After a week of warmth and days spent in the garden, I welcomed the recent rain and cooler temperatures. Sweet peas, various lettuces, French Breakfast radishes, and dill + cilantro seeds have been planted. The remaining seeds will go into the ground this weekend.
When warm weather arrives and I start planting the vegetable garden, everything in the house seems to be ignored. Meals are many times an after thought, I'm sad to say. But the rain has allowed me a few days in my kitchen and I made two of my favorites that we haven't eaten in a long while... Black Bean Pumpkin Soup + Roasted Potato and Onion Focaccia.
My desire to be indoors has been short lived, however, and I'm now hoping for sustained warmth so I am able to plant the entire vegetable garden. I will also take some photos soon of the potager and its progress so far this spring. I know this for certain... my eight rhubarb plants are already ridiculously huge. It was my foolish goal last summer to keep them under control, but no matter how hard I tried or how much rhubarb syrup, tarts, pies, breads, muffins, cakes, slush or chutney I mixed up in my kitchen, it was useless. I failed miserably. I expect to see many containers of rhubarb in the freezer this coming winter. In addition, I may be forced to set up a rhubarb stand on the corner of Pinehurst and Davern, like I threaten every year.
The Black Bean Pumpkin Soup includes dry sherry and ham in its ingredients.