With the bustling of farmer’s markets in the area, it finally feels like summer around here. Growing up in Cincinnati, each weekend my father would throw me on his shoulders and take me to Findlay market to shop for meat, bread, fresh vegetables and juicy fruits. I have a strong favoring of shopping these markets and as the local produce trend begins to take hold, there is more and more interest for supporting organic and area farmers.
After dropping off my car at the shop in Medford, I was forced to take the orange line back into the city. The train crawled through each stop and I found myself being convinced to get off at Haymarket. While the vendors at Haymarket are as ripe as their produce, the prices are amazing. I stocked up on fruit and vegetables including the ultimate summer “vegetable” rhubarb.
Yes, even though it is a vegetable, rhubarb is prepared like a fruit and I was inspire to bake a pie…even in 80 degree weather.
Rhubarb pie is the easiest pie to make. Just combine crust, rhubarb, flour, butter and sugar... and you have a pie. The rhubarb’s bright red stalks bled juice as I chopped up the long celery-like stalks and threw them into the pie shell.
Here is the classic recipe that I used. I added another cup of rhubarb and put the 9” crust in a 10” dish, because the juice can overflow.
The pie cooled on the ride to the BF’s family’s lake house. A heaping scoop of ice cream only made it better.
After dropping off my car at the shop in Medford, I was forced to take the orange line back into the city. The train crawled through each stop and I found myself being convinced to get off at Haymarket. While the vendors at Haymarket are as ripe as their produce, the prices are amazing. I stocked up on fruit and vegetables including the ultimate summer “vegetable” rhubarb.
Yes, even though it is a vegetable, rhubarb is prepared like a fruit and I was inspire to bake a pie…even in 80 degree weather.
Rhubarb pie is the easiest pie to make. Just combine crust, rhubarb, flour, butter and sugar... and you have a pie. The rhubarb’s bright red stalks bled juice as I chopped up the long celery-like stalks and threw them into the pie shell.
Here is the classic recipe that I used. I added another cup of rhubarb and put the 9” crust in a 10” dish, because the juice can overflow.
The pie cooled on the ride to the BF’s family’s lake house. A heaping scoop of ice cream only made it better.
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