This week’s recipe is the perfect representation of the change in seasons from winter to spring that we see here in San Francisco. It’s incredibly light and gentle on the palate, balancing a blend of Mission Community Market’s sweet and savory offerings.

Stop by K&J Orchards this week to try their mouthwatering asian pears! The subtle sweetness of the fruit expands into a powerful flavor with each bite. This family-owned farm lies north of San Francisco in Winters, CA and produce a variety of tree fruits throughout the season.

Next, walk just a few stalls up 22nd street and visit Achadinha Cheese Company’s stall. to try their wide variety of goat cheeses. Their enthusiastic salesperson Chris will intrigue you with all the creative combinations you can think of (and some you may never have thought of)!

Asian Pear Walnut Risotto

Ingredients:

1-2 Asian Pears from K&J Orchards
Butter
Coriander
1 cup Organic Arborio Rice
4 cups of water or broth
1 bunch julienned Asparagus (Asparagus from Zuckerman’s Farm could be available at the market as early as 1-3 weeks from now! We’re excited!)
1 1/2 cups of Walnuts from Winter’s Fruit Tree
5-6 Shiitake mushrooms from Far West Fungi, chopped
Honey from Terra Savia
Olive oil from from Terra Savia
Balsamic Vinegar
Fresh Feta from Achadinha Cheese Co.

Instructions:

Add a teaspoon of butter to a pot and melt. Add 1 whole chopped asian pear and half of the asparagus with a light sprinkle of coriander. On low heat, lightly brown the pears and asparagus.

Add 1 cup arborio rice with 1 1/2 cups water or broth into the pot. Bring to a boil and reduce heat. In a separate pot, heat 2 1/2 cups of water or broth.

Throughout the duration of the rice cooking, periodically stir well. Halfway through cooking add the rest of the julienned asparagus. Once the liquid is absorbed, begin to add the hot water/broth (1 cup at a time). Cook and stir after each addition until the liquid is fully absorbed before adding another cup.

Simultaneously in a separate dry pan (without any oil) brown the walnuts.

In another pan, add oil and chopped shiitakes. Cook on low heat.  Towards the end, add less than 1 tablespoon each of honey and balsamic vinegar. Stir well. At culmination, add 2 tablespoons of water and let the shiitakes sit in the warm pan until dinner is served.

Once risotto is almost complete, add a little bit of the brine from the feta container.

Plate risotto and top with shiitake, walnuts, feta, and some freshly shaved asparagus and asian pear.

(Serves 2-3)

Hello, Spring!