Week 5: Hopefully the Last Week of Rhubarb

Yep, you guessed it: I got more rhubarb in my bag this week. The producer did say, however, that this is the end of its season, so I'm hoping I don't see it in my bag again next week. Alas, I did make some amazing dishes with my rhubarb: manfriend's dad tore his Achilles Tendon, and I promised him that if I got more rhubarb I'd make him a Strawberry Rhubarb Pie, so I did. He seemed to like it, but I suppose he may have just been being nice. I'd never made it before, so it was an experience, but it looked delicious... homemade pie crust and all! I also made a Rhubarb Sauce and put it over pork loin... mmmmmmmm! It was so good! I'll put the recipe at the bottom of this post.

The rest of week 5's bag included another bunch of green onions (which were used in salads and fried rice), another kohlrabi (that hasn't been used yet), a bunch of radishes (which have also been used in salads and for general munching), and a bunch of beets that I turned into pickled beets last night (and the next six weeks they will sit, patiently waiting their turn to be eaten).

I think this week has been the most I've cooked in quite a while, but it's been really fun. I really enjoy spending time in the kitchen, trying new recipes and cooking for others. Last night's meal of Egg Drop Soup and Fried Rice was fantastic! The egg drop soup (ingredients: chicken broth, siracha, soy sauce and eggs. Add eggs after other ingredients have been brought to medium-high heat and have been stirred briskly as to make the eggs swirl in the pot when you add them... tada! Done.) is SUPER easy (obviously), and the Fried Rice was quite simple, as well. I just sauteed whatever veggies I had on hand in Sesame Oil with garlic and ginger, then added Soy Sauce and cooked brown rice and TADA! Done. Simple meal, but really tasty and pretty healthy!

Tuesday night I made Rhubarb Sauce with Pork Loin and Parsley Potatoes... pretty simple, but a little more time consuming. Pork Loin is simple: sprinkle with salt and pepper and then bake. The Parsley Potatoes are also simple: quarter and boil potatoes, drain, add chopped parsley, light butter and a dash of salt. The sauce, however, is easy but lengthy. A customer of mine came in last week and was telling me of a Rhubarb Sauce she had made over the weekend, so I decided to try it but with a few modifications. Here is the recipe I created:

Rhubarb Sauce

1-2 cups rhubarb chopped into 1/2" pieces
water to cover in a pot
1-3 tablespoons sugar, depending on how sweet you like it
1 teaspoon peppercorns
1 bay leaf
1 clove garlic, crushed

Combine all of these ingredients and bring to a boil, then simmer for 60 minutes. After 40 minutes, take out the bay leaf (if desired), and add:

1-2 tablespoons red wine vinegar (to taste)
1 teaspoon cayenne pepper (to taste)

Simmer for 20 minutes longer. Strain and serve over pork or chicken

Thanks for reading! I hope you have a delicious day!