The first week went pretty well, I think. The only veggies still in my fridge are a couple of potatoes, half the walla walla onion, and part of the green garlic. Hmmm…I should roast all of them together. Yum.
The first veggies to go were the carrots and cucumbers. I made a green goddess dip (minus the anchovies) to go with them and took them to A’s birthday party on Saturday. They were wonderfully crisp and delicious — and so much fun to talk about where they came from and what a CSA is, etc. My only regret is that I didn’t save any back to toss in salads.
I ate a lot of salad the early part of the week. There were two good-sized bunches in my share. Since they were picked shortly after a bad storm last week, GTF warned me that they were fragile and would need to be eaten soon. I didn’t have much in the say of salad veggies left from this week’s box, so I had to get a little creative: a salad with kohlrabi and sunflower seeds; a couple with goat cheese, roasted beets, and pistachios; and a few just tossed with leftover green goddess dip. I’m please to say that none of the lettuce went to waste. (Pretty impressive, since I’m historically lazy about making salads at home.) Potatoes, garlic, and onions were tossed in with eggs this week — good comfort food and a standby in my kitchen.
My final triumph, though, is the rhubarb compote I made tonight. I’ve been contemplating that rhubarb all week. I wanted to find the perfect recipe for it. And, since I had a lot (I went a little crazy and bought some additional from the market stand), I wanted a recipe that would use all of it. I made this rhubarb cornmeal cake (yum) earlier in the spring and this rhubarb streusel cake (double-yum) a few weeks ago. I really like both of them, but neither would use up the 5+ cups of rhubarb in my fridge. A compote seemed like my best bet. I googled “rhubarb compote,” read a bunch of recipes, and came up with a hybrid that seemed promising. Why, oh why did I wait all week to make this? It’s pleasantly tart on its own. Over vanilla bean ice cream, though? Unbelievable.
Dreamy Rhubarb Compote (adapted from epicurious and Martha Stewart)
- approx 5 cups rhubarb, cut into 1-inch pieces
- 1 cup brown sugar
- zest of one large orange
- 2 Tablespoons water, if needed
Toss together the rhubarb, brown sugar, and zest in a large saucepan. Allow to sit for 10 minutes or until the rhubarb releases some of its juice. Set over medium-high heat and bring to a boil. If it seems too dry, add a couple tablespoons of water. Simmer approximately 20 minutes, stirring occasionally. Once the rhubarb is tender and breaks up easily, remove from heat and chill. Run to the store for vanilla ice cream.