Harvest is in full swing here ’round these parts.  The last of the tomatoes are being hauled from the fields to the cannery across town.  The combines are parked at the edges of the corn fields, just waiting to tear through the rows.  Butterflies are dancing around in the alfalfa fields that will soon receive [Click to Continue Reading...]

While I’m in Austin for a bit, eating my weight in pancakes at Magnolia Cafe and Kerbey Lane, please make these and think of me.  The rhubarb compote is entirely optional here.  If you’ve never tried green rhubarb, I urge you to make this.  I find green rhubarb to be more floral and less sour than the red variety.  [Click to Continue Reading...]

Hooray for rhubarb season!  I can’t think of a better way to celebrate than with a sweet crisp:  stewed diced rhubarb spiced with rose water, orange zest and allspice topped with crispy oats. Fruit crisps are meant to be enjoyed the day they are made.   If they are re-heated the following day, the topping will [Click to Continue Reading...]