First fresh produce of the season

You don’t have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”

Julia Child

One of my favorite things each spring is to head out to Hensley Produce and load up on fresh, homegrown produce.

Located at 369 Larry Hensley Rd. out Hwy. 190 West off of Sandydale Road, the fresh vegetable farm and market is owned and operated by Larry and Shirley Hensley, who sell from their home market most days, depending on what vegetables have been harvested. They ask that you call ahead, however, before coming out to make sure someone is available. The number is 936-329-5665.

I’d heard they were opening mid to late May, but when I recently saw a Facebook post that said they were opening May 3, I immediately put it on my calendar as a top priority and we headed there first, before subsequent trips to Lowe’s, CVS and HEB.

I selected new potatoes, onions, cucumbers and zucchini. By the time we got there, they had already run out of yellow squash, but we still came away with two sacks full of fresh veggies.

There was one patty pan squash left, but I didn’t get it because I’ve never eaten a patty pan squash before and wasn’t sure how to cook it. I regretted that decision later, however, and will get some next time. I’ve yet to meet a type of squash I don’t like and it’s always a good time to learn new things.

Hensley Produce is an impressive operation – especially the four-generation family’s work ethic that has been instilled in each of those generations. Mr. Larry and Mrs. Shirley have been blessed with a passel of children, grandchildren and great-grandchildren and they all pitch in and help. On the day we were there, a daughter and son-in-law, granddaughter and grandson-in-law and a great-granddaughter were working. The great-granddaughter was looking for snakes, while also looking for little watermelons.

If you follow them on Facebook, you can even watch videos of their potato digger that was built in 1928. The classic piece of machinery – along with all the kids and grandkids – made short order of digging 65 bushels of potatoes just a few days ago.

The Hensleys reported that the cooler temps have the produce developing a little slower than usual. However, the recent rain helped, and now they say the squash and cucumbers are going crazy. They are watching the corn grow and hope to have red tomatoes in three to four weeks. They also reported that the purple hull pea plants are looking great and that they’re finding lots of little watermelons in the field.

I’m looking forward to going back when the tomatoes are ready. And I’m sure we’ll get a watermelon or two for Hubby and Daughter. That’s their favorite snack this time of year.

I couldn’t wait to do something with the fresh new potatoes and onions and I had a head of cabbage in the crisper waiting for inspiration, so I made “Crispy Roasted Potatoes and Onions” and “Charred Salt and Vinegar Cabbage” that I served alongside some chili-rubbed pork chops. Every bite was delicious.

Crispy Roasted Potatoes and Onions

From coleycooks.com

• 1½-2 lbs. red skin or other waxy potatoes unpeeled, sliced about ¼-inch thick
• 1 medium yellow onion sliced about ½-inch thick, thicker than the potatoes
• 3 tablespoons olive oil
• 2 teaspoons kosher salt
• Freshly cracked black pepper to taste
• 1 tablespoon fresh rosemary needles or about 1 teaspoon dried

Preheat the oven to 425 degrees and line a sheet pan with parchment paper.

Add the sliced potatoes and onions to a large bowl. Drizzle with olive oil, then sprinkle with salt, pepper and rosemary. Toss until the potatoes and onions are all evenly coated.

Spread the potatoes and onions out on the sheet pan in a single layer. Bake for 20 minutes, then use a spatula to toss the potatoes and onions around and flip some of them over. This doesn’t have to be perfect, just make sure you move them around a bit.

Bake for another 15-20 minutes or until the potatoes are golden brown and crisp in spots. Serve immediately.

Charred Salt and Vinegar Cabbage

From smittenkitchen.com

• 2 lbs. green cabbage, halved, cored, then cut into 1-to-2-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter
• 4 garlic cloves, lightly smashed
• ⅓ cup vegetable broth
• ⅓ cup white vinegar
• Sea salt, to finish

Preheat oven to 475 degrees.

On a rimmed 9-by-13-inch baking sheet, toss the cabbage with the olive oil, salt, and pepper to coat evenly, but leaving any chunks intact-that is, there’s no need to separate the leafy layers. Dot the butter over the top – it will melt in the oven. Roast for 15 minutes, until the cabbage is black in spots.

Use a spatula to turn the cabbage over and scatter the garlic cloves in the pan.

Return to the oven and roast for another 15 minutes, until the cabbage looks worrisomely charred (but it will be perfect, I promise). Pour the broth and vinegar carefully into the pan, and return it to the oven a final time, to roast for yet another 15 minutes, or until the garlic cloves are tender and the liquids have been reduced to a thin (or nonexistent) puddle. Finish with a sprinkling of sea salt, and good luck not eating the crunchy bits right from the pan.