[PAGE] webpages/sites/fort-greene.thelocal.nytimes.com/2011/06/15/farm-to-table-rhubarb-and-ginger-bread-pudding/index.html body > div[id="shell"] > div[id="page"] > div[id="fort-greene"][class="blog wrap"] > div[id="aCol"] > div[id="content"][class="hfeed"] > div[class="entry hentry"][id="entry-59838"] > div[class="entry-content"] > p: 'Some of us just weren’t born to make pie. We’re dismal with dough and lousy with lattice tops. Of course, there are plenty of pre-made goods to be found at the Fort Greene farmer’s market (Meredith’s Bread makes an especially good blueberry pie), but for anyone who just doesn’t want to fake it, a bread pudding is a fail-safe alternative for your next summer cookout.' body > div[id="shell"] > div[id="page"] > div[id="fort-greene"][class="blog wrap"] > div[id="aCol"] > div[id="content"][class="hfeed"] > div[class="entry hentry"][id="entry-59838"] > div[class="entry-content"] > p: 'Slender, bracing stalks of rhubarb can be found by the pound at Wilklow Orchards. Wilklow, perhaps best known for their vast fall apple selection and spiced cider donuts, has been in operation as a family farm since 1855 out of Highland, N.Y. In addition to rhubarb, they sell plants, cider, home-baked muffins and strawberries. If you want, you can, throw a few of those strawberries into the bread pudding for a winning combination.'