Rhubarb Shrub Recipe

by Autrumn Giles and Serious Eats 
Tart rhubarb practically begs to celebrated in a shrub. Two pounds of rhubarb may seem like a lot, but a large amount is necessary to have a good concentrated rhubarb flavor in the final product. You can use your shrub with seltzer, or mix into a cocktail.

Here is a rendition of Dolores’s Rhubarb Cake by Jane Brody from the Good Food Cook Book.  This is a super moist low-rise cake that reminds me a little of cheese cake with out the cheese.  Jane Brody made changes to the original recipe to increase the nutrient value and decrease the sugar and calories in the original recipe.  I have made some additional changes (noted) keeping up with the times.

VEGETARIAN ZUCCHINI BAKE

My mom sent me this recipe years ago after visiting Nova Scotia.  It's proven to be a winner and I've used it every summer since when it's you know what time ...  zucchini season!  I've changed it oh-so-slightly to my taste in which I've made *notations of below.

Thanksgiving IS gravy. Second only to aged boozy eggnog in its importance on my holiday table. For my husband, turkey, stuffing, potatoes, flaky yeast rolls, even Brussels sprouts and cranberries are mere vehicles by which gravy is transported from plate to palate. One day a year, it is a food group of its own.

Friends of the Farms Fall 2020 Fundraising Drive: Day 4 Friends of the Farms Executive Director, Heather Burger, and Highside Distilling Co-owner Matt Glenn shake up a Fig Infused Black Manhattan. A farm-to-cup cocktail inspired by locally sourced ingredients, celebrating Day 4 of the Friends of the Farms Fall Fundraising Drive. Raise a glass and join us in celebrating local farms, food, and cocktails!

Keep it local by supporting farming!

Friends of the Farms Executive Director, Heather Burger, and Highside Distilling Co-owner Matt Glenn shake up a Bitter Beet. A farm-to-cup cocktail inspired by locally sourced ingredients, celebrating Day 3 of the Friends of the Farms Fall Fundraising Drive.

Raise a glass and join us in celebrating local farms, food, and cocktails!

Please support local farming. Donate today!

Friends of the Farms Fall 2020 Fundraising Drive: Day 1 Friends of the Farms Executive Director, Heather Burger, and Highside Distilling Co-owner Matt Glenn shake up a Blueberry Thyme Fizz. A farm-to-cup cocktail inspired by locally sourced ingredients, celebrating Day 1 of the Friends of the Farms Fall Fundraising Drive. Raise a glass and join us in celebrating local farms, food, and cocktails!

Help us support our local farmers! Donate here today!

How to harvest nettles, as documented by two Friends of the Farms Board Members at the M&E Property on Bainbridge Island in March of this year, 2019:

1. Gird thy loins. And ankles. And wrists. And basically any exposed skin, or even skin covered with light clothing. Just, be impenetrable. Long sleeves and pants are a good place to start.

2. Grab some gloves. No, not those. Not those either. Full on plastic or latex gloves are best. Yup, the ones from your kitchen sink that reach to your elbows.

3. Read on!

Friends of the Farms Co-Chair and Board Member, Rebecca Connor’s favorite slow cook stew recipe for this time of year!

Eggs and I started off amicably enough.  As a young girl, my grandfather often made me Sunday breakfast.  Soft-boiled eggs, served in a heavy old ceramic cup shaped like Humpty Dumpty.  Humpty wore a red bow tie.  Humpty had panache.

Real cornbread is light, but has a nubbly texture.  A thin, lightly browned crust over a deep gold interior, flecked with amber.   The taste is complex, slightly sweet, nutty, and warm.  Split open while still warm, it screams for butter and wild honey.