Skip to main content

Rhubarb Season!

By
When I stopped by Earthbound's Organic Farmstand and Kitchen for lunch today, I spied a pile of crimson stalks that means only one thing: rhubarb season!

Though I love a fresh rhubarb salad, I owe some people some pies. My friends and I embrace the barter system often. In this case, Jake traded future rhubarb pies for a truckload of firewood when we were stranded in the snow last month. Time to make good on that trade.

So, I plucked up three pounds of the deepest, freshest looking ones and will hit the kitchen tomorrow.
Labels:

Comments

  1. UnknownApril 15, 2011 at 3:48 PM

    we are growing rhubarb and don't yet have stalks long enough to cut...but i found it for a steal last week and bought about 5 pounds..i cut it and freeze it...it works really well. yesterday i made rhubarb blood orange marmalade. i hope you are going to post your rhubarb pie recipe..i sure would like to try that out!

    ReplyDelete
  2. Jenn EricksonApril 15, 2011 at 5:16 PM

    Mmmm....Rhubarb is just about one of my favorite things ever!!

    I was delighted to see in Christy's comments above that you can freeze rhubarb.

    Jenn

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more