This week I found the most flavorful snap peas at the San Francisco Ferry Plaza farmers market.   These peas are so delicious when just eaten as as snack, but I wanted to do something different with them.  I decided to make a salad out of ingredients that I had in my kitchen.  It was a hit.

Ingredients
2 cups raw snap peas, washed and dried
2 strips bacon, cooked and crumbled
1/4 cup Marcona almonds, coarsely ground
1/4 cup Piave or parmigiano reggiano cheese, finely grated
2 Tablespoons Meyer lemon juice
2 Tablespoons great-quality extra-virgin olive oil (I like to use Miller’s Blend from California Olive Ranch in this recipe.)
Sea salt (I use fleur de sel.) and cracked pepper, to taste

You will also need:
chopping board & chef’s knife
mixing bowl
small bowl for dressing
whisk

Instructions
Remove and discard the stems and the strings from the peas.  Coarsely chop the peas.

Place the chopped peas, the crumbled bacon, the ground marcona almonds and the grated cheese into a mixing bowl.

In a smaller bowl, combine the Meyer lemon juice and the olive oil.  Whisk together until well-combined.

Pour enough dressing over the salad to coat the ingredients (you may not need all of the dressing).  Season to taste with sea salt and pepper.  Serve immediately.

Serves 2-3 people.

I’ve found miner’s lettuce for the past couple of weeks at the Saturday morning San Francisco Ferry Plaza Farmers Market.   Miner’s lettuce is a green edible annual plant from the purslane family that is common in the Northern California area.   It grows wild and is found in sunny areas in the early spring, typically after periods of rain.

Miner’s lettuce is not only delicious and visually appealing, but it is very nutritious, as well. Miner’s lettuce is full of Vitamin C and was apparently prized by the California gold rush miners for this reason.  Thus, the name miner’s lettuce.

The miner’s lettuce plants have long shoots with round leaves on the end.  Tiny pinkish-white flowers grow out of the center of the leaves.  The leaves and flowers are edible and make a great addition to a salad.  The leaves taste a lot like spinach and are hardy enough that they can also stand up to being sauteed or used in a stir-fry.

I like to add miner’s lettuce to scrambled eggs.  I saute it quickly in olive oil or butter before adding the eggs and other ingredients, such as sundried tomatoes.  It is also a wonderful addition to soups, beans and risottos, as well as salads.

I found miner’s lettuce at Four Sisters Farm on the backside of the San Francisco Ferry Plaza Farmers Market on Saturday morning.  They have 5 acres of land in Aromas, California, and specialize in certified organic specialty greens.  For more information, visit the Center for Urban Education About Sustainable Agriculture’s (CUESA) website.

Morel mushrooms have arrived for the 2010 season!   These are the mushrooms that resemble the tip of your finger and have a honeycomb texture to them.   I found morels this week  at Far West Fungi in the San Francisco Ferry Building Marketplace. 

The morels that I bought were already pretty clean, but before cooking them, I rinsed them quickly to remove any dirt that might have gotten into the honeycomb areas.  Then I sliced them in half and rinsed them quickly again.  I set them onto paper towels to drain. 

I like to prepare morel mushrooms simply by sautéing them in butter and finishing them with a little sea salt and chopped parsley. 

If I am preparing a meat dish such as filet mignon, I like to have a morel mushroom sauce with it.  To make the sauce, I saute a little chopped garlic in butter, add the mushrooms and cook them for about a minute on each side.  Then I add a little chicken stock, simmer for about 2 minutes, then remove the pan from the heat.  I finish the dish off with a little crème fraiche and sea salt.  It is very quick and easy and so delicious. 

Morel mushroom season is short so be sure to pick some up soon.

First of the season strawberries are in our local Bay Area farmers markets.  Not only do they taste great, but they are so nutritional, as well – packed with Vitamin C, magnesium, Vitamin A, potassium and folate. 

One of my favorite springtime recipes combines these sweet strawberries with the tart taste of my favorite balsamic vinegar.  I add a little hint of spice by grinding black pepper over the top.  And to make it even better, I add a spoonful of creme fraiche just before serving.   

Ingredients
4 baskets fresh strawberries, washed, de-stemmed and cut in half
2 Tablespoons balsamic vinegar (I normally use 12-year-old vinegar in this recipe.)
1/4 c. sugar (or to taste)
1 c. crème fraiche
2 T. brown sugar
Black pepper in grinder

Mint for garnish (optional)

You will also need:
Large and medium mixing bowl
Aluminum foil
Mixing spoons
Carving knife
Festive dishes for serving

Instructions
Combine strawberry halves with balsamic vinegar and sugar. Toss to mix. Cover with aluminum foil and refrigerate.

Mix crème fraiche and brown sugar. Cover with aluminum foil and refrigerate.

Take berries out of refrigerator about fifteen minutes before serving. Stir well.

To serve, place strawberries into a festive glass or dish. Sprinkle with freshly-cracked black pepper (if desired). Drop a dollop of crème fraiche over the top. Add fresh mint for garnish.

Serves 8.