With one thing and another, I didn't get around to cooking any of these treats until tonight. My lunch was large and late (dim sum!), so a wild leek and sunchoke soup was a pleasantly light and richly-flavored dinner. I used the Joy of Cooking leek and potato soup recipe, with a dash of cream. Either the sunchokes or the chicken stock unexpectedly turned the cream a distinctly yellow shade.
More exciting for me, however, is the prospect of rhubarb compote with sour cream for dessert. The rhubarb compote is cooling as I type. I love rhubarb dearly, but this is my first time cooking it myself. I've been sampling from the pot off and on for the past couple of hours.
In other food news, The Healthy Butcher, an all-organic butchery and high-end takeout joint, opened to a handful of enthusiastic reviews a few weeks ago. I haven't been yet, but I'm looking forward to checking it out in the near future.