Monday, June 04, 2007

B: length of superfluous text in speaking or writing aka rhubarb

A just recently made our collective 1st (and 2nd and 3rd) strawberry rhubarb pies. I can't believe I have never had this before, except at Lyon's. I thought it was gross when I had it at Lyon's, but homemade it is the shit! Tart strawberry deliciousness!

According to the Che Panisse fruit cookbook (I know it's a vegetable, but go tell that to the foodies)some of the best rhubarb in the nation comes from our own Skagit valley. There are two major crops, the first is in April and May and the second is later in the summer in July. Stalks should be finger thick and deep red for best flavor and texture. Larger stalks will be fibrous and require peeling but still work just fine. Rhubarb is slightly fruity, but mostly as the JoC puts it "the embodiment of tart".

Pie season is on and I strongly reccomend getting down to your local farmers market and buy some rhubarb when it is again available locally. While you are there, some early cherries are already available and more and more local produce is showing up every weekend.

This weeks favorite Redmond Farmers Market vender: Magana Farms.
Last summer Magana Farms had the best jalapenos along with a lot of other great fruits and vegetables. They are usually very helpful and conversational, and always offer you a taste, even if it is a hotter than hell late summer jalepeno. Check them out!

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