I left for the market this morning with the intention of buying asparagus, rhubarb, and fish. You can see how well that plan worked out. A thunderstorm blew through around dawn and I guess a lot of farmers decided to stay home, including those with rhubarb and asparagus. It was pretty quiet at the market, which is how I ended up with all these leafy greens: my favorite farmer kept tucking spinach and kale into my basket as we chatted. I have no idea what he charged me for and what he didn’t. Or what I’m going to do with all that spinach.
Asparagus, finally! That wild mint is especially beautiful, isn’t it?
I didn’t intend to buy more rhubarb this week, but my favorite farmer ran out of ones so we agreed that I’d just take my change in rhubarb. Pretty good up-selling strategy. Think he learned that in farmer school? Also, DUH, I should have taken my change in extra morels!
I’m rather fond of putting eggs on top of things. For a long time I merely slid them onto tried-and-true platforms like toast or hash browns, but these days I also like to scramble them into fried rice, crack them onto pizza dough, or fry them up with strips of stale tortillas and toss the whole mess with salsa and sliced avocado. I’m not alone in this enthusiasm; Bon Appétit recently predicted that anything with an egg on top would be 2009’s dish of the year.
Having spent the better part of my morning carefully poaching, breading, and then deep-frying an egg, I’d like to nominate this particular preparation for 2009’s egg of the year. Or something like that. Because a deep-fried poached egg rocks. I mean, you probably don’t want to have one every morning unless you’re on some sort of Homer Simpsonesque weight-gain regimen, but the combination of crispy crust, tender white and soft, runny yolk is fan-freakin’-tastic.