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cheeses, eggs and probably even chives. Grab some bread from one of the vendors to use in your recipe as well.
food and wine
Ham, Asparagus and Cheese Strata: Adapted from a recipe by Mary Jenny at geniuskitchen.com. Rhubarb Bellini: food52.com/recipes/35944-rhubarb-bellini. 1. frazerconsultants.com/blog/05/2015/mothers-day-tributes-honoring-mothers-who-have-passed
WHET YOUR WHISTLE We are sharing a recipe from Duluth-based Vikre Distillery. Rhubarb bellinis feature a locally-grown springtime fruit (available at the farmers market) in a syrup that can be made ahead and simply mixed with a sparkling wine. You can find other meats and baked goods, as well as jams and honey at the farmers market. In addition to food, decorate your table with tulips, which you’ll find in abundance at this time of year at the market. Buy pre-cut flowers to decorate your table or to give, or buy potted tulips for yourself or others, and when they finish blooming inside, plant them outside to enjoy them year after year.
Strata inspired by Rochester Downtown Farmers Market Manager, Jessica Joyce.
Ham, Asparagus and Cheese Strata Serves 4-6
• 1 lb. asparagus (cut into 2 inch pieces)
PRESENTS FOR MOM
• 12 slices bread
Flowers are always a great gift option. Sandy Stock, floral manager at Sargent’s on 2nd, says that indoor blooming plants like orchids are very popular gift items. They have a European garden, which combines blooming plants with greens in a container. Each plant is individually set into the container and then can be separated. Stock says that gift cards are always popular, and they carry lots of other gift ideas in their shops. She encourages moms to “drop hints” about what they want. Jim Whiting sells container gardens with a variety of (three to seven) different annuals each, professionally arranged with new hot plants that can handle all conditions. Whiting says that they carry unique flowers with “eye-busting color combinations,” and their hanging baskets are their biggest seller. Head to St. Charles and see all that Thymeless Flowers has for your decorations, as well as for gift giving. Owner Shar Allen loves that houseplants are making a decorating comeback, and they have many unique options. She carries ever-popular succulents for a variety of greens as well as colorful hanging baskets. She also features jewelry, soaps, lotions and artwork by local artists. People’s Food Co-op carries a variety of plants from blooming to terrarium and foliage plants as well as air plants. They carry hanging baskets, potted blooming bulbs and have a few prearranged bouquet options available, mostly from Lenbush Roses in Plymouth, Minnesota. However you celebrate, wherever you eat and whatever gifts you give or receive, spread love to those around you. Love is the superpower of moms everywhere.
•2 cups smoked ham, cut into 1/2 inch cubes
Emily Watkins is a local personal trainer and writer.
• 1/4 cup chopped fresh chives • 1 Tbsp. chopped fresh rosemary • 3 cups grated cheese • 6 eggs • 2 1/2 cups milk • 1 tsp. Dijon mustard • 1/4 teaspoon black pepper
1. Cook asparagus in a small amount of boiling
salted water until tender crisp, about 2 to 3 minutes. Drain and set aside.
2. Place 6 slices of bread on the bottom of a
greased 9 x 13 inch baking dish, cutting the bread if necessary to fit the dish.
3. Sprinkle half of the ham, asparagus, chives,
rosemary and cheese over bread. Repeat with second layer ending with cheese.
4. Beat eggs, milk, mustard and pepper in a
large bowl. Pour egg mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight.
5. Preheat oven to 350 degrees. 6. Bake uncovered in preheated oven for
approximately 60 minutes or until egg mixture is set in center. Let stand for 5 minutes before serving.
Rhubarb Bellini Makes 1 1/2 cups of syrup and 10 to 12 drinks
• 8 ounces fresh rhubarb (chopped into ½ inch pieces) •1 cup sugar (This makes for a relatively non-tart syrup. If you like it tart, use ¾ cup.) •1 cup boiling water • P rosecco (or another dry sparkling wine), chilled To make the syrup, in a blender, combine the rhubarb and sugar. Pour in the boiling water, cover and blend until completely pureed. Strain through a fine mesh sieve and store syrup in an airtight jar for up to 2 weeks in the refrigerator. Reserve the pulp for another use, like spreading on buttered toast or scones or stirring into some sautéed garlic and ginger to make a topping for pork tenderloin. To make the cocktail, put 3/4 ounce of the chilled syrup in a cocktail coupe or Champagne flute, then top with the prosecco. Adjust the amount of rhubarb syrup to taste. RWmagazine.com May/June 2018 25