Summer is here in its fullest form. I’m up in Alaska, and the days are long and beautiful. The rhubarb is growing high,
and the salmon are practically swimming right up to the door. Well, maybe not quite to the door, but definitely into the boat and
onto the dinner table. This summer, I’ve been visiting a small garden at the end of the road called “Down to Earth”
where you pick what you want to eat, pay a very reasonable price, and walk away with a fresh harvest. Leafy greens, flowers, duck
eggs, herbs, and yes, rhubarb! I happen to love rhubarb. When I was a little girl I didn’t ask for cake on my birthday,
all I wanted was a homemade rhubarb pie. So, every August my mom would search the stores in Hawaii
(where rhubarb is not harvested), and find some expensive stalks of rhubarb. She would stretch them out
with strawberries or apples, and create the most delicious of birthday desserts-just for me (smile).
As you can imagine, I have been eating copious amounts of rhubarb. We’ve been rolling out the rhubarb pies,
trying pickled rhubarb, and sneaking over to devour my mother-in-law’s Rhubarb mystery dessert.
Here are a few recent pics from my kitchen.