June 11, 2005

Mark your calendars: The Chef at the market series starts up again June 18, with Chef Nathan from Tallula. He visits the market regularly and is familiar with what's available. Details to follow in next issue.

There’s Strawberries galore and several vendors have rhubarb, for Strawberry Rhubarb Pie. There’s also Eggplant, and Squash, and Tomatoes and some big Onions and Garlic. These are in addition to the continuing abundance of greens and herbs, as well as plants for your kitchen garden, or bedding plants for your flower gardens and cut flowers for your tables.
There are also a variety of peas. The fresh Snow Peas are quite sweet, eaten in the pod. And there are English Peas, which you strip from the pod and cook or eat raw.

5 cups fresh peas
1 tablespoon butter
1 bunch green onions
2 cup broth (chicken or vegetable)
1 cup milk

Chop and sauté onions in butter or oil. Set aside ¼ cup of peas. Add rest of ingredients, simmering until peas are tender. Pour into blender or food processor and puree. Serve with some of the reserved peas scattered in each bowl. You may also garnish with mint.