Yesterday was the first farmers' market of the season. Last year I was nervous the first time I went, but this year it was like seeing old friends. I got to see Kathy to get my eggs, got some spinach from Nick and talked about the CSA starting at the end of this month, and picked up some arugula from Luke, who worked for Nick last year but has now started a farm of his own with his wife. It was great seeing everyone again and picking up fresh food. Dinner was arugula sauteed with garlic, scallions, and soy sauce, fried eggs, and Tassajara toast.
I also made a very retro cake last night because my motto these days is: "Use it so we don't have to move it." This cake means there is one less can of pineapples to move the mile to our new apartment. Yeah that's right, we're only moving a mile. So maybe I just wanted cake.
This particular Pineapple Upside-Down Cake is one my mom and I fell in love with back in 2004 when our local paper printed the recipe. We made it once, loved it, and promptly misplaced the recipe. Mom called me last week with some good news. She'd been sorting through papers and came across our lost recipe.
The pineapple cake is just as delicious as I remembered. It's cooked in a cast-iron skillet, which I'm convinced makes it healthier. Flipping it out onto the plate reveals golden pineapple and toasted pecans coated in caramelized brown sugar. The cake is light, moist, and tangy. I'll definitely be making this again--the recipe is tucked away in my recipe folder for safe-keeping--and perhaps adapting it a bit so that I can post the recipe here. It's a good one!
Hope you're eating well and enjoying your week!