Locally grown fruit and produce purchased earlier today at the Hollywood Farmers Market

Hood and Albion strawberries. Washed, drained, in the frig now. I ate some of the Hoods already--the young lady I bought them from said she believed them to be the sweeter of the two, that the Albions would keep a bit longer, a factor that I took into consideration as I enjoyed those juicy bits of red. I bought two pints of Albions, one pint of Hood.

I took these photos in the kitchen with a mixture of fluorescent and incandescent bulbs. Not the best quality, but I had no where to go to get better light.



Yellow zucchini. Green zucchini. I love squash. These are stacked on the revolving shelf that slides out of a piece of office furniture that I bought years ago at a thrift store over on SE Hawthorne Blvd. I believe it started out as a storage cabinet/work surface piece in either a doctor's or a dentist's office. It's metal, on casters, has one drawer and a door that opens to reveal a storage space split into two areas by a horizontal shelf. The brown lamintate-covered revolving shelf may be raised up and locked in place at the same height as the top of the cabinet, not that I do that because I like it just the way it is. I use this daily and repetively. When Mama died and my brother came up from Jackson, Mississippi, to help move me, he wondered why I even had it, much less why I wanted to move it--it's pretty heavy. I knew how important it would be in my new kitchen which included absolutely no counter space and not one drawer. My good sense prevailed.





The new potatoes. I cannot wait to eat some of these beauties because I know just how they're going to taste, smooth and buttery. I've decided to cook some of them with some of the zucchini, along with a bit of onion that I already have, saute the onion first, then saute the potatoes for a while, followed by the zucchini, all in the same skillet.



Turnips, chard, lettuce. I believe I'll add some turnip to my saute skillet. You can see the green front of the cabinet drawer, my smaller skillets hanging over my electric stove, and the right edge of my frig. The tray holding the three pints of strawberries sits on the top of the cabinet which is covered with the same brown laminate as the revolving shelf.



I ate some of that lettuce at lunch, washed and shook and rolled up in my fingers, straight to my mouth. So fresh, so good. Thanks to all of the farmers who work so hard!



Carrots, kale, spinach, asparagus. I believe some of this will end up in the saute skillet, too. Notice the small metal rod towards the right of the photo, beside the towel hanging on the cabinet's towel bar? That's what you turn to loosen the shelf where it's attached to the rod so that you are able to raise it up to even with the top of the cabinet. Once it's loose, you push on that thumb-shaped lever at the top of the rod and pull upward on the shelf for all you're worth. I suppose if I were to decide to move it up often that I would spay WD40 on the rod so that it would slide easily. I really don't like the smell of WD40.



In this photo you see the metal support for the revolving shelf and the lever you push which releases the grip on the shelf so that you are able to raise it up; you can also see the vacant space where the revolving shelf disappears when not pulled out for use. That pink, white and black bag on the floor is what I brought most of the bounty home in--the top zips shut. That white cabinet is an Ikea one that I had at the other apartment, our first Ikea piece. The photograph in the brown frame is a favorite of mine. I sat at the bar at 3 Doors Down Cafe on a visit to Portland prior to our move. At the time, both Lamont and Leland cooked at what I consider to be the best neighborhood restaurant in the city. The plate was set in front of me with a steak knife. "What's this?" I asked, surprised to learn that it was a scallop, something I'd never even thought about trying. Atop brandade potatoes, sauteed to a satisfying sweetness, meaty enough to require that steak knife, my first ever scallop, a memorable delicacy that I thoroughly enjoyed. I framed this photo and kept it on my desk while working as librarian at an alternative middle school in Jackson. I titled the photo "The Zen Scallop" because all I had to do was look at it and a calmness came over me at the memory of each perfect bite. There's a Cafe du Monde coffee can on top of the Ikea cabinet--my dearly departed husband LeRoy loved that coffee. I don't drink coffee.



My strawberries wait to be washed, sitting beside the best-ever-Goodwill-find for a fan like me. I adore my Portland Trail Blazers and, most mornings, I enjoy this mug filled with hot Twinings English Breakfast Tea. I sweeten it with sugar cubes which are in that blue and tan box in the background. My kitchen's just the right size for me, comfortable and efficient, when I'm not lazy.

Some of you probably guessed the Farmers Market. This one's on Wednesdays!

You're right. It's the one at Shemanski Park in the South Park Blocks, downtown Portland. I rode the bus over the Hawthorne Bridge, got off at SW 6th and Main and walked the two blocks up the slight hill to shop. I love this chance to get fresh vegetables and fruit, plus other handmade goodies in the middle of the week. The market is just the right size for someone with only an hour for lunch and two bus rides to get there and back to work!

The vendors to the west of the park.


The vendors to the east of the park.

The structure which looks like sculpture, with the red tile sort of roof on it, is actually the Shemanski Fountain.

I ate lunch before I went to the market because all I wanted to do was look for food to cook and maybe some strawberries and some sort of cherry concoction. I bought asparagus, arugula, chard, green onions, carrots, red potatoes, a jar of Sweet Tart Cherry Jelly from Cherry County, plus a pint of strawberries. When I got home that night, I washed all of it then cut the carrots and potatoes into pieces and put them in the oven, drizzled with olive/canola oil and sprinkled with sea salt. I washed the arugula, chard and onions, cut the onions into discs and rough chopped the arugula and chard, then sauteed all of it in a big skillet with olive/canola oil and some sea salt. I washed the asparagus and cut off some of the stem ends, then put it into a great big pot to steam. I also had some broccoli that I had bought at Freddie's last Friday--I steamed it at the same time. The only thing that didn't get done in time for me to eat any of it last night were the potatoes and carrots. I had left over pot roast with potatoes and carrots, though, so that was OK. I spooned some of everything else on the plate and ate like a queen. Lucky, lucky, blessed me!


By the way, here's a photo looking south from Main so that you get an idea of the expanse known as the South Park Blocks.


And here are a couple of the prepared food vendors. I think the folks in my Thursday photo probably bought lunch at one of these and were sitting in the sun enjoying their lunch. The vendors are set up on SW Main which is closed during the market. I love how Portland does that and Portlanders seem to readily accept that there's a legitimate reason for the street to be close for a period of time. Love it!

A Tale of Two (More) Chicken Breasts

You know something that I've discovered? A real big surprise to me? The difference between taste and texture of never-been-frozen boneless, skinless chicken breasts and purchased-frozen chicken tenders. It's a delightful difference, let me tell you. Of course, those of you who already know this may be chuckling in a mannerly fashion at my naivete. That's OK.

Earlier in March I bought my first ever fresh chicken breasts, two of them, from the meat counter at Freddie's. I figured I could do something nice with them. That day I also bought some carrots, potatoes, onion, zucchini, yellow crook neck squash and chard. You can see what I did with all of that, here in this photo. Much like what I had on the blog on Monday, I baked the chicken breasts first, sprinkled with sea salt and pepper, drizzled with an olive oil, canola oil mixture. I forgot to say that on Monday, about the oil mixture. In a big pot, I cooked the potatoes in chunks, the carrots in disks, after I had sauteed the onion in bits and pieces, in that same olive oil/canola oil mixture. I added a little bit of water, too.

After the chicken was done, I called Lamont and asked him, "Can't I put my chicken breasts in pieces into my pot with the carrots and potatoes and onion, then add the squash and later on the chard?" "You sure can," he replied.

So I got the chicken out of the oven, let it rest a couple of minutes, then cut it into chunks. Once the potatoes and carrots began to get tender, I poured the chicken chunks and liquid into the pot, added a little bit of water, and turned up the heat for a few minutes. Then I poured in the disks of both squash and stirred in the chard which I had cut in the manner of chiffonade, as in finely cut. Well, finely cut as well as I could do it, not teensy but narrow. Anyway, it all cooked for a while on lower heat and smelled great. Right before I turned off the heat, I stirred in some leftover Green Giant Steamer Shoe Peg Corn. Oh, and as I added each new ingredient, I sprinkled some sea salt here and there in the pot.

Needless to say, I had me some more great leftovers. In fact, Lamont came over one night that week and ate a bowl of it, proclaiming it "chicken stew." He liked it! I hope that I can cook this again and have it turn out just as tasty.

ABC Wednesday - C is for Chard

I'm walking across the Hawthorne Bridge, eastward. It's the middle of May. Purely by chance, I glance down toward my feet, something I am not wont to do on a bridge because I'm afraid of heights and might accidentally notice that the Willamette is far below. On the sidewalk up ahead, I see this rather large green leaf. When I stop to take a closer look, I see that it is replete with white veins and all by itself. Lamont identifies it for me later on as chard. Bonne chance! I have an ABC Wednesday C photo! Three cheers for the comely chard--hip, hip, hooray! Thanks to the congenial comer-and-goer who left the chard leaf for me to come across.

Update: It's no wonder that Mama is weak right now--she has lost about 13 pounds since she became ill, so we're embarking on a campaign to improve her dining selection as many days a week as possible. On the evenings Lamont works at the restaurant, he has permission and plans to make her a small take-out meal which either I or Leland will pick up and take the Mt. Tabor. Other days one of us will cook something at home and take some of it to her. Dr. Yutan OK'd this and also said to get her vitamins to her--she's malnourished. She's to return to see him in three weeks. She's ready to keep working at getting better, even if she does have a rash all over her back and night sweats two out of the last three nights; Dr. Yutan believes both to be a reaction to a drug she'd started taking after the stent went in, one that helps make the platelets not stick to the stent. He put her on a new drug today. He is glad that she shows no signs of depression, something we've not seen either.

Duncan is better each day although he has yet to gain any weight. We rode the bus over tonight after work, visited a while and got home in time to see most of Anthony Bourdain's No Reservations from Tuscany and from New Orleans. Well, I watched. The tired little dog is asleep in his chair. Bourdain alternates from irreverent to reverent with each passing minute, but, oh, does he love food, eating food, learning about food, cooking food, shopping for food. Each episode I wish I were on his crew. OK, I'll tell the truth--I'm not sure I could deal very well with the Asian foods, but I'd still want to be there, camera in hand, peanut butter and crackers stashed away, just in case.