Kickstarter!!!!!

What to do on this cloudy Venus transit (aside from watch it online)?  Pick strawberries!  We're in year three and up to 1-2 pints a day.  Next year, maybe some from the freezer.  Today, we also started on the snap peas: 87 blanched and frozen for winter.  But wait, there's more!

Drumroll...Fund-raising has begun for the Around the World in 100 Miles cookbook: World Cuisine Recipes Using Local Ingredients.  Help us reach our goal, help the community, and eat well!

Just follow this link.

Try these great ways to use rhubarb while you're at it:

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.