rhubarb rhubarb

All I really know about rhubarb is that if a lot of people say it all at once, it can sound like the general muttering of a crowd of extras on a movie set.

But I've already found a recipe for cold rhubarb soup with mint (scroll to the 2nd recipe), and I'm going to get baking soda and concoct something with flour and sugar that you can bake in a cast iron skillet. Any suggestions?

Saturday Shopping List

3 stalks of rhubarb
a pint of strawberries
1 purple baby lettuce, 1 green curly-leaf lettuce
1 buttercrisp lettuce
8 tomatoes
10 potatoes (red and white)
4 sweet potatoes
2 bunches of asparagus
4 yellow sweet onions
6 orange carrots
1 giant parsnip
1 leek
2 portobellos

total at Clark Park Farmers' Market: $32, even

and @ Milk & Honey Market:

1 loaf of multi-grain bread
2 bagels
2 pears

total: $9.18

Grand Total: $41.18

On the menu or percolating in my brain right now:

-oatmeal with rhubarb & strawberries
-rhubarb scones or muffins
-potato-leek-parsnip soup
-cold rhubarb soup
-rhubarb crumble (dessert)
-pancakes with strawberries
-portobello sandwiches
-could I make a rhubarb salad dressing?
-roasted: potatoes, asparagus, onions, carrots
-roasted sweet potatoes
-roasted chickpeas

I'm making a soup out of this and some potatoes, three cloves of garlic, and a whole onion.

I want to show you this leek, seriously. Remember, I told you this leek would make a whole pot of soup? To appreciate its size, look at it next to some common objects, like other vegetables, animals, and minerals:

The leek took up most of the pot (just that giant leek, not the little one), on top of an entire sweet yellow "candy" onion and three cloves of garlic. There was barely any room for potatoes, but I added four Russets and two Yukons. Still the soup is less potato-heavy than before and is more about leeks and garlic. There's a huge pot of it in the fridge, and I already had a bowl, with sourdough toast.