f r e s h s t a r t
Tuesday, May 06, 2008
Rhubarb season
One food that I love that has remained seasonal, perhaps due to its lack of popularity, is rhubarb. If someone bothers to cultivate it in warmer climates, my local grocers are unaware of it, because I've never seen it sold here any time besides May or June. Grocery store cashiers have asked me what it was (it does kind of look like bright pinkish green celery), and some of my friends have never tasted it.
I've had bad luck finding it at stores in the past, but a certain grocery store in my new neighborhood yielded a satisfying haul earlier today. I bought a little over five pounds, enough for one pan of rhubarb crisp and three freezer bags full of chopped rhubarb to use later. Out of respect for other rhubarb lovers, I didn't want to clean the store out in one trip, but I could have. I might go back tomorrow for the rest.
Our neighborhood farmer's market starts up June 1st, so I'll be looking for a local grower.
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