There’s lots of time being spent in the kitchen these days. It’s not the weather that’s keeping us in there, it’s just the season. Growing season means lots of preserving to do. Chopping, freezing, drying, and boiling. Repeat. So how about a little peek into the kitchen over the past couple of weeks?
It’s rhubarb season which means lots of pie making. Some in the freezer, some in our tummies, and lots of extra rhubarb frozen & waiting to be made into things (like ketchup, salad dressing, and muffins)
A new weekly chore, harvesting fresh herbs from the garden (only just learning how to “properly” dry herbs… I’ve always removed & chopped leaves before drying, but apparently that’s not the best method). Always learning.
The first official harvest from our garden: dandelions blossoms, lilac blossoms, thyme, oregano, sage, dandelion greens, chives & radishes (that didn’t make it into the picture). This was from last week. This week our harvest included LOTS of lettuce & arugala, ALL the radishes, and the first of the broccoli. Green onions are calling too!
The sweet smell of bubbling dandelion syrup filled the house one evening this week. Now there’s a beautiful jar of it sitting in the fridge, waiting to be poured over some yummy waffles one morning!
Hubby was at his first Farmers’ Market of the year with the YYC Growers & Distributors. He brought home these beautiful flowers from Seed + Soil. They make the kitchen such a happy place.