Last week we looked at what to do with rhubarb beyond the traditional (yet incredibly delicious) pie, and we asked for your favorite rhubarb recipes. And did you ever send us some good ones!
This week some NHPR staffers got their first weekly share of veggies from a nearby CSA – which stands for community supported agriculture.
The idea is that consumers buy a share of the year’s crops in advance – that gives them a weekly supply of produce, while farmers get a more stable income stream than what they might have selling just through farmers markets or farmstands.
There are two things we all seem to know about rhubarb – it grows and grows, and you can make pies with it. But there's a world of rhubarb that goes beyond the (admittedly delicious) pie - in fact, it's a hot commodity among bartenders, who are mixing up cocktails and other tangy rhubarb-based beverages. And bakers might like to try a rhubarb upside-down cake.
New Hampshire's growing season traditionally begins Memorial Day weekend, but if you haven't gotten many plants into your garden this year, it's not too late to start.
That's according to Henry Homeyer, and he should know - he's a longtime gardener who's written newspaper columns and numerous books on the subject. His latest book is Organic Gardening (Not Just) In The Northeast: A Hands-On Month-to-Month Guide.
It’s the table farthest from the door at the Contoocook winter farmer’s market, but it's the one that catches my eye: asparagus stalks so big, you could play the drums with them.
The man who brought them, Jim Ramenack of Warner River Organics, says he's seen nothing but growth lately in local food.
