Alexandria Farmers Market Watch: The weather was gorgeous in Alexandria this weekend, but my farmers market visits were brief due to visiting in-laws and a packed toddler-centric schedule of activities. (Three years in, I’m realizing that Mother’s Day is really not so much about me…)  At the Del Ray Farmers Market, Three Way Farms had strawberries galore as promised, though they were rapidly selling out. At the West End Farmers Market, Westmoreland Berry Farm was out of strawberries well before noon, though they were still selling strawberry shortcake for Mother’s Day. Most of the fresh stuff (strawberries, asparagus, Papa’s Orchard’s apples) did sell out early thanks to the great weather bringing hungry shoppers out in droves. Two familiar vendors, J & W Valley View Farm (VA, strawberries and greens) and Fresh Joseph’s (fresh-squeezed orange juice, scones & mozzarella — odd combination, isn’t it?) returned to West End this week. I snagged my Mother’s Day gift to myself — soft shell crabs from the On the Gourmet truck. (Check out the great write-up of the On the Gourmet crew in May’s Northern Virginia magazine.)

If there was rhubarb at the Alexandria markets, it sold out before I got there, so the ingredients for this market fresh dinner came from the Oakton market last week. Rhubarb season is just beginning though, so there will be plenty more rhubarb inspiration to come. (And rhubarb collins! Stay tuned.) The toddler loved the rhubarb sauce (it does have a slight resemblance to ketchup, after all) and dipped both his pork and asparagus in it. I love the tart, fresh taste of rhubarb with just about anything — I imagine this sauce would also go well with chicken or even fish.

Recipe: Roast Pork Tenderloin with Rhubarb Barbecue Sauce

Ingredients:

Pork:

• 1 3-pound pork tenderloin*
• 1 tablespoon smoked paprika
• 1 tablespoon sea salt
• 1 teaspoon oregano

Sauce:

• 1.5 cups rhubarb*, sliced
• 1 spring onion*, white bulb portion (reserve green stalks for garnish/salad), finely chopped
• 1-inch piece fresh ginger, grated
• 1/8 cup white balsamic vinegar
• 1/4 cup honey*
• 1/8 teaspoon salt

Instructions: Mix together pork seasonings and rub into pork tenderloin, coating evenly. Cover and place in refrigerator while preparing rhubarb sauce. (Bring out 10-15 minutes prior to cooking to bring to room temperature.)

Combine all sauce ingredients in a small saucepan and bring to a gentle boil over medium high heat. Reduce heat to low and cook until rhubarb is falling apart, about 20 minutes. Cool and blend with stickblender or food processor until smooth.

Heat oven to 400 degrees. Heat oil in cast iron skillet over medium high heat. Sear pork for 3 minutes on each side, until browned. Brush with a generous amount of rhubarb sauce and transfer to over. Cook 12 minutes. Remove from oven and cover with foil. Allow to stand 10 minutes before slicing. Slice and serve with additional barbecue sauce. Makes 4-6 servings. Enjoy!

* Farms of origin:

• Valentine’s Country Meat, Va. (pork)
  
• Westmoreland Berry Farm, Va. (spring onion)
  
• Kuhn Orchards, Pa. (rhubarb)

What’d you find at the markets this weekend? Cook for mom? (Or yourself?)

This was another improvisational pasta night dish, as my original plans to use the last of my fresh ricotta were thwarted by the cheese having spoiled (so tragic). Fortunately, I still had some cream from last week’s shortcake, so this evolved into a springy green alfredo sauce. I thought it was yummy, but the husband felt it would be better if I had used bacon instead of zucchini …. you could certainly add meat to this recipe if you’re so inclined. I bet some Italian sausage would be good.

Recipe: Zucchini Alfredo Sauce

Ingredients:

• 1 c. shredded zucchini, strained/squeezed of excess liquid
• 1 white onion (fresh CSA spring onion)
• 1/3 c fresh parsley, finely chopped
• 1 T butter
• 1 T olive oil
• salt & pepper
• 1/2 c cream
• 1/4 c grated parmiaggiano

Instructions:

Melt butter and olive oil in saute pan over medium heat. Add onion and cook until onion begins to brown, about 8 minutes. Stir in zucchini and cook 2 minutes more. Add pinch of salt and pepper and cream and cook about 5 minutes, until cream begins to bubble. Stir in parsley and cheese and remove from heat. Toss with cooked pasta (used tagliatelle here) and enjoy!

Submitted for next week’s Presto Pasta Night, hosted by Once Upon a Feast. Check out this week’s round-up at Chew on That.