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It’s been a long time since our last post.

In fact it has been close to SEVEN weeks since our last post!!!!

This is what happens when life gets in the way and instead of posting recipes you’re off running marathons, going to work conferences, flying across the country to see family and friends, returning home via a 3400 mile road trip (complete with some serious touristy “holy crap we can see the largest <insert random baseball, goose, muskie, nickel, moose here>” and finally settling back in the normalcy of home life.

Including how we eat.

Once Tara’s Marathon was over and the traveling began, the food choices went sort of to the wayside. Not so much so that we couldn’t “recover” fairly quickly once we were cooking in our own kitchen but let’s face it; while on the road, eating anything close to Paleo (or any other kind of healthier lifestyle) is hard to accomplish.

But we’re home now and focusing on not only cleaning up our palate but also buying as local as possible with our income (we only have one at the moment). The week after we pulled into our driveway here in Halifax, our CSA (Community Shared Agriculture) started. All the way across Canada we got more and more excited about being a part of something neither of us had ever done but always wanted to try. Supporting a local farm while getting delicious seasonal veggies on a weekly basis.

We chose to go with LocalMotive Farms and while it’s only the second week that we’ve picked up our veggies (side note: to make our carbon foot print even smaller we try to walk the 3 mile roundtrip on pick up day), it’s been a butt load of fun finding different recipes and then putting our culinary skills to the test in the kitchen.

Last week our CSA bag came with a large bunch of rhubarb.

Confession: Tara has never had Rhubarb!

Which of course means she’s never cooked with it. We know it seems so foreign that the consumption of rhubarb pie has never happened for her but when you grow up in Tacoma WA there isn’t a whole lot of rhubarb pie making happening…Instead of going the what would seem like the logical route and tackling the pie making, we opted to try and find something more “out of the box” and as close to Paleo as possible. A few short key words in Google and we found a recipe for Rhubarb Stir Fry. With a little tweaking of the ingredients we sat down to one of the most delicious tasting meals to date…

We are not lying.

It was so good we ran out and bought more rhubarb from the local weekend farmer’s market and froze it so that we could make it again once the season is over. If you haven’t tried rhubarb at all or only in a pie, do yourself a favor and try this recipe as soon as possible. Then send us a thank you card because you’re gonna love it!


Pork Stir Fry with Rhubarb Reduction.


  • 2 Cups Chopped Rhubarb (you can use frozen Rhubarb if fresh is not available)
  • 1/2 Cup Organic Raw Cane Sugar
  • 3 tbsp Coconut/Olive oil or FoC (Fat of Choice)
  • 1lb Pork Tenderloin (Or Chicken/Beef)
  • Variety of Veggies (We used Broccoli, Snap Peas, Onion, Red/Yellow Pepper)
  • Minced Garlic (We used 8 cloves)
  • Finely Chopped Ginger (We used thumb size piece)
  • 2 tbsp Soy Sauce (we used gluten free)
  • 2 tbsp cider vinegar (we used apple)
  • Salt and Pepper to taste


In sauce pan combine rhubarb and sugar. If you are using fresh rhubarb you will need to add about 1/4 cup of water to the saucepan to help create the reduction. Over medium heat allow the rhubarb soften and mix with the water and sugar. As it gets hotter keep your eye on it as the sugar will thicken and a nice sauce will start to form.

After a few minutes it should look a little something like this:

Continue to cook for another 5 – 10 minutes allowing the sugar to dissolve, the water to evaporate and the goodness of the rhubarb to come alive! Oh man it was hard not just eating it straight from the pan…

Remove from heat and set aside.

If you don’t want to use another pan just add a little of your FoC to the sauce pan (having put the rhubarb in another container of course). When hot add garlic, ginger and brown the meat.

After a few minutes add veggies, soy sauce and cider vinegar. Cook until veggies are tender and the pork is cooked thoroughly.

Just before serving, return rhubarb reduction to saucepan and stir to combine everything into a tasty perfection of mouth watering goodness! As for what to serve it with, well that’s up to you. As we are more focused on eating paleo we baked up some sweet potatoes which added a slightly sweeter flavor to the meal.

Our CSA will continue well into the Fall and we are thrilled to see what kinds of goodness we can create in the kitchen. This week we got turnips and are going to experiment with a carrot, cucumber and turnip summer salad!!! Stay tuned and remember…

~ Now that’s good eatin’ folks!