to my German half.

Again, looking at flavor affinities, apples, carrots, and cabbage all work well together. The anise of the caraway and tang of the vinegar are what gives this dish its German pedigree.

Plus, this slaw is great with pork.  Very German.

 

Warm Cabbage & Apple Slaw

 

4 tbsp. butter or grapeseed oil

1/2 tsp. caraway seeds

1 small Savoy cabbage, about 1 lb., shredded (in this example, I have 2 heads. They were very small and added up to 1 lb. together)

2 tsp. brown sugar

2 Granny Smith apples, peeled, cored, cut into 1/4’s, and sliced into 1/4″ thick slices

1 lg. carrot, grated

2 tbsp. apple cider vinegar, or to taste

salt & pepper to taste

 

 

1.  In a large skillet, either melt the butter or heat the oil over medium-high heat.  Add the caraway seeds and cook for 1 minute, stirring constantly.

2.  Add the cabbage, sugar, and 1 teaspoon of salt and cook until the cabbage is slightly wilted, about 7 – 10 minutes.

3.  Add the apples, carrot, apple cider vinegar, and a good pinch of pepper.  Cook until the cabbage and apples are soft but still has some bite.  Taste for seasoning.