Tuesday, June 8, 2010

Get in the Kitchen and Put 'em Up!

I’ve been eagerly awaiting the arrival of any crop I can freeze, dry, can, or pickle with the help of Sherri Brooks Vinton’s new book Put ’em Up! — in my yard that crop is rhubarb and lots of it. My first spring cutting, taken a few weeks ago while the stalks were still thin and bright, went into a rhubarb pie with buttery crust, but this weekend I dedicated an armload of long green and rose stalks to making 4 pints of Rhubarb Chutney with Cloves.

One spoonful of the sweet and spicy combination of raisins, fresh ginger, apple cider vinegar, onions, garlic, peppercorns, and cloves with the tart rhubarb made me wonder if I should be in the garden planting more rhubarb so I can try the Rhubarb Soda Syrup, Rhubarb Pickle, Sparkling Rhubarb Jelly, Rhubarb Jam, Frozen Rhubarb . . . and did I plant enough beans for Szechuan Beans, chilies for Charred Chili Barbecue Sauce, and tomatillos for Salsa Verde . . . ? I have 174 more recipes to choose from and a whole season of fresh, local produce to preserve.

Here’s Sherri talking about her inspiration for Put ’em Up!

— Melanie Jolicoeur, Associate Director of Marketing


Kristy Rustay said...

Yum, that chutney sounds delish! Does the book recommend what you should put it on and/or the best way to serve it?

Melanie Jolicoeur said...

She recommends it for Pot Roast, but I'm going to serve it beside Lentil Dal!