This week has been crazy busy, but we did make time to get down to opening day of our local farmer’s market. It was a classic Pacific Northwest Memorial Day weekend, which is to say it rained every. single. day.
Fortunately there were plenty of vendors and customers, and the hardy Prozac Mountain Boys managed to keep the music playing without floating away.
We bought leeks, fingerling potatoes, asparagus, hothouse peppers, and butter, which seemed like a pretty good haul for the season (thank goodness for Hedlin Farms’ greenhouses). Then we checked out Gothberg Farms’ stand. A local goat dairy, they’re newcomers to the Mount Vernon market, and we’re really excited to have them here. I expect we’ll be eating a lot of their cheese in the months to come, but for now we limited ourselves to a tub of fresh ricotta and a block of Queso Blanco.
. I knew I wanted to try a pizza with a leek-based sauce (I’m on a leek kick right now), but I wanted spiced lamb on it as well. In the end, it wasn’t quite like any of the source recipes, becoming something quite perfect all on its own: a melange of braised leeks tossed with hot pepper and tamarind-spiced lamb, layered with mozzarella and adorned with small ripe tomatoes, all resting on a chewy part-whole-wheat crust.
