Saturday, April 19, 2008

PSU Farmer's Market Returns

Well, I think it actually started up again a couple weeks ago, but today was the first time I had a chance to go and bring home a bag full of local produce, bread and cheese. We're set for this week with braising greens, lettuce, green onions (Gathering Together Farm), Yukon golds,and two other kinds of onions (Rick Steffen Farm), and some Hood River red pears. I brought home a Willamette Valley Farmstead Jalapeno Jack cheese and a multigrain batard which will make for a nice lunch.


These beauties went directly into a pie since the chief pie-maker of the family happened to be home and to have some free time. He made the crust while I put the filling together. We'll have some friends over to help eat it tomorrow night and Monday night. Rhubarb is one of my memories from Grandma Mik's garden up in Menominee, Michigan. I remember eating it there directly out of the garden, dipping in a bowl of sugar. And I remember rhubarb pies and compote. We will be growing some of our own soon, but, in the meantime, it just looked so beautiful at the market that I decided to bring some home.

Here is the result of Grady's and mine combined efforts today:


On an unrelated note, I finally made myself wrap up this little guy to put into the mail. He is for little Nathan, grandson of my good buddy, Judi. I had gone into a favorite baby store intent on finding something practical. But, once I saw this little chick, the shopping was over. Only problem is that, once I got him home, I have not wanted to send him off to Rochester. But, I bit the bullet and put him in the box today. I hope Nathan has fun with him.

2 comments:

Jean Ann said...

Man, that pie looks out of this world! I am trying to decide what to do with the pound of rhubarb I have left for myself...I was thinking a quick bread would be yummy...

Joan said...

That does sound like a great idea. I don't think I've ever made one, but have had rhubarb muffins that were delicious, so I'm guessing this would be similar. Once ours is in production in the backyard, I'll be looking for more things to do with it.