FARMERS’ MARKET PASTA PRIMAVERA

Serves 4

You can use any vegetables in season at the farmers’ market.
½ onion, minced
2 cloves garlic, minced
¼ cup extra-virgin olive oil
½ red bell pepper, cut into ½-inch pieces
½ orange bell pepper, cut into ½-inch pieces
1 bunch asparagus, trimmed, blanched, and cut into ½-inch pieces
½ pound sugar snap peas, trimmed, blanched, and cut into ½-inch pieces
10 cherry tomatoes, quartered
1 pound fresh garlic-parsley fettucine
½ cup grated hard sheep’s milk cheese or
Parmesan, plus shavings for garnish
4 basil leaves, cut into ribbons

1. Put large pot of salted water on medium heat.

2. In a pan over medium-low heat, sauté onion and garlic in oil until translucent, about 5 minutes. Add bell peppers; cook 2 more minutes. Add asparagus, sugar snap peas, and tomatoes and cook for 1 to 2 more minutes, just until combined and heated through.

3. Meanwhile, just a couple minutes before vegetables are ready, cook pasta in boiling water for 90 seconds (or per package instructions). Add to pan with vegetables; stir to incorporate. Mix in cheese.

4. Transfer to serving dish. Top with cheese shavings and basil as garnish.

FROM THE CHARLOTTESVILLE COOKING SCHOOL
HOW TO MAKE THE PERFECT SPRING GREEN SALAD

by Martha Hester Stafford

A salad made with whatever looks good at the farmers’ market may seem like something you just throw together, but it’s more of an art than that—and these tips can help you reach salad perfection.

1. How to gauge portions: The average head of green leaf lettuce will serve 4 people.

2. How to clean: Fill a large bowl or sink with cold water (I use the bowl of my salad spinner). Gently pull apart the lettuce leaves and put them in the water. Agitate the leaves; let them sit for a few minutes so the dirt will fall to the bottom. Remove the leaves and put them in the basket of the spinner or a clean bowl. If there is any grit at the bottom of the washing bowl, dump out the water and repeat the process until the bowl is free of grit. Nothing is worse than grit in your salad.

3. How to dry: Gently spin the greens in the salad spinner—do it too hard and you will bruise the lettuce; dump out the water periodically. To do it without a spinner, place the leaves on kitchen towels, take them outside, twist the ends of the towel together to enclose the leaves, and swing it around over your head (seriously). Or just shake off the excess water into the sink and blot dry with paper towels.

4. How to store: Refrigerate greens in a salad spinner with the top on. Or wrap them in clean, moist dish towels. Or put them in paper towels and tuck into plastic bags.

5. How to tear: Aim for pieces you would not need to cut with a knife. But not too small—if the leaves are crushed they will absorb too much dressing.

6. How to dress: Put the lettuce in a large bowl. And make your own vinaigrette (approximately 3 parts oil to 1 part vinegar or lemon juice). Choose a high-quality vinegar and extra-virgin olive oil—the flavor is worth it. You can whisk them together with a little salt and pepper. Or, once you know the exact amounts you like, pour them directly onto the lettuce (vinegar first), and finish with salt and pepper. My children’s favorite is made with 1 Tbsp. low-sodium soy sauce, 1 Tbsp. brown rice vinegar, 3 Tbsp. extra-virgin olive oil, and freshly ground pepper.

Makes 2 cups

You can use this creamy dressing atop a salad, or as a sauce or dip for steamed artichokes, local spring asparagus, or grilled chicken.

¾ cup gently packed fresh tarragon
¾ cup chives
¾ cup flat-leaf Italian parsley
6 anchovy fillets
¼ cup fresh lemon juice
3 garlic cloves, minced
½ tsp. salt
¼ cup extra-virgin olive oil
1 cup CaroMont Farmstead Chevre

In a food processor, puree first 7 ingredients.

Add oil in a slow, steady stream.

Add chevre. Process until smooth.

Season with salt and pepper to taste.

Refrigerate for up to a week.

For more of Gail Hobbs-Page’s recipes, go to www.CaromontFarm.com .

From executive chef and owner Mark Gresge.

Serves 4

2 cups chicken stock
1 cup water
¼ cup mint (3 large sprigs), plus more for garnish
3 cups fresh peas, shelled
½ cup diced onion
½ cup heavy cream
Salt
¼ cup heavy cream, whipped (as garnish)

1. Bring the chicken stock, water, and mint to a boil.
2. Add the peas and onion. Reduce heat; cover and cook at a low simmer until peas are tender (no longer than 12 minutes).
3. Let cool. Using a blender, puree in batches until smooth.
4. Stir in the cream. Salt to taste.
5. Chill the soup in a pitcher. If it separates, stir well before pouring into chilled bowls.
6. Top with whipped cream and a small mint sprig.

BALSAMIC MACERATED STRAWBERRIES

Serves 4
1 lb. strawberries*, hulled and quartered
2 Tbsp. granulated sugar
¼ cup balsamic vinegar
5 basil leaves, cut into strips

Stir ingredients together in a small bowl. Let sit out of the refrigerator for 30 minutes. Serve atop vanilla ice cream or pound cake, making sure to drizzle some syrup over the top. Or, if you can’t wait, eat them straight-up.

*Available in early May at Chiles Orchard in Crozet and at other local farms.