Well, it’s Monday night and this is the first chance I’ve had to write about last week’s veggies. We got the requisite salad greens, kale, and root vegetables. Some special things were the baby bok choy and rhubarb.
Tonight we had the rhubarb. Here’s a news flash—I’ve never cooked or eaten rhubarb before. (I can hardly believe it myself.) It’s delicious and so easy. I made a Rhubarb Peach Compote to accompany Grilled Herbed Pork Tenderloin. We had Roasted Potatoes and Vegetables using the sweet and white potatoes from the garden and a few other veggies I had in the refrigerator. It was a great meal. I’ll be sure to post it soon.
It’s my turn to make the pick-up tomorrow (I partner with three other women in town) and I’m looking forward to it. Genesis Farms is not far from where I grew up. Being at the farm will feel like going back in time to days that were simpler. Growing a garden (or in this case an entire farm) is hard work but there’s something so rewarding about it. Can’t wait to see what tomorrow brings.
For the Rhubarb Peach Compote—Cut the rhubarb into small pieces and simmered them with some sugar and water until soft. I added one diced peach and simmered a few more minutes.
Roasted Potatoes and Vegetables are simple—Cut the potatoes and vegetables into similar sized pieces. Lay out on a parchment lined cookie sheet. Sprinkle with salt and pepper and bake in a 350 degree preheated oven for about 20 minutes or until cooked to your liking. Turn once during the roasting time.