Wednesday, March 25, 2009

Countdown to Farmers' Market Season

It's almost April, people. For this foodie, that means: farmers' markets openings, vegetable gardening, trips to local farms and wineries and lots and lots of, well, food. Delicious, fresh, local food.

As the growing season gathers steam, I'm getting an early start at plundering my local food sources for early goodies. Specifically, spinach.

Has anyone else been eating this green, leafy goodness from Bootstrap Farm in Bixby? I snagged some over the weekend, and I've been putting it on everything. I even had an inner dialogue on whether or not it'd be good on a peanut butter and jelly sandwich.

I didn't try to find out, but maybe I should have. It might have been a flavor explosion, taking Jiffy and all-natural preserves to a whole other dimension. I guess we'll never know - at least, until tomorrow at noon, when I'll be making yet another peanut butter and jelly sandwich.

Don't judge. Most foodies are snobby, but they all secretly pine for the PB&J.

Lordy, that spinach just won't stop.

I procured this Bootstrap spinach from the little corner grocery at Charles Page Boulevard and Phoenix, BlueJackalope Grocery & Coffee. Proprietor Scott Smith has a great thing going at this place, apparently. When we arrived - unbeknownst to us, before opening - several people were camped outside. Some were jonesing for their morning coffee fix at the BlueJackalope coffee counter, and others were waiting for the meeting of the Tulsa Community Garden Association to start.

Even before the local farms burst with produce, Smith has stalked some local yummies, including the spinach from Bootstrap and Fisher's eggs from Bristow.

Though they didn't have any the morning we were there, BlueJackalope offers a small menu of sandwiches, made from ingredients available at the store. Tulsa's Bloggy Bloggerson, Michael Bates, gave their avocado, hummus and muenster cheese 'which a try:
Delicious. It costs the same as a Roastburger at Arby's, but it's far tastier and healthier, and it's sold in an old-fashioned neighborhood grocery.
I need to return soon to give it a try for myself. In the meantime, I'll content myself with my signature chicken naan pocket, stacked with Bootstrap Farm spinach.

Careful, little sandwich. Don't hurt 'em.


Maria said...

We've been using three springs farm CSA, and their spinach and salad greens are available! I love local organic produce!

Brigid said...

I was trying to figure out where to get lunch today. I've been wanting to hit up the Blue Jackalope (especially since I live fairly close), so I think I'll check them out.

(Oh, and my boyfriend swears that peanut butter and lettuce is tasty, so I say go for your PBJS.)

Yogi♪♪♪ said...

I liked your post until I got to the picture of the sandwich. You are torturing me. It looks wonderful.

Holly Wall said...

So does that mean it's safe to eat peanut butter again? Since that second salmonella scare, I've been terrified of the stuff.

Natasha said...

I'm pretty sure jars of peanut butter have always been okay. It was the cereal bars and other processed foods that were part of the scare. Even so, there was a month or two there I didn't buy any peanut butter at all. And I nearly died with wanting.

Marty Coleman said...

Yay for Bootstrap Farm! I am the proud father of Chelsea Coleman, half the Bootstrap team alongside her husband, Don Drury. They brought over some spinach last week and we made an awesome salad. yummy.

Mel's Mom said...

I live less than a mile from Fishers....and my daughter is in LOVE, I mean totally addicted to eggs. Do you think there is a relation there?

Mercedes Millberry said...

I loved that spinach! We got some in our Natural Farms share. I never put anything in omelets but cheese, but it inspired me to branch out and make a spinach omelet. Yummy! And we love Blue Jackalope. So glad he finally got opened!

Doug Anderson said...

I had a chicken/brie/spinach sandwich today and it was great. I'll have coffee next time - setup looked nice and the cold brew sounded good. Interesting little store. It's cool now, but wait until the summer veg ripens.

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