Well, in the days since picking up my last box, I’ve had the opportunity to use a lot of fresh and local items in my food and drink.
I made the vegetable papillotes that I already shared with you. I’ve cooked up greens and eaten them in a tortilla with hummus for a quick lunch wrap. I’ve cooked yukina savoy with some Egyptian walking onions and seasoned with ginger and cayenne. That was quite tasty served on a bed of brown rice. We’ve had lovely salads with dinner each day. It’s Tuesday, and all I have left of last week’s box is spinach, one onion, and one green garlic (for perspective, they are both the size of a scallion, so it’s not much). I won’t have trouble using the rest by Thursday. I’ve already decided that I probably eat more spinach than Popeye (though I don’t get it canned).
Last night, I tried out a new use for rhubarb. I made strawberry rhubarb daiquiries. They were quite tasty. I didn’t measure the fruit carefully, so I can only tell you approximates, but here goes.
Strawberry Rhubarb Daiquiries
* Chop about 3 cups of rhubarb.
* Heat on stovetop with 3/4 cup granulated sugar.
* Bring to a boil, cover and cook for 8 minutes.
* Stem and slice about 2 cups of strawberry.
* Add to pan and continue heating for two to three more minutes.
* Allow mixture to cool.
* Put one cup of strawberry rhubarb mixture, one cup of rum and the juice of one lime into blender. Add ice to blend to desired consistency.
After complaining about running at 80 degree temps on Sunday, we hit a high of 97 on Monday. I suppose I deserved that. I better quit complaining. 😉 It was the perfect evening to enjoy a frozen drink, though, after a productive day of work, housework, and yard work.
I had saved some of the strawberry rhubarb mixture, and it made a delicious topping for our waffles this morning. Yum!
Was it hot where you live yesterday? How did you cool off?