What's In Season ~ March {Broccolini}

Pacific Northwest 

I am trying to be patient waiting for a little more sunshine and a little less rain. Being a Californian girl, in Washington State, I am a somewhat spoiled to a bit more sunshine -- but daily, I am awe-struck by the sight of so much natural beauty all around me and obviously, the rain and snow create this beauty. Also, I have absolutely fallen head-over-heels -- for lovely, fast-growing, not so sleepy Seattle. I am eagerly exploring every street, daily.

A great find,  PCC Natural Markets. It is a member-owned cooperative but everyone is welcome to shop there. They have amazing fresh, local and organic produce, quality meats, sustainable seafood and much, much more. There are ten Seattle-area locations. I absolutely love this store and joined to support local farmers and also to receive monthly discounts as well as member discounts, every time I shop there. 

The Purple Sprouting Broccolini {seen above} I found at PCC Markets - local, seasonal and super delicious. Yay! Perfect for Meatless Monday. My family gobbles this up - even my picky veggie eater (who shall remain nameless). ;)

Learning to navigate the seasonal, local food scene here has been challenging and a blast. This last weekend I also shopped for various seasonal produce at the Farmers Market in Capital Hill, Seattle.  Open Sundays -- year round -- 11-3 p.m. -- Broadway Ave E and Pine.

Roasted Broccolini

Ingredients

• 2 bunches broccolini (about 1 1/4 pound total), trimmed
• 3 cloves garlic, minced (about 3 teaspoons)
• 4 Tbsp olive oil
• Salt
• Pepper

1 Preheat oven broiler.

2 Line a roasting pan with aluminum foil. Spread the broccolini out in an even layer. Sprinkle the garlic over the broccolini. Drizzle the olive oil over the broccolini. Sprinkle with salt and pepper.

3 Place under the broiler and cook for 6 to 8 minutes until lightly browned and the stalks are fork tender.

Read more: http://www.simplyrecipes.com/recipes/oven_roasted_broccolini/#ixzz4R3qsAUZU

Garlic Scapes

I am currently on the hunt for these -- and if you grow your own garlic or have a good farmer’s market, give them a try.

They are the stalks that grow from the bulbs of garlic plants. If left unharvested, they will eventually bloom but if harvested before they flower, the plant sends all its energy into producing wonderfully flavorful bulbs. They taste a bit like chives or scallions, but with garlic flavor that’s milder and softer. Delicious!

Grilled Scapes

4 small bunches of garlic scapes

1 tablespoon olive oil

a few heavy pinches of quality sea salt

plenty of coarse ground pepper

Heat your grill to a medium to low flame.

Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and leave whole.

Massage the scape with oil and sprinkle it with sea salt and pepper. Toss them onto the grill and brown both sides, remove them when they’re soft on the inside, crispy on the outside, a lighter shade of green and golden brown in parts.

or... 

Garlic Scape Pesto 

{toss into pasta, spread onto sandwiches or bruschetta or dipped with grilled vegetables}

1 cup garlic scapes (8 or 9 scapes), top flowery part removed, cut into 1⁄4-inch slices

1⁄3 cup walnuts

3⁄4cup olive oil

1⁄4 to 1⁄2 cup grated Parmigiano-Reggiano cheese

1⁄2 teaspoon salt, or to taste

Ground black pepper

1. Place the scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated.

2. With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmigiano- Reggiano and salt and pepper to taste.

3. Keeps for up to one week in an airtight container in the refrigerator. Also freezes well; add the cheese after the pesto has thawed.

Makes about 3⁄4 cup.

Seasonal Local Produce

• rhubarb

• turnips

• spring onions

• purple sprouting broccolini 

• kale greens

• parsnips

• greens (various)

• brussels sprouts

• beets

• celery root

• leeks

• potatoes

• salad mix 

• rapini

• squash (acorn, butternut)

• carrots

• mushrooms

• spring onions

• nettles

• garlic (and garlic scapes)

• herbs (mint, oregano, rosemary, sage)
• lungwort blossom
• rosemary blossoms
• salmonberry blossoms

All photos copyrighted to barefoot in the orchard