I didn’t take a picture of the CSA box this week, so this one is from the Pitchfork Farm blog. More shallots and green onions than I know what to do with. Lucky for me I was able to give most of them away. I got 2 heads of lettuce, which is sort of stressing me out since I haven’t finished last week’s lettuce. No spinach or kale this week which I’m sad about as I usually put greens in my morning smoothie. I’m adding the lettuce instead to my smoothie, but it tends to be a little bitter. Hoping for kale next week! I’m surprised to see broccoli so early in the season, for some reason I assumed it would take the whole summer to grow. This is the last week for rhubarb, I’ve been bringing stewed rhubarb with me to work almost every day. Super simple to do:
- 2 tbs water
- 1-2 stalks of rhubarb chopped
- 1 tsp vanilla bean powder
- raw organic agave to taste
Bring water up to a simmer on medium heat, add the rhubarb and vanilla bean powder and reduce the heat to low. Stir occasionally, until the rhubarb is mostly broken down, I prefer there to still be some chucky bits. Remove from heat, allow to cool, add the agave to taste. I usually use about 1/2 tbs.
I’m not sure if vanilla bean powder is available locally, I buy mine from the lovely Angela Stokes-Monarch and Matt Monarch (www.therawfoodworld.com)