So Summer begins! The porch is open and getting it’s annual facelift of flowers shortly. The season for eating out of doors is here and I for one am thrilled. It is also rhubarb season so I am once again sharing my recipe for rhubarb simple syrup which can be used in a variety of ways but my top two ways are to use it to kick up your lemonade or to add a hefty splash to your favorite sparkling wine to make a rhubarb bellini. Fresh delicious and seasonal, hard to beat.
Rhubarb simple syrup
4 cups chopped fresh rhubarb
1 cup sugar
1 cup water
Simmer for about 20 minutes until fruit is soft and the mixture has slightly thickened, drain through a fine mesh strainer or a course one, lined with cheesecloth. For the prettiest pink let the liquid drain slowly with out forcing the solids, for one with a tinge of spring green, feel free to mash the solids down a bit. They both taste lovely. Sealed in a bottle in the fridge it will last for about a month. I actually made a huge batch last year and froze some so that when I had a late summer party I also a signature drink :-)!
The fish tomorrow:
- Dayboat Haddock
- Icelandic Arctic Char
- Alaskan Cod. Frozen at sea
- 2+ Tuna
- Shetland Salmon
- Yellow tail sole, dayboat
- 10/20 Dry Scallops
- 16/20 Shrimp
|Day of the Week||Lunch Special||Soup Special||Dinner Special|
|Monday||Hot spice rubbed Salmon sandwich on a soft roll.||Clam Chowder||Italian meatloaf|
|Tuesday||Meatball Sub||Greek Lemon Chicken Soup||Shrimp Scampi|
|Wednesday||Grilled Ahi tuna steak sandwich||Lobster Bisque||Salmon Cakes with Caper mayo|
|Thursday||Bahn Mi, Vietnamese chicken sandwich||Chicken and Sausage Gumbo||Shrimp Quesadilla|
|Friday||Pulled pork sandwich, come early, it sells out!||Fish Chowder||Chef’s choice!|
See you at the Store!
The Uncommon Market
The Market Worth Walking To