try it this weekend: rhubarb

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Last week I tried posting an ingredient on Tuesday and a recipe on Friday and I failed. Didn’t get the recipe up until yesterday. So this week I am combining both. After you find out the fun facts about rhubarb you will get my favorite recipe for rhubarb

Rhubarb: Once I had my first rhubarb tart I was hooked. I savor rhubarb as a spring ingredient. Though you can find it in the winter because it is a cold winter crop I prefer it with strawberries so I wait until those two season overlap. I had a pleasant surprise this spring when a strange plant started sprouting in a corner of my yard. I was so excited to realize that it was rhubarb. I waited patiently for it to get big enough to harvest and through it into a crisp. If you want to have it in the winter try is as a pear rhubarb crisp when pears are at their height. It is another delicious combination.

Season: late winter-early summer, height of the season is April-June

What to look for when you buy: Cherry red stalks and green leaves (if the leaves are still attached) will indicate field grown rhubarb vs hothouse rhubarb. Field grown supposedly has a stronger flavor. The stalks should be crisp like celery and not flimsy when you pick it up.

How to store it: It doesn’t last long so buy or pick it the day you are going to use it for best results. You can wrap it tightly in a plastic bag and it should hold for 3 days.

How to prepare it: Because of its extreme tartness, think sour patch kid on steroids, it will need lots of sugar. Either add a large amount of sugar or pair with a very sweet ripe fruit like strawberries.

Links to some great recipes I want to try:

My favorite recipe for rhubarb:

strawberry rhubarb crisp
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
strawberry rhubarb crisp
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
Ingredients
filling
topping
Servings: people
Instructions
  1. preheat oven to 375 degrees
  2. Combine filling topping and stir until mixed well and transfer into a buttered dish, preferably an 8-inch square
  3. In a large bowl, use a mixer, beat butter and brown sugar on medium until light , fluffy and blended.
  4. Add flour, crushed ginger snaps and salt. With your hands mix until pea-sized pieces form.
  5. Scatter over the top of the filling and bake for 30 minutes. Tent loosely with foil and cook for 10-20 minutes more, until center is bubbling.
  6. Let cool for 20 minutes before serving
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how to store and eat: tomatoes

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how to store & eat tomatoes | wit wisdom & food

Tomatoes Tomatoes have changed a lot since I was a kid, at least the options in the grocery store have. Ours only came in red. Now there is a plethora of beautiful shades and colors. They make for a quick gorgeous salad. Growing up on of the treats I looked forward to the most was a plate of fresh tomatoes from the garden, sliced thin and lightly salted. Nothing says summer like that. My first days in Indiana and I have already enjoyed some of the fresh tomatoes from my parents garden.

Season: summer, June-September

What to look for when you buy: Picking a good tomato look for tomatoes that say vine ripened. Tomatoes that are ripened using ethylene, a gas produced by fruits, makes for tomatoes with less flavor and an undesirable mealy texture. Looks for tomatoes with a bright color, a firm feel and no bruises.

How to store it: Store them on the counter at room temperature stem side down for a longer shelf life. Tomatoes can be stored in the fridge, but it will make a mealy texture. If you only need part of the tomato slice it and store in a plastic container in the fridge.

How to prepare it: The biggest key to using tomatoes is a sharp knife. Remember the ginsu knife commercials? Maybe I am dating myself with that reference. Back to tomatoes. Without a sharp knife you will smash the tomato as you are pressing to cut it. With a properly sharp knife it will slice through like butter. A great way to test if your knives need to be sharpened.

How to cook it: As I mentioned my favorite way to eat tomatoes is sliced with a little salt. A touch of balsamic is great as well. Perfect for hot days when you don’t want to turn on the oven.

Links to some great tomato recipes:

Oven Roasted Tomatoes - Proving my theory all you need is a 400 degree oven and a cookie sheet
Caprese Salad - The key to a great caprese salad is quality ingredients & maybe this balsamic reduction!
Herbed tomato & roasted garlic tart - A more complex recipe but still simple ingredients that showcase great tomatoes
Heirloom Tomato Salad - Nothing more beautiful yet simple than an heirloom tomato salad

how to store & eat: leeks

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how to store & eat leeks | wit wisdom & food

Leeks

Years ago I had a weekly CSA box that brought delicious veggies delivered fresh from the farm. I made the mistake of signing up in the fall when all the tasty summer fruits and veggies were done for the season. Leaving me with lots of greens and root veggies. Leeks were one of the most daunting of the veggies. I don’t think I had given leeks a second, or even a first, thought before they showed up on my door. With a mild sweet flavor it is a great option over an onion. They also make a great side dish on the grill or in the oven.

Season: Fall/Winter/Spring

What to look for when you buy: firm with bright green tops. Smaller leeks have a sweeter flavor. Stay away from leeks over 1 1/2 inches in diameter as they tend to be tough.

How to store it:
The crisper drawer is the leeks best friend. Straight from the farmer, wrapped in damp paper towels, in a loose plastic bag leeks can last weeks. Buying from a grocery store shortens the shelf life because leeks aren’t a popular vegetable.

How to prepare it:

Trim off the dark green leaves leaving the pale green and white part in tact.

Washing leeks is the most time-consuming part of leeks. Because they have layers, when they grow dirt can collect in the layers. There are two ways to cut and wash leeks. Lengthwise is the easiest. Leaving the roots intact half the leek. Run the leek under water separating the layers to rinse the grit out.

Slicing the leeks is the other option. Slice the leeks in little rounds.

how to store & eat leeks | wit wisdom & food

Put the rounds into a bowl of cold water. Allow them to sit in the water and then toss lightly. Lift the leeks out gently and the grit will stay in the water. Dump the water and grit. Repeat until water is clear.

How to cook it:
Leeks are great roasted in the oven or grilled. They also make up one half of the classic potato & leek soup.

To roast in the oven simply cut them in rounds toss with olive oil and salt & pepper. Cook for 20 minutes in a 400 degree oven.

Links to some great leek recipes:

buttered leeks - a good side dish option with some red meat or meatloaf
sweet potato leek soup - this is paleo. So while it looks creamy it doesn’t have any milk added.
roasted leeks with dijon vinaigrette - this calls for tarragon and sounds delicious
grilled leeks with romesco sauce - this sounds like a great sauce to go over the top of a lot of grilled veggies