We recently moved to a new town in the Bay Area, and I’ve been itching to check out the local farmers market since it opened (finally!) for the season in April. Our old town had an amazing market all year-round — full of flowers, fruits, pastries and, a little randomly, delicious Indian food — and it’s still within easy driving distance. So we often go back there for our weekly in-season veggie (and Manresa croissant!!!!) fix.
I went to the new farmers market a couple weekends ago…only to be rather disappointed. Granted, I walked over around noon, and it was supposed to close at 1. But there were about 5 stalls, picked clean of most of the appetizing spring vegetables — save for literally bushels of leeks. So that’s what I came home with.
I plan to go back to try again a little earlier, obviously, but I’m actually pretty happy with how these leeks turned out in my pasta. Two years ago, I discovered the magic of leeks when I made the classic potato and leek soup for people coming over. Leeks are basically buttery onions — thats the best way to describe them — so they add a little bit of creaminess (somehow…) to whatever they are in: quiche, pasta, soup, etc.
I’m currently obsessed with the no-sauce sauce pasta — which is basically a little bit of butter, wine, lemon juice and water you cooked the pasta in. You use it to finish cooking the pre-al-dente pasta and then let it reduce, so it’s a very light flavoring, rather than a creamy sauce. Perfect for our weird California weather, which jumps from being rainy to 80 degrees in like, 2 days.