Arlo’s Honey Farm is bursting into spring! The honey Bees have wintered exceptionally well with very minimal loss. It is a very challenging time in the bee yard with strong hives, and floral sources everywhere.
Along with bee management it is a time of planting in the fields. While carrots and beets just poke through the soil, the radishes are ready! Spinach very close to picking and the peas are ready for the catch wires. Cabbage, Kale and Broccoli have been transplanted to the field but our green house is still bursting at the seams with plants to be planted out. Lettuce and garlic greens are make for a savory salad topped with chives and radish. The first succulent taste of spring local greens.
This week’s feature is Red Rhubarb. Called the Queen of Pies, this vegetable is high in Vitamin C, dietary fibre, a good source of potassium, some calcium and low in sodium. One cup contains only 26 calories! Rhubarb has many many uses in the kitchen and medicine cabinet. The roots of the Rhubarb produce a rich brown dye similar to walnut husks.
Rhubarb can be stored refrigerated for 2 – 4 weeks, canned, frozen or dried. This was a staple for our pioneers and the Rhubarb’s versatility keeps its place in our diets.
Sauces, pies, tarts, juice, sorbet, ice cream, glazes, salsas, dressings and even wine!
Recipe: Favorite Rhubarb Cake from Hilda Houde
**While this cake is made in 3 stages it is well worth the time and a dinner party or afternoon tea show stopper!!
1 cup of butter
2 cups of flour
2 Tbs spoons of sugar
Mix together, and press into a 9 x 13 pan. Bake 10 minutes at 350 F.
5 cups of Rhubarb – cut fine
6 Egg yolks – beaten
2 cups of sugar
4 Tbs spoons of Flour
¼ tsp salt
1 cup of cream
Mix all ingredients well, pour onto baked crust and bake 40 minutes or until firm
at 350 F.
6 eggs whites
12 Tb. Spoons of sugar
2 Tsp Vanilla