My second trip to the farmers' market this season was very successful. After missing the market last week while we were in California, I was definitely looking forward to stocking up on local produce this week. I went a little crazy with rhubarb this time. I didn't find any on my first trip, so I bought it from 3 different farmers this week. I bought it from the first farmer that I saw who was selling it because I was afraid I wouldn't find it anywhere else. In fact, there were at least 5 other farms selling it. I bought from 2 others. If it's not obvious- I love rhubarb. My husband does not. He had only eaten it one or two times before we started dating, but was not a fan. I probably did not help the situation by feeding him a bite of raw rhubarb a few years ago (without telling him what it is). I get a kick out of seeing his reaction to things like that. (I've also tried it before with unsweetened chocolate.) Anyway, he has been resistant to trying anything I make with rhubarb since. Until now. I saw a recipe for rhubarb rolls on Tastespotting from Beantown Baker (if you have never visited Tastespotting, I highly recommend it for finding inspiration for new recipes- check it out). I made the rolls for a belated Mother's Day brunch with my parents & grandparents this Sunday. Pat loved them. They were very good, but incredibly sweet. I think next time, I will try to use half as much sugar. I like my rhubarb to still have some bite.
I still have quite a bit of rhubarb to use. I am very excited to try these huge stalks of rhubarb that I bought from Coyote Run Farm which they called "Grandma Russell's rhubarb" because it was from Matt Russell's (one of the farmers) grandma's backyard. They think it is 50-65 years old and claim it is a bit sweeter than other varieties. I tried it raw compared to the other rhubarb that I bought and it does have less of a bite.
I also made a farmers market soup this week with carrots from Grinnell Heritage Farms, bok choy from Blue Gate Farm, herbed whole wheat pasta from Blue Gate Farm, and homemade chicken stock made with farmers market veggies. Simple, but delicious.
I had lots of other great finds in addition to my rhubarb.
Strawberries
Carrots
Beets
Dill
Cilantro
Mint
Bok Choy
Lettuce
Tomatoes
Asparagus
Cucumber
