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May 31, 2008

Lettuce shop

LettuceShop.jpg

OK, maybe it's a little early for terrible puns. But I found some great head lettuces at the Martin Farm's truck at the Waverly Farmers Market this morning. Just from its looks, it makes you realize how much better very fresh, local lettuce is than what you get in the supermarket.

Of course, looks can be deceptive. Witness the local strawberries you all were complaining about last week.
Posted by Elizabeth Large at 8:06 AM | | Comments (17)
        

Comments

Lettuce shop

Artichoke you for that one. :-)

Pray, lettuce not resort to violence.

Lettuce also give thanks for the fresh spinach, among other greens, available Saturday and Sunday at the unnamed stand we call the "spinach lady." We often have it raw as a salad, usually with a Greek dressing. Wouldn't dare try that with store-bought spinach.

Wouldn't dare try that with store-bought spinach

That would be plum crazy.

I got nothin' - but I'm surprised that OMG hasn't weighed in on this subject.

Piano Dood said: I'm surprised that OMG hasn't weighed in on this subject.

Owls are carnivorous. They don't have the experience to come up with vegetable and fruit puns.

If we're done with puns for the time being, let me put in a another plug for South Mountain Creamery at the Waverly and Sunday markets. Their farm fresh milk has already been mentioned, but those who share my taste for buttermilk will find the best I have had since Castle Farms in Lexington Market of blessed memory.

FH Jim, thank you for pointing out the buttermilk from South Mountain Creamery. I noticed their lovely milk this morning but must've glazed over the buttermilk. Next weekend's pancakes thank you in advance.

Speaking of the market this morning, can anyone report on taste/quality of the strawberries? Having read all of the negative reviews of local strawberries recently, I skipped buying any this week but am hopeful that they've improved and might be a better shot next time around.

My husband liked the latest strawberries from the guys who just have a card table and sell the berries and asparagus. I can't comment from personal experience as I'm allergic to strawberries, but he eats enough for both of us.

Excellent berries! I think that the batch from the rainy period are gone. These were sweet and tart. Delish!

On another note, my friend bought more rhubarb and I think she's finally going to make the rhubarb up-side-down cake. If she does, I will post the link to her blog. She's got a lovely strawberry short cake up now.

http://kitchenography.typepad.com/my_weblog/2008/05/strawberry-shor.html

Thanks for the updates on the strawberries, kids. I bought some rhubarb myself and am planning on making David Lebovitz' poached rhubarb. The asparagus and sweet potatoes are already gone and were delicious on the grill tonight. 3 cheers for market day!

Dr. E.C.--how do you grill sweet potatoes?

Fairfax - that's a beautiful picture and I love the fact that it's real shortcake and not just a sponge or poundcake base.

I bought asparagus (of course), strawberries, spinach, sweet peas, zucchini, bread, and pastries.

I haven't yet tried South Mountain Creamery products, since I usually go right from the market to the grocery store. I'll have to make a point of stopping there and then going straight home.

Dahlink, I slice the sweet potatoes fairly thinly (probably between 1/8 and 1/4 inch) lengthwise, brush with olive oil, sprinkle on salt and pepper, and toss 'em on the grates. They don't take all that long, maybe 5 minutes a side. Fresh thyme is nice after they come off the grill.

Rosebud, I'm always intrigued by the various beans but that line is crazy. Are they really that good?

Yes, the beans are that good! The line is so long because it's made up of repeat customers like us.

Doc, the beans are always good and those peas, oh my! The lines are there for a good reason.

We had some just lightly steamed with salt & pepper and butter (of course) as a side with meatloaf on Saturday evening.

Yesterday, I made a really simple pea soup with chicken stock, a handful of fresh baby spinach, and a few shakes of Herbes de Provence. I used the immersion blender and left it slightly coarse.

The leftovers also made an excellent cold soup for dinner this evening.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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