This year, if work does not interfere with my fun, I aspire to make it to one of the best events of the year – Veggie U’s Food & Wine Celebration. Veggie U supports The Chef’s Garden’s educational program dedicated to teaching elementary students where their food comes from and improving their eating habits.

In search of a hot summer’s eve spent cavorting with chef’s, farmers, friendly people, food and wine? Get thee to the Veggie U celebration – a *Do Not Miss* spectacular blast event which supports a fantastic effort. The rollicking event is held July 16th – (ticket info found here).

A little bit sweet, a little bit tart and alluringly aromatic is this pan of oven-roasted *rhubarb, (Mr. Frye’s rhubarb, to be exact). I enjoyed the hot pink compote chilled and served over thick, plain yogurt over the course of several breakfasts. This rhubarb is straight from The Chef’s Garden and was gifted to attendees of the last Earth to Table dinner at The Culinary Vegetable Institute.

The Chef’s Garden. Veggi U. The Culinary Vegetable Institute. I  know, it can be  a bit confusing, but for me it’s just all about a bigger community existing under the umbrella of founding father, Farmer Lee Jones,and his gracious wife, Mary. Such warm and welcoming folk who are so clearly and honestly devoted to spreading the love and word of their cause. Let the vegetables do the talking – they speak for themselves.

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Actually, allow Farmer Lee Jones do some of the talking about Mr. Frye’s rhubarb – it’s special.

*Oven roasted rhubarb: 300 oven, cut rhubarb, split and scraped vanilla bean pod, couple star anise, zest and juice of one organic orange, splash rose´, handful cane sugar, or to taste. Cook uncovered, 15-25 minutes, or until your desired degree of doneness.