Easy Salad, Rhubarb Harvest, Looking Ahead

Last Monday, two days after planting my entire garden plot (about 300 square feet), we received word that the house where we rent an apartment sold.  And we now have 30 days to find a place and move. Needless to say, that has left little time to cook, and even less time to write about cooking.  But i have the week off so I’m catching up on all sorts of things, including sharing some tasty recipes.

First an easy salad. I have made it twice now, with a bit of variation, to huge acclaim (well at least with friends and coworkers).  It’s a great way to use all those garden veggies that will soon be stuffing your frig.

Green Wheat Berry Salad
2 cups uncooked wheat berries
bunch of kale (if young and tender no need to cook)
1 cucumber
2 stalks celery
1/3 cup chopped parsley or basil
2 cloves garlic
3/4 cup toasted walnuts
1/2 cup dried cherries (if you can find unsweetened ones, use dried cranberries)
1 onion
juice and zest of one lemon
olive oil, salt and pepper to taste
optional: broccoli, avocado, green onions, peas

Cook wheat berries.  Add two cups berries to pot, cover with two inches of water. bring to a boil and reduce to a simmer and cook berries for 1 hour.  you will likely have to add more water so don’t leave too unattended. Strain berries and set aside.  While the berries are cooking, chop all your veggies, zest and juice the lemon, and add salt, pepper and olive oil to taste.  mix with cooled berries and add nuts and cherries right before serving.  This salad is super refreshing and guilt free!  

And now for a rhubarb treat.  really easy recipe. once made, you could use the compote as a muffin filling or ice cream topper or as a spread at brunch. the options are endless really!

Rhubarb Compote
10 cups of rhubarb
3 cups sugar
zest and juice of one lemon
grated fresh ginger–add as much or little as you like

rough chop rhubarb (1 inch or so pieces). add sugar, ginger, lemon juice and zest to rhubarb in large pot. place on medium heat and stir. rhubarb will begin to soften and sugar will resolve.  cook until rhubarb is tender but not complete mush.  this process took more time that I expected.  perhaps my rhubarb was tough? just keep an eye on it.  you want the rhubarb to break up a bit but at the same time keep its shape a bit.

This recipe made 2, 12 oz jars and 1, 24 oz jar. so far, i have just eaten it by the spoon full. yum!


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