Spring fruits & a farmers’ market monkey

There’s a big sign in the middle of our Evanston farmers’ market that reads: No Dogs Allowed in Farmers’ Market. If it weren’t so non-PC, they might add: No Walking Babies Allowed in Farmers’ Market.

I was fully unprepared for my first trip to the market with Granola Baby this year. Did I mention his favorite word is “MORE!”? How could I have been so naive?

Here’s how things went down:

1. Granola Baby spots SEVERAL tables loaded with rows of the best-tasting strawberries he or you have ever tasted.

2. He wiggles right out of my arms like a tae kwan do master. Now at ground level, he spies the overflow strawberries lined up under the table!

3. He scurries over and helps himself from the top of the table AND the bottom, screaming, “MORE!”

4. He manages to stuff the stolen loot into his mouth (forget about washing it!) before mommy and his big brother hold him back like bouncers.

5. The farmers are amused, but mommy’s a little embarrassed to steal SO MANY.

6. Mommy hurries to weigh the peaches and buy a few quarts. She stuffs the fruit into Granola Baby’s mouth. Peachifier.

Needless to say, we ended up taking home a lot of strawberries. And the rhubarb looked fabulous too.

STRAWBERRY RHUBARB SOUP
2lb. rhubarb diced
1 cup strawberries
3T honey, agave syrup or maple syrup
1 cup orange juice
1/2t cinnamon
3 cups water
3 sprigs mint

Combine the rhubarb, strawberries and water in a pot to boil and simmer for 10 minutes, until rhubarb falls apart with a fork. Add sweetener and simmer for 2 more minutes. Add orange juice and cinnamon. Break apart all the rhubarb with a fork or immersion blender. Serve cold with leaves of mint as garnish.

With the leftover rhubarb, we enjoyed strawberry rhubarb crumble from Smitten Kitchen for dessert. I omitted the sugar in the filling and used 1T of maple syrup instead.  Yum.