May 6, 2011

In Your Boxes This Week:

Rhubarb

Ramps

Spinach

Lettuce

Radishes

Watercress

David says things are beginning to make a turn toward the better out on the farm, thanks to some warmer temperatures and some occasional sunshine. The fingerling potatoes are coming up, as are the spring onions and peas. Thanks to all his soil conditioning and drainage work, his fields are putting up with all the recent precipitation fairly well (many farmers' fields are absolutely swamped).

What on earth is Rhubarb?
for more see http://www.rhubarbinfo.com/

Rhubarb is a plant name for the many different species of Rheum, growing in the wild in the mountains of the Western and North-western provinces of China and in the adjoining Tibetan territory and in cultivation in much of Europe and the United States. According to Webster's dictionary – the word derives from the Middle English rubarbe, from Middle French reubarbe, from Medieval Latin reubarbarum, alteration of rha barbarum, literally, barbarian rhubarb, 15th century. Strangely a “rhubarb” can also refer to a heated dispute or controversy.
More pertinent to CSA purposes, rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. It originated in Asia over 2,000 years ago. It was initially cultivated for its medicinal qualities, and it was not until the 18th century that rhubarb was grown for culinary purposes in Britain and America. Rhubarb is often commonly mistaken to be a fruit but rhubarb is actually a close relative of garden sorrel, and is therefore a member of the vegetable family. Rhubarb is rich in vitamin C and dietary fiber.

Rhubarb is a perennial plant which forms large fleshy rhizomes and large leaves with long, thick (and tasty) petioles (stalks). Rhubarb stalks are commonly found in supermarkets, fresh rhubarb is prized by gourmet cooks. Some folks say the finest quality rhubarb is grown in Michigan, Ontario, Canada, and other northern states in the United States. But local legends** suggest that the best rhubarb in the world is grown near Fredonia, Pennylvania.

The leaves can grow up to a foot or more in width and length and the plant may grow to a height of several feet. The blade or green leaves of the plant are the part that is poisonous. They contain high concentrations of oxalic acid crystals which can cause serious problems when eaten. These crystals can cause the tongue and throat to swell, preventing breathing. The edible petioles (stalks) are up to 18 inches long, 1 to 2 inches in diameter, generally somewhat hemispherical in cross section. These petioles are cut and used in pies, jams, jellies, sauces and juice. Rhubarb rhizomes and the crown persist for many years. The roots are also taken up and bedded in cellars or houses in winter, forcing growth in darkness to produce etiolated leaf-stems, which are much prized.

**highly suspect

Rhubarb, Onion & Raisin Chutney

from Gourmet Magazine

1 1/2 pounds onions, halved lengthwise and cut crosswise into 1/4 inch slices
3 tablespoons vegetable oil
1/2 cup sugar
1 cup golden raisins
1/2 cup hot water
3 tablespoons red wine vinegar
1/8 teaspoon ground cloves
1 pound rhubarb, trimmed and cut into 1/2 inch pieces (about 3 cups)

In a large saucepan cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened. While the onions are cooking, in a bowl combine the raisins, 1/2 cup hot water, the vinegar, the cloves, and the sugar, let the mixture stand for 15 minutes, and stir it into the onions. Bring the mixture to a boil, stirring, top it with the rhubarb (do not stir in the rhubarb), and cook the mixture, covered, at a slow boil for 5 minutes. Stir the mixture, cook it, uncovered, for 3 to 5 minutes more, or until the rhubarb is just tender, and season the chutney with salt and pepper. The chutney may be made 1 week in advance and kept in an airtight container and chilled. Serve the chutney warm or at room temperature.

Rhubarb Custard Pie

1 recipe of your favorite pie crust
4 cups diced rhubarb
1 3/4 cups sugar
4 tablespoons flour
2 eggs, beaten
1/2 teaspoon salt
2 teaspoons vanilla
Sugar to sprinkle over crust

Preheat oven to 400 degrees. Divide pie crust in two equal batches. Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch pie dish. Press the dough firmly into the pan and cut off any excess with the floured rolling pin. Reserve the other dough half and refrigerate.

Pour boiling water over rhubarb and let stand about 5 minutes. Drain off water. In a large bowl, combine flour, sugar and salt. Add beaten eggs, salt and vanilla. Blend into drained rhubarb. Fill pie crust. Cover with a top crust. Pierce holes with fork. Bake 45 to 50 minutes. Sprinkle top with sugar while pie is still hot.