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Friday Favorite: Seasonal Eating

May 6th, 2016

When you start eating a little more seasonally, you start eating a wider variety of fruits & vegetables. It’s a wonderful thing because you enjoy most things at the height of their flavor and you eat them in quantity. Then, the season is over and you’re ready to wait another 6-8 months until you can enjoy that thing again. This variety of rhubarb is ‘Glaskins Perpetual’, it’s supposed to be a plant that can be harvested all summer long. A bit like everbearing strawberries as opposed to the June bearing varieties. This is the first year that I will be able to harvest from these plants, it should be nice to have a bit of rhubarb here and there throughout the summer instead of one giant flush in early summer. I also have a few different varieties of regular rhubarb, they’re getting close to harvest as well.
rhubarb
Currently, I’m eagerly anticipating the rhubarb harvest. I’ll be making rhubarb ketchup, rhubarb and strawberry ice cream, rhubarb crisp, rhubarb cordial, and loads of other lovely things. I may freeze a bit for enjoyment in the middle of winter, but generally there’s not enough left for that after everything I want to make during the season.

What fruit/vegetable are you most looking forward to in season?

5 Comments to “Friday Favorite: Seasonal Eating”
  1. Nebraska Dave on May 6, 2016 at 9:04 am

    Susie, my favorite vegetable that I look forward to is sweet corn. The first bed of 64 plants were planted yesterday along with tomatoes and onions. The sweet corn fortress is completed but not electrified just yet. That will come later when the ears start to form.

    I’m not a big fan of rhubarb but I some folks who are. I got two plants given to me last fall and planted them. They are doing well so some one will probably get blessed with rhubarb next year. It looks to be an awesome garden year.

    Have a great rhubarb day.

    Reply to Nebraska Dave's comment

  2. Kyle on May 6, 2016 at 10:08 am

    I love rhubarb but cannot get it to grow in my yard. The first two years, I thought it was the chickens scratching around the new crowns. Well, this year, no chickens, but the same problem. I start to get a couple of leaves and then they wilt and/or disappear entirely. I’m now thinking slugs may be the culprit. (sigh) But I have never heard of someone being unable to grow rhubarb. It’s exasperating!

    I go nuts over asparagus for about three weeks until I get it out of my system and don’t want to see it again for a year. Yesterday, I took a big bunch and started lactofermenting them. It’ll be nice to have a real pickle around again.

    Reply to Kyle's comment

  3. Jennifer Fisk on May 6, 2016 at 8:48 pm

    I pulled about 10 stalks of Rhubarb yesterday for a friend. Mine is from stock my Grandmother gave my parents who gave me some roots. I fertilize and mulch it every fall so it grows fast and well in the spring. Rhubarb crisp is a favorite of mine.

    Reply to Jennifer Fisk's comment

  4. mc on May 7, 2016 at 8:55 am

    Where did you get this rhubarb? I need a good source – I am looking for older tart varieties.

    Reply to mc's comment

  5. Maddie on May 7, 2016 at 7:27 pm

    Oh how I wish I could get rhubarb to grow in Florida!!

    I am most looking forward to my tomatoes ripening so I can have tomato sandwiches for every meal.

    Reply to Maddie's comment

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This is a daily journal of my efforts to cultivate a more simple life, through local eating, gardening and so many other things. We used to live in a small suburban neighborhood Ohio but just recently moved to 153 acres in Liberty, Maine.

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