Rhubarb

It was the first crop of the season that arrived at the market from our CSA. It wasn't part of our share, but we bought it at a discount. Neither of us had ever cooked rhubarb. We polled some friends and farmers and the market. I put in a call to my mom. And then it sat, nestled away in the fridge.

This morning was the time to finally dig into it and to use up the strawberries from last weekend that were getting to be overripe. Joseph made gluten-free buttermilk pancakes (from scratch) and cooked up some Kingbird Farms bacon. I took on the fruit sauce:

• 5 stalks of rhubarb
• leftover strawberries
• water
• cinnamon-sugar
• vanilla
• maple syrup

Cooked down until much of the rhubarb was mush.

Delicious! Not too sweet, not too tangy.

This morning's farmer's market purchases:

• leeks
• kale (Stick and Stone Farm)
• scallions (Unexpected Farm)
• eggs (Kingbird Farms)
• bacon (Kingbird Farms)
• purple asparagus (Blue Heron Farm)
• flowers

Birthday Brunch

Every year I struggle with whether or not I want a birthday party. I procrastinate, I stress, I consider which answer will make me feel worse later. This year I decided on smallish brunch with friends the day after. It was lovely.


Asparagus from Yoder's farm with aioli options - curry or lemon-ginger. Joseph made phenomenal frittatas, one with red pepper and sun-dried tomato, the other spinach, onion and feta. Bethany brought potatoes. Sarrah brought fruit. Jenny, Mary, David and Sara brought the makings for mimosas. Topped off with my personal favorite cupcakes: gluten-free cardamom-rose.