Ahh, Spring

Fried Cauliflower “Rice” with Eggs and Bacon

Hold on, for just a few more words about the weather. It’s been rough on farmers. You’ve heard the phrase “stuck in the mud,” right? A few weeks ago you’d find lots of tractors there. Flooding, building collapse due to heavy snow, muddy fields delaying grazing, loss of laborers due to late starts, and the list goes on.

Spring is upon us now and our beloved farmers need some cheering up. Come visit them at any of our seven markets open in June. Buying your meat, cheese and produce directly from a farmer is the very best way to show you care and to support Oregon’s economy. Shop farmers markets, shop often!

I cracked open the one-year-old Portland Farmers Market Cookbook spring section to find a dish my family loved – Fried Cauliflower “Rice” with Eggs and Bacon. It’s just a bit more sophisticated than breakfast for dinner.

Contributed to our book by Allison Jones, the recipe offers options for what to include. I picked up an abundance of herbs for my mix. And like anything with bacon in it – the taste is divine.

Breakfast with seasonal market treats

For breakfast, another market inspired meal – yogurt topped with Gabriel’s Bakery granola, Sun Gold hazelnuts and Groundwork Organics strawberries.

Every season something new, surprising and fresh pops into my kitchen. Our cookbook continues to offer ideas for all those ingredients. My next project is the Spinach and Strawberry Salad with Roasted Shallot Vinaigrette contributed by Kathy Unger.

I hope to see you at a farmers market soon!

Trudy Toliver,

Portland Farmers Market Executive Director