I’ve been shopping there almost every Saturday for many years Grünwald farmers market a. The market is small, but there are at least four greengrocers. Now there are only three left. At first I just thought that the stand where I always buy my beets and colorful carrots was on holiday. After another week I was irritated. Not there again. I asked at another stand. Yes, they said they had stopped. I was shocked. No more yellow beets, no more big fresh garlic bulbs. No more pink Chinese cabbage in winter. That couldn’t be right. That couldn’t be allowed to happen. So while I was strolling through farmers markets on America’s West Coast, the owners of this stand had decided they weren’t coming back. Shit, I thought. I wasn’t disappointed, I was sad and amazed at how much it hurts when something as natural and familiar as a market stall that you visit every Saturday is no longer there.
Good, that one Cauliflower I would also get the parsley for my dish from another stand. I would have liked to say thank you to those market people. Thank you for running your stand every Saturday from 7:30 a.m. every Saturday, regardless of wind and weather, for so many years. Thanks for the many recommendations and the good goods. Thank you for this commitment, which we will only truly appreciate when it is no longer performed.
Now the farmers markets have become even more precious to me.
Roasted Cauliflower with Anchovy Butter and Orzo
For two
1 small cauliflower, leaves removed and cut into thick wedges, not removing the stalk as it holds everything together
2 tbsp olive oil
50g butter
4 anchovy fillets (make sure they are of good quality e.g. Ortiz)
2 small shallots, finely diced
2 cloves garlic, finely chopped
40 ml white wine or Noilly Prat
150 g orzo (also called risoni, pasta rice or kritharaki)
Zest and juice of half a lemon
2 tbsp chopped parsley
100 g peas (frozen)
Sea salt
black pepper
Preheat the oven to 200°C fan oven (220°C top/bottom heat).
Brush the cauliflower wedges with 1 tablespoon of olive oil, season with salt, place in an ovenproof dish and roast in the oven for 15 minutes.
In the meantime, finely chop the anchovy fillets. Melt the butter in a small saucepan until it browns slightly and smells nutty. Remove from the heat and stir in the chopped anchovies.
Take the cauliflower out of the oven, turn it over and brush it with the anchovy butter.
Return to the oven for another 10 minutes.
Put the second tablespoon of olive oil in a pan and sauté the onions with a pinch of salt over medium heat for about 5 minutes. Add garlic and continue to sauté for another minute.
Deglaze with the white wine.
Add orzo and 225 ml boiling water. Let cook for 6 minutes.
Add the frozen orzo along with the lemon zest. Mix in lemon juice and a dash of olive oil. Season with salt and black pepper.
Arrange on plates along with the cauliflower and drizzle the remaining butter over it. Sprinkle with parsley.
Variation: If you like, you can also mix in the zest of half a salted lemon. And if you add a teaspoon of white miso when adding salt, you add additional umami.
