Rhubarb and carrots and taters, OH MY!
I have been completely inundated with produce lately. I tackled The Rhubarb out back earlier this week after it got “dogged”. I wish I’d been able to get a picture of it first – it was about 4 feet high. I salvaged enough to freeze 18 cups cut up. Anyone know of a good rhubarb recipe (or 3)??
The first pic is the tallest intact stalk against the back of my van; the second is Sparrow wearing the leaf from that stalk. There were larger stalks, but that was the largest one that hadn’t been mangled.
No sooner had I kicked back on my laurels to feel smug about being so domestic, than a friend bestowed upon me a few bags of goodies from her garden. Lovely carrots, red potatoes (one big enough to feed a family all on its own), white potatoes, onions, tomatoes, and one tiny zucchini. It looks like I’m going to have to develop a liking for vegetables in the near future.
[Edit: roast vegetables are GREAT!! Especially when you add a goodly amount of “roasted pepper and garlic” spice to them. *yum*]
She reeeeeeeeally doesn’t look very impressed with you. 2 or 3 of those would make a good blanket though! Good job with all that chopping!
Sparrow endures uncomplainingly. Well, mostly uncomplainingly. She expects many tummy rubs in return for that service.
Two words: rhubarb cheesecake.