Of course I'm lying. I'm totally being lazy. There is an indoor farmer's market going on right in my town and it's been open all winter long. It is also open Saturday morning - the biggest stretch of free time I have all week. Yes, I do tend to use that stretch of free time to do errands and laundry and housecleaning, but then agin, it's just a couple of blocks away from my home, so it's not as if I don't have time to run over there and see what they have while the clothes are in the dryer. Most Saturday mornings, I just plain forget that it's there. It's my own fault.
This weekend was different. It was a beautiful warm spring day. My neighborhood was awash with color and flowers and all types of beautiful natural things.
I wanted and needed some fresh produce.
I headed to the church where the market is held. Let's have a look inside.
Don't you just love all that healthful food they sell at farmer's markets?
Eek. It's the pickle man. Stay away from pickle salesmen. You will not be able to resist. (After all, look what happened to Amy Irving in Crossing Delancey).
I'll share some photos of my bounty. I bought mixed greens, giant carrots (which I am obliged to share with my four-legged stinky babies), leeks, fresh eggs, artisinal cheese, and I decided to try something new - pea shoots (yes, you will be rewarded with a recipe once you read through this tedious blog).
There may have been, ummmm..something from one of those many tables of baked goods. Well....maybe a mini pie or two or a cookie or three. I mean, my hubby loves black and whites and I'm a sucker for linzer tarts and all that.
So about those pea shoots. What are they? How do I use? Can I eat anything with the word "pea" in it? Would it taste like peas when cooked?
I decided to incorporate my findings into a nice risotto. Risotto is good with just about everything.
A big green monster on the plate, but pretty tasty. The pea shoots didn't taste too much like peas, although they do have a little of that spinach effect on your teeth.
I'm afraid I didn't measure all the veg, but it doesn't have to be exact. The fun of risotto is playing with your flavors.
Leek, Mushroom, and Pea Shoot Risotto
1.5 cups arborio or other short grain rice
5 cups chicken broth
2 Tbl butter
2 Tbl olive oil
1/2 cup white wine
8 oz. musrhooms, sliced
3-4 cups pea shoots
Copious amounts of parmesan cheese, grated
Salt and pepper to taste
Cut leeks in small pieces. Place in a bowl of water and let the grit sink to the bottom. Drain. If you cut the leeks up before you wash them, you don't have to worry so much about getting in between the leaves.
In a small saucepan, bring chicken broth to a simmer and keep warm.
In a large saucepan heat butter and olive oil. Add leeks and cook until soft. Add mushrooms and cook until they are soft.
Add rice and stir to coat. Cook until they appear a bit translucent. Add wine and cook until absorbed.
Add a ladleful of stock and stir frequently until absorbed. Once it has absorbed add another ladleful and stir. Keep adding stock and stirring until it has all absorbed, the rice is tender but still al dente, and the risotto takes on a creamy consistency.
Remove from heat and stir in lots of parmesan. Add salt and pepper if you think it needs it.