‘Tis the season for all things stalky.
A head of celery for a soup of adzuki beans and tiny millet and brown rice balls.
Tender rhubarb, for stewing with rosewater and ginger.
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- Lucy
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12 comments:
On the verge of summer rhubarb is beginning to appear on the farmers' market. I found some haphazardly stacked, nearly forgotten on the end of a table, the farmer abosorbed in his crop of olalaberries. I bought the rhubarb and left him with his berries.
I got a shock when I started reading this as I was asked if rhubarb was red celery at the supermarket last week and thought maybe you were using it in your soup but then I saw it was just rhubarb after all :-) Lovely photo
Those stalks look beautiful together... makes you wonder if you could cook them together too? Love your salad of the other day, by the way. Sometimes those thrown-together meals are the best of all.
Stunning picture. Green and pink is my favourite colour combination. :)
Another post tempting me to use rhubarb: why am I resisting the idea so much? Lovely color combination.
You are so clever Lucy. What a great use of my millet and brown rice recipe. I very much enjoy adzuki beans.
I have never been able to get into rhubarb.Somehow it has always been a bit bitter-sweet for my tastes. Even so, I like the thought of cooking it with rosewater. The photo of them with celery is just beautiful.
LOVE celery, not so crazy about rhubarb, although your photograph makes me tempted to rethink :)
Katrina! What joy there is in rolling the word olalaberry around the tongue! But you know what? I'd pick the humbler rhubarb any day, too.
Johanna - I read your post moments after I'd posted this. It really MUST be the season for all things stalky!
Rosa...am thinking a sauce of some kind...savoury of course. I like your thinking...
Mine too, Wendy. No better colour combination, I say ;-)
Simona, rhubarb is a strange creature - astringent and scary (what with those poisonous leaves) all at once. Very pretty, though.
Lisa, I know your love of adzuki's; thus I knew you'd approve of my playing with your recipe!
Vegeyum, I think rosewater is among my favourite scents. Anything sweet warms to its fragrance. Well, almost anything!
Carson, celery is much under-rated, don't you think? I understand the rhubarb-phobia, having only conquered my own last year. Obscene amounts of sweetness is key, unfortunately...
God don't you love Winter?
I have just soaked some adzukis to sprout.
I still can't get my head round why you guys in Australia get rhubarb at about the same time as us here in England!
Shula I hate summer. LOVE winter. And everything about it. Hardly deprivation in these parts, is it?
Happy Sprouting - might even try making my own again...
Sophie, it's weird, isn't it? Reckon it's because our winters are so very mild.
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