After this past Winter, many are saying, "Thank goodness"!
But seriously, what local foods do you look most forward to every Spring?
Ramps, Asparagus, Peas, Rhubarb, uuurrrrppp?
* Rhubarb isn’t on your short list seasonal Spring food sourced from local farms?
* Rhubarb only goes with strawberry and it’s in a crust !
Stop for a minute and ponder these rhubarb ideas...
* Made into a chutney and napped over grilled chicken
* Roasted with golden & Chioggia beets and combined with Berkshire Blue Cheese
* Pickled sweet & sour rhubarb over deviled eggs
* Wheatberry Field Green & Spelt Salad, Rhubarb Mint Dressing
OK, are you still with me?
We spoke with one of our favorite local food sources, farmer Tim Wheeler over at Indian Head Farm, in Berlin, the other day and he expects to see his first of the season Rhubarb in his food stand in mid-May. His asparagus is in and it is yummy. Rush on over and prepare this terrific salad.
We'd like to suggest trying a Spring Salad with a roasted beet combo, roasted rhubarb, local blue cheese and orange section garnish as a delightful first course for Spring/Early Summer Entertaining.
Beet, Blue Cheese and Rhubarb Salad
2 Lbs. Beets, peel and cut into bite size pieces
3/4 Lb. Rhubarb, cut into 1/2" pieces
1/4 cup Sugar
2 tbsp. Kosher Salt
1 tbsp. Pomegranate Molasses
1 tbsp. Sherry Vinegar
2 tbsp. Maple Syrup
1/3 cup Extra virgin olive oil
2 pinch Allspice
1 each Red Onion, peeled, cut in half, then strips (julienne)
1 cup Parsley, coarse chop
4 oz. Blue Cheese, Berkshire Blue or other creamy Blue Cheese
Salt and fresh peppers grinds
Pre-heat a 375 degree oven set on convection.
Combine the cut up beets, dust with kosher salt and 3 tbsp. of the olive oil in a bowl and toss for 20 seconds.
Place the beets on a cookie sheet and roast till softened. 30 minutes should be close.
Combine the rhubarb with the sugar and a splash of olive oil and also roast for about 10 - 12 minutes, let cool.
Place the vinegar, molasses, maple syrup, remaining oil, 1/2 teaspoon of salt, a
few grinds of pepper, along with the onion into a bowl and let this sit for 15- 20 minutes to soften the onion a bit.
Combine this mixture with the roasted beets and give everything a stir or toss.
Add in the blue cheese and rhubarb to the above ingredients and give it a gentle mix.
Taste, adjust the salt & pepper and serve, topped with the chopped parsley or arugula sprouts.
