A brief montage of the past week, in photos. [From top]:
- shelled black beans, that J made into chili
- pink peonies (it’s another favorite season of mine)
- a snack of last week’s pickled asparagus, beets, and radishes, yum!
- diced rhubarb, ready for crumble (this recipe halved because I didn’t have blackberries)
- rhubarb crumble, ready for eating
- vegan chickpea caesar with CSA salad greens
- indigo resist dye (shibori) tea towels drying
- and dried, from a super fun class I took on Wednesday
- greens from last week’s CSA, ready to be chopped and sautéed and made into a quiche along with aging spring onions from the farmers market and some conventional mushrooms
- finished quiches (the small one with cheese added to leftover sautéed greens and bottled “egg”)
Rhubarb Season 