Thursday, June 5, 2008
Every Wednesday I am usually busy vending at our local Farmer's Market, but this week it poured, so I was able to finally visit in addition to our own, some other marketplaces nearby. Despite the rains, the local farmers show up with abundant seasonal specialties.
At our market you may find fresh organic veggies, homemade pastries, delicious breads, potted annuals & hanging baskets, perennials, herbs, braids of garlic, fresh lobster and clams, organic herbed goat cheeses, fresh venison, fresh cut flowers & what else? Oh sure! Handmade herbal soaps & skin care specialties :+)I had a blast shopping and kibbitzin' with all the vendors, and came home with an assortment of locally grown produce & breads. So as the next few days forecast is going to be a drizzly one I plan to spend much time in the kitchen, and possibly make it a weekly event if my schedule will allow a 'Fresh From the Farmers Market' dish.
My lobsterman/farmer friend John knows how much we just love spring spinach and had set aside two large bagfuls just for me! So here's what I decided to prepare for this weeks'first dish.. fresh from the farmers market.
fresh pizza dough
2 lbs fresh spring spinach, washed
10 mushrooms, chopped
3 garlic cloves, mashed
1/2 bunch scallions chopped
fresh oregano, basil & thyme to taste
grated pecorino cheese
1 can black olives, each cut in half
extra virgin olive oil
splash of white wine
sea salt & ground pepper
Sautee in olive oil the garlic, scallions, herbs and mushrooms for just a few minutes. Toss in washed fresh spinach leaves and a few oz of wine. Cover & cook for 5 minutes. Sprinkle with cheese and add the olives, salt, & ground pepper. Give it another couple of stirs and allow to cool covered.
Roll out pizza dough adding just enough flour so that it won't stick to rolling pin. Cut out 5" circular rounds of dough. Put two teaspoons of the spinach filling in the center of each round, fold over and seal (as a turnover) with a fork, the edges.
Heat the vegetable oil in a skillet and add your spinach pies without crowding the pan. Cook until each side is golden brown and remove to paper toweled plate. Cover each set of pies, as you cook with another layer of toweling and allow to cool.
These pies are just wonderful served at room temperature as a lunch dish or snack. They won't last very long though.. so be sure to make many! Enjoy.
Even though the rains have finally appeared.. and we need rain badly.. my Siberian Irises are happily smiling in the garden rain. LOL