Our early warming season is definitely moving things along in my own garden, AND in the local producer arena. I take a few minutes to tend to my garden every day and have been delighted to see the speed of seed germinating, onion shoots climbing and the green of asparagus and rhubarb sending promises of wonderful meals for the very near future. Our local producers who grow for part or all of their livelihood seem to usually be about three weeks ahead of me. Either that, or they’ve got some great hoop and green houses because the produce is already rolling in.
This past Saturday at the OSU-OKC farmer’s market I purchased beautiful fresh dill, spinach, tender bib lettuce and rainbow chard. Then I headed over to the Urban Agrarian and picked up tomatoes, carrots, Della Terra whole wheat spaghetti, pork bones for stock, cilantro and…mushrooms. There were beautiful chantrelles waiting to be purchased in the front display and I was SO in the mood for mushrooms.
Why? Well, it is morel season in Oklahoma and so far I’ve come up empty-handed on the two quick foraging runs I’ve taken. However, my friends in Guthrie seem to be in the right place because they are now pulling in quite a few.
Armed with a refrigerator full of local food, I put my thinking hat on, and came up with this meal: blue cheese and veggie stuff tomatoes, chantrelle and bacon cream sauce for the spaghetti and a simple quartered bib lettuce head. Here are the “how tos…” Continue reading My Little Victory Garden: All Okie, All The Time