This is one of my fondest childhood food memories: as early as May, we’d go and cut the reddest and largest rhubarb stalks in the backyard. The gigantic leaves would go straight to the compost, where they could be flattened out to cover the pile of decaying organic matter. Not that that made a big difference in terms of composting, but it was part of the ritual that ended with one of the greatest summer treats I know. To this day, I still love virtually anything that has rhubarb in it. Like this sorbet (made without an ice cream maker)… Continue reading
Dessert
The Mighty Zwetschge
If you ever see Zwetschgen at your local farmers’ market, don’t fear the name (we pronounce it “Tsvetshe”) and buy a couple of pounds. Related to the common plum, the slightly smaller and pointier fruits ripen in late August and September and provide the basis for many wonderful preserves, cakes, liquors or just a simple compote. Continue reading