Scones

I get a cranberry oatmeal scone every time I go to the farmers' market. I was craving them so much last night that I went to bed early and arrived to the market at 6:00 a.m. I stalked my favorite bakery stand until they opened at 6:20.

Today there were rhubarb oatmeal scones, made from locally grown rhubarb. Obviously I had to get one. I decided to get a second scone for later in the week, to keep my cravings in check. I temporarily abandoned the cranberry and chose a whole-wheat dark chocolate chunk scone.

The man behind me in line asked if they ever sell scones in grocery stores. The answer was no. The scones do not have the shelf-life necessary for that endeavor.

I ate the rhubarb oatmeal scone while shopping (it was incredible). I couldn't stop thinking about the shelf-life statement. How much time would the dark chocolate scone have before disintegration? A day? An hour? I ate it as soon as I got home, just to be safe.

I finally found some black-eyed susan perennials at the farmers market and bought two. They aren't blooming yet, but one has a bud.

In other news, my CSA delivery was on Thursday:

Lettuce head: This one has dark red, sturdy, oak-looking leaves. Mighty tasty. So far I have made a "fish fry salad" of my own invention--greens, feta cheese, tarragon vinegar, salt, pepper, olive oil, and beer-battered cod (prepared by local grocery deli) baked until crispy. I would use malt vinegar if I had it. The feta cheese may seem out of place, but seemed to bind it all together.

Salad mix: another big bag! I have eaten about 1/3 of it already, with just two giant salads involving canned red salmon and chopped veggies.

Spinach: This time I am making the spinach quiche with bacon, onion, and gruyere cheese. It will be a Sunday afternoon project.

Green onions: will go into black bean and pepper-jack enchiladas.

More teeny white turnips and their greens: I like to eat these raw. Maybe some of the greens will go into the quiche.

More garlic scapes!: Today I am making garlic scape and white bean hummus for lunch. Served with whole wheat pita triangles and a large side salad, of course.