What I bought:

 

• Red Onion seedlings from Meadowood Farm
• Baby pak-choi, purple radishes and red radishes from Old Ocean House Farm
• Salad greens with nasturtium flowers, cukes and tomatoes from Olivia's Garden
• Garden chive chevre and whole wheat bread from Tourmaline Hill Farm
• Rhubarb from Uncle's Farm Stand
• Microgreens from Thirty Acre Farm
• Mesclun Mix from Lalibela Farm
• Farmhouse Cheddar from Silvery Moon Creamery
• Parsnips from Beckwith Farms 

What I did with it:

• Red onion seedlings are going right into the garden.
• The purple radishes, cukes, microgreens, goat cheese and whole wheat bread made the perfect lunch sandwich after visiting the farmers market.  (see first pic below)
• I was SO close to having delicious and crispy parsnip chips that I slowly dehydrated in the oven.  I wanted to finish them off so I turned the heat up.  I meant to shut the oven off moments later, but I forgot.  Oops.  My bad.  Dark brown and too-bitter-to-eat parsnip chips.  I think I'm done with parsnips for the season.
• Simple Treatment #1: Olivia's Garden lettuce mix with nasturtiums, cukes and tomato slices, and quartered radishes. 
• Simple Treatment #2: Another delicious salad with Lalibela Farm's mesclun mix and veggies. 
• Simple Treatment #3: Baby pak choi - flash sauteed with soy sauce and a splash of lemon.
• Simple Treatment #4: Silvery Moon Creamery's Farmhouse cheddar with crunchy slices of radish. 
• Rhubarb and pears with a brown sugar, cinnamon and Cognac cream sauce over pound cake.  This was "wicked good".  I melted butter in a non-stick pan, threw in chopped rhubarb, brown sugar and cinnamon.  After a few minutes over the heat, I tossed in the pears.  Another minute later I poured in a shot of Cognac and lit it to burn off the alcohol (be careful! the flames can get quite high).  Once the flame had completely burned out I poured in a splash of cream and cooked for another minute.  I served this over simple pound cake.    (see second pic below)

Paul Gagne
Tasting in Tongues Maine
www.tastingintonguesmaine.com
paul@tastingintonguesmaine.com