Josh Thomsen

One of the fun things about springtime after you discover Farmer’s Markets is that there are all kinds of edible young greens available that aren’t sold commercially.  I always look for ways to use beet greens and add radish leaves to soups.  This week at the market I saw beautiful pea shoots, which are the soft, young stems and leaves of pea vines and plants. They’re entirely edible with a nice toothy crunch, tasting lightly of peas.

If you’re not sure how to use them, just treat them as you would spinach, since they’re a bit delicate and cook quickly. Fresh pea shoots are high in nutrients, serving as an excellent source of vitamin C, vitamin K and vitamin A and a good source of vitamin E, thiamine, riboflavin and vitamin B6, with all the beneficial fiber, and antioxidants of many leafy greens.

2 simple ways to make the most of pea shoots this spring:

Pea Shoot Salad, Radishes, Pickled Onions

1 cup cider vinegar

1/2 cup water

1/2 teaspoon sugar

3/4 cup thinly sliced red onion

1 cup shelled fresh English peas

1 teaspoon salt

6 cups pea shoots

10 radishes, thinly sliced

2 tablespoons extra-virgin olive oil

1 1/2 tablespoons white wine vinegar

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water. Combine onion, peas, pea shoots, and sliced radishes in a large bowl. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper. Drizzle oil mixture over pea mixture; toss gently.

Pea Shoots, Celeriac, Apples & hazelnuts

2 large tart green apples

1 medium celeriac

Medium handful of pea shoots, about 1 oz

1/4 cup toasted and chopped hazelnuts

1 tsp apple cider vinegar

1 tbsp hazelnut oil

salt and pepper to taste.

Cut the rough exterior off the celeriac, and cut the inner white part into thin matchsticks. Cut apples in small cubes. Wash and dry pea shoots. Put cider vinegar in large bowl. Slowly add hazelnut oil in thin stream while whisking constantly. Season with salt and pepper. Add celeriac, apple, pea shoots, and hazelnuts to bowl. Toss with vinaigrette. Gently mound salad on a plate. Sprinkle top with a few more nuts.

I’m so happy that we were able to set up this great event in less than a week!  Cheers to all of you who support the American Red Cross and its efforts to help those affected by Hurricane Sandy.

The event will take place on this Sunday, Nov. 18 from 6:30 to 8:30 p.m. at Bedens Brook Club in Skillman, New Jersey. The club can accommodate 300-400 people.

Cocktails, light fare and services are courtesy of Myself, Manuel Perez of The Peacock Inn, Scott Anderson of elements, Mark Silverman of Bedens Brook Club, Max Hansen of Max Hansen Caterer and Gabby Carbone of The Bent Spoon. Benefit chairs are Holly Schade and Teresa Danko.

Tickets are $125 and $250.  To attend, email holschade@aol.com.

Forget all the political pundits and cablenews reporters! The best way to choose a President is by what they eat!!

BREAKFAST

President Obama likes to eat egg whites and turkey sausage, hash browns with wheat toast to start the day.

Governor Romney likes flapjacks.  He even ordered them three of the last four breakfasts small town stops.

LUNCH

President Obama loves cheeseburgers with jalapenos from Five Guys.

Fast food is a hot-button topic with Governor Romney too! He likes the Carl’s Jr. jalapeno chicken sandwich.

SNACKS

The Commander in Chief has a weakness for chips and guacamole.

The Republican Nominee keeps a stash of peanut M & M’s on his tour bus at all times.

PIZZA

This took some digging but the President’s last two times ordered it with pepperoni in Virginia and Colorado.

Mr. Romney goes it a road less taken.  In Newport, NH he ordered it “hawaiian style”

ICE CREAM 

Obama likes mint chocolate chip.

The Gov likes rocky road.

Ok, there you have it……Now go out and vote!

This recipe includes a deep, complex flavor that I enjoy.  It is easy, simple and great on these cooler night coming our way.

2 tbsp olive oil

1 pound hot Italian sausage (ground or de-cased and cut into small bites)

3-4 small-to-medium carrots, peeled and chopped

1 bulb fresh fennel, stems and root removed, cored, and chopped

1 medium yellow onions, small diced

4 medium cloves garlic, minced

14 ounce tomatoes, small diced

10 cups chicken stock

1 piece  (4 ounce) parmigino reggiano cheese rind

30 ounce cannellini beans, soaked in water overnight

3 tablespoons fresh basil, chopped

1 tablespoon fresh thyme, chopped

Add the oil to a large saucepan or medium pot over medium heat and brown the sausage. Drain the excess oil and reserve the sausage.

Again add the oil to the same pot and saute carrots, fennel, onions and garlic. Cook 8 minutes until the vegetables begin to soften add the beans, rind and stock and cook till tender. Remove the cheese rind, finely dice and add back to the pot.

Add the sausage, tomatoes and their juice. Simmer for 10 more minutes to allow the flavors to meld.  With two minutes left, stir in the basil, thyme and taste; adjust seasonings.

Serves 4; garnish with fennel sprigs for presentation.

BROILED MUSSELS

serves 6

Slip these mussels into a 500° oven to bake if you don’t have a broiler.

Put 2 pounds cleaned mussels and ½ cup white wine into a medium pot, cover, and steam them open over high heat, about 5 minutes. Set aside to cool completely.

Twist off and discard one of the shells from each mussel (discard any unopened mussels), making sure that the remaining shell has a mussel in it. Reserve the mussel broth for another use.

Put 4 tablespoons softened butter, 1 handful chopped flat-leaf parsley leaves, 1 small clove minced garlic, 4 pinches pimentón and kosher salt to taste into a bowl and combine into a paste. Slather each mussel in its shell with some of the seasoned butter and arrange on a shallow baking or broiler pan. Refrigerate the mussels until the butter is hard.

Preheat the broiler. Broil the mussels until the butter is bubbling hot, about 2 minutes.

The last tomatoes just came off the vines here at Great Road Farms.  The season was so amazing I didn’t want it to end.  No problem…

20 lb tomatoes (about 60 medium)
2 cup chopped onion (about 3 large)
8 cloves garlic, minced
3 Tbsp dried oregano
1 Tbsp olive oil
2 cups fresh basil, rough chopped
¼ tsp Citric Acid or 1 Tbsp bottled lemon juice
7 (16 oz) pint glass preserving jars with lids and bands

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

WASH tomatoes, drain. Remove core and blossom ends. Drop in boiling water to remove skins. Set aside.
SAUTE onion and garlic in olive oil until transparent.
PUREE tomato mixture in a food processor or blender, working in batches. Strain to remove seeds.

COMBINE tomato puree with onion & garlic in large sauce pot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
ADD ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. I recommend utilizing a funnel. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

PROCESS filled jars in a boiling water canner for 35 minutes. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.