We picked up some (local!) rhubarb at our local grocer and really had to use it immediately. I made this olive-oil cake and roasted the rhubarb with honey and sweet louise it was good. It is really fun to bake things in a cast iron skillet, it feels so old-timey. Sadly, we had far less rhubarb than cake (or maybe we were just being too generous with the rhubarb topping?), but I think it would be quite good with jam, or fresh berries, or just by itself.
I made these crackers the other night, substituting spelt flour for the semolina, rolling in some fresh thyme and romano cheese into some, keeping it simple with a sprinkle of salt on others. They are very good. But they took me over 3 hours to make. This is mostly my own fault, as I thought I would double the recipe since "makes 12 large crackers" seemed hardly enough. It was way too much. I froze a third of the dough for another day -- hopefully it will keep.
Our fire escape garden is currently composed of about 9 basil plants, 7 thyme, 8 sweet peas, and three tomatos. Besides the single pea I harvested last night, we have an abundance of basil and thyme, which led me to this recipe for making cordial syrup. I used lemons, basil and sucanat, and it is delicious over ice with sparkling water.
Hoping that deliciousness is finding its way into your kitchen, too,