Trendy Springtime Eating: Ramps, Sorrel, Rhubarb!

My take from this afternoon's Farmers' Market:

• Fiddleheads
• Chives
• Shallots
• Sauerkraut
  
• Sorrel
• Rhubarb
• Catnip
• Flowers

I knew I wanted to do something with the sorrel. Some recipes for sorrel "pesto" over here looked good, so I made one from a bag of sorrel from L & A Farms, 5 or 6 ramps from Rosemont Market & Bakery, a dozen chives from Thirty Acre Farms, a couple handfuls of pine nuts and about 1/3 of a cup of olive oil.


Things I learned: a salad spinner works really well to dry steamed or washed fiddleheads so they can be sauteéd. I guess that should have been obvious to me before now.

Also: we're working on an excellent rhubarb crisp. Tonight's breakthrough was adding Grand Marnier and ginger juice. Next job is to get the right amount of crisp to rhubarb.