I’ve enjoyed this cocktail on many a lazy spring evening. And the nice thing is, the compote left over after you strain the liquid for your cocktail is delish (and quite healthy) mixed with greek yogurt. Cheers!
Thanks to Ruth Greenberg for sharing this recipe for a pairing of spring favorites!
Along with some of our early CSA deliveries, we got rhubarb. My first thought was a classic one: pie. But I have to be honest: the idea of warm pie in this weather was kind of making me feel ill. I was craving something cool and definitely anything that wasn’t pie.
I came across a recipe for a strawberry rhubarb pie smoothie, and that was it for me! I did a little Nicole-style dismantling of the recipe and I thought it was really wonderful. From a nutritional perspective, this is actually fairly low in calories (I could do the math for you later), low on the glycemic index and tastes sinful. You won’t regret making this, I promise. (Side note #1 about the photos: rhubarb is not photogenic. I tied a bow to it, to sort of pretty it up. Just for you.)
Here’s what you do:
Preheat oven to 400 degrees.
2 large stalks of rhubarb, cut into one inch pieces
1 tbsp honey
1/3 cup Riesling (I used Pacific Rim Organic, which is my hands-down favorite)
1 vanilla bean scraped
13 strawberries, hulled
1/4 cup almond milk
juice of 1/2 a lemon
1/4 cup oats
1 tbsp almond meal
1 tsp cinnamon
1 tsp maple syrup
2 tsp powdered sugar
Combine the first 4 ingredients and place into a glass dish. Cook for 15 minutes. The rhubarb will be very soft. Let cool. While rhubarb is cooking, combine remaining ingredients and let sit, so the oats have time to soften (makes for easier digestion). When rhubarb and wine mixture is cool, combine with strawberry and oats mixture and blend until smooth. I just plunked all of mine in my Magic Bullet and it all fit (I kind of thought it might not, but it’s very spacious). Makes 2 servings, if you can bear to share it.
We got fiddleheads, rhubarb and another round of eggs today (full pickup begins June 9th! Whoo hoo!). I was planning on making caponata for dinner (with fish? whole wheat pasta? I was a slightly unsure of what I’d pair it with, but Michael was requesting), however, the Trader Joe’s eggplant we bought went bad (very frustrating), and I couldn’t bear to have those fiddleheads hang out another minute in the fridge. Also, I was out of other ingredients. So,the answer was easy, really.
I did a quick Foodgawker search for inspiration, and found a couple of things that interested me. Also – Oh She Glows (you know I love her) had a recipe featured on the front page of Foodgawker, and I realized I had everything to make it. So, I made that for my lunch tomorrow, and we had a bit along with this, for dinner. Yes, I felt like you needed all of the little details.
Here’s what I did:
1/2 pound of fiddleheads, cleaned and trimmed
Rubio balsamic vinegar
salt and pepper
coconut or olive oil
Place the spinach in a bowl. In a saute pan, heat your oil of choice (I have been using coconut a lot lately, for the health benefits), and add the fiddleheads and cook about 5 minutes. Add salt and pepper to taste and about a tablespoon of balsamic. Simmer for about 1 minute more and remove from heat and put on top of spinach. Add feta.
In a simmering pot of water, poach 2 eggs. To do this, bring water to a boil, and add a splash of white vinegar. Reduce to a simmer, and make a little whirlpool in the pot. Crack an egg into a small bowl (it’s easier to add to the pot like this) and then add to the whirlpool of simmering water. Cook as desired. I like to leave them in about 3 minutes or so.
Remove eggs with a slotted spoon, and place on top of salad. Drizzle a little balsamic over each serving. And that’s it!
By Heather Coates-Krawitz
Last year we got a lot of kale, particularly because my daughters and the nanny were doing our pick up and my 9-year-old loves kale so I had to find new uses.
Wash the kale and remove the vein as soon as you get them then pat dry and freeze flat (best with dino kale). Then any time you need a meal replacement or substantial snack you can make this smoothie.
- 1 large frozen kale leaf
- Fruit either fresh or frozen (a great use of berries about to turn): blueberries, strawberries, frozen mango, banana if you like a milder taste
- 1- tablespoons of spirulena (for protein if using as meal replacement)
- 1-2 table spoons of wheat germ
Blend all of above ingredients with enough liquid to make a thick shake like consistency. I use either: water, OJ, or yogurt
Drink in an opaque glass as it tastes good but has some color issues. The kale gives it a little chew or just seems to make it more substantial. I know it sounds a little gross but it is a yummy healthy way to extend the useful life of your farm share.