December 23rd, 2013 / Comments 0
May 29th, 2013 / Comments 1
‘Still have snow?’
‘Is the sap running?’
‘Are the mergansers back?’
The familiar litany of questions heard around town – at the post office, the Creamery, the market, and at community dinners. And then the rhubarb appears – over night, huge green leaves pop up. The first garden harvest of Spring. Although technically a vegetable, I think of rhubarb as fruit, the primary ingredient in one of my favorite pies, as a lovely sauce eaten alone or topped with a dollop of yogurt (see post below), or starring in a chutney or relish.
Today I baked rhubarb with sugar and a bit of butter and finished it with heavy cream and fresh nutmeg. Very easy, yummy and with rhubarb from my garden and cream from the Farmer’s market,
Here’s how I did it. … read more
May 22nd, 2013 / Comments 0
Even though our garden is overrun with weeds, the rhubarb is undaunted this spring. I made a rhubarb crumb cake to take to lunch with friends and it was a great success. This cake is quick to make and can be made the day before it is served. … read more
December 5th, 2012 / comments 3
As a young cook, I made pudding by combining pudding mix with milk, cooked the mixture, stirring patiently, until it had big bubbles that plopped and spattered like the boiling mud pots at Yellowstone. … read more
May 22nd, 2012 / Comments 1
May 21st, 2012 / comments 15
Do you still have snow? Is the sap running? Have you seen mergansers on the river?
It was a bright morning last April, when I saw pink sprouts pushing up through the cold earth. Within a week, there were pink stems topped with dark green leaves. Rhubarb! It would be the first harvest from my garden. Along with the phoebes that nest in the rafters of the barn, it’s rhubarb that announces the arrival of spring in Vermont. … read more