My new eBook Fresh Pantry; Rhubarb is out! Spring is finally and slowly 'springing' in Seattle, though it's been a bit warmer for weeks. In early February, I had a small nub of rhubarb crown poking out of the soil in one of my gardens - always a great indicator that spring is in swing. Right about now, rhubarb is ready to harvest from some fields. Many commercial growers use hothouses or forcing sheds, so you can find thick stalks easily in your local grocery now. The bonus of this sort of growing (versus field Rhubarb) is the tender and bright red stalks. (There is more on the how and why of rhubarb color in the book, btw.)
My Fresh Pantry Series is a monthly eBook installment highlighting ONE single seasonal ingredient. The goal in releasing books this way is to offer an affordable ($2.99) and creative seasonal guide for home cooks. Each book is full of original and well-rounded recipes to fill your table and whet your whistle. I steer clear of traditional recipes (no Rhubarb-Strawberry pie here!) & offer something fresh & fabulous.
Fresh Pantry: Rhubarb is the fourth (!) volume in the 12-month series and features:
- 14 creative yet easy recipes spanning every meal of the day, including Coriander Ribs with Rhubarb BBQ Sauce, Rhubarb & Celery Salad with Toasted Hazelnuts & Rhubarb-Banana Sherbet
- Lush, full-color photographs
- Tips and techniques for growing & storing
- The fourth of 12 monthly installments: Look for my other e-books on winter squash, onions, carrots, and more to come!