rhubard cook off

The great rhubard cook off. And the winner is. I think that's clear, isn't it. I mean, wouldn't you rather have the viscous, sticky, adhesive, glutenous glup loaded with nutritous prunes and tapioca? That was from an Apple Creek, Ohio, recipe from the Mennonite Community cookbook.

Steph is holding her fresh-out-of-the-oven entry, rhubarb crisp from the Central Market cookbook. The close-up reveals rolled oats and on the left a piece of rhubarb. Thanks, Steph! That's the one we three (Joel's the third) chowed down on with relish after barbecued chicken from Bird in Hand's Rotary.

I can't figure out where my entry went south. Dorcas is in Grantsville helping prepare for Rachel's funeral. Photos by Joel (t) and Stephanie (b), straight up, untouched and uncropped, no flash. The rhubarb is from the orchard at the east tip of the property.

where apples come from

Smokehouse apple blossoms display in the orchard at the end of the pasture. Honesty disclosure here--orchard is two apple trees, this and the yellow delicious. And, pasture is a triangle large enought to sustain two sheep.

The operative word today is "display." I might say, show off.

If every blossom matured into a half pound apple the tree would collapse.

The smokehouse variety is slightly antique. It was my mom's favorite and I love it as much as any.