The ingredients for Saturday's dinner, foraged from the garden and farm. The last of the spring rhubarb and a few broccoli leaves from last winter's bolted plants, three small artichokes and a handful of purple-stalked asparagus from the perennial beds, plus new spinach and a head of red-leaf lettuce. And for dessert, sun-warmed berries from the strawberry patch.
1 comment:
Rhubarb...I am fortunate to get my rhubarb from my friend's farm in northern Vermont, and somehow I manage to make it into really mean Strawberry-Rhubarb Pie.
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