Here to inspire your marketing are some recipes from local chefs employing seasonal produce.
Warm Spring Asparagus Tart With Poached Farm Egg and Crispy Bacon
Shawn McClain | Spring/Green Zebra/Custom House
3 phyllo sheets
1/2 c melted butter
1 tbs chopped chervil
11/2 lbs fresh asparagus, peeled and tied into a bundle
4 slices thick-cut bacon
4 fresh farm eggs
1 oz vinegar
4 oz mixed lettuces
1 shallot, finely minced
1 oz sherry vinegar
2 oz olive oil
cracked black pepper to taste
1/4 c finely shaved Parmesan
Slowly fry the bacon until crisp. Remove, reserving the bacon fat.
Blanch asparagus in salted boiling water for one minute or until tender. Shock in an ice bath, then pat dry with paper towels.
Place the phyllo sheets on top of one another, brushing each layer with melted butter and sprinkling with chopped chervil. Add a bit of sea salt to the top layer, cut the pastry into four rectangular pieces, and bake at 350 degrees for five to seven minutes or until lightly browned. Remove and let cool to room temperature.
To make vinaigrette, mix together the minced shallot, sherry vinegar, olive oil, and bacon fat and season with salt and black pepper. Reserve.
Bring one quart of water to a boil. Add vinegar and poach the eggs out of the shell. Remove after three minutes and let dry on a paper towel. Season with sea salt and pepper. Divide the asparagus among the four phyllo rectangles, placing them lengthwise. Season with salt and pepper and top each with a bacon slice and shaved Parmesan. Bake at 350 until the cheese just melts, about a minute.
Remove and place on four serving plates. Top each with a poached egg and the mixed greens lightly tossed with vinaigrette. Drizzle a bit more of the vinaigrette onto the plate and serve.
Heirloom Tomato-Mozzarella Tart
Bruce Sherman | North Pond
1 sheet puff or pie pastry, available in the freezer section at the grocery
1 tbs olive or cooking oil
1 large yellow onion, peeled, halved, and thinly sliced
salt and white pepper
3 medium red heirloom tomatoes
3 medium yellow heirloom tomatoes
3/4 lb fresh mozzarella (approximately 3 balls)
1 bunch fresh basil
extra-virgin olive oil
Preheat oven to 400 degrees. Thaw the pastry. Over a medium flame, heat the olive oil in a medium frying pan and then add the sliced onions. Salt and pepper them, reduce the flame to low, and cook slowly for 20 to 30 minutes, until they turn a rich golden brown. Reserve.
Lay the thawed pastry out on a counter and with a rolling pin roll it out to an even thickness of 1/8 inch. Prick throughout with a fork and carefully place on a greased baking sheet. Place in the preheated oven and bake about five to eight minutes or until golden brown. Remove from the oven and cool on a rack. Turn the oven down to 350.
When the pastry has cooled, place it on a counter or a large cutting board and, using a plate or some other round, flat item with a diameter of five inches, cut five-inch rounds of the pastry. Slice the tomatoes into rounds of 1/8 inch and the mozzarella balls into disks as thin as you can make them. Pick the tops off the basil to use as garnish, then pick off 15 to 20 of the leaves and cut them into very thin strips.
To assemble the tarts, spread a thin layer of the caramelized onions on each of the pastry rounds, then place alternating slices of tomato and cheese around the periphery--one red slice, one cheese slice, one yellow slice, one cheese slice, and so on. Then put the tarts back on the baking tray, drizzle them with olive oil, and sprinkle them with salt and pepper and the thinly sliced basil. Bake at 350 for five to seven minutes, until the cheese melts and begins to brown.
Remove, garnish with basil tops, and serve on plates, perhaps with a small mixed salad.
Mediterranean Kale Salad
Mehmet Ak | Cousin's Incredible Vitality
2 small bunches kale, stems removed
3/4 tsp sea salt
2 tbs extra-virgin olive oil
2 tbs lemon juice
1/4 tsp black pepper
1/4 c pine nuts
1/4 c golden raisins, soaked ten minutes, drained, and rinsed
Stack two leaves of kale and roll tightly. Cut crosswise into very thin strips. Repeat with the remaining leaves. Add 1/2 tsp of the sea salt and massage the kale well to soften. Add the lemon juice, olive oil, remaining 1/4 tsp sea salt, and black pepper and toss well with your hands, working the dressing into the greens. Add the pine nuts and raisins.
Variation: Substitute 1/4 c sliced kalamata olives for the raisins and add one diced red bell pepper.
Variation: Eliminate the raisins and the pine nuts. Add a seeded and diced tomato, a diced avocado, and a dash of cayenne pepper.