My take from this afternoon's Farmers' Market:
- Fiddleheads
- Chives
- Shallots
- Sauerkraut
- Sorrel
- Rhubarb
- Catnip
- Flowers
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkpnJz_OSZkNRwgWDiNf1ckL1YtLcEnOE56MfpLqYDD3hAdpb7pzoivi3sM8QqkXMfBUr8v3CeKrsuIZv1QxK3KZzDMagCbtMnCpCEikY4wo-63F5b6OAUz8gz1q6P0OMzmLwNkg_GBub/s400/sorrel-pesto.jpg)
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.
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