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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?

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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 moved to 153 acres in Liberty, Maine in 2012.

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