It’s been grey, than sunny, cool then warm…layers were the call for the day.
To counteract the dreary weather, the plan started with a POP of color from a vintage I.MAGNIN aqua cashmere sweater.
The pickings at the 79th Street Greenmarket were either left overs from autumn (apples) or early Spring offerings. dievca picked up a Foodie’s Favorite:
she had never heard of the coveted Spring Onion, but she can tell you that the smell and taste of them is divine. Something dievca will be sharing with Master, asap.
A little about Ramps from http://www.wildwestvirginiaramps.com:
Allium tricoccum (commonly known as ramps or wild leeks) is an early spring vegetable, a perennial wild onion with a strong garlic-like odor and a pronounced onion flavor. Wild Ramps are found across eastern North America, from the U.S. state of South Carolina to Canada. They are popular in the cuisines of the rural uplands of the American South, and also in the Canadian province of Quebec.
Both the white lower leaf stalks and the broad green leaves are edible.
In Canada, ramps are considered rare delicacies. Since the growth of Wild Ramps is not as widespread as in Appalachia and because of destructive human practices, ramps are a threatened species in Quebec. Allium tricoccum is a protected species under Quebec legislation. A person may have Wild Ramps in his or her possession outside the plant’s natural environment, or may harvest it for the purposes of personal consumption in an annual quantity not exceeding 200 grams of any of its parts or a maximum of 50 bulbs or 50 plants, provided those activities do not take place in a park within the meaning of the National Parks Act.
What is a Hunter’s Moon?
Also known as a sanguine or “blood” moon, the term “Hunters Moon” is used traditionally to refer to a full moon that appears during the month of October.
Moonrise for 2016, Oct. 16th: 12:23 am
The Hunter’s Moon has been associated with feasting. In the Northern Hemisphere, some Native American tribes and some places in Western Europe held a feast day. This feast day, the Feast of the Hunter’s Moon, has not been held since the 1700’s.
Starting in 1968, The Feast of the Hunters’ Moon is a yearly festival in Lafayette, Indiana, which has been held in late September or early October every year since.
Today, Oct. 15th – there is a band playing in DUMBO (down under manhattan brooklyn overpass) that dievca will be checking out. she will pay homage to the Moon as she heads home.
On October 16th, in honor of dievca’s graduate school being located in Indiana — she is planning a feast for friends. dievca plans to host a dinner party for the Hunter’s Moon using items from the Farmer’s Market. Wish her luck!
Remember: dievca is not a great cook (a much better baker), so she’s keeping it simple.
She is cooking for 4 people.
Seared Pork with Apples and Broccoli
* 1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
(Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.)
* 2 tsp cinnamon
* 1 tsp nutmeg
* 2 tsp ground coriander
* 2 Tbs. butter
* 2 apples, thinly sliced
* 1 large shallot, thinly sliced
* 1/4 cup apple cider
* 2 heads broccoli, florets separated
* coarse salt and freshly ground pepper
* 1 small sprig of fresh thyme
In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.
Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.
Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes. Sprinkle with salt and pepper.
Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.
Serve dish garnished with fresh thyme leaves!
* From Bevcooks.com, adapted from Cooking Light – modified by dievca*
Multi-colored Oven Roasted baby potatoes:
Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
Author: Natasha of NatashasKitchen.com – slightly modified by dievca
Skill Level: Easy
3 lbs baby multi-colored potatoes, unpeeled
2 Tbsp extra light olive oil
1½ tsp dry parsley
1 tsp sea salt or ¾ tsp table salt
½ tsp freshly ground pepper
2 cloves garlic, pressed
Cut potatoes into halves pieces. Don’t cut the really tiny potatoes. Place them in a large pot half full with warm water. Bring potatoes to a boil and cook for 7-9 minutes (they should be almost cooked) Drain, cover to keep warm, and set aside
In a small bowl, mix together 2 Tbsp olive oil, 2 pressed garlic cloves, 1½ tsp dry parsley, 1 tsp sea salt (or ¾ tsp table salt) and ½ tsp black pepper.
Gently Toss potatoes with the seasoning mix until evenly coated (it helps to use a large mixing bowl for tossing).
Transfer potatoes to a large rimmed, non-stick baking pan and place cut side down. Bake at 425° for 20 minutes or until the sides facing the pan are golden. Transfer to a serving bowl, garnish with chopped fresh dill if desired and serve.
Pièce de résistance!