I have been immensely busy with Mother's Day and the Arrows NYC trip so to unwind a bit I spent some time roaming the Arrows Garden with our gardner Laura. She showed me some product that was ready to utilize and I was immediatly excited to brainstorm some dishes. I raided her box of Shiso that was sprouting and used the amazing anise-y herb for my Lemongrass dessert. (Lemongrass Custard / Brown Sugar Jam / Coconut Ice Cream / Toasted Banana / Shiso) We have a big event at the Yale Club in NYC tomorrow and I had a box of 20 lbs of Rhubarb in the pastry kitchen. The gardner strolls in to give me some edible flowers for service (which were awesome) and looks at me with dismay over the non-local rhubarb. She brings me out to the garden where she has this intensely flavorful, smaller kind of rhubarb.
Just another reason why I love having practically a farm outside my pastry kitchen. With just some sugar and a little bit of hibiscus I made a delicious jam that is used for a filling for our yeast-risen doughnuts.
By the way, the leaves are indeed poisonous.
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