For the next several weeks, I'll be posting materials, recipes, and photos from the class I'm currently teaching, "Creative Seasonal Cooking--The Abundance of Summer".
But the first class, in fact, was held on one of the last days of spring. And indeed, surveying the array of produce at the farmers market, the offerings felt more "spring-y" than summery. Cherries were in abundance, and greens, and herbs. I thought it would be an auspicious beginning to have everyone pit cherries (using paper clips) for a cherry crisp; we pitted 8 pounds of cherries (mixed sweet and sour varieties) in 20 minutes. And with that, we were off to a great start. This was the whole menu:
-PAPPARDELLE PASTA WITH BROCCOLINI, FETA CHEESE, LEMON ZEST, AND PINE NUTS
-GRILLED SKIRT STEAK WITH SALSA VERDE
-CHERRY CRISP WITH CREAM