As a counterpoint to last Saturday's zombie-hazed, sleepless market trip, this morning I woke up at 6:30 after a sensible bedtime, and got up to run four miles in refreshing 80% humidity before heading out to USG. My extra-long run had me visiting both Monsignors McGolrick and McCarren, as well as the scenic pass near our neighborhood terrifying chicken slaughterhouse, before rounding my sweaty way back to my woefully not-yet-air-conditioned apartment.After all that and fighting through the busy market crowds? The cherries tasted AMAZING.
Early to bed, early to rise:
1 lb. sugar snap peas
1 qt. strawberries
1 lb. cherries
1/2 lb. wild asparagus
1 bunch lacinato kale
1 bunch Siberian kale
1 head Romaine lettuce
1 head Red Oak lettuce
Total spent: $35.50
I blanched last week's sugar snaps and took them with me to a beach picnic; they were wonderful, but I'm looking forward to hoarding these so I can eat them with lunch every day. Lunch-wise, last week's standout meal was goat barbacoa made by my friendly local (cute) butchers at The Meat Hook, thrown in a bowl with lots of sautéed kale and shallots, on top of red quinoa (tastier than beige quinoa!).
Mostly, lately, I've only wanted to eat the above-pictured Enormo-Salad dressed with shalloty Dijon vinaigrette and topped with hardboiled eggs and olives, sometimes with a buttered piece of the awesome spelt-rye sourdough from Hawthorne Valley Farm on the side. Coming soon: a recipe for said salad dressing.My only real disappointment this season has been my own overwhelming lack of interest in all things rhubarb. Maybe when I get my A/C installed I'll be able to care. I have been dreaming about this rhubarb bread, but haven't been able to stomach the idea of heating up the oven to bake it. Ditto rhubarb chutney and the great rhubarb bars I made last season. We'll see.
As is standard Saturday practice, I've already eaten half the cherries and one-third of the strawberries. Some things don't change.
