For me, the fun of a farm stand or farmer’s market is INSPIRATION. What caught my eye today was the rhubarb<\/a>. Rhubarb has a fairly short growing season — you find it only briefly in conventional grocers. The leaves are poisonous apparently (that’s what I was told when I was little and now Wiki confirmed it, go figure). My paternal grandma used to make strawberry rhubarb pie in the spring — deliciously sweet and tart with a crust to die for. Of course, these farmers are also excellent marketeers, and right next to the bright red stalks were strawberries. Based on last week’s experience, I knew those strawberries were PDG<\/a>, so I grabbed a box. Knowing I might cook them down, I bought the cheaper-by-$1 “older” ones — no worries — they’ll be good to eat out of hand today and sauced down tomorrow or the next. I also grabbed a bag of field-washed mixed greens — the staff and I discussed and decided they were “clean enough” since I don’t have a colander or lettuce spinner at work (I don’t mine the occasional germ — see Confessions<\/a>). And the radishes were too pretty and pink to pass up.<\/p>\n So where am I going with this? Obviously — some sort of strawberry-rhubarb concoction is in my future. A crumble\/cobbler? A compote? Maybe something in a quick bread? I’m definitely going sweet, out of memory for my Mimi.<\/p>\n As for the greens and radishes, I’ll put together an awesome salad for my lunch. I have some dried figs in the fridge here at work and I can scrounge some nuts from a co-worker. Tomorrow I’ll try to remember to bring in some tuna or cooked chicken from home, and maybe some crumbled feta, and if I bake off another loaf of that artisan bread, then I’m set for the week, right?<\/p>\n Ooooo … the possibilities!<\/p>\n *****<\/p>\n Lunchtime update: I am a total mooch.<\/p>\n
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