It's farmer's market season, my favorite time of year. I walked down to the one at Prudential Plaza this week, and admired all the flowers, breads, vegetables and herbs. I bought some of the wonderful Misericordia Irish soda bread we love, but I realized as I walked around the stalls that most of the herbs and vegetables were already growing in my backyard. I've been enjoying them for several weeks already.
Besides asparagus, my favorite springtime treat is rhubarb. This is a tough sell for some people. It's not available in the grocery store year-round, only in the spring. Rhubarb is unpalatably sour without sugar, and must be cooked before being eaten. It looks strange, like pink celery, and not everyone knows what to do with it.
With the rhubarb in my yard, I've been making strawberry-rhubarb muffins, an adaptation of a Cooks.com recipe. The first time I made these, my daughter begged me to cook them again. Because I'm a calorie counter, I substitute applesauce for the oil, and it works just fine. To compensate for the added sweetness, I reduce the sugar and add a little more oil.
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