rhubarb

so much rhubarb...

...so little time to consume all its deliciousness before it spoils. We have a bumper-crop of rhubarb this year. But it won't last long. As the weather warms, our variety of 'barb grows pulpy and rubbery and loses flavor. So...I cut it up and froze a lot of it on cookie sheets (later bagged) so we can use it in portions.

A very peculiar thing happened this year. The rhubarb season did not coincide with the ripening of the local (best) strawberries this year.
Rhubarb is early. Berries...not so early.
And so thus the freezing of the 'barb to await the real (best) berries to create the medley of flavors that makes a heavenly pie.

And who named it "rhubarb?" I've so got to look into that. "Rhubarb" is a funny word.

maybe get a photo of the plants too...they are huge.

new'barb recipes

In the meantime, there is rhubarb stir fry with golden raisins, apple, leeks, wine, and coconut oil - served with peanut chicken and lemon mint.

Yes, this is my culinary invention. Sorry no recipe yet. I'm not a guy who measures as I cook...so try something with those ingredients. Add also frozen apple juice or white grape juice concentrate, garlic, golden sweet pepper and thyme and you're on your way. Soften the leeks and pepper first, add the fruit last. Yum.

Photos of food just don't cut it.

Oh, but do look closely at the wildflower bouquet on the table. It has colors that caught my eye and imagination while on my walk at the Chehalis Western Trail that day. The colors jumped out to me as candidates for my silk artwork Discovery for Kachemak Bay Campus of KPC/UAA in Homer, Alaska. My color studies were in the blues and greens of water and needed the warmth of that wild honeysuckle orange. Hopefully it works. We'll see...more color studies in the works.