Saturday was opening day at the Oak Park Farmers Market and I’ve known for a while what I would be getting:
Asparagus and rhubarb. These are the flavors I crave about this time every year.
For some reason, I haven’t managed to use the asparagus yet. But I whipped up a delicious strawberry-rhubarb pie today, using a new recipe that I think is closest to the way my grandmother made it. I’m not sure she used cinnamon or lemon zest. But I’m fairly certain she used tapioca. She often used tapioca instead of starch as a thickening agent, especially in pies and with fruit dishes.
The rhubarb came from King’s Hill Farm. That was our CSA last year and I’m delighted to see they’re going to be regulars at the OPFM this season. I walked away with a dozen chicken eggs too and was tempted by the half-dozen duck eggs. Maybe next time.
The rest of my money Saturday went to growers – Nichols Farm and Genesis Growers – who had flowering hanging baskets and posts of basil, hot peppers, rosemary and cilantro. All are now happily rooted in my backyard.
Virtual Farmgirl 