Our 262-mile We'll-be-at-Swiftsure-next-year Memorial Day Friday dinner

It's hailing at our house and the weather person says it'll rain hard all weekend, so I walked to the farm stand and foraged for provisions.

Tonight's menu:

• Roasted Russet potatoes and Wilamette Valley red onions with summer savory and oregano (from the back porch), cracked black pepper, and yellow mustard seeds

under

• Sauvie Island Rainbow Chard and Red Russian Kale, lightly steam-sauteed

with

• Velveteen sauce (Walla Walla Sweet spring onions, locally grown cremini mushrooms, Hoodsport Riesling, organic blonde miso, stone-ground dijon mustard and a handful of fresh local garlic; sauteed in surprisingly little butter and olive oil then reduced in vegetable stock)

And for dessert:

• Strawberries and goat cheese on tiny nubbins of Aunt Sis' shortbread

Let's see if I can get the shortbread in the oven before Trish gets home....