Today at Mary’s Garden, I bought some lovely local produce. A whole lot of rhubarb, 3 kinds of beets, kohlrabi, butter lettuce and radishes. (I can’t wait to see what is at the White Rock farmer’s market tomorrow.)
I generally know what to do with rhubarb, but a quick google search shows that rhubarb has a lot of fans, blogs and websites devoted to it.
Rhubarb central – this is where I used the instructions for freezing it. I got 3 ziploc bags with 4 cups each.
The Rhubarb Compendium – this is where I grabbed a couple of recipes for compote, I made 2.
No search is complete without a look at what Wikipedia has to say. It turns out that rhubarb has been used for thousands of years by the Chinese. In our Western Gardens, the first harvest of rhubarb is spring delight.
Some people like rhubarb so much, they prepared a cookbook of 40 different recipes, (My Aunt) and bestowed as a gift for a 40th birthday party, (to my Father). Back in the olden days on the farm, rhubarb must have been a lovely treat.
Although it is early June now, we have had so much rain and cool weather, it seems the rhubarb is hanging on. Which is fine for me. I only have so much time to devote to preparing food for storage. (My regular life takes up most of my waking hours.)
Today, I had a window of opportunity. I should be out in the garden pulling weeds and planting more seeds. That will have to wait until tomorrow.
Now what to do with kohlrabi?