my rediscovered free time allowed me some time in the kitchen lately as well. rhubarb compote came first—still haven't decided what to do with it. ideas? still, it turned out this absolutely lovely color of pink—nothing like my first go of it last year (greyish, mauvey, pink). it looks delicious.
next, pasta with broccoli raab sauteed with garlic and chili flakes with sun dried tomatoes and feta. well received, a little on the spicy side for me, but then i am a spice-wussy.
then, on a whim, i picked up some local asparagus and have been processing it for the freezer. blanch, ice, and freeze laid out on a tray. i'll need to pick up some more this weekend and continue the process. as the seasons begin, so begins my plan to save up for winter!
and finally, last night i made a delicious quiche with some spinach from the farm. spinach, red peppers, feta and green onions.
up next? not sure.
but i have some compote that needs to be handled and some fresh chevre about to go bad...