Demystifying the Farmer’s Market
“Shoots and Stalks” sounds like the title for a crime novel, doesn’t it?
This time of year, the farmer’s market is full of… well, shoots and stalks. Fiddleheads. Scapes. Fennel. Asparagus. What are you supposed to do with all of this stuff, anyway?
As it turns out, Cook’s Country has an entire page devoted to how to prepare these springtime specialties. It’s quite useful, too. For example, I didn’t know that rhubarb leaves are poisonous, or that fiddleheads need to be blanched before sauteeing in butter.
The list includes:
- Swiss chard stalks
- White asparagus (spargel/spargle)
- Garlic scapes
- Chinese celery
- Hearts of palm
- Bamboo shoots
Check it out. You might learn something. I know I did.