Nosh News and Best Bites: Jammed Together Edition

Now is the time to find ripe strawberries at local farmers markets and roadside stands.

Berry fans, rejoice: The local strawberries are ripe! I picked quite a few quarts on Tuesday during my volunteer shift at Full Earth Farm, and got to take some home. We ate all of them fresh — the first ripe strawberries of the spring never last more than minutes around here — but next time I luck into a berry bounty I’m going to restrain myself long enough to make this recipe, which was inspired by a dish served at Disney World’s Grand Floridian Resort: Simple Strawberry Soup from Christy Jordon’s Southern Plate blog.

Paella and flamenco make the perfect picante pairing. On Friday, April 27, you can relish both at Mission San Luis, 2100 W. Tennessee St. Award-winning guitarist Grisha Goryachev will perform modern and traditional flamenco music while local caterers Real Paella serve a sit-down gourmet dinner that includes sangria, Spanish salad, flan and, of course, paella mixta with vegetables, meat and seafood. The event begins at 6 p.m. Tickets are $35. Visit the Real Paella website to order tickets or call 339-2043.

In the epic battle of the big coffee chains, I’ll choose Dunkin’ Donuts over Starbucks every time. So I was thrilled to discover that filmmaker Whit Stillman prefers the Double D, too. In fact, the crew on his just-released film “Damsels in Distress” was treated to two Dunkin’ Donuts runs each day. I found out about Stillman’s coffee predilections, along with a handful of unexpectedly intriguing everyday insights, when he was featured this week in Bon Appétit’s My Morning Routine series, which explores how people kick-start the day.

Do you dream of owning a food truck? Find out more about how to make it happen at the Food Truck 101 Workshop offered by the Tallahassee Food Truck Association. The event is set for 11 a.m.-2 p.m. Saturday, April 27 at the All Saints Hop Yard, 453 All Saints St. Attendees will learn about required licenses and registrations, insurance, suppliers and more, and will have the chance to talk with food truck owners who’ve already hit the local streets.  The cost is $25. To register in advance, visit the Tallahassee Food Truck Association website.

Roll into National Bike Month with the Capital City Cyclists, who are encouraging Tallahassee-area bicyclists to get together for dinner at a different local restaurant on each Wednesday in May. The Dinner by Bike series kicks off on Wednesday, May 2 with a meal at Mike’s Stone Baked Pizza, 1313 Jackson Bluff Road. Start your ride from home, work or school and meet up with other riders at the restaurant anytime between 5 p.m. and 9 p.m. For more information about Dinner by Bike and other National Bike Month events, visit the Capital City Cyclists website.

Best Bites: Everything’s Gone Green Edition

Our weekly picks for the most enticing foodcentric events in the Tallahassee area.

Earth Day is Sunday, April 22.

With Earth Day coming up on Sunday, April 22, we’re all being bombarded with tips on how to go green. Here at Tallahassee Bite By Bite, we believe that supporting locally owned businesses, from farmers markets and shops to bars and restaurants, is an environmentally friendly act that we can choose to make every day of the year. To find your new favorite Tallahassee business, check out Locally Owned Tallahassee and Local Business Saturday.

Tallahassee’s fleet of food trucks will be out in force during Girlz Rock!, a night of music and dance performances by local women that’s part of Tallahassee PRIDEFEST 2012. The event begins at 7 p.m. Friday, April 20 at the All Saints Hop Yard, 453 All Saints St. Admission is free. Beer will be served by the Hop Yard and the Fermentation Lounge; a wristband for folks 21 and older costs $10 and includes 2 free drinks.

Friday, April 20 is the most wonderful day of the year for local mac ’n’ cheese fanatics. Bread & Roses Food Cooperative will host the 12th Annual Vegan Mac and Cheese Bake-Off from 5:30 p.m. to 8:30 p.m. at 915 Railroad Ave. in All Saints. For a suggested donation of $2, you can sample all the entries in three vegan categories: traditional, innovative and dessert. If you’ll be entering your own killer mac ’n’ cheese recipe into the competition this year, arrive 15 minutes before the event begins with your dish, a list of ingredients and serving utensils. For more information, call Bread and Roses at 425-8486 or email breadandrosesfoodcoop@gmail.com.

Earth Day in the Park, Tallahassee’s annual downtown celebration of all things green, will be held from 1 p.m. to 5 p.m. on Sunday, April 22 at Ponce de Leon Park. The family-friendly festivities include garden and aerobics demonstrations, music, one-mile walking groups, and fitness, organic food, wellness and sustainability vendors. Admission is free. You can find out about additional Earth Day Week events around the area at the City of Tallahassee website.

Farm Fresh: Welcome Spring with Snow Peas

We’re sharing our favorite veggie-centric recipes featuring the produce that’s in season right now in north Florida, and available at local farmers markets, produce stands and Community Supported Agriculture programs.

These fresh snow peas soon will meet their stir-fried destiny in the wok.

Bite into a snow pea, and you will experience everything that is most wonderful about spring. A just-picked snow pea tastes crisp and green, delicate enough not to overwhelm your senses but robust enough to be memorable.

We’ve been fortunate to receive locally grown snow peas in our Community Supported Agriculture (CSA) share for the past two weeks. Last week, we ate them fresh, in handfuls as a snack and tossed into salads.

This week, we decided to put our snow peas at the center of a dinner entrée. Nothing elaborate, of course, since produce this fresh requires very little adornment and, besides, who wants to spend hours in the kitchen when the weather is so lovely?

The folks at Full Earth Farm, who grow our CSA share, offered up the perfect suggestion. Their weekly email, in which they list the produce we’ll be receiving and update us on what’s new at the Quincy farm, also included a recipe for a snow pea stir fry.

I’ve tweaked the simple recipe, adapted from Martha Stewart’s website, so it will be spicy enough for my chile-loving household. Feel free to use 1/4 teaspoon red pepper flakes, as per Ms. Stewart’s original recipe, instead of the serrano chili and Vietnamese chili garlic sauce I’ve added, if you don’t like your meals quite as fiery. We love to serve our stir fries on top of Asian noodles, such as soba or rice noodles; brown rice would be a great addition, as well.

Shrimp, Shiitake and Snow Pea Stir Fry
Recipe adapted from MarthaStewart.com

Ingredients
1 garlic clove, thinly sliced
1 teaspoon grated peeled fresh ginger
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon Vietnamese chili garlic sauce (Thai sriracha sauce also would work well)
2 tablespoons vegetable oil
1 pound shiitake mushrooms, stemmed and halved (large ones quartered)
1 pound large shrimp, peeled and deveined
4 ounces (2 cups) snow peas, trimmed
1 serrano chili, cut into thin slices (you could use a jalapeno instead)
2 scallions (green parts only), chopped

Directions
1. In a small bowl, combine garlic, ginger, vinegar, soy sauce, and Vietnamese chili garlic sauce.

2. In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp, snow peas and serrano chili and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.