eat it now: Indiana strawberries

Have you had an Indiana strawberry yet, one from a little box picked up at a farmers' market or - even better - one you picked yourself? I'm really hoping that your answer is yes. And if it is not, well, behold, my five reasons that you really, really should rush out and get some of these little red berry jewels for your eating pleasure.

A Box of Strawberries - Courtesy of posted notes on flickr
And they're from Waterman's!

1. Those strawberries at the supermarket aren't real strawberries. Yes, the packaging states that they are strawberries and I'm sure that they're somehow distantly related to the ones that taste good, but they just don't taste like strawberry. Fresh & local strawberries do taste like strawberry.

2. These fresh, local strawberries also taste like summer. As of today, the muggy warmth that typifies an Indiana summer has arrived. The pay-off for that thick air is that we also have some delicious produce and start-of-summer strawberries hint at the bounty to come.

3. Indiana strawberries will stain your lips and fingertips. That's just fun stuff, people.

4. Fresh, local, not-engineered-for-produce-case-stability strawberries are urgent. You must eat them now, before the turn the corner toward the land of too-ripe. They beseech you to eat them.

5. You can't go wrong with a strawberry dish. They're all yummy. Strawberry shortcake. Strawberry milkshake. Strawberry-rhubarb anything. Strawberry sundae. Strawberries in your salad. Strawberry dipped in chocolate. Strawberry, all on its lonesome.

summer excitement question

I'm heading up to Michigan for a work training for the next few days, but have a question for you all while I'm away...

What food-related or Indianapolis/Indiana-based event, item or experience are you most looking forward to this summer?

a little hint about why I'm excited for summer

insanely simple: fresh pasta and zucchini

Beyond the super-delicious croissant kick-off to our vacation, I also picked up some super-fresh pappardelle from the Nicole-Taylor's stand at the Farmer's Market on Saturday. It was the perfect ingredient for a simple, easy summer lunch - fresh pasta with zucchini.

the basic ingredients

Nicole-Taylor's Pasta & Market will open at 1134 East 54th in Indianapolis in the near future, headed by local favorite Tony Hanslits, previously of Something Different and currently of the Chef's Academy and Infusion Restaurant & Cocktails. Nicole-Taylor's will offer a range of plain and flavored pastas, which should each be marvelous - the pappardelle was delicious.

I am thrilled that Nicole-Taylor's is moving close to my home. Being too cheap to buy a pasta-maker and too lazy to roll and cut my own, proximity to this shop will surely be key to regular fresh pasta consumption at our home. (Jolene Ketzenberger from the Star also has an article about Hanslits' pasta today - lovely coincidence, huh?)

the finished dish

This weekend's consumption involved a super-simple combination of lightly sauteed zucchini rounds, fresh pasta, salt, pepper, a little bit of heat from our treasured Vulcan's Fire Salt and a splash of half and half. I adore zucchini that is just-barely cooked, with just a touch of browning.

To make one serving of this dish:

• Slice up a half a zucchini into thin half-rounds and saute it in a pan over medium-high heat, with a light coating of olive oil.
  
• Meanwhile, add one serving of pasta to rapidly boiling water and cook for 2-3 minutes, until al dente.
  
• Season the zucchini generously with salt and pepper.
  
• Take the pan off the heat, add a splash of half and half, mix the pasta into the zucchini and pile it into a bowl.

the best start for a mini-vacation

Ben and I took a mini-vacation this past weekend, a stay-at-home sort of break. Vacations are all about tone for me. Even if I'm staying in town and probably working on the house or garden a bit, I want to feel like there's a bit of luxury involved.

To set the tone of our ultra-long weekend, I ran to the Broad Ripple Farmer's Market on Saturday. In addition to some veggies, a jar of green tomato marmelade and some fresh pasta (more on that, later), I dropped by Rene's tent and got two croissants - one plain, one almond.

the glorious almond croissant from Rene's

Have you had the almond croissant from Rene's? If not, I implore you, please, to get up immediately from whatever it is you are doing and scour the city for one of these amazing, buttery, nut-filled and -topped treats. Please. (I've seen these goodies at the Rene's actual bakery, the Monon Coffee Company and the Best Chocolate in Town.)

Spice Explosion for Second Helpings

Today is the day. Renee, the Second Helpings crew, a whole bunch of Indianapolis food devotees and I will gather at Second Helpings after work to celebrate and connect at our Spicy Meet & Greet. And it's not too late to RSVP...

What are we celebrating? The fact that people are stepping up to the tune of more than $350 to add a little bit of flavor to Second Helpings' work! See who's donated over at Feed Me Drink Me, where Renee has posted the most up-to-date donation roster.

I'm also thrilled that we'll get to share Second Helpings' work with our community. Here's why I think everyone should know about their work:

Because of the 2,900+ kids, adults & seniors who dine on Second Helpings daily.

Because of the 500+ regular volunteers (and staff, too) who prepare all
those meals from food that would otherwise go to a landfill.

Because of the amazing culinary students who utilize the Second Helpings
training program to transform their lives.

You can add your own spice to Second Helpings' pantry - just check out the list below of unclaimed spices and make a contribution by emailing Ben Shine at ben (at) secondhelpings (dot) com.
Spice donation or no spice donation, we'd love to see you tonight!

$35 Donation: Mint
$25 Donation: Cumin (need 2)
$20 Donation: Garlic tub, Thyme leaves (need 4), Ground Chili (need 5)
$14 Donation: Cajun Seasoning
$10 Donation: Marjoram or Dill
$8 Donation: Coriander, Savory, Cinnamon, Chives or Fennel

plans for the near future

Sometime very, very soon, I would like to buy some of this:

photo by frangit, licensed under creative commons

So that I might make at least one of these:

• Rhubarb and Raspberry Yogurt Pops at La Tartine Gourmande
• Rhubarb Bars (maybe with Tecate), previously recorded here
• Rhubarb Nectar from Canadian Living (look at this pretty picture)
• Orange and rhubarb crepes at vegalicious
• Lentil and rhubarb curry found originally in Peter Berley's The Flexitarian Table

What will you buy and cook this week?

Nikki's artichokes

Sometimes, daily life challenges me just enough that I have to take a blog pause. Then, it gets hard to come back - last time, it took me over a month.

But I came back because my friend Nikki posted a pretty picture. I needed to share. I waited a couple of weeks, because I wanted to make sure you guys were still around.

thank you, Nikki!

Friends are good for reminding me how amazing food is and how much it deserves my attention.