Every year at this time my kitchen and freezer overflow with rhubarb-laden goodies: classic rhubarb crisp, rhubarb cookies, rhubarb bread, rhubarb jam, rhubarb marshmallows… My favorite use for rhubarb isn’t a sweet dessert, though — it’s this scrumptious rhubarb salsa. [by Kresha Faber]
Scapes are the tall stems and unopened flower buds of certain hard-neck varieties of garlic. It’s important to snip them off before the flowerheads mature, so the plant will direct more energy into developing its own garlic bulb. Then of course, eat the scapes! My favorite way is this pesto, which accompanies pasta, chicken, salmon, potato salad, and burgers beautifully. [by Kresha Faber]
I got tired of swiping a dozen pieces of sourdough toast twice every day. You know the drill: peanut butter AND jam, or butter AND honey, or some other fat AND some other sweet. Too much swiping! So I came up with this Spiced Honey Coconut Spread, a new family favorite — just one swipe and you’re done. [by Jenna Ettlich]
I’m at my friend Shannon’s Nourishing Days blog today, sharing how I make a big batch of cultured butter. How is this different than my cultured butter in the food processor? For one, it is a bigger batch, like 7 to 8 times bigger — instead of yielding 1 pound of butter, I get between 7 and 8. I like this because I can make more butter less often which equals less work. I also employ another time saver — culturing the cream while it’s still in the milk.