Well it's that time again...the Mayernik Garden is up and running and the first thing I was able to harvest was rhubarb. This was the first year we got to pick some stems so I was all about making something fresh and tasty. And of course, like always, I choose the hottest day to have the oven on! It never fails...first time it's in the 80's in Northern New Jersey, and I have the oven cranked to 400 degrees! But let me tell you...it was well worth it.
Everyone always thinks Strawberry Rhubarb pies...so I wanted to try something different that I would be able to freeze and eat for a few days/weeks. So I came across a Vegan Strawberry Rhubarb Muffin recipe by the kitchn. This recipe was so easy! I had all the ingredients in the house so that's always a plus and I picked just enough rhubarb; 6 ounces = 1.5 cups!
I've been slacking on my food photography, but it's only because I have been so busy with other sessions, which of course is AMAZING! I do hope to start adding more Food for Thought Friday's...especially since we'll have lots of fresh, organic goodies to pick from the garden!
I hope you are able to try to make these as they are a great little treat, or a nice breakfast with a banana and a cup of green tea... Until next time....
(please check out the kitchn's blog post for the recipe)
Oh and this is my husband....Farmer Matt....isn't he a cutie?! Thanks to him we have an AMAZING garden in which we grow 25+ veggies/fruits and an herb garden with 25+ herbs!