June 7, 2011

Rhubarb Simple Syrup


4 C chopped rhubarb
1/2 cup sugar
2 cup water


Combine everything in a heavy-bottomed sauce pan and bring to a boil. Lower heat to a simmer and cook gently until the fruit is soft and the liquid has thickened, about 30 minutes.

Ladle into a fine strainer that has been placed over a large bowl. Strain until most of the liquid is in the bowl. Give a little press on the solids with a spoon to extract more syrup.

As a bonus, the solids make a delicious unfinished jam. Place in a sealed jar in the refrigerator and serve over toast.

Adapted from the fabulous recipe at TheKitchn.com

May 3, 2011

Pre Game

This has been an unseasonably cool and wet spring in Minnesota which has resulted in a growing season roughly 2 weeks behind normal. While normally this would be bad news, today it is welcomed with a certain amount of happiness. Why, you ask? More time for the preparation.

Leaping into the world of radish cocktails and spinach/gin concoctions is a major undertaking and one which needs to be prepared for. To that end the infusions must begin. This is a work in progress and I am excited to see where these end up.

The first batch of planned infusions:

    Rosemary Vodka
    Sage Vodka
    Pine Needle Tequila

This should give me a nice mix to start with, the savoriness of rosemary, the astringency of sage and the sweetness of pine needles. These three flavor profiles should help balance what will probably be a bland first few boxes as the overwintered veggies are spread around.