Monday, July 21, 2008

Eating Vermont Part 1: Rhubarb Crisp

Turns out rhubarb is not solely the Spring crop that many a specialty market would have us believe. As my gracious host recently informed me during my stay in Thetford, VT, if you keep cutting back the flowers, you'll have rhubarb up to your ears all Summer. Why I didn't learn this until age 27 is both a mystery and infuriating.

Each summer I spend a month in Vermont teaching at a Shakespeare camp, and this crisp is a perfect example of what I usually eat while there: food that is simple, incredibly fresh, and consumed a stone's throw from where it grew. That's because the backyards often look like this...

We topped it with Strafford Creamery vanilla ice cream because it might just be the best ice cream on Earth, and because Vermonters aren't physically able to digest anything unless it's taken with dairy. (More on that to come.)

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