The early warm weather this May gifted our farm with a more-bountiful-than-usual rhubarb patch. Having already worked through our usual rhubarb repertoire of muffins and coffeecakes on our B&B guests, we took this tangy, red springtime garden treat to new levels this weekend by whipping out the fryer.
Every January, our family plays a game that avoids waste and saves us money and avoids waste. No coupon clipping or deprivation is required. We don’t even need to leave our farmhouse.
If you feel like you’re on annual autopilot when it comes to your Thanksgiving menu, give gratitude for the opportunity to transform classic fall-garden ingredients in new holiday-inspired ways.
Using what we have in fall abundance, like those bushels of apples, in unique, tasty and frugal combinations—that’s what being a farmstead chef is all about.