And so it begins

I swung through the Farmer's Market on my way to work today. That's never a good idea because I end up late and disappointed that I couldn't buy anything. But, we have only one clove of garlic in the house. That's not even enough for dinner. Unfortunately, no one at the market had any garlic left from the fall. It's obviously way too early for this season's garlic.

However, I did learn that the produce subscription will start on Saturday. We get ours on Weds, but that means only one more week of California produce! I need to wash out the crispers and clear some space in the fridge.

The strawberries are in already too. So this weekend, I'm making a strawberry rhubarb pie. I also need to make something with the big beautiful asparagus I saw and maybe use the fancy schmancy wild rice I got at Zingerman's.

Tonight I'm going to make a rhubarb tart with a cream cheese filling. Nothing fancy for dinner. Probably some squash tarts (already made) and a spinach/kale side dish.

I wonder if Em will let me invite company.