Finally, my wife scored me some rhubarb at the farmer’s market. One week she took this lovely picture and didn’t bring any home. Then she was given specific instructions to PLEASE BRING ME SOME RHUBARB. Somehow I just love the stuff even though I’m fairly certain the only way I’ve ever eaten it is strawberry-rhubarb pie.
Anyway, week after week since they’ve been sold out of rhubarb. That ain’t right. And this week she told quite a dramatic tale of asking one farmer who was sold out, who yelled down to the next farmer to see if they had any left, who yelled down to the next farmer who was also sold out, until finally she got her hands on our precious rhubarb. And she got to tell the guy, “I’ll take everything you’ve got,” and once again they were sold out. This is the stuff seasonal eating is all about.
Clearly this week’s three local ingredients had something specific in mind. In addition to rhubarb, we have:
English lavender grown right nearby in Rochester. Apparently this is a good choice for culinary uses as it is lower in camphor oil and therefore less bitter.
And we get Pixie Honey made right here in Olympia at the co-op, but Jess picked up their Fireweed honey at the market and got to chat them up a little. Apparently they have about a hundred hives at different farms around town! Wow.
Now for the cooking. Nobody ever said our local meal couldn’t be dessert.
For dessert tonight, I had something other than strawberry-rhubarb pie. I had this:
Rhubarb Lavender Crumble, recipe from the kitchn.