Posted by: scootrah | April 15, 2014

Farmer’s Market Spring Produce Creation

I usually don’t have the opportunity to visit our neighborhood farmer’s market on Sundays because I’m working, but this past weekend was a welcome exception. Not only did I have a free day, but it was one of those beautiful Seattle spring days that get us outside for a dose of Vitamin D before the rain comes again, and tricks unsuspecting visitors into thinking it’s always gorgeous here and why do people talk about it raining so much? Pulling Rolland off the couch with the promise of coffee and a pastry or two, we grabbed our shopping bags and headed out.IMG_6330

The market was full of fresh flower vendors, vegetable starts,locally-grown meats, eggs, produce, and a number of local cheese-mongers. I was immediately drawn to several tables full of fresh, first-cut asparagus. It’s so sweet and delicious, it hooked me in right away and I grabbed two bunches(did you know asparagus spears can grow as much as 10 inches a day this time of year?!). But I wanted to “do something” with it other than just steaming it, and suddenly I’d bought a couple pounds of German Butterball potatoes. The gorgeous yellow-skinned tubers have equally beautiful yellow flesh and I thought they’d look lovely with the asparagus. They’re more waxy than mealy and are great roasted. One more stop for some fresh goat cheese and I was set – the creaminess of the cheese with its tart flavor was the perfect addition to my produce.

This dish is so simple and would be perfect for your Passover or Easter table as a side dish with brisket, lamb or ham. It’s vegetarian-friendly, and would make a nice lunch dish alongside a salad of new spring lettuces, pea shoots and radishes dressed with a light vinaigrette. I think I’m going to need to hit the market again next week!


Spring Asparagus and Potatoes with Goat Cheese

  • 1/2 – 3/4 pounds fresh asparagus
  • 1.5 punds German Butterball potatoes (or other potatoes suitable for roasting)
  • 3 oz. fresh goat cheese
  • zest and juice of one lemon
  • 2 Tbsp chopped flat-leaf parsley
  • olive oil
  • salt and pepper

Preheat oven to 400°

Wash the potatoes and cut into chunks. Toss with a couple tablespoons of olive oil, sprinkle with salt and pepper and spread on a sheet pan, then place in oven for about 30 minutes. Stir them a couple times while roasting to help even browning.

Trim the ends from the asparagus and cut into 1.5″ pieces. Blanche them in a pot of boiling, salted water for about 2 minutes, then drop in an ice bath or run under cold water to stop them from cooking – you want to keep that gorgeous, bright green color and they get way too soft if you don’t cool them down.

When the potatoes are done, toss them with the asparagus and lemon zest, then season with salt and pepper if needed. Spoon the vegetables into a serving dish or on a serving plate, then dot with goat cheese. Sprinkle 2 teaspoons of lemon juice over all and garnish with the chopped parsley.


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