It's Spring!...rolls

Saturday was freakishly warm and I spent the day going to the farmers market and then on a hike to Silver Falls State Park with some friends for a birthday celebration. Max and I found some great things at the farmers market including shiitake mushrooms, watercress, cauliflower, and a great hard goat cheese called "Redmondo" from Juniper Grove. The market was teeming with people and dogs, hellbent on enjoying the sunshine.

Tonight I made spring rolls filled with baked tofu, watercress, carrot, radishes, and sauteed shiitakes. We topped them with a peanut-vinegar-shallot sauce and a soy-mustard-chile one. The rolls were crisp and fresh, but not extremely filling, so we made some great dessert. It didn't last long enough for a photo. I heated up last summer's blueberries in a frying pan with a little suagr, a dash of cinnamon and a few tbs of OJ. We poured the bubbly result over soy cream and it was like cobbler without topping--still pretty darn good.

By the way, that lurker under the table is our farmers market assistant and expert crumb-eater Andie. She likes to watch us cook and eat with her big eyes. Her favorite recipes involve grated cheese that is likely to stray into her territory.