IN THIS MIDDLE-OF-MAY-DAY the temperature plummeted, hovering in the low 40's with a crisp wind making it seem bone chilling. But, the intrepid farmer/vendors opened "shop" wrapped inlayers and ever-smiling. And the offerings were gloriuos - purple asparagus, crimson stalks of rhubarb, last-of-the-season ramps, lettuces so lush they looked like ruffled silk. I couldn't stop snapping photos. Let me walk you visually through today's Dane County Famrers Market.
HOME AGAIN, HOME AGAIN JIGGETY-JIG
Ah...just one recipe this week, but a lovely surprise for rhubarb lovers!
CONNIE'S RHUBARB AND ROSEMARY COMPOTE
Cut 1 lb. of rhubarb into 1-inch chunks
1 sprig fresh rosemary
1/2 c. sugar
1/4 c. water
Combine in a saucepan and simmer, stirring occasionally until rhubarb is soft. Pick out rosmary sprig. Serve warm over poundcake with a dollop of creme fraiche. Also goes beautifully with roast pork. Yummmmm
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