You can follow this year’s garden over on the instagrams and watch it grow in real time. As usual I went a little overboard and planted over 25 different fruits, vegetables, herbs, and flowers. New to this year’s garden are strawberries, nasturtiums, cauliflower, and watermelon but we also welcomed back old favorites like Brandywine tomatoes, cayenne peppers, and of course sweet corn.
Gardening and cooking are very similar practices; meditative, ritualistic practices. Being out there with the sun shining on my back, digging in the dirt with nothing but the birds cheering me on reminds me that life happens in the moment and not in front of keyboard on starring into a pint-sized screen. You plant a seed the size of a speck of dust and watch it grow into a knee-high plant that becomes enough to sustain your family and then some. When you garden you put something in the dirt that has more meaning than food. You’re renewing a practice that has been done for generations, growing food that has flavor, character, and stories.
After all that back breaking work I’m ending my week in Los Angeles sitting poolside under a lemon tree typing this post. I’m planning on making a few of these pretty pink rhubarb-mezcal cocktails. A proper sour cocktail has always been one of my favorites and the smoky nature of Mezcal lends a complexity not always found in the more common whiskey version. This quick rhubarb syrup adds not only beautiful color but the perfect touch of sweet which tames the liquor’s rustic quality.
Have a great weekend everybody, bottom’s up!
- 1 cup chopped rhubarb
- 1 cup sugar
- 1 part Mezcal
- 1 part fresh lime juice
- 1 part rhubarb syrup
- 1 large egg white
- To make the syrup, put the rhubarb, sugar, and 1 1/4 cups water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves, reduce the heat to a simmer and cook until rhubarb is soft and falling apart, about 20-25 minutes.
- Strain syrup through a fine mesh sieve and let syrup cool before using. You can either discard the rhubarb pulp or save it and use as a jam on toast or spooned over yogurt. Syrup will keep covered in the refrigerator for up to 3 weeks.
- To make the drink combine all the ingredients in a cocktail shaker with ice. Shake vigorously until the outside of the shaker becomes frosty. Strain into a chilled glass and serve.