A beautiful sunny morning. I got up at the crack of 7:45 because I really wanted to get to the market early enough to buy some morels after someone let me know about them last week, and b, Husband is at Wine Tasting Boot Camp today, so I had to take the bus. Since I get off the bus about 7 blocks from the North Market, it made for a nice walk this morning with all of the flowers blooming and the sun shining; a great start to the morning. The only drawback to busing to to the market, aside from the fact that later in the year you really can't buy more than you can easily carry, is that it puts me on a really tight timeline. Since the buses only run about every 50 minutes on Saturday, if you miss the 8:57 back to SoHud, you're sitting around until 9:43. Fortunately, I made it in, through, and out in time to catch the bus and get yelled at for standing too close to the crosswalk instead of at the bus stop proper.
I did make it to Wishwell Farms in time for the on of the last remaining pints of morels. This year's crop is proving to rival that of the fabled 2003 harvest, when Chef Chef got in white morels the size of my hand (and I have big, piano-playing hands). I've been indulging in quite a few morels this Spring as I can afford them. The pint was $10, making it about the same price as I bought them at Weilands ($55 on Wednesday), although these are quite a bit bigger:
they even still had a bit of moss still attached:
I also got more asparagus, of course:
And my favorite mushroom man was back with shitakes this week! Yay for Toby Run! (Pictured at top of post). So, look for a shitake/morel recipe sometime this week. Since the sage in our little garden is getting huge (and flowering), I foresee some sort of pasta with mushrooms, sage and chives.
I stopped at Comb's herbs for a few ramps, and then it was over to Toad Hill Organics, where I snapped up the bit of flowering bok choy, which bears a striking resemblance to kai lan (Chinese broccoli):
and more yummy chives, they should be flowering by next week maybe!!
And some spinach, which I plan to saute up with some red pepper flakes for lunch, to add to this frozen ravioli I bought from Pastaria Seconda - spinach and feta, and pink striped mascarpone (could they be prettier?)
And what did you get this week?
