My favorite farmers market opened for the season last weekend. I missed the first day because I was sleeping off the effects of food poisoning (which led straight into a week-long cold. The last month has been a doozy for me in terms of health), but I got out of bed this morning in plenty of time to fill my shopping bag with arugula, russian kale, asparagus, sorrel, green garlic, and an entirely indulgence cluster of fragrant lilac. Spring is here and it feels amazing.
Here are some of the links that tickled my fancy this week:
- Get yourself ready for grilling season with these pickled shallots with thyme.
- Capture spring with a jar of strawberry rhubarb shrub.
- Speaking of rhubarb, how about curried rhubarb orange chutney? I’m kicking myself that it never occurred to me to add curry to rhubarb without prompting.
- Mint and celery soda. You must click through to check out the color!
- Strawberry rhubarb bars held together with coconut. Amazing.
- I have an inexplicable number of canned whole tomatoes left from last fall’s canning session and so this recipe for stewed tomatoes is calling my name.
- I’ll be freezing some rhubarb later this week so I’ll be able to make this honey-sweetened cherry rhubarb jam when cherries come into season around these parts.
- Like umeboshi? Check out the work involved in making it.
- Want to know more about pectin? Look no further!
- My lovely intern Olivia ended her time with me a couple weeks back. She’s written up her thoughts about the internship.
Reading all your comments over the course of the last week on the Cooking With Flowers giveaway, about the many ways in which you guys eat flowers, made me continually hungry! Thank goodness spring is here and flowers are everywhere (even here in the city).
The winner is commenter #165, which is Linda. She said, “I like to add my arugula flowers to my salad.” Sounds delicious!