Fennel flowers have a very pleasant spicy, licorice flavor.  I harvested some from my garden to use with a pork tenderloin roast and vegetables.   The flowers  make a gorgeous garnish to serve with the dish, as well.  I used potatoes, carrots and onions as my vegetables, but you can use whatever is fresh and seasonal in this dish. 

Ingredients
1 large pork tenderloin roast (about 1 pound)
Olive oil
4 teaspoons chopped fennel flowers or fennel pollen – available in Italian food stores or in upscale spice markets)
Coarse grey sea salt
Freshly cracked pepper
2 large Yukon gold potatoes, washed and cut into 1″ pieces
1 large red onion, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
Whole fennel flowers and fennel weed for garnish (optional)

You will also need:
Cutting board
Chef’s knife
Large baking dish 

Instructions
Preheat the oven to 425 degrees Fahrenheit.

Rub the roast generously with olive oil and then with two teaspoonfuls of chopped fennel flowers.  Sprinkle generously with sea salt and pepper. 

Place the cut-up potatoes, onions and carrots into the bottom of a large baking dish.  Drizzle them with olive oil and toss to coat.  Sprinkle with sea salt, pepper and about 2 teaspoonfuls of chopped fennel flowers.  

Push the vegetables to the sides of the dish to make room for the pork in the center.  Place the prepared pork roast in the center of the dish with the vegetables on each side.   

Place into a 425 degrees Fahrenheit oven.  After about 20 minutes, open the oven and stir the vegetables.  Return the pan to the oven and cook for another 25-30 minutes, until the meat registers at least 165 degrees Fahrenheit on a meat thermometer.  Remove the pan from the oven and let the meat rest for at least 15 minutes before slicing it.

Garnish with whole fennel flowers and fennel weed, if desired.   Serve the meat with the vegetables on the side. 

Serves 2-3.

Marin Roots Farm brought baby radishes and radish flowers to the market this week.  They were exceptionally fresh and flavorful.  So flavorful, in fact, that I didn’t want to waste one single bite of the roots or of the greens.   Making pesto from the leaves is one of my favorite ways to showcase the spicy green tops.  This pesto is delicious when served as a topping for bread or with pasta. 

Ingredients
2 handsful of radish greens, washed and patted dry
1/4 cup radish flowers (optional)
1 clove garlic, minced
1/3 cup chopped roasted almonds
1/3 cup freshly-grated parmigiano regianno cheese
1/4 cup rehydrated sundried tomatoes, diced (optional)
Extra-virgin olive oil
Sea salt
Freshly-cracked black pepper

You will also need:
Food processor with bottom blade attached

Instructions
Drop the radish leaves and flowers into the food processor and process for a few seconds until finely chopped. 

Add the minced garlic, the almonds, the cheese and the diced sundried tomatoes, if using them.  Process for a few seconds until everything is well-combined.  Drizzle in enough olive oil to make a nice paste.  Season with sea salt and pepper to taste.  Serve as an appetizer with sliced bread or with pasta.

I like to serve the baby radishes themselves with a dish of fleur-de-sel (sea salt) for dipping.

Blackberries are in season now and are available locally in our Northern California farmers markets. Making jam is a great way to preserve blackberries so that you can enjoy them all year long.   I don’t use pectin in my jam so I can really cut down on the amount of sugar needed.  I simply use a 3:1 ratio of fruit to natural raw sugar.  (Pectin is extremely tart and you need about a 1:1 or even 1:2 ratio of fruit to sugar when using it!)

Ingredients
9 cups very ripe blackberries
3 cups natural, raw sugar (white sugar can be substituted, if desired)

You will also need:
Large pot
Large spoon
Skimmer
Large saute pan
Six very clean 8 oz. jars with new, clean lids and rings
Super large canning pot
Jar tongs
Kitchen towel
Damp paper towel

Instructions
Place the blackberries and sugar in a large Dutch-oven-sized pot.

Stir to combine.

Bring to a boil over medium-high heat.  Reduce the heat to medium and let cook, stirring occasionally and skimming as needed, for about an hour or until the juices are reduced and the mixture has thickened.   You can test this by taking some out of the pot and letting it cool.

Meanwhile, prepare your jars.  Make sure they are very clean.  I like to take them directly from the hot dishwasher.  Place about 2 cups of water into a large saute pan and bring to a boil.  Place the jars, bottom side up, into the skillet. Reduce the heat and simmer with the jars in there for about 10 minutes.   Keep hot.

When the  jam has finished cooking, ladle it while still hot into the hot jars (careful – these jars are HOT), leaving only about 1/4″ of space at the top of the jar.  Wipe the rim of the jar with a damp paper towel.

Note that it is important to seal each jar before starting on the next one.  Before putting the lid onto each jar, drop the lid into the boiling water in the saute pan for 30 seconds.

Remove the lid from the water and place it on top of the hot jar with the jam.  Put the ring on and twist tightly to seal.  Repeat with each jar until all of the jam is in the jars.  If you have a little bit of jam left over, then put it into a dish, cover it with plastic wrap and have it for breakfast the next morning.

Meanwhile, prepare your water bath by heating enough water in the super large pot to cover your jars.  (Don’t put the jars in yet.)  Bring the water to a boil. Carefully drop the sealed jars into the boiling water, reduce the heat to a medium-low boil, and cook the jars of jam for 10 minutes.  Turn off the heat and leave the jars in the water to cool for half an hour.

Remove the jars from the water, dry them off and store them on the countertop.  Check them a little later to make sure that the lids have sealed.  If so, store them in a cool, dry place.  If not, then put them into the refrigerator and use within two weeks.  You can also freeze them for later use.

Yield:  approx. six 8-oz. jars.

Blueberries are in season right now in our local Bay Area farmers markets.  In addition to tasting great, I’ve read that blueberries may actually reduce the effects of age-related conditions such as alzheimers and dementia. Also, according to blueberrycouncil.org, blueberries contain high levels of antioxidants that help fight cancer and heart disease.

Some of the best blueberries that I’ve found in the local markets are grown in the San Joaquin Valley at Sorensen’s Triple Delight Blueberry Farm. You can find Triple Delight Blueberries in a number of Bay Area farmers markets, including San Francisco Ferry Plaza Farmers Market and Marin Farmers market. 

Blueberries have a very short season – about six weeks here – so I go a little overboard with them. Luckily, blueberries can be stored for a few days in a covered container in the refrigerator. But don’t wash them before storing them, as this can cause them to mold more quickly. Blueberries freeze pretty well, too.  The frozen ones are a real treat when the fresh ones are gone for the season. 

Oh, and I forgot to mention that one cup of blueberries has only 80 calories. So eat them without any guilt.

One of my favorite ways to enjoy blueberries is to mix them with Greek-style yogurt and homemade granola, then drizzle them with a little local honey.  This treat is great for breakfast, a mid-afternoon snack, or for dessert. 

As I mentioned, the season for blueberries is short, though – get plenty of them while you can!

These chocolate-banana-cinnamon paninis are favorites of ours.  We have them a couple of times a month for breakfast, usually on the weekend.  We like to use rustic bread from the farmers market, along with Askinosie chocolate. 

Ingredients
4 slices of rustic whole-grain bread
2 ounces coarsely-chopped chocolate (I use 70% San Jose del Tambo chocolate from Askinosie but milk chocolate will work fine, too.)
1 large, ripe banana, sliced into 1/4″ thick rings
2 T butter, melted
Cinnamon

You will also need:
Pastry brush
Panini maker

Instructions
Slice the bread into 1/2″ thick slices.  Sprinkle the chopped chocolate on top of two slices.  Place pieces of banana over the top of the chocolate.  Top with the remaining slices of bread.  Brush the top slice of the bread with butter.  Sprinkle generously with cinnamon.  Carefully invert the sandwiches and place them on top of the panini-maker, cinnamon side down, being careful not to disrupt the chocolate and banana inside.  Brush the top slice of bread with butter and sprinkle generously with cinnamon.  Grill on the panini-maker until the chocolate is melted and the sandwiches are golden brown.  Remove and slice in half.  Serve immediately. 

Serves 2.

Rhubarb is one of my springtime favorites!  It grows like crazy in my Napa Valley garden.  I’ve found that people either love it or hate it – or else they have never tried it.  

Rhubarb has edible stalks with very large leaves at the top. The stalk averages about 18 inches in length and ranges in color from green to red.  Note that the leaves of the rhubarb plant are toxic so don’t eat them – only eat the stalk.  In the markets, you will likely find only the stalks – the farmer typically removes the leaves before bringing the rhubarb to market.

When choosing rhubarb at the market, look for stalks that are full of moisture. If they are starting to dry out, they have likely lost some of their flavor and texture.   You can keep rhubarb in the refrigerator for a couple of days in a sealed plastic bag before using it.  

I think that rhubarb is best when prepared very simply. It is extremely tart so will require sugar or honey to sweeten it.   One of my favorite ways to prepare rhubarb is to roast it with cinnamon and sugar. 

Start by slicing  3 stalks into 2″ pieces and placing those pieces in a single layer in the bottom of a baking dish.  Drizzle with 2 Tablespoons of melted butter. 

Sprinkle 1/3 cup coarse sugar (unrefined works great here) over the top of the rhubarb.  Then generously shake cinnamon over the top, to coat. 

Roast at 375 degrees Fahrenheit for about 25 minutes, or until the rhubarb has caramelized.  Serve with ice cream, cookies or just plain.

Serves 2.

Sweet spring torpedo onions are in season now.  My favorite way to prepare them is to roast them.  Roasting really enhances their sweetness, and the leftovers (if there are any) are delicious when tossed into scrambled eggs the next morning.

Ingredients
Olive oil
Coarse grey sea salt
Freshly-cracked pepper
One dozen torpedo onions (red or white)

You will also need:
Baking dish
Cutting board
Chef’s knife
Small pastry brush

Instructions
Preheat the oven to 375 degrees Fahrenheit.

Prepare the baking dish by drizzling olive oil in the bottom of the dish.  Tilt the dish from side to side to coat the bottom.  Sprinkle the bottom with coarse sea salt.

Remove the tough green tops from the onions.  Cut off the root end.  Slice the onions in half lengthwise.  Place them, cut side down, in a single layer in the bottom of the prepared baking dish.  Brush the tops with olive oil.  Season with freshly-cracked pepper.

Cook for approximately 25 minutes or until the onions are tender and starting to brown.

Serve as a side dish.

Fava beans are appearing now in our local Bay Area farmers markets.  They are so fresh-tasting and delicious.  You do have to shell them, cook them and peel them before serving.  However, they are so worth it – and it really takes only a few minutes. 

When choosing fava beans, go for the pods that are smaller, uniformly green and crisp. The beans inside should be green, too. Avoid the larger pods that have yellowing beans inside.

Start by shelling the fava beans. Remove the stem end and pull off the string that runs lenghwise along the pod.  Open the pod and remove the beans inside.  Discard the pods. 

Cook the beans until they are just tender. To do that, put them into a saucepan and cover them in water. Bring the water to a boil and let the beans cook for only 1-2 minutes, until they are just stating to get tender and the skins loosen up. Remove the beans from the heat and drain them immediately. Fill the pot with cold water to stop the cooking of the beans. Drain again and let them rest until they are cool enough to handle.

The fava bean must then be popped out of its skin. Grasp it between your thumb and forefinger and push. The whole bean should pop out. Discard the skin and keep the naked bean.

Now that the beans are shelled, cooked, skinned and ready to go, put them onto some decorative salad plates, drizzle them with a really nice olive oil, sprinkle with a coarse sea salt (such as fleur de sel) and finish with a bit of fresh lemon zest (Meyer lemon, if possible). Add some shaved parmigiano reggiano, some fresh burrata or fresh mozarella for an extra-decadent treat.

Here are more recipes that feature fava beans:  Crostini of Fava Beans with Meyer Lemon, Seared Salmon with Fava Beans and Truffle Oil and Seared Dayboat Scallops with Fava Beans.

Artichokes are in full season right now and can be found in our Bay Area farmers markets.   If you want to see how artichokes grow, take a trip down to the Castroville area right now.  The roads are lined with fields of artichokes.  In fact, 80% of the artichokes that are grown commercially come from Castroville, California. 

Artichokes are members of the thistle family.  I know from experience that if you leave an artichoke on the plant too long, it will turn into a gorgeous purple flower.   

When choosing an artichoke at the market, look for those that are dark green with tight leaves.   If the leaves are opened up, they might be too tough for eating. 

My favorite way to cook an artichoke is to roast it, along with some Meyer lemons. 

Ingredients
4 medium to large artichokes
4 cups water
1/2 bottle white wine (Sauvignon blanc or chardonnay will work fine)
3 Meyer lemons, cut in half
1 bay leaf
1 teaspoon whole mixed peppercorns
1 teaspoon sea salt
Olive oil
Fleur de sel

You will also need:
1 large pot
1 large baking dish
1 chef’s knife
1 paring knife
kitchen scissors
Large slotted spoon

Instructions
Prepare the artichoke by trimming the stem down to about an inch and removing the small outer leaves at the bottom.  Cut the tops of the leaves off so that there are no prickly thorns to surprise anyone. Cut the artichoke into quarters and remove the choke (the fibrous area in the center) from the each quarter. 

Meanwhile, fill a large pot with the water, the wine, two of the Meyer lemon halves, the bay leaf, the peppercorns and 1 teaspoon of sea salt.  Bring to a boil.  Add the artichoke quarters and bring back to a boil.  Reduce the heat to medium and cook for about 10 minutes until the artichokes are just starting to get tender throughout.  Remove from the heat.  

Preheat the oven to 425 degrees Fahrenheit. 

Remove the artichokes from the liquid with a slotted spoon and put them into a large baking dish.  Drizzle the artichokes with olive oil, rubbing each one to make sure that it is coated with the oil.   Rub the remaining 4 lemon halves with olive oil and place them, cut side up, in the baking dish, as well.

Roast at 425 degrees Fahrenheit for about 30 minutes,or until the artichokes and the lemon halves are browned.    Remove from the heat.  Sprinkle with fleur de sel (sea salt).  Serve the artichokes along with the roasted lemons.  Squeeze the roasted lemon juice over the artichokes for a real treat. 

Serves 4.

When I couldn’t take my scheduled flight to Paris this week due to the volcanic ash issue, I did the next best thing – searched for French-style macarons in San Francisco. 

A macaron (not to be confused with the wonderful coconut macaroon that I adore, as well) is a French sandwich cookie that has a flavored filling in the center.  The cookie itself is made from ground almonds, egg whites and sugar.  It is crispy on the very outside and light and chewy within.  Fillings can range from silky chocolate or vanilla to tangy fruit ganaches. 

After trying three different French-style bakeries in the city, I decided that my favorite macarons come from a shop that focuses specifically on macarons – Paulette on Hayes Street.  The macarons from Paulette were just the right texture – lightly crisp and chewy.  Some of the ones that I tried from other bakers were almost gummy.  Paulette had 16 flavors and I am not embarrassed to say that I tried a number of them.   The fillings were intense – you could really taste them.  My favorite flavors were the passion fruit, caramel, toasted coconut, lemon and Jamaican chocolate.  The passion fruit and the lemon fillings really had a nice “punch” to them.  These macarons reminded me of the ones that I get at Laduree in Paris. 

Paulette SF is located at 437 Hayes Street in San Francisco.