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Did a double take when I saw that tomatoes were available at the Hollywood Farmers' Market! The reason is that here in Portland we have a Hollywood market as well and, in the northern Willamette Valley, while we've got plenty of berries and cherries right now, tomatoes are a ways off. Thanks for the glimpse of what's to come!

I'd avoided wings altogether, thinking they would be too complicated, until I realized (d'oh!) that all they are is baked or grilled wings that are tossed in a sauce. My neighbor made some amazing Asian chicken wings (and gave me the recipe) that have changed my life. Imagine how well these would go with an Asian-inflected pizza!

Indeed. I've received several comments on this on the blog, all lamenting the loss of a neighborhood place that really staked out new territory in the city.

I try to freeze at least 15 lbs. each spring just to have enough to last through the winter! Favorite recipes: rhubarb crisp and an olive oil cake with honey-roasted rhubarb. And I never, ever mix it with strawberries...that'd be like spray-painting a Lalique vase!

Olive oil cake with honey-roasted rhubarb.

Thanks for the suggestion! I've been experimenting with farro, the Italian name for emmer wheat, and it's great in a grain salad with pecorino. I'll have to substitute bulgur sometime!

I was surprised to find out, though I suppose I shouldn't have been, that the National Cattlemen's Beef Association recently spent $1.5 million on a 5-year study to, in the words of NY Times writer Kim Severson, "dig around in the carcass and find muscles that, when separated and sliced in a certain way, were tender and tasty enough to be sold as a steak or a roast." One example cited is the newly named "Denver steak" that, instead of being ground into hamburger and sold for $2.99 a pound, can be cooked like a steak and sold for $5.99 a pound.

Unless I missed it, Pollan didn't actually take a drink. He sniffed it, then put it down. Smart guy.

Hank rocks! His blog is not only incredibly informative, it's subject is one of the more unusual among food blogs. He shoots/hunts/grows everything he features and has detailed instructions on preparation. Plus it's fun to read. It's a 10!

We're going to be doing some hearty hunks of flesh in the smoker this weekend, one for my brother's 50th and one just for us. The cut is a brisket (weighing in at just over $4/lb.), which we've done before, and our source here in Portland being the temple to all things meaty, Gartner's Country Meats. I'll report back on the results!

Choucroute is my favorite braised dish ever! We had it while traveling in Alsace many years ago and have made it at least a couple of times a year since, using the Cooking of Provincial France book from the Time-Life Foods of the World series.

First, you don't need duck legs...they're expensive and unnecessary. Substitute bone-in chicken thighs (leave the bone in for extra flavor), slices of smoked ham or plain or smoked pork chops.

Second, drain the sauerkraut well and rinse in several changes of water, squeezing out as much liquid as possible each rinsing to get rid of the vinegar taste. You can then braise it in half chicken stock, half wine or all stock and the sauerkraut will be mild and slightly sweet. So delicious!

I don't know if it's in season where you are, but we've had some terrific rapini showing up in our markets. Jealous that you've already got favas...can't wait! Yum!

These guys not only make fabulous cheeses but are truly nice folks. I was fortunate enough to meet Will O'Donnell when he taught a cheese class at our local cheese shop. The next best thing to meeting such a sincere, dedicated artisan was tasting his wares!