Tuesday Tastings {At the Market}

On the final day of “bootcamp” at Napa’s Culinary Institute of America, we were assigned with a fun final project: shop the farmer’s market, and create your own seasonal meal using techniques learned throughout the week. The market was a rainbow of fresh & local produce, and it was all I could do to stay focused on the task at hand. (Black Mission Figs? Fresh Oysters? Not sure what I’m going to do with them, but…why not?) For today’s tasting, I thought I’d share some photos from the market, along with a few lessons I picked up on the joys of cooking & eating seasonally.

From Holy Cows & Hog Heaven: The Food Buyer’s Guide to Farm Friendly Food:

All fruits & vegetables are more abundant in some seasons than others, and although not everyone realizes it, the same is true for meat and eggs. When (we eat seasonally) this synergism between season, farmer and patron is a dance that honors the natural ebb and flow of production. Cyclical menus stimulate an awe and respect for local food connections.

There’s a simple way to synchronize your eating with seasons and availability. Make a list of products available in your region and note the normal harvest each months for each. It’s a wonderfully simple way to express the ebb and flow of the seasons. Then, preserve abundant food for when it’s in short supply. Visit the farmers market, and while you’re shopping, ask about hard to find items…If you’re a reluctant cook, sit down on a Sunday afternoon and make out a menu for each day of the week.

Yes, those cookies from the Farmer’s Market Pantry do have bacon in them…and I ate one. Delicious.

Here I am with my amazing Chef-Instructor, John Ash. Chef Ash owns a renowned namesake restaurant, has written multiple cookbooks, and is basically a walking encyclopedia of all food & wine wisdom. I had the privilege of soaking up a bit of that wisdom for an entire week…and I came home with lots of his signature recipes! I made this flourless walnut cake during bootcamp, and it was surprisingly light and the perfect carrier for all those juicy berries I picked up at the market. Don’t tell Chef, but I’m sharing the recipe here!

Flourless Walnut Cake with Lemon Custard Sauce & Fresh Berries

Makes one 8-inch cake

• 3/4 lb. walnuts, ground finely (you can substitute any other nut you like)
• 4 large eggs, separated
• 1/2 lb (1 cup plus 1 tbsp) sugar
• 2 tsp grated lemon zest
• Lemon Custard Sauce (recipe follows)
• Fresh Berries

1. Beat the egg yolks and sugar together until light and fluffy (about 4 minutes with electric mixer.) Stir in lemon zest.
2. In a separate bowl, bat egg whites until stiff. Fold a quarter of the whites into egg mixture to loosen it. Stir walmnuts into mixture until thoroughly blended. Fold in remaining egg whites carefully to maintain light texture.
3. Pour batter into lightly buttered and floured 8-inch cake pan and bake in preheated 375 degree oven for 40 – 45 minutes or until firm and golden brown. Cool cake on rack before turning out. Slice and serve with lemon custard sauce, dusting of powdered sugar, and fresh berries.

Lemon Custard Sauce:

Makes about 1 1/2 cups

• 1/4 cup sugar
• 2 large egg yolks
• 1 cup half and half
• 2 tbsp grated lemon zest
• 1/4 tsp pure vanilla extract
• Drops of fresh lemon juice to taste

Beat sugar and yolks together until lightly colored. Heat cream and zest together in small saucepan until steaming but not boiling. Slowly beat hot cream into yolk mixture being careful not to scramble the eggs. Return mixture to pan and cook over moderate heat, stirring constantly, until sauce just begins to thicken. Off heat and strain sauce quickly. Stir in vanilla and lemon juice to taste. Cool, cover and refrigerate up to 3 days.