quark

PRECIOUS RUBY
Ruby red rhubarb from Gilbert Quintos Farm adds a dash of color to the Little Italy Mercato farmers' market this week.  Look for long, thin stalks that resemble celery but with a characteristic crimson color and large, red ribbed leaves at the end.  

Botanically speaking, rhubarb is a vegetable, but it’s often regarded as a fruit due its sweet-tart flavor that makes it a favorite in desserts.  It’s traditionally known as “The Pie Plant” because of its popularity as a  pie filling, where it excels alone or in combination with strawberries from Kawano or JR Organics, or apples from Smit Orchards.  It’s also  great in Susan Russo's Rhubard Crumble using Pudwill berries, tarts, muffins, or a cheesecake made with fresh quark from Springhill Cheese Company.  

MULL THIS OVER

Say hello to the newest farmers at the North Park Farmers' Market. At Hillside Family Farms, the berries are ripe and sweet and the avocados are as creamy as can be. There's nothing like a bright sunshiny day to get us in the mood for berries of all shapes and sizes, but Hillside really brings their game when they bring the mulberries. Sweet like raspberries or blackberries but without the tart kick, you won't find mulberries crowding your typical produce isles. Even better? Mulberries contain resveratrol, the same potent, good-for-you antioxidant found in red grapes and red wine.

For a twist on your classic strawberry shortcake, split one of your favorite scones from Belen Bakery in half. Top each side with a mixture of Hillside Family Farms mullberries, Kawano Farms strawberries and Smit Farms blueberries chopped and macerated in a hint of sugar (and a splash of liqueur if you're so inclined). Top with a dollop of Springhill Farms' lemon quark and garnish with a sprig of fresh mint from Suzie's Farm. Breakfast or dessert? That's for you decide.