Baby Rhubarb

Kitchen Garden – Friday May 29th, 2020

I’m excited to say that this Friday afternoon (3-7pm) we’ll be opening up our first mini Farmer’s Market! Due to the state of emergency & the limitations of gatherings of 5 or less, we’ll start with having scheduled visits.

If you’re interested in anything below, please contact me (text, email, msg) to place an order so I can set it aside for you. As for payment, you can pay in cash the day of (please bring exact change!) or e-transfer.

**Orders are based on availability, and a first come, first served basis**

If you’re interested in a garden tour, let me know how many people & I can schedule you in (they’ll last about 15-20mins or so). Please dress appropriately! It’s been crazy hot recently, so wear a hat, sunglasses, protective shirt, bring a bottle of water if needed, etc. Contact me for directions to this area.

What’s available from the Kitchen Garden

Friday, May 29th:

-Rhubarb = $5/bunch
-Garlic Chives = $2/bunch
-Onion Chives = $2/bunch
-Lemon Balm = $3/bunch
-Oregano = $2/bunch
-Stinging Nettle = $3.50/100g

-Vegan Pesto = $6/250ml jar
-Tart White Currant Compote = $4/125ml
-Tart Jostaberry Compote = $4/125ml

Rosemary = $4/125ml jar
-Sage = $4/125ml jar
-Parsley = $4/125ml jar
-Cherry Tomato Mix = $6/250ml jar, 20g/per

Featured Vegetable: Rhubarb

What can you do with rhubarb? Usually it’s cooked like a fruit, and with fruits! It’s lovely in a strawberry rhubarb pie/crisp, scones, compote, muffins, etc. Rhubarb leaves are toxic, so please don’t eat those. You can eat it raw, dipped in sweetener (otherwise it’s quite tart!).

What are some novel ways to use rhubarb?

What if I can’t use up all that I bought? Easy! Wash it well, dry, and chop it up. Put them into a freezer-friendly ziploc bag, label, and toss it into your freezer! Use it when you need it.

Thanks for your support, and see you in the garden! 😎


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