4.25.17 Wisconsin Grown | Part 2

This past weekend was so perfectly springy. We spent approximately 90% of it outdoors, running around barefoot in the yard, going on long walks to the park, attending backyard barbecues, and of course, visiting the farmer’s market. As one would expect, the market was filled with all manner of springy produce, and in keeping with the current theme of the weekend, we made sure to stock up on lots of it. Here’s what we’ll be cooking with it this week:

Rhubarb is here, and thanks to the foresight I had to freeze a sizeable portion of last summer’s strawberry harvest, I’m foreseeing some of these Strawberry Rhubarb Crumb Bars in our future.

Of course we bought more Ramps because we love them so. Here’s hoping we still have some Rhubarb left after making bars, because I could really use some of Things I Made Today’s Grilled Chicken Thighs with Ramp and Rhubarb Chutney right about now.

I’ll admit, I’m a newbie when it comes to cooking with Sorrel, but after drooling over the Sorrel Pesto Rice Bowls from the Sqirl cookbook, I knew I needed to get some this week and make this dish happen.

And those rice bowls are going to be extra tasty when I roast up the lovely Oyster and Shiitake Mushrooms I picked up this week and throw them on top.

Plus, whatever roasted mushrooms I have left will pair perfectly with some fresh green Watercress in Serious Eat’s Oyster Mushroom and Watercress Salad.

This week’s batch of frost-sweetened Spinach is getting strata-fied; pretty much my ideal meal since I can put it together when I have a bit of free time, and come dinnertime (or brunch, or what have you - it’s great for any meal really), all I have to do is pop it in the oven. This Strata with Sausage and Greens from Food52 is a particular favorite of mine.

Scallions are a staple in our house, as they find their way into pretty much every (non-dessert) thing I cook. But no matter what, I am a firm believer that one of the best things you can do with a bunch of scallions is make them into Scallion Milk Bread Rolls.