Today I went to the farmer's market. And it was fabulous! My trip to the farmer's market made me want to spin around like a lunatic. No more would I have to make semi-sneaky guilt ridden purchases of imported vegetables from the grocery store. No siree, it's farmer's market or bust for me. In fact, I am so full of ideas today that you're getting a two-fer. Yup, mini pizzas and rhubarb-strawberry crisp with more to follow from here on out.
The mini pizzas were a must because it's Pizza Friday and then I found these cute little "pitas" I found in one of the booths. (Although the pitas turned out to be missing the center pocket, which I consider central to the pita's true essence.) The mini pizzas are topped with some sweet Italian lamb sausage I got from our meat farmers. Normally with the monthly meat pick-ups we take what they've put in the shares, but when the farmer's market starts I have the luxury of buying additional meats (which they don't usually bring to the meat pick ups) based on my daily whim. I've also been hoping for some lamb soon and this sausage seemed like a good sign for more lamb to come. The mini pizzas are topped with caramelized spring onions and some basil that must have been forced in a greenhouse (which qualifies as fresh and local in my book). To go with the mini pizzas I made a salad with fresh greens and local goat cheese.
Then it was on to the rhubarb and strawberries. I hadn't planned to buy the strawberries this time, the pints seemed a little skimpy and the price was relatively steep. But then, at the very last booth of the market, I found some wonderful looking rhubarb and I knew that I'd have to go back for the strawberries. So I compromised by buying the two pints that looked the most full. We ate the crisp with left over Ben & Jerry's marzapan ice cream. It was an excellent way to welcome the return of the farmer's market.
1 large link sausage
6 small rolls or pitas
1 tbsp olive oil
1/2 onion
2 tbsp basil
2 cups shredded mozzarella
Turn on the broiler. Cut the pitas in half. Put the pitas, un-cut side up under the broiler and toast them. Cut the onion into half-moons and put it in a large skillet over medium heat. Add the olive oil and cook the onions until they are softened. When the onions are cooked (about 5 - 7 minutes) pull them from the pan and set them aside. Remove the sausage from the casing and add the sausage to the pan the onions had cooked in. When the sausage is cooked remove it from the pan and set it aside. Brush the cut side of the pitas with olive oil and top with the onions, sausage, basil and mozzarella as you wish. Toast the pitas under the broiler until the cheese is melted and the mini pizzas are heated through.
1 1/2 pound rhubarb
2 pints strawberries
1/2 cup water
3/4 cup sugar
1 tsp lemon
1 tsp mint, shredded
For the topping:
3 tbsp butter
1 cup rolled oats
3/4 cup light brown sugar
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
Preheat the oven to 350 degrees. Cut the rhubarb into pieces that are roughly 2". Put the rhubarb, sugar, and water into a sauce pan and bring the water to a boil, stirring to disolve the sugar. Let the rhubarb cook for 5 minutes, until it has softened. While the rhubarb cooks down, remove the hulls on the strawberries and cut them into quarters. When the rhubarb has softened add the berries and the mint and cook another 5 minutes. Check the fruit to make sure it's sweet enough for your taste (it should be a combination of sweet and bitter). The fruit will be soupy, but if it's too runny, add some cornstarch to thicken. While the fruit is cooking, melt the butter and then mix all of the topping ingredients into the butter. It will seem dry, but that's a good counterpoint to the fruit mixture. Spray a 9 x 9 baking with cooking spray. Put the fruit in the glass pan and then spread the topping over the fruit. Bake for 30 minutes or until the fruit is bubbly and the topping is golden brown. Let cool slightly and serve with ice cream.
Bon Appetit!
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