Pipelines, Markets, and Roasted Rhubarb
Maybe you’ve heard or read about the announcement by the Minnesota Pipe Line Company to build a crude oil pipeline right across the famous local Gardens of Eagan organic farm. This is something. If this were to happen the land Gardens of Eagan has spent years nurturing and preserving would be irreparably damaged. The State’s Office of Administrative Hearings is now considering alternative routes for this pipeline and this is the time to be vocal. You can contact Administrative Law Judge Beverly Heydinger at Beverly.Heydinger@state.mn.us and you can also visit the Gardens of Eagan website for more information and a sample letter. Also, you should be able to pick up something at your local co-op, a letter to just sign and send in and more information on the this story.
I’ve found out a bit late about the new Midtown Global Market in Minneapolis near Lake Street and Chicago Avenue. This Saturday I hope to round up a few folks to move around there with me. Located in the former Sears Building, the market includes something like 60 businesses all under a single roof. It sounds like the food represented reflects the amalgam of cultures that exist in the Twin Cities; food from Mexico, the Caribbean, Somalia, Finland, Nepal, and on. Not only are there the many vendors, but Farm in the Market has a stall of locally grown produce and goods. How lucky we are, hope to see you there.
Finally, I’m going to roast this rhubarb that’s been waiting in the ‘cellar’ for the past few days. I think I’ll put it on Nate’s and my whole-wheat pancakes tomorrow morning, or save it to put on pizza with a bit of pulled pork and asiago cheese. Many options with this recipe, for it can be served warm (over vanilla ice cream), room temperature or chilled. I’ve added a bit of orange zest to this recipe too because I just love that combination. Watch how simple.
Roasted Rhubarb with a bit of Orange
2 lbs rhubarb, cut into 1in. pieces
1/2 c. sugar
bit of orange zest, 1-2 tbs.
Combine the rhubarb, sugar, and zest. Put the mixture into an baking dish and roast in a moderate oven (350 degrees) for about a half hour. Serve warm or store in the fridge and enjoy it chilled.