This Week's Loot: Asparagus, rhubarb, parsnips, lettuce, scallions, lemon balm, chives, sorrel
So I have been writing farm notes and attaching recipes to them for 10 seasons now. I am running out of recipes : ) Plus Zach and I don;t really use recipes, we sort make things up. Although I admit I will look at recipes for ideas. Anyway, this year I think I am mostly going to direct you to the places I searched for out weekly meals and hopefully they will inspire you too!
This past week I have been experimenting with rhubarb...I made a rhubarb pit with meringue topping, a rhubarb/sorrel sauce for fish and a read about a roasted rhubarb salad that sounded good, but I haven't got to it yet.
Check out this website: www.rhubarbinfo.com
I mostly use it for sun tea or fresh as a lemony garnish, but this website gave me some new insights too: www.superherbs.net/Lemonbalm.htm
What is the difference between leeks, scallions and chives?
Leeks are a vegetable. Sometimes interchangeable with onions, but usually standing by themselves. Leek and potato soup, braised leeks, etc. Green leaves of leeks are very tough and fibrous and not eaten, but are excellent to use in soup stock.
Scallions, aka green onions. Good for salads, baked potatoes, Mexican stuff. Both green and white are used. Eaten raw, you will get the most flavor.
Chives are finer. Excellent for garnishing. No white on this one, only bright green with a nice light onion flavor.