• Cooking

    Rhubarb Round-Up

    Last weekend I bought my first bunch of rhubarb at the farmers’ market. Long green stems with the perfect splash of ruby. Rhubarb that said “So what if the weather is cold and wet. Let’s have dessert!” Out comes the brown sugar. Out comes the oatmeal. Ladies and gentleman…it’s rhubarb season. Did you know I think we have more rhubarb recipes on Minnesota Locavore than any other ingredient? Every year I get dragged down by the long winter and the lack of green stuff around this place. Then sometime around mid-May rhubarb shows up and I go absolutely nuts. FINALLY…a fresh fruit/vegetable. (We wont get into whether rhubarb is a…

  • Cooking,  Foodies

    Strawberry-Rhubarb Breakfast Bars

    5 good  grand things happened in the last week: 1. We harvested our first meal out of the garden. Well, sort of a meal. I snipped some stems from our orange mint plant and made “Mason Jar Mojitos” on Friday after work. Don’t judge me. I promise it’s almost a meal. 2. I had a chance to visit with Brenda Langton from Spoonriver and the Mill City Farmers’ Market about her new cookbook. (Check out an extended post of our interview!) When staking out my own little claim of the local food world, I never dreamed I’d chat with amazing and inspiring people like her. So much good work going on in…

  • Cooking,  How-To Guides

    How to make Rhubarb Bread

    Have a kitchen skill you’d like to master? Wishing you had a “how-to” guide for a certain recipe? Send a comment for the how-to’s to help your local eating and we’ll get started! One of my very first and most successful posts on 20Food.net was a May 2011 recipe  for rhubarb bread, famous in the kitchen partner’s family. We’ve already had a few loaves this year and a few opportunities to snap the kitchen partner’s hand away as he tries to grab a slice before it’s fully cooled. This bread is irresistible with a scoop of vanilla ice cream when the weather is hot and muggy. It’s perfect for springtime…

  • Cooking

    Rhubarb Cobbler

    Had an unexpected day off today and I took full advantage. Sometimes cancellations and schedule changes can really bend me out of shape, but sometimes they are a welcomed surprise and a chance for extra time in my apron. I sent the kitchen partner off to work, turned the John Denver channel on Pandora and made a Rhubarb Cobbler recipe from a recent post on The Pioneer Woman. All by 8:00. I wont bother to re-write the recipe since my only substitution was 1 C. of whole wheat bread flour for 1 C. of the all-purpose. Here’s the link: Rhubarb Cobbler The tangy pink rhubarb with crunchy top served warm…

  • Cooking

    Strawberry Rhubarb Ice Cream

    A steamy week is ahead for us. My favorite way to escape the heat is ice cream. It’s a perfect local dessert and it doesn’t require turning the oven on. Here’s a recipe (inspired by marthastewart.com) to use up the last of your frozen strawberries from last year and some of the fresh tart pink rhubarb still plentiful at the farmers’ market. Stay cool! Strawberry-Rhubarb Ice Cream By Amy Sippl inspired by marthastewart.com Ingredients 4 C. rhubarb, cut into 1/2-inch pieces 3/4 cup sugar, plus 6 Tbsp. 2 tablespoons water 2 C. frozen strawberries, partially thawed 1 cup half-and-half 1/2 cup milk Instructions 1. In a medium saucepan, combine rhubarb,…

  • Canning,  Cooking

    Strawberry Rhubarb Jam

    Back in the swing of things after taking Memorial Day weekend away from the computer. A small reward for reaching 50 posts on the blog. Hope everyone enjoyed the warm weather to get their hands dirty and the extra day off to put their feet up. My long weekend included grilling out for friends, catching a game at Target Field, finishing up the garden, and a batch of strawberry rhubarb jam. A year ago canning seemed like a long shot for me. Between botulism and exploding pressure valves, I was convinced that it was WAY too complex for this amateur foodie. After a reading the Ball Blue Bookcover to cover…

  • Gardening,  Local Products

    Find it Local Friday: Rhubarb

    All week I’ve had recipes to kick-off rhubarb season.  Today I wanted to briefly highlight some sources for local rhubarb and how to ensure the bunch you’ve selected is fresh and tasty. Sources 1. Your neighbor’s backyard.  Before making a trek to a local farm, it’s worth checking around the neighborhood for anyone that might have a rhubarb patch already growing.  Rhubarb is notoriously prolific in the early spring, so much so that one plant can feed the whole family.  The more you cut it the more it seems to grow. Consider expanding your local food hub by asking a neighbor to swap some of their rhubarb patch for tasty…

  • Gardening,  Other Writings

    Homestead Happenings

    So much has happened in the past few days on our tiny slice of St. Paul, I’d thought I’d add a few updates in-between the rhubarb. 1.  The flowers on our front porch are planted.  This year I tried to pick all things labeled “drought resistant” since our delicate dahlias completely fried last year in the afternoon heat. There’s some traditional Martha Washington geraniums, petunias, and Rudbeckia. The pot with nothing started actually has a potato in it (another one of my garden partner’s experiments) 2. There’s more rhubarb in our future. Big surprise, right? The spring edible bulbs are on sale at many of the home and garden centers…

  • Cooking

    Rhubarb Iced Tea

    I was out planting flowers all morning and trying to get as much housework done before our special guests arrived this afternoon. I know well enough that when baby chicks come around, there’s not much sense in planning to do anything but canoodle. I did stop this morning to prep a refreshment and the third installment of the rhubarb recipe series: Rhubarb Iced Tea. I caught this recipe in April on Not Without Salt and bookmarked it for our rhubarb season. I was anticipating something more in the lemonade realm, however like most rhubarb dishes it has its own unique flavor and charm. The recipe takes only a bit more…