5.16.17 Wisconsin Grown | Part 5

It feels like summer these days, and I couldn’t be happier. Despite the fact that the early rising birds wake us up at the crack of dawn (literally), we’re happy to spend those extra hours outside. We take lots of walks, spend plenty of time at the park, and go to as many farmers’ markets as we can these days (luckily, there are plenty nearby). We’ll be traveling the next couple of weekends, putting our weekly Saturday market forays on hold temporarily, but not for long. Plus I’ll be planting the garden soon (so excited!) and our CSA will be showering us with boxes of fresh produce before we know it. There’s so much to look forward to! But for now, we’ll focus on our latest market finds; here’s what we’re cooking this week:

More Rhubarb this week means I’m making cake; Rhubarb Upside Down Spice Cake to be exact. I can picture it now - me, this cake and plenty of salted caramel ice cream. It doesn’t get better.

Spring Onions are tender, delicious, and these ones are most likely getting grilled and thrown on top of tacos.

I couldn’t pass up a big, beautiful bunch of Mint, which I’ll roughly chop, steep in boiling water for about 10 minutes, then strain and chill for the most refreshing iced mint tea. Sweetened with a bit of honey, it’ll go perfectly with the warm, summery weather we’re seeing these days.

This week’s Spinach is getting sauteed up with these lovely little Cremini Mushrooms, and a generous dollop of mascarpone for one of my favorite polenta toppings of all time. Bonus, if you plan ahead a bit and use Food52’s Shortcut Polenta recipe, this meal comes together in a snap.

And if I end up with any extra spring onions, mint, spinach, or mushrooms this week, no to worry. Because Food52’s Rice Noodle Salad with Spring Vegetables and Tahini Lime Dressing will make short work of any leftover bits I might have lying around.