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County Faretasty fresh arrives, cooking and eat- ing habits change. We make way for bright, deli- cate tastes and move away from the hearty, longer- cooking vegetables that carried us through the winter. (MCT) — Once spring Change of season, change of vegetables. Chefs and home cooks get in the mood for a little something green. & Spring's veggies signal the bounty to come of coffee and take a leisurely trip around to survey the offerings before you start buying. Be flexible. Instead of making a shopping list, wait and buy what looks the best and freshest. Make a plan and think realistically about how much time you will have to cook in the coming week. Take your recipes (or cookbook!) with you so as things catch Tips to get the most out of your farmers market trips (MCT) — When you arrive at the market get yourself a cup Pungent wild leeks, tender English peas, bril- liant asparagus and spiky artichokes fit the bill as they herald the locally grown goodness that will soon be heading our way. Spring offerings are your eye, you can determine how best to use them. Talk to the farmers about produce to learn how to store it, which parts are edible and how long it will stay fresh. Don't overbuy. It's easy to get carried away when you're sur- rounded by such wonderful produce but only buy what you think you'll be able to use. Arrive early for the best selection and freshest products. Or arrive late for last minute deals on the produce farmers want to move before heading home. exciting for chefs like James Rigato of the Root restaurant in White Lake. At the Root, Rigato cur- rently features dishes with ramps, a wild leek that is locally foraged, and fresh English peas he currently sources from California as well as other fresh veg- gies from the Chef's Gar- den in Huron, Ohio. "It's easier to be a chef in the spring … because everything starts to become more available," Rigato said. "And people tend to want to eat lighter fare." pany broiled or baked fish or grilled chicken. FOR VINAIGRETTE 2 teaspoons minced or pressed garlic juice juice other use chives 2 tablespoons lemon 2 tablespoons orange 2 tablespoons chopped Rigato is all about sourcing ingredients locally when he can. He currently is using ramps and English peas in a split pea soup, and more peas in a creamy pasta dish. "It's a short, quick sea- son for ramps," Rigato said. Specialty markets like Whole Foods and Papa Joe's carry them when they are available. Rigato adds raw ramp greens to the split pea soup at the end of cook- ing. "They wilt almost as easily as spinach," he said. He also minces the stems, sautés them in a lit- tle butter and adds them to the soup. Ramps add notes of both onion and garlic in cooking, and a little can go a long way. "I like to keep veg- etable dishes vegetarian and bring out their true flavor," said Jesse Bartol of Sweet Layla June Catering in Commerce Township, Mich., a for- mer chef for Weight Watchers and personal chef to Florine Mark. "Vegetables have a won- derful flavor. I don't think they need the help that people sometimes try to give them." Bartol also encourages cooks not to be intimidat- ed by vegetables like arti- chokes, one of her favorites. 1 1/2 pounds asparagus 1 cup shelled fresh English peas or good- quality frozen peas 2 tablespoons olive oil 6 thin slices prosciutto, cut into slivers 6 cups mixed butter let- tuces and arugula In small bowl or glass measuring cup, whisk together all the vinaigrette ingredients. Set aside. Peel and trim aspara- gus stems if needed. Bring a large skillet of salted water to a boil. Add the asparagus and boil for 2 to 4 minutes, or until crisp tender. Add the peas during the last minute of cooking. Do not over- cook. Transfer to a bowl and run cold water over the asparagus and peas to stop the cooking. 1/3 cup olive oil Salt and pepper to taste Pinch of sugar to taste FOR SALAD olive oil over medium heat. Add the prosciutto and sauté until crisp, about 1 minute. Remove to paper towels to drain. Arrange lettuce and arugula on plates. Top with asparagus and peas. Drizzle with vinaigrette. Adapted from Food & Drink magazine, spring 2009 issue. Tested by Susan Meanwhile, heat the "People tend to treat them in a high-mainte- nance way and should- n't," she said. "You just steam, peel the leaves, reveal the heart, scoop out the inedible hairy choke." What's left, Bartol said, is a perfect recepta- cle for her Eggs Sardou. ASP ARA GUS SALAD WITH PEAS AND CRISP PRO- SCIUTTO Serves: 6 / Preparation time: 15 minutes / Total time: 45 minutes You can make the vinaigrette a few days in advance and fry the pro- sciutto several hours in advance. This salad is ter- rific as a starter to accom- 237 calories (69 per- cent from fat), 19 grams fat (3 grams sat. fat), 11 grams carbohydrates, 9 grams protein, 506 mg sodium, 10 mg choles- terol, 5 grams fiber. ——— Selasky in the Free Press Test Kitchen. EGGS SARDOU Serves: 4 / Preparation time: 30 minutes / Total time: 45 minutes Salt and pepper to taste 1 tablespoon distilled white vinegar 4 large eggs note) Sauté ed spinach (see 1 cup Hollandaise sauce (see note) 2 ounces smoked salmon or smoked trout, cut into thin slices Paprika for garnish Chopped chives per to blend. Adjust the seasoning to taste. Remove from the heat and cover to keep warm until ready to serve, stirring occasionally. From Jesse Bartol of Sweet Layla June Cater- ing in Commerce Town- ship. Tested by Susan butter over medium-high heat. Add the artichoke hearts and a pinch of salt and pepper and cook, stir- ring, until just warmed through, 1 to 2 minutes. Remove from the heat and cover to keep warm. Into a large sauté pan or deep skillet, pour about 2 inches of cold water and the vinegar. Bring to a simmer over high heat, then reduce the heat so that the surface of the water barely shimmers. Break the eggs into In a skillet, melt the individual saucers, then gently slide them one at a time into the water and, with a large spoon, lift the whites over the yolks. Repeat the lifting once or twice to com- pletely enclose each yolk. Poach until the whites are set and the yolks feel soft when gen- tly touched, 3 to 4 min- utes. Remove the eggs with a slotted spoon, and place on a large plate. Arrange the warm arti- Ask to see the "seconds," or imperfect, bruised produce. These less than perfect items are great for saving money and using in pies, sauces or jams. Before you leave home for the market, put out all the bowls, colanders, cutting boards and salad spinners you'll need to wash and prep your purchases for use. Once you return home, put on some good music and have yourself a produce prepping party. You're much more likely to use the produce if it's prepped to eat and cook. Avoid waste (and sometimes fees) by bringing your own bags; don't forget insulated bags for meat and dairy. Tote your reusable plastic take-out or yogurt containers to protect berries and other delicate produce in your bag. Scope out which farmers take checks and credit cards before you spend all of your cash. 254 calories (46 per- cent from fat), 14 grams fat (7 grams sat. fat), 21 grams carbohydrates, 17 grams protein, 996 mg sodium, 235 mg choles- terol, 9 grams fiber. Selasky in the Free Press Test Kitchen. Bring small bills and correct change for easier transactions. If you are buying meat or dairy, ask the vendor to hold it for you until you are ready to go so it can stay cool for as long as pos- sible. Wednesday, May 16, 2012 – Daily News 5A eties/farms you like best. Put together a sampling of melons, toma- toes, peppers, squashes etc., then come back for your favorite. If a certain item is just at the beginning or tail end of its season, it will be more expensive. Those on a budget are best off buying it when it's at its peak and prices come down. Each week explore a new area of produce to see which vari- Eggs Sardou is a cre- ation of Antoine's, one of New Orleans' grand restaurants, where it tradi- tionally is composed of poached eggs, artichoke hearts and creamed spinach topped with Hol- landaise sauce. This ver- sion is from Jesse Bartol, a chef in Commerce Township. 4 whole artichoke hearts, boiled until tender, trimmed of choke, leaves discarded or reserved for butter 1 tablespoon unsalted choke hearts on each of 4 plates and top with the sautéed spinach. Lay 1 egg on top of each bed of spinach and drizzle with warm Hollandaise sauce. Garnish with the chopped smoked salmon, a dusting of paprika and chives; serve immediately. To sauté the spinach: Heat 1 tablespoon olive oil in a large skillet. Add 1 pound fresh trimmed spinach and 1 teaspoon minced garlic. Sauté, stir- ring until wilted, about 1 to 2 minutes. Season with salt and pepper. Keep warm. To make the Hol- landaise sauce: In the top of a double boiler or in a large bowl set over a pot of simmering water, whisk 3 egg yolks with 2 teaspoons water until the yolks are thick and pale yellow, removing from the heat as needed to pre- vent the eggs from over- cooking. Gradually add 1/2 cup melted butter, whisking constantly to thicken. Whisk in 1 1/2 teaspoons fresh lemon juice, 1/4 teaspoon salt and pinch of cayenne pep- Oh Snap! The Daily News wants your photos: Cute kids, Adorable pets, Inspirational sights, Any shot you think readers would enjoy Send pictures to editor@redbluffdailynews.com or drop off at 545 Diamond Ave. in Red Bluff. Include a caption.