I got a lot of strawberries. They won't be amazing until next week or the week after, when the whole market will smell of them from a block away; right now they're only very good. But I couldn't wait. Because, I mean, strawberries.Sugar snaps, very new potatoes, and even tomatoes were all over the non-organic stands, which means I can look forward
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We also have a meat market a block away, all locally-raised free-range animals. Lamb stew last night featured the carrots and potatoes and a bunch of fresh herbs. Nummy.
What will you do with the strawberries? Do you make preserves?
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I don't have any idea what an ollalieberry is, but it sounds delightful.
truepenny's husband and I made a delightful lamb-and-white-bean stew last week. Mmmm.
The strawberries are partly for eating and mostly for a strawberry-rhubarb crisp or jumble or possibly roly-poly, depending on what I've got in the kitchen. I don't do preserves; maybe someday, when I have a large enough kitchen to allow for it, but right now I can get such excellent jam at the market that I don't feel inclined to strike out on my own.
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What are your second- and first-favorite potatoes?
I normally like yukon golds, but these ended up tasting a little muddy in the stew. I'm not sure if it's something I did. The stew itself was great, though. Must try working with white beans next time! That sounds grand.
I don't have any idea what an ollalieberry is, but it sounds delightful.
Well, it would probably help if I spelled it right. *g* olallieberry
They are primarily western and have a very short season. I wonder if I can bring you some in August -- they might be over by then. If not, I could bring jam.
Speaking of which, I'm with you on the making preserves. When there's such good jam available, why sweat over boiling jars?
I know what a crisp is. I can imagine a jumble. What on earth is roly-poly?
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My first-favorite is carola, which is like a yummier yukon gold -- similarly yellow and all-purpose. My second-favorite is cranberry red, which is a winter potato that has a lovely flavor and color (it is in fact cranberry-colored, all the way through) and holds its shape remarkably well in stews, pot roasts, etc. I have about six different favorite potatoes, so the distinctions are very fine and not especially meaningful.
Olallieberry jam sounds like an excellent idea.
What on earth is roly-poly?
It's a cobbler variation: sweet biscuit dough rolled out, piled with prepared fruit (properly berries, especially blackberries, but like all such pastries it's subject to almost infinite variation), rolled up like a jelly roll, sliced, and baked in or under a sugar syrup. It's the sort of thing that makes up for the terrifying jello salads at upper-midwestern church suppers. I like it because it's sticky. I like cobbler, too, but only if it's accompanied by ice cream.
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