After last week’s CSA share pick-up we had a serious rhubarb explosion going on in our kitchen! Before berries are officially on a roll we’re blessed with this uniquely sweet-tart treat to start off the season. Although usually prepared and eaten much like a fruit, rhubarb is a leafy vegetable. The plant grows up to 3 feet tall with gigantic leaves unfurling in all directions. The red and green speckled wands you find in the market are the leaf stalk of the plant. The leaves themselves are toxic, containing oxalic acid crystals, so don’t try to cook ‘em up if you’re harvesting your own. The root’s popularity in ancient Chinese medicine aided Rhubarb’s migration from Asia to Europe and finally the Americas. Ben Franklin is credited for bringing rhubarb seeds to the North American east coast in 1772, but eating the stalks did not catch on until the early 1800s, when it became a popular ingredient for pie and home made wines.
Farm Flows - Understanding Gross and Operating Profit
Image from cover of “Slow Money”, by Woody Tasch.If you’ve read our first blog post, you probably know that I have a background in finance. Whether I like it or not, numbers are always on my mind. That means I think a lot about Little Seed and how we’ll manage...
Nirvana in a Jar - Herbal Infusions
Sage and Mint Herbal Infusion There are few things more heavenly than to be curled up in an adirondack chair in the shade with the one you love, new friends, and wonderful conversation after a day of moving your body in the sun. The moment I have in mind is...
Farm Hopping: Our Visit to Lewis Waite Farm
Cows on Pasture at Lewis Waite Farm Living in NYC, multiple bars are always within walking distance. We used to spend our weekends "bar hopping" with friends. Now we spend our weekends farm hopping!