rhubarb

Growing pains

We've had an incredible Spring rise from the dirt here on Minnow Creek Lane -- the wisteria is in full bloom, arching over our stone patio.  The jewel pink roses I inherited have begun to blossom, and the blushing peonies have opened their pom pom eyes.  We've been eating gorgeous greens for over a month now - Bordeaux Spinach, with its red-wine stems, sautéed over toast and topped with a poached egg; Roquette Arugula pureed with walnuts, garlic, and parmesan for a refreshing pesto; French Sorrel gratineed with potatoes, cream and gruyere; baby Valmaine Romaine tossed in a mustard vinaigrette and topped with blackened Coho Salmon; Lacinato Kale stewed with shallots and finished with apple cider butter; baby Rainbow Chards with sesame soy glaze over soba noodles; and countless mixed green salads with garden radishes and a simple vinaigrette.  I'm thankful this season for the distraction of an armful of greens and thinnings.  Greens are good for the body, but lately, they've been feeding my soul.  

Rhubarb and the Tart

I took the knee pads off and baked a tart -- all dolled up in baggy soil-stained jeans, hunter boots with not a trace of 'urban cool' left in them, and a thermal (with a few holes), I'm less 'tart' than I used to be.  So I'll stick to tarts of the pie variety. We had a friend over for dinner recently, which if you know me personally, you already know, gave me an excuse to bake.