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.

If Caesar Cardini, creator of the caesar salad had lived in Tuscany instead of Tijuana, this might be the way a caesar would look. But my inspiration for an Italian interpretation of this classic came from that fine city of Nashville. While seated at the chef’s bar at City House restaurant with my Nashville musical ambassador and dining companion, Jack, we shared a tasty kale salad vinaigrette with dollops of seasoned crushed potatoes.  I kept thinking how welcome something warm and crispy would be in the dish. Thoughts turned to a Nigella Lawson recipe for caesar with baked potato “croutons”, and the wheels began to spin.

In my version, mineral flavors of tender leaves of kale stand in for romaine, the bulk of the salad. Crispy baked circles of new potatoes laced with garlic and crunchy flakes of sea salt replace the expected and often ho-hum bread croutons. And although the original caesar  was without the addition of anchovy, I crave the oceanic brine flavor the fish brings to the whole. Finding my pantry devoid of anchovies, I turned to another now-staple in my kitchen, that “bacon of the sea”, as deemed by other Nashville friend, Claudia, the dried mullet roe known as bottarga. The bottarga played beautifully, and if I daresay, perfectly. The combination of flavors and textures in my new and to my taste, improved, version of caesar is so utterly scrumptious – crunchy, salty, greens-sweet and juicy – that I ate it for three straight days in a row.

Starting my salad with some of the gorgeous produce I had received from Chef’s Garden – leaves of red and lancinato kale so small and tender that I could leave them whole and with stems. Tiny new potatoes, both yellow and red, and irresistible little stalks of yellow-blossoming baby bok choy – not Italian, but a totally harmonious team player.

Into a hot 400 oven went the thin circles of potato tossed in a light slick of olive oil and spread on a baking sheet to roast – at this size 10-15 minutes was all the time required. Some minced garlic was stirred in for the last 5 minutes before they were tipped out on to paper towels, sprinkled with coarse salt and kept warm while I dressed the bowl of greens.

The kale was dressed with just enough good olive oil and a sprinkle of salt to lightly coat the leaves. In went a quivering coddled egg, a few dashes of worcestershire, and gently toss, toss, tossed. Some squeezed lemon juice to taste and grindings of black pepper. Next, finely grated parmigiano reggiano cheese and the bottarga – about three parts parmesan to one part dried roe – and tossed again. Tasted and adjusted accordingly.  Topped with the warm potatoes and served with additional parmesan and grated bottarga mixed together on the side.

Just a reminder about the 2009 Food and Wine Celebration to support the efforts of Veggie U

“Through Veggie U, we provide the educational opportunities children need to make healthy selections through hands-on activities, kids’ classes on the farm and educational kits sent to the schools that include such things as seed and soil packets. Kids learn that vegetables can taste great – that they can be packed with flavor and nutrition if grown properly and with care as they are at The Chef’s Garden® This year, more than 1,000 youngsters visited us to learn about good nutrition!”

Be on the lookout for my FANTASTIC PRIZE GIVEAWAY in conjunction with Farmer Lee Jones of Chef’s Garden!