Spring seems to take so long to get started. Rhubarb and asparagus are all we have for weeks on end. Everything moves slowly and peacefully during May, and then all of a sudden it’s June – and it’s not spring but summer, all the markets have begun and time is flying by at a breakneck speed (and so is the fruit!)
Today we were all down at the barn bunching asparagus, and we forgot to watch Cooper (Marc and Laura’s dog). This would not normally be an issue, as Digit and Cooper are both good about staying close to the barn. Unfortunately, Cooper has developed a strong affection for the pond. Both dogs know the pond is off-limits, but apparently Cooper believes rules are more like suggestions. As soon as we realized he was off gallivanting and called him, Cooper trotted in happily, his normally pristine cream curls drenched in thick mud. Needless to say, we were not very pleased with him and he is in high dungeon. A photo of said pond included below…
We will have strawberries as soon as next week!
Asparagus – we have both green and purple asparagus.
Rhubarb – the rhubarb is just as fresh and tasty as ever this week.
Apples - these are apples that have kept exceptionally well over the winter. This week we only have Cameo, Melrose, and Granny Smith.
Cider - our apple cider is freshly pressed and delicious!
Potatoes - the potatoes are in limited supply right now, and they are only available at our Division Street and 61st Street markets.
We also have fresh eggs, honey, and preserves.
Add it to the Recipe Book
If you ever have a simply fabulous recipe you’d like to share featuring the fruit we have available, feel free to email it to us and we will post it on the blog! We are constantly looking for both new and innovative recipes as well as classic favorites.
You will need:
1 lb fresh rhubarb, leaves discarded and stalks cut into 1/2 inch pieces
1 cup sugar
3 cups heavy cream
Combine 2 tablespoons water, the rhubarb, and the sugar in a medium saucepan. Cover and bring to a simmer over medium heat; reduce heat to medium low. Stir once and cook uncovered until rhubarb has softened – about eight minutes. Transfer the rhubarb mixture to a blender and puree until smooth. Refrigerate rhubarb puree for forty minutes or until completely chilled. Beat cream with a mixer until soft peaks form. Gently fold rhubarb puree into whipped cream, leaving some streaks for artistic flare! Spoon into glasses and serve chilled.
Just looking at the menu on Fork’s website makes our mouth water. They have been a dedicated customer of ours for about a year. Whenever we see their posts on social media, we just want to drop everything and go eat there… does that sandwich not look absolutely mouthwatering?? They are completely farm to table, and we couldn’t appreciate them more!
Photo courtesy of their Instagram page.
Can’t wait to see you at market this week!