ALL ABOUT FOOD Rhubarb. Roasted. Honey-Glazed. Sigh.
Bemidji's Natural Choice Farmers Market opened for the season yesterday. I was there with my market bag, filling it with fresh butter lettuce, baby turnips, green onions and beautiful rosy red radishe... Posted on 5/20/12 at 10:19 AM
STAFF BLOG LAGNIAPPE Rhubarb weather?
With the recent rainy weather, I think its safe to assume that backyard rhubarb patches continue to yield fuchsia stalks. And thats fortunate, because I forgot to pass along a couple of recipes submit... Posted on 6/15/11 at 8:52 AM
When you’re on the phone with Brenda Langton, owner of Spoonriver restaurant in Minneapolis, you can hear the smile in her voice; you can sense the sparkle in her eyes and feel the passion in her words.
I watched intently as Katie Novotny, owner of St. Paul Classic Cookie Co., dumped dry ingredients into a large metal mixing bowl. She used a knife to slash chunks of chilled butter into the same bowl. It seemed making perfect scones would be quite simple.
What’s your favorite homemade pie? I would be hard pressed to pick mine.
While it’s pretty hard to beat apple pie, I would have to say that rhubarb just might be my choice. And, of course, rhubarb pie and ice cream is a combination that’s hard to beat.
My mother loved rhubarb. As I was cutting off the leaves of some freshly picked rhubarb — a gift from daughter Laura’s landlady — I closed my eyes. I was back in mom’s kitchen learning how to chop up rhubarb.
I remembered my mom’s words as I measured flour, brown sugar and oats into the bowl of my food processor. As clear as the music of the birds outside my kitchen window, I could hear her say, “Oh, don’t be such a lazy Susan.”
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