This week on The 495, we talk with Chath pierSath about his most recent collection of poems, “On Earth Beneath Sky.” Aside from being a poet, Chath is a painter, farmer and, “palm reader of Cambodia.” Click here to listen!
Tender spring vegetables burst with fresh flavors. This is a great time of year for healthy local eating. As the farmers markets get going and the CSA baskets start arriving, be on the lookout for the peas and a variety of crunchy vegetables to pair with them.
In the last few years, avocado toast has grown in popularity among health-minded folks looking for a delicious snack or hearty meal. Using this as inspiration, we’ll swap out the avocado for delicious local spring peas and add a variety of fresh toppings. We’ll garnish the toast with tangy marinated goat cheese and herbaceous microgreens.
MIXED SPRING VEGETABLES ON SMASHED-PEAS TOAST
Start to finish: Overnight, with 1 hour of active cooking time
Servings: 9 appetizer portions or 3 dinner portions
QUICK-PICKLED VEGETABLES
1/2 pound radishes
1/2 pound baby turnips
1/2 pound asparagus
2 cups water
3/4 cup white distilled vinegar
2 tablespoon sugar
2 teaspoons kosher salt
1 teaspoon coriander seeds
1/2 teaspoon crushed red pepper
3 garlic cloves
In a small saucepan, bring the water, vinegar, sugar, salt, spices and garlic to a boil. While the water comes to a boil, wash the vegetables thoroughly.
Cut the radishes and turnips into quarters, and peel or trim off the woody ends of the asparagus. Place each vegetable in its own container, such as a Mason jar or heat-proof bowl.
Once the water boils and the sugar and salt are dissolved, turn off the heat and let the pickling mixture cool to room temperature. You can speed this up by adding a few ice cubes. When the mixture is ready, divide it evenly across the three jars or bowls. Make sure the vegetables are all submerged by pushing them down. If you need a little more liquid to cover, simply add a little more water. Seal the jars, or cover your bowls, and set in the refrigerator overnight.
SMASHED PEAS
1/2 cup extra-virgin olive oil
1/4 cup Greek yogurt
1 cup fresh shelled green peas
1 tablespoon salt
1 tablespoon fresh chopped mint leaves
Seasoning mix:
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
Fill a small saucepan with about 1 quart of water and add a tablespoon of salt. Bring it to a boil. Once the water is boiling, add the fresh peas and cook for 5 to 6 minutes until tender. Drain the peas and immediately place them in a food processor. If you don’t have a food processor, put them in a sturdy mixing bowl and get out the potato masher.
Add in the remaining ingredients — olive oil, yogurt, seasoning, and mint leaves — and process until combined. This will take about 10 to 12 pulses. Scrape down the sides of the bowl and pulse an additional 2 or 3 times until fully combined into a consistent but chunky mixture.
MARINATED GOAT CHEESE
8 ounces goat cheese crumbles
1/4 cup extra-virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
Combine all the ingredients in a small mixing bowl and toss gently.
Set aside to marinate for at least a half hour. You’ll get the best results if it sits overnight.
TOAST
1 small loaf crusty fresh bread, such as baguette, sour dough, or ciabatta
1/2 cup microgreens (radish sprouts, sunflower shoots, or micro basil all work well)
Quick-pickled vegetables (see above)
Smashed peas (see above)
Marinated goat cheese
Preheat your oven to 350 F. Slice the loaf into 9 equal slices about 1/2 inch thick. Arrange the slices on a cookie sheet and toast for 3 to 5 minutes.
Once the slices are cool to the touch, divide the smashed-pea mixture onto each slice and spread evenly. Top 3 slices with radish, 3 slices with turnip, and 3 slices with asparagus.
Spoon out approximately 1 1/2 tablespoons of the goat cheese mixture on top of each slice and garnish with microgreens.
While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com
Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products.
In the middle of winter, fresh local farm products can still be had and turned into delicious meals. For the January/February issue of mvm, we present classic recipes using readily available winter ingredients.
BUTTERNUT SQUASH DAL
Start to finish: 1 hour
Servings: 8
Stewed lentils are a tradition of Indian and Middle Eastern cooks, and may remind many New Englanders of split pea soup. We may not think of dried beans like lentils when we think of New England farms. However, Baer’s Best in South Hamilton, Mass., produces many outstanding varieties of locally grown beans, which are available all year. ( Read ‘The Bear and the Beanstalk.” )
1 pound dried red lentils
8 cups water
1 cup whole milk yogurt
1 large onion, chopped
2 tablespoons curry powder
2 tablespoons turmeric
1/4 cup olive oil
1 tablespoon salt
1 small butternut squash
Sort through the lentils to check for pebbles or debris. Then soak in clean water overnight. The next day, drain and rinse the soaked lentils.
Heat a large stockpot over medium heat and add the olive oil and chopped onion. Saute the onion until soft, then add the curry powder and turmeric. Cook for 1 minute. Next, add the rinsed lentils, 8 cups of water and salt. Slowly bring to a boil, then reduce to a simmer. Cook until the lentils are tender, approximately 45 minutes.
While the lentils cook, heat the oven to 375 F. Peel and dice the butternut squash and remove the seeds. Place the squash on a cookie sheet and coat with olive oil and a pinch of salt and pepper. Roast until tender, approximately 30 minutes.
Once the squash is cooked and the lentils are soft, combine the squash with the lentils and add 1 cup of good quality whole milk yogurt. Stir until well combined.
This can be made the day before and reheated. Best served very hot. This is a very satisfying main course for a crowd.
While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com
Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products.
In the middle of winter, fresh local farm products can still be had and turned into delicious meals. For the January/February issue of mvm, we present classic recipes using readily available winter ingredients.
BACON AND EGG SALAD
Start to finish: 15 minutes
Servings: 2
Known in France as “salad Lyonnaise” after the Lyon region where it originates, this is a standard breakfast for dinner of eggs, bacon and toast on top of simple green salad — great as a starter or a main course. You can source excellent salad greens all winter from Little Leaf Farms in Devens, Mass. And, of course, New England is home to many notable farms that produce fresh bacon and eggs all year.
4 cups mixed salad greens 2 large eggs
4 strips thick-cut bacon, cut into bite-size strips
1 cup croutons 1/4 cup olive oil
1 tablespoon lemon juice 1 small garlic clove, minced
1 teaspoon Dijon mustard Salt and pepper
Heat a large skillet over medium-high heat. Once heated, saute the bacon strips until well cooked and slightly crispy. Remove from the pan and set aside to drain on a plate lined with paper towels.
Turn the pan down to low heat and spoon out the excess bacon fat, leaving enough to cook the eggs, then add the eggs one at a time. Cook gently until the egg whites set.
While the eggs cook, in a salad bowl combine the olive oil, lemon juice, Dijon mustard, salt and pepper. Whisk to combine. Then add the salad greens and croutons. Toss gently until the greens are well coated, and then plate.
Once the egg whites are set but the yolk is still runny, place the gently fried egg on top of the salad and cover with the crispy bacon.
While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com
Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products.
In the middle of winter, fresh local farm products can still be had and turned into delicious meals. For the January/February issue of mvm, we present classic recipes using readily available winter ingredients.
MUSHROOMS ON TOAST
Start to finish: 15 minutes
Servings: 2
This is a staple of English dining tables. Mushrooms are relatively inexpensive and available year-round. Fat Moon Mushrooms in Westford, Mass., is one local source. The trick to this recipe is to cut the bread thick for the toast, and don’t skimp on the butter.
1 pound mixed mushrooms sliced thin (suggestions include shiitake, oyster, portabello)
2 thick slices bread for toast
2 tablespoons butter
1 large shallot, chopped
1 teaspoon chopped rosemary
1/4 cup white wine
1/4 cup cream
Salt and pepper
Heat a large-bottomed pan over medium high heat for 1-2 minutes, then add the butter and stir until fully melted. Add the mushrooms and chopped shallot. Saute until both are soft, 3-4 minutes.
Next, toast the bread. While the bread is toasting, add the chopped rosemary, salt and pepper to the pan and stir until combined. Then add the white wine and cook for 1-2 minutes.
Finally, add the cream to the pan and stir until everything is combined and the sauce has a uniform texture and color. Remove the toast when golden brown and plate. Spoon the mushroom mixture evenly over both slices. Serve immediately; this is best served quite hot.
While working for Mill City Grows, Christopher Horne was a FoodCorps service member and taught gardening and cooking classes to Lowell students. In 2017, Christopher graduated from The Farm School’s learn-to-farm program and now runs a half-acre market garden business that offers a small CSA service. He sells his produce to local restaurants in the Merrimack Valley area. Learn more at HorneFarms.com
Marc Horne is a lifelong Lowell resident. He works as a community development professional, developing affordable housing in the Merrimack Valley for nonprofit organizations. Marc also assists his brother, Christopher, with farming operations at Horne Family Farms in any way he can. His personal interests are strongly centered on food and the natural environment, especially cooking family dinners with local agricultural products.
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