Spring has, at long last, sprung. The tree outside the living room window is in full leaf. The neighborhood is dotted with colorful blooms. The farmers markets have opened. On a damp, foggy Wednesday morning, I loaded up on asparagus and spring onions and French breakfast radishes and pastured eggs from some of my favorite …
Rhubarb
I tend to think of rhubarb as a fruit, even though, botanically, it’s a vegetable. I make the traditional crisps and crumbles and jams and pies with it. I usually toss it with sugar and cook it until it slumps into a puddle of its own juices (like in this rhubarb crumble or these strawberry …
It’s getting to the time of summer when it seems that what I want more than anything is a cool drink in my hand. It can be anything from water to lemonade to cold brewed iced tea, but something I’ve done more and more in the last few years is make homemade syrups to add …