The market was bustling early today as people were rustling through corn, the first tomatoes, zucchini, squash and just about everything else you could imagine. We are definitely in full swing and have come a long way since the early spring.
I always like to keep an eye out for interesting stuff. Last year I was introduced to purslane, a sort of weed with a crispy watery texture that grows wild all over the place and used a lot in Mexican cooking. Today, at Bradly Farm's stand I was introduced to Callaloo, similar to spinach and used a lot in Jamaican cooking. We'll be serving it tonight with a number of our dishes, and I provided a great simple recipe below to enjoy it with chicken, steaks, fish or just about anything. Its best enjoyed simply sauteed with a little garlic and onion. You can keep a lot of the stem on or remove it. I found I like to keep about half of the stem intact.
Sauteed Callaloo
1 lb Callaloo, stemmed and cleaned
3 tablespoons of thinly sliced garlic scapes
1 tablespooon of minced shallots
1 tablespoon of olive oil
1 tablespoon of butter
Salt and Pepper to taste
1. Sweat the garlic scapes and shallots in the butter and olive oil over medium heat.
2. Turn up the heat and add the Callaloo leaves
3. Sautee until tender and fully wilted (be carefull not to overcook, you will want to keep the nice bright green color and some texture).
4. Season with salt and pepper.
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