Memorial Day Weekend: What’s In Season

Northern California has an abundance of fresh produce. Everywhere you turn, there are farmer’s markets and even our grocery stores have produce departments that put other areas of the country to shame. It is no surprise to hear Bay Area shoppers ask about ramps, rhubarb, sun chokes, and fresh garbanzo bean. For this Memorial Day weekend, you’ll want to celebrate with Northern California’s best produce, in season, right now. For this Memorial Day weekend, we recommend artichokes, cherries, and green garlic.

Grilled Artichokes

Whether you stuff them, steam, them or grill them, artichokes are delicious. This recipe pairs the smokiness of the grill with fresh, bright mint.

Ingredients:

• 2 lemons 4 artichokes
• ½ cup extra virgin olive oil 
• ¼ cup fresh squeezed lemon juice 
• 1 tablespoon salt 
• 4 tablespoons fresh mint, roughly chopped, and divided in half

Method:

1. Fill large stockpot with water and bring to boil. 
2. While the water is boiling, trim artichokes stems, cut the tips off leaves, and then cut artichokes in half. 
3. When water is boiling, cut lemons in half and squeeze lemons into the water then drop lemons into the pot and add salt to the pot. Gently lower artichokes into water and boil for 15-20 minutes, until tender and leavess pull away when tugged. 
4. Remove artichokes from pot and drain. When artichokes are cool enough to handle remove the choke with a knife or spoon. 
5. Heat barbeque to medium high. Whisk extra virgin olive oil with lemon juice, and 2 tablespoons mint. Season dressing salt and fresh cracked pepper and brush artichokes with sauce. Reserve any remaining sauce to dress the artichokes after grilling. 
6. Grill artichokes for 6-8 minutes, flipping roughly every 2 minutes. Artichokes should be until lightly charred and tender. 
7. Transfer artichokes to platter, drizzle with any remaining sauce, and sprinkle with reserved mint.

Cherry Salsa

Cherries came in season early this year! Pair this salsa with grilled pork ribs. If you are making sangria this weekend, be sure to throw a quarter pound of cherries. 

Ingredients:

• ½ pound cherries, Bing or Rainier, stemmed, pitted and cut in half 
• ¼ cup minced shallot 2 small Serrano peppers, seeded and minced 
• 1 tablespoon fresh squeezed lime juice
• ¼ cup fresh cilantro, well washed and roughly chopped

Method:

1. Combine all ingredient sand season with salt and pepper. 
2. Let sit at least one hour to let flavors meld. Serve with grilled pork or beef.

Green Garlic Potato Salad

-picture and recipe adapted from Bon Appétit

What would Memorial Day Weekend be without a potato salad? We love the fresh bite of green garlic. Can’t find green garlic? Substitute shallots, green onions, or leeks as you please.

Ingredients

• 3 pounds Yukon Gold Potatoes 
• ½ cup extra virgin olive oil 8 green garlic bulbs, thinly sliced, white and pale green sections only 
• 2 teaspoons finely grated lemon zest 
• 1 tablespoon fresh squeezed lemon juice 
• ½ cup chopped Italian parsley

Method:

1. Steam potatoes in a steamer basket in a covered pot filled with 2″ water until tender, 15–20 minutes. Drain potatoes and allow to cool. 
2. Press with your hand to flatten until skins split and some flesh is exposed (a few may fall apart). 
3. Heat half of the extra virgin oil in a large skillet over medium-high. Add half of potatoes; season with salt and pepper. Cook, tossing occasionally, until potatoes start to brown, 8–10 minutes. Add of the green garlic; cook, tossing, until potatoes are brown and crisp and garlic are golden and soft, about 4 minutes. Transfer to a large bowl. 
4. Repeat with remaining oil, potatoes, and green garlic. 
5. Toss potatoes with lemon zest, lemon juice, and parsley. Season with salt and pepper. Serve drizzled with more extra virgin olive oil.