In Which I Eat Lunch and Gain Zucchini

It was a rare occasion on a warm spring day when I was out and about and happened to be driving past one of the acclaimed local sandwich shops right before lunch rush. For many of you, lunch is what happens between coffee and dinner. There is no loss of irony in the fact that our company centers around lunch products and yet I eat something cobbled together from my home fridge (or freezer) on most days. The concept of going out for lunch is a foreign dream and even stopping to eat can be a goal to aspire to.

So here I was facing said sandwich shop with a parking spot right outside. Being mostly vegetarian I knew there were going to be limited options for me to order from. But that’s ok, I’m not one of those demanding why-can’t-there-be-more-options-for-me-to-choose-from eaters. One (or two) really well done options are better than a menu full of half-hearted attempts, and in this case I knew what I wanted to try, the roasted mushroom sandwich.

The sandwich was everything I wanted it to be. Well seasoned portabello mushrooms, lightly pickled shallots combined with the tang of goat cheese and frisee on an onion roll. I was happy camper at the first bite. It was drippy and finger licking messy in the good way, and well worth $6.95.

A little while later (after more driving around), I was back at the Wednesday Portland Farmer’s Market to help pack up our stall and see what produce our friends from Rick Steffen Farms had brought.

Rick himself was manning his stall and had hot-housed zucchini in the past months finding himself with a bumper crop. He willingly (and probably gratefully, since he wouldn’t have to lug it back to farm) unloaded 50lbs to me on the spot.

Looks like we’re already off to a great growing season this year in the Pacific NW, and it’s a good thing I ate first, because at this rate, starting off with this much zucchini to process for tart-fillings, who knows when I’ll have time for another sandwich!