Since I had a huge bunch of rhubarb from Thursday's first CSA share and I also had a few leftover stalks from the strawberry-rhubarb streusel cake, I decided on Saturday to spend a good portion of the day using up all the rhubarb I had on hand. First up was a loaf of rhubarb bread (recipe later this week). The bread turned out really great, and the whole loaf is almost entirely gone! Perhaps I shouldn't have halved the recipe and gone ahead and made two large loaves!
Later in the evening on Saturday I used up the rest of our rhubarb by making a small batch of rhubarb jam (recipe later this week). Since I plan to use it up immediately (and I only made one pint of jam), I didn't bother to go through the whole proper canning rigamarole. There's a good chance I'll be eating a few peanut butter and rhubarb jam sandwiches this week!
On Sunday morning, after D completed his workout at the gym, and I returned from an eight mile run, we leashed up Leroy and headed down to the Headhouse Farmers Market. On this trip we bought a dozen gorgeously-specked eggs, a half pound of fresh hand-rolled mozzarella, and a loaf of artisanal french bread. While D took Leroy to the dog park, I ran into Whole Foods to pick up a couple heirloom tomatoes and a few other items.
Back at the house D got some work done while the dog and I took a nap. Later in the afternoon D made up a batch of bruschetta with slices of french bread, fresh mozzarella, tomato, and basil leaves harvested from our garden. (No picture as we gobbled it all up!)
Later that evening, after we returned from a walk with the dog, D made a pizza from some of the leftovers of the day plus a few remaining ingredients from our CSA share. Tonight's pizza toppings included tomato sauce, cheddar cheese, heirloom tomato slices, sauteed white mushroom slices, and a handful of baby mizuna greens after the baking was complete. The perfect end to a lovely day.
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