In the spring, it's rhubarb and in the fall, it's zucchini. How do these items mysteriously show up on your doorstep and what do you do them them? Well, let's talk about rhubarb and in in the fall I'll talk about zucchini.
Rhubarb is one of the hardiest plants to grow in this climate (Edmotnon, Alberta) and it's almost a given, that regardless of the type of winter we've had (and this year we had a doozie), it will grow it's gorgeous leaves and stalks. It's rhubarb time in this part of the world and I have the pleasure of presenting a cooking demonstration at the Devonian Garden's Rhubarb Festival yesterday. Despite the pouring rain, we had a good turnout. Here are some pictures and the recipes I shared with the audience. The recipes are easy, and if you don't have time now to put the recipes together (I'd start with the stewed rhubarb, because you can freeze it successfully), just wash the rhubarb and cut it into 1" lengths, put it in a plastic bag and freeze it until you have the time.
Gail setting up equipment to make stewed rhubarb
Gail speaking to the crowd about her new culinary tour to the South Okanagan, September 16 to 18, 2011
Enlightened Epicurean, Chef, Writer and Educator
I'm back from a two month sojourn with my husband Jon. We travelled over 11,400 km in our Westfalia van and visited over 40 cities in Western Canada and the United States. Check out previous blog postings for my food experiences and Jon's thoughts on life in between food stops. We're back in Edmonton and my food experiences still continue to amaze me!
