A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.

amuse bouche

I love quotes that add meaning to my life. Here are a few to live by:

Americans who have been to France and come home craving a reminder of their magical European experience, love Vermont cheeses.
—Allison Hooper, founder, VT Butter & Cheese Creamery

Practice not cleaning your plate: it will help you eat less in short term and develop self-control in the long term.
—Michael Pollan

Sweet taste buds develop before all others, that’s why small children love sweets.
—Bronwyn Dunne

Don’t eat breakfast cereals that change the color of milk.
—Michael Pollan

My rule of thumb is, when in doubt, cook more than you think you may need.
—Marian Cunningham, from Learning to Cook


Summer Crowd Pleaser

Having never tasted rhubarb outside of a strawberry rhubarb pie, I was clueless as to how it tasted.  Admittedly, I didn’t even know what it even looked like until recently.  A peer at work has scads of it and was happy to share.  As a lover of new foods and food experiments, I was excited to have a new ingredient in my kitchen!

Googling “rhubarb recipe” produces almost nothing but desserts: tarts, crumbles, pies, and crisps.  As a non-dessert-eater, I was eager to find a more creative preparation.  Not only are most rhubarb recipes for dessert, they almost all require the oven.  In a heat wave, the last thing I want to do is have my oven on for 45 min!   This recipe is sure to please and easy to make.  Take it to your next summer gathering!  It is a true celebration of the flavor of late spring/early summer using fresh strawberries, rhubarb, and cilantro.

Ever heard of the “dirty dozen?”  It’s a list of the dirtiest conventional produce and is distributed every year by the Environmental Working Group (EWG).  Strawberries have topped the dirty dozen list for THREE years in a row!  This makes them the dirtiest of the dirty (ie: most pesticides).  I highly recommend buying organic strawberries.  If you’re anything like me, you get crippled by decisions at the store: organic vs. local vs. non-gmo vs. ecologically-grown…the list goes on and on.  I use the dirty dozen and clean fifteen lists to help make my shopping decisions.  Save them in the notes on your phone for quick reference while at the store.

Follow this link for the recipe: Strawberry Rhubarb Salsa.  Eat it as a topping on anything: meat, chips, omelettes, seafood, or even just out of the jar with a spoon – yes! it’s that tasty!  I served mine with wild-caught Atlantic cod over a bed of garden-fresh kale and avocado.  YUM!

Until next time,

Corrie Austin

***I fed the strawberry tops to my ducklings – it was their first time eating something that wasn’t crumbles from the farm store.  Watch the video HERE!

Posted: 7-1-2018

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Having never tasted rhubarb outside of a strawberry rhubarb pie, I was clueless as to how it tasted.  Admittedly, I didn't even know what it even looked like until recently.  A peer at work has scads of it and was happy to share.  As a lover of new foods and food experiments, I was excited to have a new ingredient in my kitchen!



Googling "rhubarb recipe" produces almost nothing but desserts: tarts, crumbles, pies, and crisps.  As a non-dessert-eater, I was eager to find a more creative preparation.  Not only are most rhubarb recipes for dessert, they almost all require the oven.  In a heat wave, the last thing I want to do is have my oven on for 45 min!   This recipe is sure to please and easy to make.  Take it to your next summer gathering!  It is a true celebration of the flavor of late spring/early summer using fresh strawberries, rhubarb, and cilantro.



Ever heard of the "dirty dozen?"  It's a list of the dirtiest conventional produce and is distributed every year by the Environmental Working Group (EWG).  Strawberries have topped the dirty dozen list for THREE years in a row!  This makes them the dirtiest of the dirty (ie: most pesticides).  I highly recommend buying organic strawberries.  If you're anything like me, you get crippled by decisions at the store: organic vs. local vs. non-gmo vs. ecologically-grown...the list goes on and on.  I use the dirty dozen and clean fifteen lists to help make my shopping decisions.  Save them in the notes on your phone for quick reference while at the store.



Follow this link for the recipe: Strawberry Rhubarb Salsa.  Eat it as a topping on anything: meat, chips, omelettes, seafood, or even just out of the jar with a spoon - yes! it's that tasty!  I served mine with wild-caught Atlantic cod over a bed of garden-fresh kale and avocado.  YUM!

Until next time,

Corrie Austin

***I fed the strawberry tops to my ducklings - it was their first time eating something that wasn't crumbles from the farm store.  Watch the video HERE!"
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Having never tasted rhubarb outside of a strawberry rhubarb pie, I was clueless as to how it tasted.  Admittedly, I didn't even know what it even looked like until recently.  A peer at work has scads of it and was happy to share.  As a lover of new foods and food experiments, I was excited to have a new ingredient in my kitchen!



Googling "rhubarb recipe" produces almost nothing but desserts: tarts, crumbles, pies, and crisps.  As a non-dessert-eater, I was eager to find a more creative preparation.  Not only are most rhubarb recipes for dessert, they almost all require the oven.  In a heat wave, the last thing I want to do is have my oven on for 45 min!   This recipe is sure to please and easy to make.  Take it to your next summer gathering!  It is a true celebration of the flavor of late spring/early summer using fresh strawberries, rhubarb, and cilantro.



Ever heard of the "dirty dozen?"  It's a list of the dirtiest conventional produce and is distributed every year by the Environmental Working Group (EWG).  Strawberries have topped the dirty dozen list for THREE years in a row!  This makes them the dirtiest of the dirty (ie: most pesticides).  I highly recommend buying organic strawberries.  If you're anything like me, you get crippled by decisions at the store: organic vs. local vs. non-gmo vs. ecologically-grown...the list goes on and on.  I use the dirty dozen and clean fifteen lists to help make my shopping decisions.  Save them in the notes on your phone for quick reference while at the store.



Follow this link for the recipe: Strawberry Rhubarb Salsa.  Eat it as a topping on anything: meat, chips, omelettes, seafood, or even just out of the jar with a spoon - yes! it's that tasty!  I served mine with wild-caught Atlantic cod over a bed of garden-fresh kale and avocado.  YUM!

Until next time,

Corrie Austin

***I fed the strawberry tops to my ducklings - it was their first time eating something that wasn't crumbles from the farm store.  Watch the video HERE!"
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Googling "rhubarb recipe" produces almost nothing but desserts: tarts, crumbles, pies, and crisps.  As a non-dessert-eater, I was eager to find a more creative preparation.  Not only are most rhubarb recipes for dessert, they almost all require the oven.  In a heat wave, the last thing I want to do is have my oven on for 45 min!   This recipe is sure to please and easy to make.  Take it to your next summer gathering!  It is a true celebration of the flavor of late spring/early summer using fresh strawberries, rhubarb, and cilantro.



Ever heard of the "dirty dozen?"  It's a list of the dirtiest conventional produce and is distributed every year by the Environmental Working Group (EWG).  Strawberries have topped the dirty dozen list for THREE years in a row!  This makes them the dirtiest of the dirty (ie: most pesticides).  I highly recommend buying organic strawberries.  If you're anything like me, you get crippled by decisions at the store: organic vs. local vs. non-gmo vs. ecologically-grown...the list goes on and on.  I use the dirty dozen and clean fifteen lists to help make my shopping decisions.  Save them in the notes on your phone for quick reference while at the store.



Follow this link for the recipe: Strawberry Rhubarb Salsa.  Eat it as a topping on anything: meat, chips, omelettes, seafood, or even just out of the jar with a spoon - yes! it's that tasty!  I served mine with wild-caught Atlantic cod over a bed of garden-fresh kale and avocado.  YUM!

Until next time,

Corrie Austin

***I fed the strawberry tops to my ducklings - it was their first time eating something that wasn't crumbles from the farm store.  Watch the video HERE!"
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4 responses to “Summer Crowd Pleaser”

  1. Kellie Kutkey says:

    I wonder if dad would try this? He basically shuts down when rhubarb is mentioned . . . What do you think?
    ❤️ Mom

    • Corrie Austin says:

      I vote try it without telling him what’s in it 😉 Then let him decide. Kind of like telling me Brussels sprouts were mini cabbages so I’d try them as a kid!

  2. Lori Seitz says:

    I planted rhubarb because Grandma Swanson had a big patch in her garden and made rhubarb sauce all the time. I’ll have to see if I can get that memory from this.

    • Corrie Austin says:

      Hi Lori,
      I had never eaten rhubarb outside of a strawberry rhubarb pie. I was surprised by its texture and flavor. I think this recipe celebrates both quite well!
      Miss you!
      Corrie

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