Rhubarb, we have it here at PQ Castle! Along with another, final case of Meyer lemons--final, that is, until I go down to cook at the farm in 2 weeks and score as many Meyers as I can pack out. Whatever ripe lemons are left after making the famous Meyer lemon pound cake and lavender-sugar lemonade are coming home with me. Well, I might leave a few (or 10) so that Lanette and I, aka Cookie Fairy, have something to work with when we return to cook for the new farmies on May Day. Lemon ricotta pancakes? Lemon thumbprint cookies? Spicy lemon lentils? Mmm, tasty. As I recall from my own first few farmie weeks, there's not a lot in the larder or in the fields at this time, so I'll have to be inventive with the carrots and beets. But I remain dedicated to the PQ Farm-Cooking Creed: No Bean Mush, No Undressed Salads, No Unpeeled Beets, and Yes, There Is (Always) Dessert.
But back to the rhubarb, another perk from the produce co., so silky and pretty and gorgeously pink. I am thinking, of course, of strawberry-rhubarb pie, the most perfect harbinger of spring I know. And perhaps some rhubarb compote, with a hint of rosewater or vanilla bean. And then a few jars of strawberry-rhubarb jam, since I gave all my farm jam away last year.