Carolina Coastal food continued

A few things from my trip to the Myrtle beach Farmer’s market on Saturday;

Green peanuts; they are great simmered for sixty to ninety minutes in salted water. I took some out of the shell and added to a sautéed shrimp dish for an earthy salty flavor.

The dish was Sautéed shrimp with green peanuts, ginger, brown butter, and rainbow Swiss chard, served with steamed rice and a lemon wedge, it was delicious!

Tiny, tiny asparagus from Indigo Run Farms just over the border in North Carolina; Steam in a pan with salted water, as soon as water comes to a boil remove from heat, top with butter.

Fresh greens; hearty and delicate at the same time, obviously not big farm grown.

Strawberries; eat them just as is, pistachio shortcake recipe is under the recipe tab, drizzle with balsamic and fresh black pepper, toss in a spinach salad, make some jam, freeze some for later!

Sugar snap peas; steam, salt and butter, or julienne and quickly sauté with shallots and thyme and serve under a piece of fresh fish. Steam, puree, run through a food mill, and then whisk in butter for a silky accompaniment to roast chicken or fish.

Sweet potatoes; add 50 next time you make mashed potatoes for a different and flavorful potato puree. Dice and sauté with thyme and country ham for a delicious hash. Slice and layer with cream, butter, and cheese for a silky gratin. Prick with a fork and roast whole, then they can be peeled and eaten or the soft flesh can be used for a bunch of different things.

Baby onions; Slice and add to sautéed vegetables. Grill with salt, pepper, and olive oil. Roast in foil with poultry or pork.

I consider myself blessed to live somewhere that has such an abundance of great ingredients to cook and eat. I am also proud of the emerging food culture of the Carolina Coastal region and will continue to cook it, think about it, blog it, and promote it. Maybe a Carolina Coastal cookbook soon? Watch for it!

Ciao!