June 2, 2009

Today's harvest

I spent an enjoyable day with friends making (and snacking on) delicious butter and ice cream along with a bit of Sangria (homemade and awesome) and breads. I had to head back home to sleep before working the night shift tonight. After all the good but rich foods earlier today, supper was light and fresh from the garden. We have been picking quite a few hailstone and french breakfast radishes. The greens are also at their peak. All I needed to add was a dressing made out of lovage, basil, salad burnet and chives. It was good with a glass of rhubarbade ( made with stevia). I'm still looking for good rhubarb recipes if you have some. I try to limit sugar (although I wasn't too good at that today) but it is hard to find good ways to use rhubarb without sugar. Of course, we will make rhubarb wine one of these days! We have bought rhubarb wine before but didn't like it much. We will probably try to make it with strawberries or raspberries.


donna said...

Bread, butter, ice cream and wine....who could ask for anything more? I know next to nothing about vegetable gardening so I'm fascinated with radish names like hailstone and french breakfast. I use stevia in my cranwater (unsweetened cranberry juice & water), but what is rhubarbade?

tainterturtles said...

I have a couple rhubarb recipes I could share with you. I will send them your way this weekend.

I also have a good spinach salad recipe that uses both radishes and watermelon along with feta cheese and a homemade dressing...the combination of all ingredients are very unique (a Jamie Oliver recipe, naked chef!).

Chris said...

Donna- I sometimes use this recipe from the blog Culinate for rhubarb soda but substitute stevia instead of sugar-
1½ cups rhubarb, roughly chopped
1 cup sugar
1½ cups water
~ Sparkling water
~ Ice

1.Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.
2.Turn off the heat and allow to cool. Strain syrup into a large jar.
3.To make each soda, measure ¼ cup rhubarb syrup into a glass. Add enough sparkling water to fill the glass ⅔ full. Stir to mix, then add ice.

I also make a rhubarbade using just water, not sparkling water. I have so much rhubarb, I keep trying to find new ways to use it.

Chris said...

Tainterturtles- Thanks, I look forward to the recipes.

donna said...

That was super, super nice of you to take the time to give us the recipe. I'm going to try it. Now I'm wondering about the nutrional value of rhubarb. I'll have to check that out, too. Tainterturles spinach salad recipe sounds unusual and delicious.

Thanks for visiting!