A better day in bug land!  Despite the constant duct-taping of my digital camera, I got some quasi-descent shots of insects in action this week.  Today, it was ants herding aphids up my rhubarb stalks, ladybugs to the rescue, spittlebugs, more viceroys and some sulphurs, and a tiny ant carrying a pill bug carcass.  Observe:

Pill bug meets end atop tiny ant, upper center

New little friend.

CHARGE!!!!!

Cue: Jaws music

Hello to you, too!

Tiger moth?

Mating sulphurs

Spittlebug

Mookie

 I wish I had a better macro-lens, or more control over the focus.  I'm no Mark Moffett, with lighting and expensive equipment and all that, but I think I have an eye for what looks interesting, informative, and simultaneously beautiful.  I have been known to pose insects, lure them in some way, and lie in wait for magic to happen.  Also, my daughter buried me in yard clippings and we found caterpillars silking their descent from the maple tree.  "Silking": Think, Mission Impossible with a silk thread launching off a branch.  I wonder what kind of caterpillars they are.  Perhaps I'll check bugguide.net later.

Meanwhile, I've been experiencing technical difficulties with getting my video on Kickstarter so I can raise the funds for the cook book.  Hopefully, things will soon be underway with over 100 recipes and sustainable living tips finally in print.  The cooking continues.  I made Vietamese spring rolls twice this week and plan on making many of the other rhubarb recipes I came up with last spring.  I had a great picnic with a new friend near the Farmer's Market, and tried out Vermont's Blue Ledge Farm Goat Milk Crottina.  It is like a brie with a mushroom-esque rind.  It was great with the strawberries and apple we shared.  Later tonight, I made a pizza with thinly sliced strawberries, asparagus, sun-dried tomatoes, Hot and Spicy oregano, and the new cheese.  No olive oil or sauce.  It was delicious, the sweet tang of the tomatoes and berries off-set by the earthiness of the asparagus and cheese.  I would make it again.  My kid made a face on hers with a sun-dried tomato eyes, mouth and nose, cheese ears, and strawberry cheeks.

As usual, some recipes:

Gluten-Free/Vegan and Wild Option

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Spring Rolls

Taste of Vietnam

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Prep: 15 minutes   Makes 15 rolls

2 oz. rice vermicelli

16 chinese cabbage leaves or mixed salad greens

8 mint leaves, plus garnish (lemon balm also works)

3 tbs. cilantro

3 (wild) chive stems

1 carrot, grated

2 radish, grated

1 stalk of rhubarb, sliced fine

2 tsp. white sugar

2 tbs. white vinegar

1 cup small local cooked shrimp, chopped (optional)

15 rice wrappers

Chop cabbage or greens, herbs, and scallions fine.  Combine with other vegetables, sugar, and vinegar.  Boil rice vermicelli until soft, drain, and cool with cold water.  Drain again and cut into inch-length pieces using kitchen shears.  Mix well with vegetables (and shrimp, if using).   Soak rice wrappers in warm water in a pie dish, one at a time for about 30 seconds.  Place about half a cup of mixture near top of the corner of the wrapper, fold over, and roll tightly.  Tuck in sides half-way through rolling, and roll until end.  Serve chilled, with mint leaves for garnish.  

Gluten-Free/Sulfite-Free/Vegan

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Radish Rhubarb Relish

Taste of India

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Prep: 10 minutes  Cook: 20 minutes  Chill: overnight  

1/2 cup radish, grated

1/2 cup rhubarb, sliced 1/4” thick

1/4 cup carrot, peeled and grated

1/2 cup red onion, finely diced

3/4 cup cider vinegar

3/4 cup white sugar

1/2 tsp. salt

Mix all ingredients well.  Bring mixture to boil in small sauce pan.  Boil gently until liquid is reduced by half, about 20 minutes.  Chill overnight to develop full flavors.  Serve as a garnish, in a wrap with lettuce and  grilled vegetables, or on grilled chicken, burgers, hot dogs, or vegan alternatives.  This recipe has not been tested for canning.  Keep refrigerated and use within two weeks.

Gluten-Free/Vegetarian/Vegan Option

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Rhubarb Compote

Taste of France

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Prep: 5 minutes  Cook: 20 minutes  

2 1/2 cups rhubarb, sliced 1/2” thick (about 5 stalks)

1/4 cup plus 2 tbs. water

1/4 cup brown sugar

1 tbs. local honey (optional)

2 tsp. corn starch

1/4 cup finely chopped walnuts

1 tsp. lemon zest

Dissolve corn starch with 2 tbs. water.  Mix with all ingredients except nuts.  Heat in a heavy saucepan over medium-high heat, stirring constantly, about 2 minutes.  Reduce heat and simmer 10 minutes.  Stir in nuts and cook 5 more minutes.  Serve at room temperature or slightly chilled.

Gluten-Free/Vegan

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Rhubarb Pickles

Taste of Earth

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Prep: 5 minutes*  Cook: 10-15 minutes  Makes 2 pints

1 1/2 cups white vinegar

3/4 cups sugar

7 whole cloves

1/4 tsp. crushed red pepper 

10 stalks of rhubarb, cut to 3” lengths

2 pint-size mason jars

In small sauce pan, dissolve sugar into vinegar and bring mixture to boil.  Add cloves and red pepper and simmer 10 minutes.  Keep two sanitized mason jars in a bowl of hot water in preparation.  Fill each jar with half the rhubarb stalks.  Pour vinegar mixture over stalks and secure lids.  (Leave a half-inch of space if canning.  Can in hot water bath ten minutes.)  For immediate use, let cool on towel on counter, then refrigerate overnight.

* Time does not include sterilizing jars.