Join Annemarie as she reads an excerpt from the April chapter intro introducing spring in Maine from Modern Country Cooking. Then, pick the asparagus and herbs and head into the kitchen to make a quick and delicious salad.
Annemarie Ahearn lives on the Coast of Maine with her husband, daughter, and two Australian Shepherds. After attending culinary school and working in the food industry for a decade, in 2009, Annemarie founded Salt Water Farm Cooking School in an old post-and-beam barn overlooking the Penobscot Bay. There, she teaches how to cook instinctively, using produce from her beautiful seaside vegetable gardens, fish from the bay, meat from local farms, and foraged goods from Maine’s forested hillsides. Her work and writing have garnered acclaim from publications such as DownEast Magazine, the Wall Street Journal, the New York Times, the Boston Globe, Bon Appetit, and Maine Magazine. Her two books, Full Moon Suppers, and Modern Country Cooking are both available now from Roost Books and wherever books are sold.
Annemarie’s new book Modern Country Cooking: Kitchen Skills and Seasonal Recipes at Salt Water Farm is available now at RoostBooks.com. Use the code SLOWFOOD for 20% off at the Roost Books online shop! If you want to keep learning and exploring in the kitchen with Annemarie and the Salt Water Farm team, check out the Salt Water Farm membership club!
Ingredients
For the salad
- 1 cup farro
- 2 tablespoons extra
- Virgin olive oil
- 1 bunch asparagus
- Kosher salt
- 1 bunch arugula
- 1 cup sprouts or shoots
For the dressing:
- 2 cloves garlic, peeled
- 1 cup buttermilk
- 2 tablespoons crème fraîche
- Zest and juice of 1 lemon
- 8 sprigs parsley, leaves picked from stems
- 1 small bunch chives, roughly chopped
- 6 sprigs tarragon, leaves picked from stems
- 2 tablespoons extra virgin olive oil
- Sea salt
- Fresh ground pepper
- 1 pinch red pepper flakes
The recipe and process is all in the video!
