Roasted Rhubarb Vinaigrette

Last week, I had a few stalks of rhubarb leftover after a crumble-for-two. Before they got lost and rubbery beneath the early-CSA kale, arugula, and spinach in the crisper, I transformed them into a bright and tangy topping for all that early-CSA kale, arugula, and spinach in the crisper. Those sturdy, deep, dark greens demand…

There will be blood oranges

I know, I know. They’re not local. But here in southeast-PA’s Zone 7, no citrus is. With the short-seasoned blood oranges, ruby grapefruits, and Meyer lemons, though, I’ll stomach the carbon-footprint guilt. They just pair so beautifully with what is local and available now: Dark, leafy greens. Yes, even in the midst of the region’s…