One word: Strawberries!!!
The first crop of strawberries showed up this week—not too many, yet, but they’re absolutely delicious. I had a bowl of sliced strawberries with vanilla nonfat Greek yogurt and a sprinkle of Turbinado sugar for a bit of crunch. That plus a slice of 10-grain toast from Blue Oven Bakery with my own homemade butter made The. Perfect. Sunday. Breakfast.
Also available this week: The first turnips and radishes we’ve seen; arugula and Swiss chard; asparagus (which, I’m told, hasn’t been loving the weather we’ve been having). And: sugar snap peas, one of my favorite spring vegetables (see recipe below).
Worth noting if you’re a Cincinnati-area reader of writes4food: The farmers’ market at The Party Source in Bellevue on Saturday mornings. About a half-dozen vendors from Findlay have moved south across the Ohio River, apparently because of rising stall rental fees. I was glad to see some old friends still on the market scene, and we’ll make a point of heading over there some weekends (it’s also open Wednesday afternoons).
wonderful sautéed sugar snap peas
1/2 pound sugar snap peas, trimmed (see Note)
1 Tbsp. butter
1/4 cup sliced or slivered almonds, toasted
juice of 1/2 lemon
Melt the butter in a nonstick skillet over medium-high heat. Add peas; sauté about 5 minutes until beginning to caramelize. Taste one: if it’s sweet and crisp-tender, turn off the heat, squeeze the lemon juice into the pan, add the almonds and salt and pepper. Toss to combine. You don’t want to overcook these babies, lest you wind up with the soggy, wrinkly ick that made you hate this vegetable when you were a kid.
Note: To trim sugar snap peas, take a small paring knife and remove the tip of the stem end, pulling off the stringy edge of the pod. Turn the pea over and do the same with the blossom end. Take the time to remove the strings.