Hello Friends and Dear Customer,

We will be selling fresh Farmers Dozen’s of Rhubarb  (and asparagus) tomorrow (Saturday, May 28th).

10am-2pm

I will also be selling some baked {rhubarb} goods.

Oh Mr. Sun, Sun, Mr.Golden Sun..please shine down on Marshall’s RealFarmers Market!!!

Here is a little blurb about Rhubarb:

“Rhubarb is a group of plants that belong to the genus Rheum in the family Polygonaceae.

They are herbaceous perennial plants growing from short, thick rhizomes. They have large leaves that are somewhat triangular-shaped with long fleshy petioles. They have small flowers grouped in large compound leafy greenish-white to rose-red inflorescences.

Although the leaves are toxic, various parts of the plants have culinary and medicinal uses. Fresh raw stalks are crisp (similar to celery) with a strong tart taste; most commonly the plant’s stalks are cooked and used in pies and other foods for their tart flavour. A number of varieties have been domesticated for human consumption, most of which are recognised as Rheum x hybridum by the Royal Horticultural Society.

Rhubarb is usually considered to be a vegetable; however, in the United States, a New York court decided in 1947 that since it was used in the United States as a fruit it was to be counted as a fruit for the purposes of regulations and duties. A side effect was a reduction in taxes paid.”

Source: Wikipedia

Whatever you do, DO NOT eat the leaves..as they are very toxic.!

And don’t leave the stalks in water…which I did..Or they will end up look like this:

{sad face for; chipped nail polish, wilted looking rhubarb, and bad hair/roots}

On a happy note, click

HERE

for a yummy Rhubarb Tart Recipe!

~ Bad roots and chipped polish,

Marissa