Call or text now at 717-830-0025 for a FREE estimate
One of the first veggies out of our garden in the spring. Its unique texture and tart flavor allows it to pair nicely with sweeter fruits like strawberries in the infamous strawberry rhubarb pie. *please note that only the stems are meant to be eaten*
Storage- To keep rhubarb crisp, store it wrapped in a damp towel or in a plastic bag in the refrigerator for up to one week. If allowed to dry out, stems will soften and shrivel. Rhubarb also freezes well (either cooked or raw). Wash, chop, and drain it. Dry with a towel or paper towels. (Remember frozen rhubarb will be soft when thawed.) Place in airtight containers and freeze.
OUR SALAD MIX IS A VARIETY OF DIFFERENT LETTUCES MIXED WITH BABY GREENS. THEY WILL CHANGE FROM WEEK TO WEEK, DEPENDING ON THE SEASONALITY OF EACH CROP. IN GENERAL THE BABY GREENS WE HARVEST ARE RED RUSSIAN KALE, SORREL, MIZUNA, RAINBOW CHARD, AMARANTH LEAVES, AND SPINACH. OUR SALADS LAST MUCH LONGER THAN THE BIG BOX COMPANIES THAT YOU GET AT THE GROCERY STORE BECAUSE THEY ARE HARVESTED, WASHED, DRIED AND PACKED THE DAY BEFORE YOU RECIEVE THEM. LIKE ALL THE OTHER VEGETABLES THIS PROVIDES YOU WITH LONGER LASTING, BETTER TASTING, AND MORE NUTRIENT DENSE SALADS. STORAGE IS SIMPLE BECAUSE IT COMES TO YOU ALREADY WASHED, DRIED AND PACKED IN SEALED PLASTIC BAGS. YOU NEED ONLY REFRIGERATE IT.
Recipe Links Below