5.17.16 Wisconsin Grown | Part 4
I’m happy to report that we somehow managed to survive the last week. The week started out just fine, but quickly deteriorated when every member of the Woolworth household came down with some sort of sickness. It started with baby, then me, then Forrest, and then, not to be left out, the dog decided he was going to be sick too. There was definitely a point in there where I didn’t know if we’d make it, but luckily we’ve all recovered and things are once again back to normal. Normal enough even that we decided to brave the wind and cold and make a trip to the Westside Community Farmer’s Market on Saturday morning. And per usual, we ended up going home with plenty of good things to eat. Here’s what we’re cooking with this week:
Salad Greens - Because apparently I eat way too much salad. I also eat way too much ice cream, so I’d say it balances out. Currently, I’m a big fan of any salad that’s topped with this incredibly delicious Goddess Dressing.
Green Garlic - Yep, we’re still on the green garlic bandwagon. It won’t be around forever, so I’m making the most of it. Currently, I’m adding it to pesto, vinaigrettes, stir-fries, and frittatas, but the possibilities with this stuff are endless.
Asparagus - I bought more asparagus this week with the intention of making a whole bunch of this spicy Masala Asparagus, but then the Leek and the Carrot posted this fantastic looking Charred Asparagus Grilled Cheese…Good thing we have a lot of asparagus.
Rhubarb - I’ve been dying to try making this Rhubarb Curd from Things I Made Today and slather it on absolutely everything. And whatever rhubarb is left is getting infused into gin for some killer negronis.
Eggs - More big, beautiful, orange-yolked farm eggs. You can be sure that I’ll be looking for any excuse to make pretty much any meal just a little bit better by putting an egg on it.