It always surprises me how early food preservation season starts. Before the garden is fully planted, here comes the tender spring rhubarb. Although I still have some in the freezer from last year, my squirrel instinct tells me to sock some away for winter. Luckily, rhubarb is super easy to freeze… just cut it up and plop it in a ziplock.
Then comes the fish. This year Matt got 36 bright, beautiful Copper River reds. It took a little longer than usual to get them in the freezer with Graysen underfoot! After 4 days of eating, freezing, brining, smoking and stuffing, they were finally all put away. It’s a relief when we get out fish caught and put away because you never know if the fish will be there during your window of opportunity to fish!
Now the strawberries are coming on strong. We’ve been eating strawberries like crazy, freezing them, making preserves, and sharing them. I’m of the mindset that you can never have too many strawberries, and yet sometimes they start mounding up on me and they start chasing me in my dreams.
I’ve been experimenting with all kinds of new recipes… an amazing rhubarb pie, rhubarb cake, strawberry ice cream, strawberry/rhubarb BBQ sauce, and my new favorite… strawberry-rhubarb salsa. I’m always looking for ways to replace the ubiquitous tomato in my cooking since they are so difficult to grow up here. With this being the coldest July on record, I’m not too hopeful about this year’s harvest. And so, why not use what grows good up here??
- 1 cup finely diced rhubarb
- 1 cup finely diced strawberries
- 1 minced large shallot, or minced green onions or 1/4 cup diced onion
- 3 diced garlic scapes (optional)
- 1/2 cup minced cilantro or basil or mint
- 1 minced fresh or pickled chili
- 1 Tbs lime juice
Combine all ingredients and let sit for 20 minutes for flavors to meld.