Wednesday, May 29, 2013

Farmer's market is now open for the season in Davis Square.  While I'm waiting for my own peonies to bloom, I bought these to tide me over.  Radishes will get sliced thin and pan fried in butter, including the greens.  Lots of butter, to be honest.  And rhubarb will get diced and cooked in a saucepan with some sugar until it's in a semi-liquid state and turns a nice pink color.  When it cools, we'll make some whipped cream to top it with.  Or maybe put it over plain yogurt.  Spring cooking in full swing.

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