Happy spring y’all. Happy or not so happy crazy March weather. I’d be lying if I said I miss those surprise 1foot of snow blizzards of the North East United States. It’s been a pretty busy month on the home front. I’ve been traveling (hello Hawaii) for work, preparing food swaps, planning pickle contests, writing for the local Indy Week food column, and on top of it all gearing up for a move. Oh, and did I mention writing for (stay tuned… guest posts) and prepping shrubs for the Food in Jar’s Mastery Challenge?
My plan was to start this blog post by talking about the magic of everything rhubarb, but then I found this video!!! There’s no way that my words could faithfully capture its majesty, so you should probably just watch it. I’m a little disappointed in myself for not knowing about this viral madness back in 2013 when it was originally released, but being late to the trend is apparently my thing… I get it, rhubarb is pretty great, but WOW, troll voiced lady really really wanted that alley-side rhubarb.
Eight weeks ago I attended my first yoga class at Empower Yoga in Portsmouth. The class was great and exactly the “chilling out” that I needed after moving and driving 8 hours from Baltimore the day before. As a tradition, every Friday a group of ladies go out for post yoga coffee. Not only was I the newest coffee club member, but I was also the youngest attendee by a good ~20 years. After interrogating me on everything from my status (cough… 29/F/single) to my blood type we moved onto the epic topic of canning. Within seconds a new friend exclaimed, “I have a garden the size of half a football field, please come out and harvest things to put up!” For some ridiculous reason, probably because at the time I didn’t have any wheels, I didn’t jump at the instant mention of this phenomenal opportunity. After much hassle of wrangling plans/rides I finally made it out to the estate last weekend, and I think I can safely say that I harvested enough rhubarb, mint, mustard greens, cilantro, etc. to last me until next spring. 🙂
Because I’m a pain in the ass and insist on doing everything a little different, I decided to dismiss the whole strawberry rhubarb thing this week and opt for a cherry rhubarb creation instead. A food savvy friend recommended I throw some mint into the mix (genius) and voila: ladies and gentlemen I present to you mint cherry rhubarb jam. The flavor and consistency is almost perfect, the only thing I would change is maybe upping the mint a bit more. I was a little worried that the sweet cherry taste would overpower the overall flavor of the jam, but after letting it sit for a couple days the tart rhubarb notes are definitely starting to peak through! Enjoy.
Happy happenings to all the moms out there. I don’t know about you, but not only did I hang with mom today (bloody mary’s included), but she motivated me to get going on the early morning farmers’ market this weekend. While perusing the local market for a little putting up inspiration, a local farmer recommended that I visit another local produce market across the river in Kittery, Maine. One french press coffee and a maple doughnut later, I found my indecisive self at said local market excited by the potential of essentially everything and was texting a friend, “oh my geeze, I need to get out of this place” followed by a silly amount of exclamation marks.
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