I was going to write about all the updates I made to the site today. Because I did make a lot of updates to the site and I’d love it if you’d check them out and let me know if you love and/or hate them.
But when I sat down to write, I realized that what I really want to write about is rhubarb. I want rhubarb to be in season. Very badly. Because I really want to make apple rhubarb pies. And strawberry rhubarb pie. And straight-up rhubarb pie. Except it isn’t in season around here (although, if you have a rhubarb sighting at a local farmers’ market, let me know in the comments).
I’m getting a half bushel of pink lady apples from Kuhn’s tomorrow (they’re awesome farmers we sell next to at 14th and U. And no, they don’t have rhubarb right now), and I’m obsessed with this idea of making using pink rhubarb with pink lady apples and make a really pink pink lady apple rhubarb pie.
In the meantime, if you happen to find some rhubarb, here is a recipe for an upside down rhubarb polenta cake from the vault.