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Posted by: Kim_Hamilton on 05/16/2008 09:43 AM Updated by: Kim_Hamilton on 05/16/2008 09:45 AM
Expires: 01/01/2013 12:00 AM
:

"Spring Peas Stuffed with Crab"~By Jenny Baxter of Jenny's Kitchen

Greetings from San Rafael....Tis the season for farmers’ market shopping. So where would I travel in search of the juiciest of fruits and the crisp flavorsome vegetables just harvested that morning? Well, I did not feel like driving to San Francisco or Monterey and it is a little early for Davis Ranch in Sloughhouse to open, so I set my Lexus in auto-drive and headed for Marin County.....


It is amazing what a pleasant drive 580W and 101 N can be when there is no commuter traffic. With the sunroof open, the windows down and Rolling Stones blaring in the background I was in San Rafael before I knew it.

What a treat to be at the third largest farmers market in the state! And our state has over five hundred to visit. I had 150 local growers waiting to sell me their organic produce, seasonal specials, braids of garlic, flats of perfectly shaped bright red strawberries, bouquets of fresh-cut flowers, artichokes that covered the palm of my hand, long thin penciled asparagus or short stocky fleshy spears, bins of brightly colored peppers, jars of sweet amber honey gathered from clover nectar, baskets of spring peas and crates of several other succulent fruits and delicious vegetables.

So after paying a visit to as many open air market vendors as I could pinching, squeezing and smelling their produce, it was time to eat.

I decided on a gourmet food stand for a more substantial meal. What I really wanted to do was visit all thirteen bakeries and sample a delicacy from each one, but I did not want a speeding ticket on my way back home that I was sure to get from all that sugar revving my system!

So would I share my strawberry daiquiri, margarita, or smoothie recipe with you? Or perhaps my steamed artichoke with shrimp, caper and tomato sauce recipe? Then it dawned on me as I sat munching on the fresh juicy spring peas that burst in my mouth with their crisp fresh flavor.

Spring Peas Stuffed with Crab

8 oz. cream cheese

3 Tablespoons thinly sliced green onion

One Tablespoon each fresh lemon juice and white Worcestershire sauce

¼ teaspoon white pepper

¼ lb. shelled crab

32 spring peas blanched and stems removed Keep It Sensuously Simple (A food tip from Jenny) Place the peas in a microwavable container and place a quarter cup water over the peas. Cover with a paper towel and microwave one minute. Immediately drain them and plunge them in a bowl of ice water. Drain again and pat dry.

Mix all the ingredients together except for the spring peas. Once you have stemmed the spring peas lay each one flat opening it like a book and fill with a ½ teaspoon crab mixture on the bottom side. Fold the top half over the filled half and place it on a lettuce lined serving tray.

FYI Cherries will be available from the middle of this month through the middle of June.

And taking the entire family on a farmers’ market excursion is a great way to spend the day and enlighten the children with knowledge about what grows in their state along with all the opportunity to eat fresh tasting fruits and vegetables that are not canned, frozen or processed.

Well, it’s thyme to go.



Jenny Baxter

Jenny’s Kitchen


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