Market Pantry – Spring

Market Pantry – Spring

ASIAN GREENS Chop and add crunchy greens like tatsoi, Chinese cabbage, and bok choi to your favorite stir-fry.

LOCALLY RAISED MEAT Try less expensive cuts of local beef and pork (chuck roast, short ribs, shoulder), which lend themselves to cold weather cooking (hello, crock pot!). Or roast a whole chicken, then make stock from the bones.

STOCK Keep good-quality chicken and vegetable stock in the pantry; better yet, homemade stock in the freezer.

MUSHROOMS Several local farms (Turner Farm, Probasco Farm) cultivate mushrooms all year long; find them at winter farmers’ markets this season. Sauté specialty mushrooms and add a splash of red wine for an easy topper for steak.

FERMENTS A delicious way to eat your veggies. Spoon kimchi onto stir-fry and other Asian dishes, or try fermented vegetables in place of cole slaw on a pulled pork sandwich.

Quick Market Dinners

RICOTTA Slightly sweet and creamy, this Italian style cheese is a must for the fridge. Swirl into pasta sauce, dollop on pizza, spoon onto cooked vegetables. .

SPAGHETTI SQUASH Sweet strands of roasted spaghetti squash swap nicely for pasta in most any iteration, and they make a tasty side dish sautéed with garlic and olive oil.

Add Walnuts & Ricotta

Cook (microwave, oven, or boiling water) 1 spaghetti squash; cool until you can handle it. Shred the flesh and set half aside for another use. Stem and chop 5–6 leaves Swiss chard; slice 2 large cloves garlic. Sauté in olive oil until greens are wilted. Add spaghetti squash and warm through. Season well with salt and pepper. Top with dollops of ricotta and chopped toasted walnuts.

GREENS Delicate lettuces have a hard time in the coldest winter months, but hardy greens like cabbage, kale, mustard, and others keep going.

EGGS As the days begin to lengthen and warm, hens become a little more productive. Farm-fresh eggs are a treat year round.

Eggs & Greens

Preheat oven to 375° and lightly oil two individual-sized baking dishes. Tear fresh greens (kale, chard, spinach), toss with salt and pepper, and pile into dishes. Add a slice of prosciutto. Crack 2 eggs into each dish. Bake until whites are just set and yolks still runny, 8–10 minutes. Serve with buttered toast.

Bryn’s long career in publishing took a left turn sometime around 2010, when she discovered the joy of food writing. Since then, she’s found professional nirvana as the editor of Edible Ohio Valley, author of The Findlay Market Cookbook, and occasional instructor at The Cooking School at Jungle Jim’s. Find her seasonal recipes at