Not just for horses

In the words of Dave Barry, "I am not making this up."  According to an article in the "Wall Street Journal," "a growing number of top kitchens...are harnessing hay's comforting, pastoral quality in their dishes." The article gives example of how chefs at six trendy restaurants use hay's "grassy, autumnal, haute-barnyard goodness" and includes a recipe for hay-charred scallops with horseradish mayo. (The link to the article is too long, so just do a search for "hay-charred.")