Oh, hello, 14th and U Farmers Market. Let’s be friends.

The haul:

2 bunches of asparagus

1 quart of strawberries

1 head of broccoli

1 garlic chive plant

12 GORGEOUS mallard eggs. Half of them are a beautiful blue-green, and half are…well. Do you remember school projects that used coffee to dye paper so it would look aged? Think of the palest, creamiest part of the dyed page. That’s the color of the other six. I’ll take a picture tomorrow, but I still don’t think it will capture it.

I ate two of those eggs when I got home, just over-medium with a little salt and pepper, and, oh, you need to try them. They may look smaller than regular eggs, but the yolks are enormous and bright, bright orange. Holy crap.

From the butcher:

1/2 pound of ground buffalo, already grilled into burgers flavored with chives, garlic powder, fresh-ground pepper, and a little Worcestershire sauce.

It’s going to be a yummy week.

Granted, this is also the second week of classes. I’m working on grab-and-go stuff that needs little refrigeration and no microwavation…anything to keep me from sidewalk-stand hot dogs and beef jerky. Brown basmati rice. Roasted chickpeas. Cold pizza (I’ve got leftover dough from the other night). Edamame. Pistachios.

Also? I’ve eaten two strawberries from my own plants this week. Both made me smile.