Thursday, June 12, 2014

From market to pantry

At our neighborhood's Tuesday morning farmers market there are representatives from Keystone Services, our local emergency food pantry and Meals on Wheels provider. At markets around town they collect donations of locally grown produce and then prepare meals for folks who might not otherwise eat that day. When we take care of our neighbors, our neighborhoods are stronger.

There is a bumper crop of rhubarb this season. My fridge is already full, but at the farmers market I bought an extra bouquet of the beautiful fat red stalks to donate to Keystone before I realized they weren't at the market this week. Now my kitchen is bursting with the tart twigs and there are only so many pies we can eat. Thankfully, rhubarb is a versatile vegetable. It is delicious cooked, pickled, and raw, sweetened or savory. I'm adding it to just about every meal.

One of my favorite ways to serve rhubarb, besides raw with a bowl of sugar to dip it in, is in salsa. At Called to the Table is a recipe for Rhubarb Salsa Salad, which is great served over a bed of sliced avocado. Last night we paired the salsa salad with grilled cheese-filled tortillas and a Cilantro Chipotle Dressing.

Cilantro Chipotle Dressing
1 big bunch of cilantro (about 1 cup)
1/4 cup sour cream
Juice and zest from 1 lime
1 to 2 chipotles (from can with adobo sauce)
2 ounces queso fresco (optional)
1 teaspoons sugar
1/2 cup olive oil

Combine all ingredients in blender or food processor and puree.

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