The garden is producing! I have been waiting all winter and spring for this. So far we have eaten three kale salads and today I ate four peas. Tomorrow there may be a strawberry ready! Because the bounty is small in size and amount it is enjoyed that much more. It is relished and savoured with every sense. I breathed deeply the smell of those four small peas before eating them. There is nothing like it.
I’ve been seeing ‘Summer Bucket Lists’ popping up here and there. Though we have 3 weeks of school left here, I am definitely starting to get into the summer frame of mind. I was actually going to do a bucket list post, but then I thought against it. Usually I am all for goals, lists and schedules, but I want this summer to be different.
We already have plans for the summer. Too many plans if you ask me. Trips, visitors, weddings. Even two months can start to seem like not enough time if you try to cram too much into it.
This summer I want to go slowly. Sleep late, read on the deck, eat on the grass outside, sit up late by the campfire. Just enjoy the time.
I want to move slow, be quiet, take time. I want to enjoy the garden, the lake, and any other place I happen to find myself.
I guess that is my summer bucket list.
As a kid rhubarb was a thing eaten by dunking in white sugar. To be honest, it’s the only way I’ve ever eaten it, until a friend gave me a big armload of it from her backyard. It was a bit too much to just eat raw so I decided to bake into something. I went with a crisp, mixed with strawberries to take some of the edge off the sourness.
Here is the recipe I used. I followed it, except for leaving out the orange zest and just using about a quarter cup of juice from a carton. I also used frozen strawberries and left out the spices.
I was kind of worried about how it would turn out. I didn’t know if it would be sour, mushy, soupy or something else less than wonderful. Luckily, it was just wonderful! A little tart, but in a super flavourful way.
If you don’t have rhubarb in the backyard, you can usually find it at farmer’s markets this time of year. Give this recipe a try, it’s different, but fantastic! Try it for breakfast with a little strawberry yogurt on top, delicious.