Local food round-up … wow, that’s really fallen off this blog’s radar, and the truth is in the evidence: we really haven’t been eating very much local food. That’s because March and April may well be the worst months for local eating in our neck of the planetary woods. The root veggies are wilty, pitiful, diminished, the cans have dwindled, and ain’t nothing coming out of the earth; yet. Except now we”ve reached May, and I keep hearing rumours of fiddleheads! asparagus! baby greens! So this Saturday my list-to-accomplish will include to market, to market, to get us some fresh-picked edible spring greenery. Thankfully, Nina’s buying club starts up again May 29th.
That’s my last bag of frozen tomatoes, pictured above, cooking in a pot earlier this week, with tofu, onions, garlic, and spices (only the garlic is local, too). Last bag! We would have arrived here earlier had friends (thanks, friends!) not brought us meals during The Knee episode, now thankfully disappearing in our family’s rearview mirror. (Have I mentioned how much easier EVERYTHING seems with Kevin upright and bendable again? Everything. And I still take the recycling and trash out sometimes, just because I like how tidy it looks when I’m in charge of arranging the … good grief, perfectionism is a curse … please explain how I can possibly experience a thrill of satisfaction to glimpse through the front window the garbage can-recycling bin-recycling bin trio, taking pride in their well-ordered contents).
Strawbarb Loaf & Last Tomatoes
Now, that was an aside.
So. Er. Local food. Last tomatoes. Tomatoes, we knew you well, we ate you often, now you’re gone.
Strawberries and rhubarb, not so much. How few desserts did I make this winter starring strawberries and rhubarb, that loveable duo? Apparently fewer than anticipated. So here’s a link to a pleasant rhubarb muffin recipe, should any readers be in the same boat (you can add more rhubarb than the recipe suggests). I made them for playgroup. No photos. Shoot. Someday I’ll take pictures at playgroup and share the happy chaos, the muffin crumbs, the over-caffeinated adults.
Another rhubarb and strawberry recipe worth sharing (Fooey and I made this together earlier in the week) comes in loaf form. I’ll call it Strawbarb Loaf. Because I’m drinking a glass of red wine right now, that’s why.
Strawbarb Loaf (adapted from Simply in Season)
Mix together 2 cups flour, 1 cup whole wheat flour–or all whole wheat, if you wish–3/4 cup brown sugar, 3/4 cup white sugar, 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons cinnamon–more if you like the flavour. Add 2 and 1/2 cups rhubarb and strawberries (combined total; frozen fine), 1 and 1/3 cups oil, and 4 eggs. Stir just until combined. Pour into two greased loaf pans. Bake for 1 hour at 350 or till done.
I’m guessing any fruit would be suitably substitutible. That’s so not a word. I’m not even going to spellcheck it.
Enjoy.