fried egg with cheddar, scallion, spinach and duck prosciutto/goat cheese, duck prosciutto and arugula sandwich

So in my last post I mentioned the duck prosciutto that I bought at the Union Square Farmer's Market. It was some amazing stuff. I usually just sliced it up and ate it for a snack, but I also added it to a couple of sandwiches, which was always pretty sweet.

It also makes an AWESOME bacon alternative, fried ever so quickly here and served with a little sauteed spinach and a fried egg topped with cheddar and scallions. No meal should be allowed to look AND taste this good. Just a winner on all counts.

eggs poached in buttery sorrel sauce with goat cheese, duck prosciutto and chive blossoms

This dish came together around sorrel. I had never tried it, but a couple of recipes expounding its peppery, lemony tasting virtues had caught my eye, so when I saw a little bunch of it on a lunchtime trip to the farmer's market, I snapped it up in excitement.

In general, it was a particularly successful and inspiring trip to the market. In addition to the sorrel, I got some amazing duck prosciutto, fresh goat cheese, a couple of crusty rolls and some beautiful purple chive blossoms, which I actually got for free. They were being sold attached to the chives, but a number of the flowers had fallen off, so I asked if I could just buy some of the spare blossoms and they kindly threw them in with the sorrel for no extra cost.