But the one sign of warm days to come that has me a bit giddy is the appearance of asparagus at the Portland Farmers Market. I wasn't really expecting it, yet there is was in all of its tiny stalked and fresh green glory. I've waited nearly a year to make Barbara Kingsolver's Asparagus and Morel Bread Pudding, but finally I can again put that on the Great Ideas for Dinner list.
Ahhhsparagus!
Not only did was there asparagus, but Groundworks Organics even had strawberries! I couldn't resist buying a pint of the promise of summer.
Everytime I go to the Farmers Market I try to buy something I've never prepared before. This week, I chose to try out rhubarb.
Gathering Together Farm had a great big pile of it, so I grabbed a pound or so, stuck it into my bag with my other purchases and made my way home to make...wait for it...
Rhubarb and Ginger Jam
1 pound fresh rhubarb chopped
3 tablespoons fresh ginger, grated
1 cup sugar
1 tablespoon fresh orange zest
Put everything into a medium saucepan and bring to a boil. Reduce heat to medium low and simmer for about 20 to 30 minutes, stirring frequently until the jam piles up on a spoon and looks all jam-like.
This jam is very good on buttered toast, a Nilla wafer or eaten straight off the spoon. I also used it, with incredible success, as the raspberry jam substitute in the Raspberry Shortbread Bars posted on Almost Slowfood, a fantastic blog written by my dear friend Peggy Bourjaily.
Even my husband J, who doesn't usually have much of a sweet tooth liked them and went back for seconds. Thank you so much Peggy, for always posting such people pleasing recipes!
Sigh...I love Spring.
