We take such pleasure when the true eating season begins. The baby plants that we set out early in the Spring are beginning to flourish, and eating commences with thinnings, then moves onto baby plants. As we await for full harvests, we graze as we go. We have no shortage of eggs from our girls right now, so we have been having an egg on toast each morning. Yesterday, I was given this little sandwich and it was such a treat. Thinly sliced baby radishes carefully placed on buttered toast with tender arugula greens and a sprinkle of sea salt. I demanded a repeat performance this morning, and B was more than happy to oblige. That my friends is a true breakfast of champions!
Tomorrow, oatmeal swirled with Rhubarb Compote. Ambrosia!
4 Stalks of Rhubarb
1/4 C Brown Sugar
1/4 C Honey
1 tsp. Vanilla
2 Tbsp. Lemon Juice
Chop rhubarb, place in sauce pan with remaining ingredients and cook until mushy and reduced (about 10 minutes). Enjoy!