Tuesday, May 24, 2011

Farmers Market!

The farmers markets are just bursting with spring numminess this time of the year. A few weeks ago two local markets opened up for the season but they are only open one day a week and there is no comparison to the Minneapolis Farmers Market on Lyndale.

I visited the Minneapolis Farmers Market last week and oh, man, spring o’ plenty veggies! I came home with leeks, ramps, numerous different lettuces, asparagus, spinach, parsnips, onions, rhubarb, herbs, ramps, and bean sprouts. Many vendors had flowers, meats and cheeses too.

I could not wait to get home to prepare a few things! One recipe I have wanted to try is from Amy Lyons; her Spring Allium Chevre Filo Rolls. I didn’t want to use the chevre or parmesan cheeses so skipped it, making it vegan, but used everything else.

THEY WERE SUPURB!




Here is the recipe as Amy directs. They are super good without the dairy as I made them:

Spring Allium Chevre Filo Rolls
Makes 10

Filling:
1 cup leeks, thinly sliced
1cup ramps, leaves and bottom part, thinly sliced
1cup shallots, thinly sliced
4 garlic cloves, chopped
1/2 tsp sea salt
1/4 tsp freshly ground pepper
1 Tbsp lemon zest
16 oz chevre (soft goat cheese)
2 oz shredded pecorino romano cheese
about 3/4 cup olive oil (for brushing
10 sheets filo dough
sea salt

In a large skillet, heat 1 Tbsp olive oil, and add leeks, ramps, and shallots. Saute until tender, about 5 minutes, then add garlic and saute about a minute more until fragrant. Let cool slightly, then add to a bowl with sea salt, pepper, lemon zest, chevre and pecorino romano. Mix until well combined. Preheat oven to 400 degrees, and line a baking sheet with foil. Lay out sheets of filo dough, and cover with plastic wrap (so it doesn't dry out, since you will be using a sheet at a time. Place olive oil in a bowl. Lay out one sheet of filo, and brush it with olive oil. fold in half like a book. Brush with olive oil and place 2 Tbsp filling about 1 inch from the bottom, in the shape of a log about 3 inches wide. Fold in each side over the filling, and brush the top with olive oil. Roll up egg roll style, and brush with olive oil. Place on baking sheet. Repeat with remaining 9 rolls. Sprinkle with sea salt, and bake for 15-20 minutes, until golden and heated through. Keep a close eye because they brown quickly! Let cool slightly before serving.

I increased the leeks, ramps, shallots by 1 cup (using 2) and added 2 whole onions. I didn’t use the chevre or romano and was so thrilled with the result.

Troy even ate one! I will definitely make these again.

Almost every day I eat some sort of salad, maybe even two. Lately I’ve been roasting veggies to add to the mix. I really like the flavor. I’ve found that tossing a bit of maple syrup in a pile of pecans and roasting adds an awesome crunch to the salad. I usually add a bean or pea for protein. Here is one from yesterday:





Roasted beets
Roasted carrots
Roasted onion
Pecans
Greens
Garbanzo beans
Olive oil/Dijon mustard blended for dressing

Amazing!

If you don’t have a garden of your own (or it isn’t growing yet, like mine) you really ought to visit your farmers market. You just can’t get better produce!

4 comments:

Susan said...

You make us the market of champions/

Kel said...
This comment has been removed by the author.
Kel said...

I'd hoped to just edit my comment about LOVING the Mpls Farmers Market.....

and asking, "What are ramps?"

Julie B said...

Susan, your market is just the best!! Kel, a ramp is a tender wonderful wild onion. Find them at Mpls Farmers Market!