A perfect recipe for the transition of spring into summer!
4 cups water, vegetable broth or dashi
3 T miso
1 cup bacon, chopped in 1/2" pieces (optional)
1 large potato, chopped in 3/4" dice
1 large onion, diced
1 medium zucchini, cut into 1/2" rounds
1 container (14 oz) firm tofu, cut into 1" pieces
5 garlic cloves, sliced thin
2 C mushrooms (any kind - oyster or shiitake would be great)
1 jalapeno, sliced into rings
2 scallions, thinly sliced
+ cooked rice for serving
1. Combine the water/broth, miso, bacon (if using), potato and onion in a heavy 2-quart saucepan. Bring to a simmer over medium heat, then reduce the heat and cook gently until the flavor of bacon is infused into the soup and the potatoes are halfway cooked, about 10 minutes.
2. Stir in the zucchini, tofu, garlic, mushroom and jalapeno. Simmer until the potatoes and zucchini are completely tender, about 15 minutes. Stir in the scallions and serve with rice.
Recipe adapted from Lucky Peach: 101 Easy Asian Recipes
This weekend is shaping up to be perfectly peachy at the Hollywood Farmers Market because Maryhill Fruit Company will have the seasons' first peaches and apriums and to follow up last Saturday's debut of cherries. The forecast for cobbler, crisps, and pies is looking good because raspberries, strawberries and tart cherries are all on the radar.
Last summer, over 100 volunteers came out to paint the
Hollywood Garden Mural on our block of NE Hancock Street between 44th and 45th! Taking its inspiration from the bountiful produce on display at the farmers market, the mural takes the form of a garden, with a path of stepping stones winding its way around fruits, vegetables and vines. This is one of the largest street paintings in Portland, stretching curb-to-curb along 100 feet of Hancock Street. On market day, it serves as a beautiful carpet for the farmers market, and throughout the week it leaves a reminder of the market on the street.
