Market Report

David West from Clearwater Farms brings morels to the farmers market. He only has them for a few weeks. They are earthy and have a strong flavor. He likes them over a steak or cooked with eggs.

Rachael Narins is shopping for rhubarb at the farmers market. She is a chef and partner in Chicks with Knives, a roaming supper club that focuses on sustainable, organic and local food. She is making rhubarb sorbet cooked with white wine and ver jus.

Rhubarb Sorbet

1 lb trimmed rhubarb

8 oz tart apples, peeled

4 oz white wine

4 oz ver jus

5 oz sugar

2 1/4 oz honey

Pinch Salt In a pot combine all except the rose water and salt. Bring to a simmer and cook over medium low heat until all the fruit is tender. Remove from the heat, cover with plastic wrap and let cool for 20 minutes. Strain very well through a chinois, cool over and ice bath then season with salt and adjust the acidity if needed. Freeze in an ice cream machine.

Garnish with pink peppercorns.