It's Sunday, time for another Market Matters from the Hollywood Farmers Market. Today I set my sights on green garlic, which is the immature bulb and stalk of the garlic you know and love. It only makes an appearance for a brief time in spring. I was determined to get my hands on some today. The market did not disappoint either. I came home with a couple of big bunches. How lucky is that?

Speaking of lucky, I don't know what's happening to me. I think I am on a roll!

Because the food I have been presenting lately has really inspired me. I think I have upped my game here at SippitySup. I am a pretty good cook. But I am what I consider a casual cook. But some of this fare lately; it seems downright fancy! What's gotten into me? I might get used to sacheying around the blogosphere like a real cook. Something's got to give though... there's a flop in my future. I can feel it.

But not today. I made souffle, or rather soufflesР8 perfect little individual-sized Green Garlic, Leek & Goat Cheese Souffl̩s. Not only were they not a flop, they weren't flat either. They rose right out of those little ramekins and held their volume long enough for me to snap a photo of them right at their peak. If you'll pardon the pun. So I hope you will click over or scroll down and take a look-see at how pretty they are.

And as if that weren't lucky enough. I was even able to get them to the table for lunch with friends; proudly towering and piping hot. I served them with a simple green salad, really good bread and a nice bottle of Sancere.

Yeah, it's a pretty good life!

Meat & Potatoes. I promised a week of Meat & Potatoes. 6 recipes in 6 days. That's a week in my book. So this is the last of these recipes.

My meat is sausage. Spicy Italian sausage. My potatoes are potatoes. Is that clear enough?

If not I should also say this is a recipe for flatbread. Meat & Potato Flat Bread with Mustard Greens. I added the mustard greens because spring has begun to sprung here in So. Cal and the hills are alive! Every spring the first things to come alive in the hills near my house are wild mustard plants. That means urban foraging to me.

I live in the Hollywood Hills. My street backs up to some L.A. County conservancy property, which bleeds into Lake Hollywood and the land owned by Department of Water and Power, and culminates in 4200 acres of Griffith Park. That is a lot of wild land in the middle of one of the largest cities in the world.

As I said, winter rain makes spring come early in California. Julie Andrews has nothin’ on these hills, because they really are “alive” right now. That means the tasty young leaves of wild mustard are everywhere. So I was out bright and early today gathering a big bag of mustard greens. Naturally I just had to use them within hours of picking them. So they make an appearance here in the last of my Meat & Potato posts. Meat & Potato Flat Bread with Mustard Greens serves 8 CLICK here for a printable recipe.

Neeps and Tatties. That did not come out of my brain. But I have had them on my brain ever since I first read about them over at The Daily Spud. It seems Neeps and Tatties are a traditional Scotish favorite, though my version is hardly traditional.

I am sure you can guess that the Tatties are taters. Actualy potaters. But Neeps may be new to you. If so I hope the name makes you smile as much as it does me. Especially when said in conjunction with Tatties! Neeps and Tatties. I dare not say where my mind goes when I hear that phrase.

But where my mind should be going is to the Scotish turnip, or what we would call a rutabaga. Because that's what a Neep is. A super huge rutabaga. I used regular old American-sized rutabagas so keep that in mind when reading the recipe. It's a long recipe too so I want to get a move on here. But I do need to say this is another entry in  my week of Meat and Potatoes, or rather my week of Meat and Tatties (with Neeps).