All of my bitching and moaning about the long winter and lack of stellar produce at the grocery store during said winter has given way to glittery unicorns and happy dances as the Ringwood Farmers’ Market opened for its eighth season a couple of weekends ago. It’s still early in the year, so the full force of its awesomeness has yet to be released, but I have more than enough to keep me busy until that time. I loaded up on more greens than I probably can eat in a week, but I’ll be giving it my best shot, and started with this morning’s breakfast.
Last year around this time, I discovered the mind-blowing power of green garlic confit, then promptly forgot about it when the season moved on. But I can’t pass up fresh garlic in the market and it’s a big waste to throw away 90% of a usable plant, so I made another batch this weekend. The leaves from only one bulb yielded enough to fill two one-cup ramekins, which should keep me busy for a while. I still have several bulbs to go, so if you’re in the area and want to share my bounty, let me know!
I’ve been nibbling at the drained confit here and there, enjoying it with just a sprinkling of salt — don’t judge — but used it in a frittata this morning with great results. I added a little of the flavored oil to a pan along with a few chopped asparagus spears and ribbons of tender turnip greens and spinach and a pinch of salt and red pepper flakes, then sauteéd everything over medium heat until the greens had collapsed on themselves. Once they were at that manageable volume, I transferred them to a much smaller non-stick pan and added a couple of beaten eggs and some fresh goat’s milk ricotta, covered the pan, and let it cook until the eggs were set. Before digging in, I dressed the frittata with more of the drained garlic confit, cracked black pepper and a touch of Maldon sea salt for crunch and had a blissful morning.
Green never tasted so good.
I’ll be sending out my June newsletter later today, complete with another Spring-perfect recipe: Gluten-Free Strawberry Biscuits with Roasted Rhubarb and Strawberry Butter. You don’t want to miss out on that, do you? If you’d like to get on the list, just sign up at the end of this post!