WEST COAST UPDATE 7-4-2024

RHUBABRB

    Rhubarb is the fleshy, edible stalks of species and hybrids of Rheum in the family Polygonaceae, which are cooked and used for food. The plant is a herbaceous perennial that grows from short, thick rhizomes. The ancient Chinese used it as a medicinal herb over 5,000 years ago. Native to southern Siberia, it got its name from the Russians who grew it along the Rha River (now the Volga). For centuries it was traded alongside tea as a cure for stomach aches and fevers. The English were the first to eat rhubarb, beginning in the 17th century, but unfortunately chose to begin with the leaves that look like chard. The leaves, however, contain a toxic amount of oxalic acid and are poisonous. The ensuing cramps, nausea and sometimes death from ingestion suppressed interest in the plant for about two hundred years. But by the late 18th century Europeans had discovered that the tart stalks were the part to eat – perfect for “tarts” giving rise to the nickname “pieplant.” It was brought to the Americas by settlers before 1800. Rhubarb is typically used for jam, sauces, or in pies or other desserts but it also works well as an accompaniment to savory foods.  Because rhubarb is tart it almost always needs to have sugar added to make it palatable. Store fresh rhubarb stalks unwashed in the refrigerator for up to two weeks. It will keep it the freezer for up to 6 months. Rhubarb is field grown in the USA, packed in 20# cases, and is now in the

Whats Not

PICKLING CUCUMBERS
UGLI FRUIT
CHAYOTE SQUASH
RUTABAGAS
PUNTERELLA