Long time, no write! Eek! With life a bit of a whirlwind lately, I’ve hardly had any time to devote to BITG. Being this is more of a “passion project”, it seems its one of the first things to be put on the back burner [why is that?!]. But I’ve been really seeking balance lately, including reducing my classes a bit, putting less pressure on myself [a.k.a. working on my perfectionism], and really focusing on what serves me. When all is said and done, the goal is to get BITG posts back on their weekly schedule! Much easier said than done, but balance is the key to life. [..and gratitude, love, sunshine, being a mermaid – but you get what I mean, right?]
In the midst of the busy last few weeks, I was able to partner with local DC business From The Farmer in their weekly “What’s Fresh” email sent out to customers prior to their delivery. FTF is my boyfriend’s company, as some of you may remember from past posts, but I genuinely love the business and all they do – I would absolutely be their number 1 customer, even if I didn’t have the personal connection. And side note – If you’re in the DC area and would like to give FTF a try, send me an email through my Contact Me! page for a sweet deal on your first four weeks of service!!
In the “What’s Fresh”, I laid out a new favorite recipe of mine – Tangy Rhubarb Vinaigrette. This stuff is so tangy, so good, and so simple – just the way we like it at BITG! I love that it utilizes rhubarb, a local item in that week’s basket, for something other than pie – and, in fact, makes it a star player for a savory dish. If you’ve always wondered what in the world to do with the long, pink celery-like stalks, give this recipe a try! [Just don’t forget to toss the leaves – they’re poisonous!]
Tangy Rhubarb Vinaigrette
Makes about 1 cup
- 2 stalks rhubarb, cut into 4 or 5 inch pieces
- 1 tbsp good quality honey mustard [or mix 3/4 tbsp dijon mustard with a squirt of honey]
- 4 tbsp champagne vinegar
- 1/2 cup olive oil
- pinch of salt & pepper
Bring a small pot of water to a boil; when ready, place the rhubarb in the boiling water for about 1 1/2 minutes. When 1 1/2 minutes is up, drain the rhubarb from the hot water and either put into a bath of ice water or set aside to cool. When the stalks have cooled down, combine the rhubarb, honey mustard, champagne vinegar, olive oil, and a pinch of salt and pepper in a blender; blend until the consistency is smooth.
Yeah, it’s that easy! Use this vinaigrette tossed with any of your favorite salads, or drizzled on top of a goat cheese crostini with shaved asparagus & orange segments sliced thin. Yummmmm, right?! If you’re just dyin’ for a more traditional rhubarb recipe, check out this one from Danielle Walker’s blog Against All Grain. I just made the bars last night and they are p h e n o m e n a l.
I CANNOT wait for more spring and summer produce to come our way over the next few months! Tell me – what seasonal produce is your favorite during this time of year? Comment below to let me know!