During very wintery February, Kari and Herb gave us a peek into their well-cultured enterprises with the first installment of Messin’ Up the Kitchen With…. Schizophrenic Cleveland weather aside, the calendar now says “SPRING”, which triggers thoughts of fresh, green, planting, and the sweet vegetable garden in my friend Jessica’s backyard.

Jessica Jerome is one of several wonderful, amazing, inspiring, beautiful and smart, authentic women who have entered my life over the last five years –  a group of women who  know me only as Heidi Robb, and not by another surname previously affixed for too long a time. The bonds forged with these women feel as deep as those who have been with me for decades – how wonderful is that to realize you can make forever friends at any juncture in your life?

A delightful nature-loving sprite with sparkling eyes and an even more effervescent personality, Jessica draws you in and enfolds you – attributes which serve to make her an outstanding mother, wife, friend and yoga instructor (can’t wait until she soon brings aerial yoga to northeastern OH – sign me up! ). Deep convictions of wholesome, nutrient dense, fresh foods are the driving forces in her amply-stocked kitchen, she is also my ‘dairy fairy’ who provides me with a reliable source of raw milks and cream. The spacious garden in the back is ready for planting; a designated kale patch sports new fencing.

When I asked Jessica if she would like to pen a blog post, not only did she immediately acquiesce, but she found an opportunity to throw a delicious celebration. Aside from a welcoming of spring, there was friend Jen’s new house closing to acknowledge, as well as Paola’s birthday – so much reason for expressing joy. The warmth generated from that evening spent with friends, adult beverages, combined with a risotto and salad bursting with vitality of  le printemps, brought to mind the inscription of a bold silver ring worn on the middle finger of my left hand: “When the soul lies down in that grass, the world is too full to talk about.” -Rumi

A Celebration of Spring

Jessica Jerome

By the time crocuses show their cheery faces here in the Chagrin River Valley, the allure of root vegetables and winter greens – prepared every imaginable way – has lost its magic.  Eating local meat and dairy is simple with our herd-share from an exclusively grass-fed farm in Wayne County, Ohio, but the produce portion is a bit trickier to sustain all winter long.  When domestic organic asparagus hits the shelves at Mustard Seed Market  in March, even if it is from California, I’m planning a dish to celebrate the unfolding of Spring!

Being a huge fan of butter, wine, and chewy grain, I choose to prepare a risotto.  A warming dish that requires constant attention over a steamy pot, risotto is the perfect seasonal bridge.  I was fortunate to find fresh red onions, perfect meaty creminis, and slender crisp stalks of California asparagus.  A salad composed of several types of greens, including the late spring crop, dandelion, was the perfect compliment.  Get out your favorite heavy bottomed pot and a big wooden spoon, keep the Pinot Grigio flowing, sprinkle in some of your favorite dinner guests, and BINGO~ it is a celebration!

I’m already looking ahead to summer’s delights when I’ll be preparing this with shelling peas, garlic, chives and tarragon that will be appearing fresh from our garden…in June.

Jessica’s Celebration Risotto

Serves 4: doubles easily; feel free to improvise with seasonal substitutions

Ingredients:

2 large cloves garlic, minced

4 large shallot cloves, minced

1 medium fresh red onion, minced; reserve scallions

Butter

8 cups chicken stock

2 cups medium grain brown rice (LOVE the chewiness of brown rice here)

¾ cup drinkable Pinot Grigio (as you may finish the bottle before the stirring is over)

Approx. 2 cups coarsely chopped cremini mushrooms

2 pinches saffron threads

1 large bunch slender asparagus, cut into 1-2 inch pieces, lightly steamed

1 cup freshly grated Parmesan cheese

Salt and pepper to taste

Method:

Saute garlic, shallots, red onion, and a hefty pinch or two of salt (I use Redmond Real Salt) in 2 tbsp. butter until soft and very fragrant in a large, heavy saucepot over medium heat. Meanwhile, heat chicken stock to a low simmer in another saucepan. Stir rice into onion mixture, increasing heat, and stir continuously for a couple of minutes. Add wine, stirring until absorbed. Begin adding stock to rice mixture, one cup at a time, constantly stirring to prevent sticking and even absorption (realistically, I give myself a little break immediately after blending each new liquid addition).

Meanwhile: in a saute pan, saute mushrooms in an ample amount of butter and another hefty pinch of salt.  Add a splash or two of wine, and cook until mushrooms are tender, yet still meaty. Remove mushrooms from heat and add saffron threads. Mixture will be a bit saucy.

Taste rice after you’ve used about 6 cups stock, and begin adding only ½ cup at a time, testing occasionally for the perfect al dente texture.  When you’re there – perfectly firm and oh-so divine – stir in the asparagus, mushrooms, cooking a little bit more if the mushrooms have thrown off excessive juice.  Turn off heat and fold in Parmesan. Garnish with chopped scallions.

Salad:

Dandelion greens, coarsely chopped

Boston Bibb lettuce, torn

Red leaf lettuce, torn

Romaine, torn

Frisee, coarsely chopped

Small head of radicchio, chopped

A few sprigs of fresh Chervil, chopped

Picked leaves from a few sprigs of lemon thyme

Toss greens and herbs together in a large bowl.  Add your favorite tasting extra virgin olive oil, juice of ½-1 lemon, salt and freshly ground pepper.  Toss again.

Eat up and ENJOY in great company!