It’s springtime in Minnesota! The birds are chirping, the sun is shining bright, and local vegetables are just starting to arrive at the farmers markets. While peak produce season is still a ways out, it’s already possible to make multi-course meals almost entirely from market ingredients. Challenge yourself to eat more local foods this week (and all season long) with these savory & sweet recipes featuring rhubarb. For more recipes and information on in-season produce visit our website.
Market Shopping List
Goat Cheese: Singing Hills Goat Dairy
Skillet Chicken with Rhubarb
Adapted from The New York Times
1 (5 1/2-lb) whole chicken, cut into eight pieces (or eight of your favorite parts)
1 Tbsp plus 1/2 teaspoon kosher salt, more as needed
1 tsp black pepper, more as needed
5 sprigs thyme
2 Tbsp extra-virgin olive oil
1 bunch spring onions or scallions, white and light green stalks thinly sliced (slice and reserve greens for garnish)
2 stalks green garlic, thinly sliced, or 2 garlic cloves, minced
1/2 c dry white wine
3/4 lb fresh rhubarb, cut into 1/2-inch dice (3 cups)
1 Tbsp honey
2 Tbsp unsalted butter, cut into pieces
Rub chicken with salt and pepper. Place in a bowl with the thyme sprigs, cover and refrigerate for 1 – 12 hours. Heat oil over medium-high heat in a large skillet. Sear chicken in skillet, turning occasionally, and setting the thyme aside for now. Remove when golden brown (about 10 minutes). Using the same pan and reserved liquids, reduce heat to medium and stir in spring onions and cook until softened. Toss in minced garlic and reserved thyme; cook for one additional minute. Pour in wine and bring to a simmer, scraping up any browned bits in the bottom of pan. Add rhubarb, honey, and a pinch of salt and pepper. Add seared chicken pieces to liquid in a single layer. Cover and reduce heat to medium-low. Allow to simmer until chicken is cooked through, 15 to 20 minutes for breasts and 20 to 25 minutes for legs and thighs. Transfer chicken pieces to a platter. Add butter to remaining sauce and whisk. Spoon sauce over chicken and top with sliced green onions.
Rhubarb Compote with Goat Cheese Ice Cream
Adapted from Chez Madelaine and The New York Times
½ lb rhubarb, thinly sliced (about 2 cups)
5 Tbsp. honey, more to taste
Goat Cheese Ice Cream:
2-1/4 cups milk
½ cup whipping cream
4 large egg yolks
1 large egg
1/2 cup sugar
4-1/2 ounces goat cheese
Stir together rhubarb, honey and 2 tablespoons water in a medium saucepan. Bring to a simmer and cook, stirring often, for 6 to 8 minutes, until rhubarb has melted and become jam-like. Let cool. (Rhubarb can be made up to a week ahead and refrigerated.)
In a medium saucepan, bring milk and cream to a simmer over low heat. Whisk together the egg yolks, whole egg and sugar in a mixing bowl. Carefully drizzle the simmering milk and cream into the egg mixture while whisking continuously. Pour mixture into a clean saucepan and warm over low heat until the mixture thickens. Remove from heat and whisk in the goat cheese until it has melted completely. Freeze according to the instructions that accompany your ice cream machine. To freeze without an ice cream machine: pour the chilled custard into a shallow pan and place it in the freezer. Remove this mixture every 30 minutes and break up the ice crystals with whisk until the cream solidifies.
Ladle ice cream and compote into bowls and enjoy!
Rebecca Lee is the market manager of Neighborhood Roots. She has worked for the markets since 2014.