There were about 5 different farms there today and I ended up buying from 3 of them. First, I got some fresh chives from Ravenwold Greenhouses (out of Florence/Northampton, MA). They had an incredible selection of herbs like basil, sage, rosemary, dill, tarragon, chives, parsley and oregano. They all smelled wonderful, but I tried to hold back, knowing that I'd be getting a lot of those herbs from the CSA I joined.
Lastly I spied a basket full of rhubarb from Intervale Farms (out of Westhampton, MA). I'd been waiting with baited breath for rhubarb to come into season, so I snatched some right up and headed home with my little mind scheming.
For a bit, I was thinking of creating some strawberry rhubarb tarts, but then I decided I wanted to do something to showcase the rhubarb alone. While not something most people want to eat raw, when cooked with a bit of sugar added, rhubarb is pretty tasty all on its own - no other fruity flavors needed. So what did I do with it? Well, I'll tell you it involves buttermilk, vanilla bean and sugar. Have I piqued your interest? Come back tomorrow for the recipe!