5.8.16 Wisconsin Grown | Part 3

Once again, we spent our Saturday morning perusing the farmer’s market and buying all manner of green, springy things. Upon returning home with our spoils, I realized I may have gone a little bit overboard in the greens department. I can think of worse problems to have. Here’s what we’re cooking with this week:

Spinach - Yes, we went with more spinach this week. It’s too good to pass up, plus I’ve had a hankering for this Spinach and Mushroom Lasagne. Which is why I conveniently picked up some Cremini Mushrooms as well.

Mustard Greens - I love mustard greens’ slightly bitter, spicy notes. They’re absolutely perfect in this Bitter Greens and Bacon Quiche, which incidentally happens to also be the ideal food to eat for brunch and picnics, aka the two best types of meals.

Arugula - While I have no doubt that a decent amount of arugula will be making its way into the aforementioned quiche, I’m definitely seeing a lot of arugula salads in my future. Most likely with copious amounts of carrot ginger miso dressing.

Watercress - Because mustard greens and arugula weren’t enough peppery greens for one week, I got some watercress too. Which means, more salads!

Ramps - As this was likely the last week that ramps will be available, I obviously had to buy some. They were eaten almost immediately - thrown on the grill until the leaves were slightly charred, and served alongside a nice grilled steak. Bonus points for chopping up a grilled ramp or two and mixing with some softened butter to make ramp butter. There are any number of ways to enjoy ramp butter, but from personal experience, I can say that slathering it on grilled bread and putting a nice dollop atop a freshly grilled steak are two highly recommended options.

Green Garlic - Since its availability is pretty limited, I’m usually always buying green garlic when I can and taking advantage of it’s fresh, springy garlic flavor anywhere I would usually use regular garlic.

Asparagus - One of the highlights of my week was finding a way to cook asparagus that Forrest actually enjoyed. We’ll be eating Lucky Peach’s Stir-Fried Asparagus for the foreseeable future.

Potatoes - You can never go wrong with potatoes. And if, like me, you have an abundance of fresh farmer’s market eggs to boot, this Potato and Leek Frittata seems like the right decision.