2017 - Week 19 Cooking

So I thought about writing something before the first farmers market of the season, because I do have mixed emotions about it.  I want to see all the people that I see.  I like the ritual of it.  But things have changed and I have to accept that.  Larry has retired from the market (semi-forcibly, FU Iowa DOT), Lois changed her focus (completely understandable, but still going to miss her and her cheese).  As part of the ritual of it, the parking garage I normally would park, is boarded up, changing my path through the market.  I still enjoyed it, but it indicates a clear change.  On the positive side, Jordan at Grade A has seemed to take over the ideas and spot from his mentor Larry.  Brett (Cheese Bar / Cheese Shop) was down there making some delicious samples to give people ideas of what to do the products.

I picked up 3 types of basil from Wabi Sabi (lemon, sacred and Italian) and planted them in the side yard and watered them.  We'll see if I can keep them alive (I don't have a good record with basil).

So I'm going to be a bit excessive this week in celebration of DTFM finds and the opening of the market.

  • White Park Steak (Lucky George) with Asparagus with Crumbled Bacon (or seared Prosciutto) and Balsamic Vinegar (or not)
  • Roasted Green Garlic pesto w/ toast and and egg on it (stealing from Brett right here)
  • Ramp & Sausage Risotto
  • Quinoa Pilaf with Scallions and Saucisson Sec (reference)