This Week’s Harvest, 9/7: Random Rhubarb
Rhubarb is about the last thing I expect to get in September, and yet here it is. Again. Not that I’m complaining. I can’t decide, though, if I want to bake it into a crumble (maybe with some figs, while they’re here) or use the puff pastry I have lurking in my freezer to fashion some rhubarb turnovers.
I do love me some green beans. I think these will join forces with the tomatoes and some caramelized onions to make a fabulous warm salad.
The zucchini are roasting as we speak I write, in preparation for a photo shoot of a recipe I’ve been working on. Don’t worry, I’ll be sure to tell you all about it.
Though these are gorgeous, I never know what to do with the grapes in France, since they tend to have several large seeds each. I usually just end up eating them out of hand, at a painstakingly slow rate.
Soup weather is pretty much upon us already here in Paris, so I’ll be simmering up these carrots into a seasonally-appropriate bright orange soup.
And as for the eggs, well, football season is about to start. Maybe I should devil them for the opening weekend party on Sunday.
Originally published on Seasonal Market Menus.
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Hi Camille,
I found your site whist trawling the internet to find out when to expect the Jerusalem artichokes to arrive here. I am delighted to have started following your culinary life! I’m based down in Provence and we are still definitely in stone fruit heaven. I notice that you were musing about rhubarb and wanted to sugguest baking the raw rhubarb into scones (just chuck it in raw with cinnamon and apples) or even to use it in frangipane tart. I haven’t seen any here yet, but I’ll start looking.
cheers fiona
I completely cast my loud vote for deviling those suckers and bringing them to football. Especially if you horde a few for me, as I will be arriving late 🙂
I’m going to finally get on the roasting rhubarb boat this evening, I believe. And carrot cake. That is, if I can get off the interwebs. Great photo!
fiona – Welcome! It’s really great to watch the way the seasons change and the fruits and vegetables along with them. I like the frangipane tart idea – I’m a big fan of fruit tarts! To answer your query, Jerusalem artichokes (topinambours in French) usually show up in late fall and winter.
researchingparis – Well, I know how the carrot cake turned out… 😉 I’ll see what I can do about the eggs, and how motivated I am on Sunday.
Hi Camille, I do so love rhubarb, but always prefer it if it is red. I know that there are green varieties, and that they still are rhubarb, I think maybe it looks a bit much like celery for me (which I really don’t like…)
Louise – I agree that red rhubarb is much more aesthetically pleasing. Flavorwise, I’m not sure if I’ve been able to detect a difference.