Bell & Basket - Cherry Bombe Marketplace Review, Rhubarb Season, and is it me, or is April the Busiest Month Ever?

It's the second Tuesday in April and Spring is in full swing! I'm still coming down from the Cherry B
Bell & Basket
Bell & Basket - Cherry Bombe Marketplace Review, Rhubarb Season, and is it me, or is April the Busiest Month Ever?
By Bell & Basket  • Issue #8
It’s the second Tuesday in April and Spring is in full swing! 
I’m still coming down from the Cherry Bombe Marketplace high I was on this weekend. There were so many inspiring women in food in the room. It was hot, it was crowded, but I left with a lot more than I got there with. 
I learned about Barbara Lynch, the bad-ass Boston based chef who now wants to sell her many restaurants (to her employees) in order to embark on opening a bank for women. Her life story is inspirational and complex–pretty sure I’m reading her memoir, On the Line, next. 
I also heard inspiration from one of my favorite female chefs and entrepreneurs, Fany Gerson, owner of La Newyorkina and Dough. Her advice on starting a business on a shoestring budget was (and I’m paraphrasing here): Do something that no one can talk you out of. Don’t try to emulate others. Stay in your lane. And make sure you have a lawyer (not having a good lawyer at the beginning of her career recently bit her in the ass)!
And then New York Times columnist and cookbook author Melissa Clark walked us through her staple pantry items. Three things on her list that weren’t already in my pantry: 
1. Preserved lemons. She said they’re awesome chopped up and thrown into vinaigrettes. Or added to grains. Basically, add them anything that needs a punch of acidity and brightness.
 2. Sherry vinegar. In her opinion, the best tasting vinegar out there. I have to say, I just bought a bottle and it’s pretty delicious. Excited to make a beautiful vinaigrette with sherry vinegar, shallots and olive oil. 
3. Dried polenta. Ok, so this one wasn’t an original pantry staple. She had boxes of pasta on her table and I asked what could substitute the pasta since we rarely eat it in our household. She said polenta is her second go to (also gluten free). She asked if I had an electric pressure cooker (I don’t). She said, “you will soon, especially after it splatters all over your kitchen walls.” 
Happy week (end) ahead! 
-Michelle 

Barbara Lych, reading an excerpt from her memoir "On the Line"
Barbara Lych, reading an excerpt from her memoir "On the Line"
Cherry Bombe Marketplace, overly crowded, The Highline Hotel
Cherry Bombe Marketplace, overly crowded, The Highline Hotel
THE RHUBARB IS ALMOST HERE
You know it’s officially spring when the farmers market is bursting with beautiful stalks of tart, fibrous, green and pink rhubarb! I love the stuff. It epitomizes the season.
This recipe is so easy and takes minimal time and effort. I’ve replaced the strawberries with other berries and really, anything goes with these beauts. The rhubarb compote is also delicious on yogurt or mixed into a vinaigrette, to bring out some sweet/tart notes.
So next time you walk past these at those stalks at the farmers market–stop. Buy some. And make these! I promise you’ll be happy you did. 
Strawberry rhubarb oat bars (click photo for recipe)
Strawberry rhubarb oat bars (click photo for recipe)
DO YOU THINK ABOUT FARMING? I DO TOO.
How Millennials Will Forever Change America's Farmlands | Fortune.com
The key to reviving America’s agricultural economy is casting aside the sentimental images we associate with farming.
GOT A PICKY EATER? READ THIS.
The pickiest of kids ate dozens of new foods after a two-week training devised by a psychologist — Quartz
My mom always used to say, “just taste it.” And this is why today, I eat everything.
NON FOOD PHOTO OF THE WEEK
Untitled Montage, 2017
Untitled Montage, 2017
Rooftops and mountaintops. Happy spring and here’s to summer! 
-Colin
Did you enjoy this issue?
Bell & Basket
New recipes, stories and food news straight to your inbox!
Carefully curated by Bell & Basket with Revue. If you were forwarded this newsletter and you like it, you can subscribe here. If you don't want these updates anymore, please unsubscribe here.