Our lovely neighborhood market opened today. We arrived about fifteen minutes after the opening bell and it was already PACKED. I've gone to markets in three cities now and nothing beats Portland for sheer enthusiasm.
Thanks to an earlier trip to the grocery store, we didn't really need anything but who can resist farm fresh (filthy) strawberries so ripe they can't make it home unbruised. Oh darn -- must make some more strawberry rhubarb compote. It's a difficult job but... wait. No, it really isn't.
1 1/2 c chopped rhubarb
1 1/2 c strawberries, halved if huge
1/2 c sugar
splash of vanilla
Cook over medium heat until thick and syrupy. Best served over vanilla ice cream, but also good on pancakes, oatmeal or yogurt.
While cleaning out the refrigerator, I also ran across half a bag of cranberries from probably November. I salvaged the good ones and combined them with rhubarb, the zest & juice of an orange and sugar. I will cook that one until it is the consistency of jam (so quite a way.) Spread on toast with goat cheese it is marvelous.
The only other thing I grabbed at the market were two types of beets, red and candy striped. The greens will go into a saag (and greens) paneer tomorrow and the beets will become this Chicken, Beet & Couscous dish.
Brandon treated himself to the messiest sausage breakfast sandwich ever before heading off to volunteer at Walk for Water (he's on the board for PGI, who sponsor this event.) Cass was denied a balloon animal (the line was huge) and cried all the way to the car. And all the way home. And all the way up to her room... So, though this will be a long day at least it started with strawberries!