Multi-Tasking like a Pro

[lydamorehouse]

 
Image: Today, we have: garlic chives, mint, rhubarb, green onions, asparagus, and baby daikon (white radishes)


I ran around a LOT today. I started out knowing that I needed gas (I should have stored extra in plastic bags in the metal shed! What was I thinking?) I decided to be a multi-tasker and so I took along a bunch of stuff that Shawn and weeded out from the basement that could go to a charity shop. Then, Mason needed to go to Washington YET AGAIN. This time, he needed to go back to the garden club (it's his senior honor's project) to plant today.  I decided, ONCE AGAIN, that it would be a great idea to multi-task, so after dropping him off, I headed out to the CSA in Swede Hollow. 

As you can see we're starting to actually get some more interesting stuff. It was a lot of repeat from last week, but with the very fun addition of a bundle of mint as well as a small collection of baby daikon (white radishes.) I'm very thrilled that there are more green onions/scallions, because Shawn and I had a blast making scallion pancakes, like the ones you get in Chinese restaurants as an appetizer, last Friday. I think we may have to do it again for lunch tomorrow, actually.

Today is officially "What are you reading, Wednesday?" But, everything I read is trash. In fact, I am almost embarrassed to say that just before heading off to the CSA, I finished reading Cestus: The Legend of Boxing in the Dark Ages, a manga by Shizuya Wazarai.  Which I read the volume they had on-line because I got sucked into watching an episode of the anime. 

How about you? Reading anything good? Harvesting anything fun? Anybody else got rhubarb? What are you planning to do with yours?

Comments

[yhlee]

OMG RHUBARB!!! I have got to ask Joe if it's in season where we are. I haven't made strawberry-rhubarb pie in AGES and it's my favorite. =D

[lydamorehouse]

I love strawberry rhubarb pie!

[sabotabby]

Ahhh I love scallion pancakes! Although I associate them with my Halifax friends who normally come in every spring and we go to this one place and eat all the pancakes, so while I do have a recipe to make them myself, what I'm really craving is one particular place with one specific group of people.

No idea what to do with rhubarb. My go-to is pie. I haven't gotten any yet but my neighbours gave me two types of thyme so now I have to make something with that.

[lydamorehouse]

Oh, thyme. What do you usually make with thyme? I often think of it going on potatoes? We also have a wild rice, potato, ham thing that is flavored heavily of thyme.

I feel you having friends = food memories. Half the things I love eating are actually meals shared with people. Like hot pot! Dim sum! The pancakes, though, were just fun to make together--and while I normally associate them with one of our favorite restaurants, I'm glad we were able to make them a family thing.

[sabotabby]

I usually use it for ackee, but also when I'm feeling ambitious, pot pie. I think this is going in ackee though—I'll taste it more.

[offcntr]

Our rhubarb is up, and we've harvested the first batch. Made a crisp with about three-quarters of it, cooked the rest down with a pint of not-very-sweet tunnel greenhouse strawberries to make a jam (mixed in sugar and some dried pectin as well). Think I'll make waffles later this week and use it on them.

Thyme is very nice in chicken soup. I put one plant in our garden three years ago, and it's still going strong.

[lydamorehouse]

Chicken soup! That's a good idea for thyme. I need to figure out what to do with all the mint. I wonder if I could make a mint jelly. I should look that up.

Anyway, rhubarb crisp is Shawn's go to, but we made that last week. She's got a rhubarb upside down cake that is amazing, that I am hoping she'll make today or tomorrow.

[oracne]

My mint plants are growing away in a pot on the deck, and aside from just using leaves for mint tea, I am pondering trying to make a tiny jar of mint liqueur for hot toddies.