May 2008

SPRING

May is when the local farmers/green markets begin to appear on the streets and neighborhoods of Atlanta.

May is the last chance to eat fresh eggs from local farmers. As the weather gets hot, chickens as well as birds stop producing eggs and begin to molt, shedding their feathers. This fact was recounted by a vendor at the local green market. He raises his eggs on a farm in North Georgia and his eggs are sold out as soon as the market is opened.

If you like eggs and want to enjoy them more often, Eggs by Michel Roux is a great reference.



Poached Egg with Hollandaise on a bed of cooked greens and Toast .

Omelette with fine herbs and Brie.

A simple, spicy dinner begins with a Hard-boiled Eggs and Arugula Salad. The eggs are topped with homemade Vietnamese Saté Chile Sauce. The sweetness of the saté tames the bitterness of the arugula.

Whole Wheat Rotini with Bay Scallops in Spicy Peanut Sauce as a main dish.

The dinner is complete with Stewed Cherries and Sabayone Sauce. Red Cherries are now in season and not to be confused with the Bing Cherries. The latter is not in season until Summer. Red Cherries are more delicate and the flavor is enhanced by a light cooking in simple syrup.






In May while the air still has a trace of coolness, the local farmers have plenty of fresh greens. Swiss Chard Lasagna: The greens are baked with Bechamel sauce. When they are cool and stabilized, cut them into even squares and stack them four high as in a Napoleon. With a little red wine vinegar and olive oil, this dish can be enjoyed an appetizer or a side dish.




Grilled Chicken Saté on Lettuce and Vietnamese Soy Dressing



Tomatoes have not reached the peak of season in May. Caprese Salad with Fresh Farmers Goat Cheese: These are hot house tomatoes that are grown organically in a greenhouse in Athens, Georgia. The tomatoes surprisingly have an intense flavor.

Curly Endive with Poached Eggs and Bacon Dressing made a fine lunch companion with the Caprese Salad.








Chicken Ragout with Fresh Tomatoes and Spring Carrots: The ragout benefited from the distinct flavor with a pinch of Spanish saffron. The whole chicken was purchased from a farmer at the local green market. He employed the chicken mobile as a way to raise his free-range chickens. The original chicken mobile was first used by Joel Salatin. This chicken was watery and lacked the "chickeny" flavor. I wonder if the bland taste was a result of water retention during cold water processing of his chicken.

Grilled Rosemary Chicken with Swiss Chard Lasagna and Sauteed Spinach