image viaAccording to an article in New York magazine, the farm to table trend has led to a resurgence in cooking with hay. The chefs interviewed acknowledge that the technique is neither particularly new, nor necessarily innovative ("Hay comes from where the chickens lay the eggs," says one. "To cook chicken in hay is a natural thing."), but hay-infused yogurt and hay ice cream are all new to me. What could be more Wisconsin than hay and ice cream together?* Next time I visit New York, I'll give it a try and report back on its transportive powers.
*Fried beer cheese cone.