{"id":337,"date":"2014-06-27T13:09:10","date_gmt":"2014-06-27T13:09:10","guid":{"rendered":"http:\/\/themes.fuelthemes.net\/skillful\/?p=337"},"modified":"2014-06-27T13:09:10","modified_gmt":"2014-06-27T13:09:10","slug":"strawberries-on-the-table","status":"publish","type":"post","link":"https:\/\/alexpetrovic.net\/?p=337","title":{"rendered":"Strawberries on the Table"},"content":{"rendered":"

Asparagus season is basically over. Garlic scapes are pretty much done too, as are ramps and fiddleheads. But rhubarb is still going strong in the New York area, at least for a few more weeks, and I am determined to take advantage of it\u2019s tangy deliciousness as much as I can while it\u2019s still available in it\u2019s freshest form.<\/p>\n

The good people over at\u00a0Good Eggs<\/a>\u00a0(my favorite deliverers of locally produced and farm fresh food) just recently shared a killer recipe for their own Rhubarb Toasts and I figured it was my duty to pass it along to you guys while you still have the chance to pick up some big red stems of rhubarb and make some for yourselves. I made it the other night for a little appetizer and it was delicious\u2026 the kind of thing one imagines people who live with\u00a0Alice Waters<\/a>\u00a0or\u00a0Gabrielle Hamilton<\/a>\u00a0probably eat all the time.<\/p>\n

<\/p>\n

Good Eggs Rhubarb Toasts<\/h6>\n

\"rhubarb-toasts-650x616\"3 stalks chopped rhubarb
\n4 dashes of sugar (I was a bit more generous with the sugar)
\nJuice of one lemon
\nBread for toasting (I used thick slices of hearty multigrain)
\nFresh goat cheese<\/p>\n

Preheat oven to 350 degrees<\/p>\n

To prepare rhubarb: Toss rhubarb, lemon juice, and sugar to coat.
\nWrap rhubarb in tin foil and place in the oven.
\nBake for 20 minutes or until soft.<\/p>\n

In the meantime: Prepare the bread, either in a toaster or below the rhubarb in the oven. Once browned, smear with goat cheese and top with rhubarb mixture. Garnish with mint and lemon zest.<\/p>\n

Enjoy!<\/p>\n

(Though you may be sad that you only made this much and will swear, like I have, to double the recipe the next time you make these\u2026)<\/p>\n","protected":false},"excerpt":{"rendered":"

Asparagus season is basically over. Garlic scapes are pretty much done too, as are ramps and fiddleheads. But rhubarb is still going strong in the New York area, at least for a few more weeks, and I am determined to take advantage of it\u2019s tangy deliciousness as much as I can while it\u2019s still available […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[13],"tags":[20,21],"_links":{"self":[{"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=\/wp\/v2\/posts\/337"}],"collection":[{"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=337"}],"version-history":[{"count":0,"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=\/wp\/v2\/posts\/337\/revisions"}],"wp:attachment":[{"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alexpetrovic.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}