Produce Briefs...
Garlic Flowers
Garlic flowers are essentially the flowering seeds of a garlic plant. They emerge at the tip of the garlic's above-ground stem. The seeds appear once the garlic has reached maturity or if the plant begins to bolt early
Banana Flowers
Exotic banana flowers are the red-orange to deep purple, pointed, compact heads at the tip end of a forming bunch of bananas. Each bud has large outer petals that protect groups of small white flowers
Grower
Hothouse rhubarb's peak season is January through June. Field-grown Rhubarb is available April through June or July. Frozen rhubarb is also available.
Resembling a colorful celery stalk, this vegetable is most commonly used as a fruit and grows in two main varieties. Field-grown rhubarb has attractive dark red stalks and green leaves. Hothouse-grown, rhubarb produces pink or light red stalks with yellow leaves. Hothouse rhubarb is milder in flavor and less stringy. Extremely tart, the smooth stalks of rhubarb require sweetening to be palatable. NOTE: The roots and leaves should not be be eaten as they may be poisonous.
One cup of unsweetened raw diced rhubarb has about 20 calories. A one half cup diced serving, 2.2 ounce serving or 61 grams, contains 2 grams of carbohydrates, 1 gram of protein and one gram of dietary fiber.
Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced rhubarb with apples or strawberries and sugar, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus. Rhubarb will keep in cool, dry storage for 2-3 weeks.
In 1947, rhubarb was legally classified as a fruit even though botanically rhubarb is a vegetable. It was the United States Customs Court in Buffalo, New York, that ruled rhubarb to be a fruit since it was used mainly as a fruit. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Dubbed "pie plant", pie was the only dish this tart treat was used for in early days.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
the other 6...
Recipe Ideas
Recipes that include Rhubarb. One
is easiest, three is harder.
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Seasons/Availability
Hothouse rhubarb's peak season is January through June. Field-grown Rhubarb is available April through June or July. Frozen rhubarb is also available.
Description/Taste
Resembling a colorful celery stalk, this vegetable is most commonly used as a fruit and grows in two main varieties. Field-grown rhubarb has attractive dark red stalks and green leaves. Hothouse-grown, rhubarb produces pink or light red stalks with yellow leaves. Hothouse rhubarb is milder in flavor and less stringy. Extremely tart, the smooth stalks of rhubarb require sweetening to be palatable. NOTE: The roots and leaves should not be be eaten as they may be poisonous.
Nutritional Value
One cup of unsweetened raw diced rhubarb has about 20 calories. A one half cup diced serving, 2.2 ounce serving or 61 grams, contains 2 grams of carbohydrates, 1 gram of protein and one gram of dietary fiber.
Applications
Rhubarb may be prepared as a vegetable but is more often featured in sweet recipes. Slice rhubarb as you would celery and cook down with sugar into a chutney, or with strawberries into compote or jam. Toss sliced rhubarb with apples or strawberries and sugar, then bake into pie or a crisp- topped with butter, flour, sugar and oats. Combine cooked, sweetened rhubarb with orange zest and mix into softened butter for a compound spread. Quick-pickle rhubarb slices in vinegar, sugar and salt and add to a salad with goat cheese and white asparagus. Rhubarb will keep in cool, dry storage for 2-3 weeks.
Geography/History
In 1947, rhubarb was legally classified as a fruit even though botanically rhubarb is a vegetable. It was the United States Customs Court in Buffalo, New York, that ruled rhubarb to be a fruit since it was used mainly as a fruit. This cost-effective act allowed imported rhubarb to pay a smaller duty than if it was a vegetable. Dubbed "pie plant", pie was the only dish this tart treat was used for in early days.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Leroy's Kitchen & Lounge | Coronado CA | 619-522-6890 |
| Prepkitchen La Jolla | San Diego CA | 858-875-7737 |
| The Shores | La Jolla CA | 858-459-8271 |
| Prepkitchen Del Mar | Del Mar CA | 858-792-7737 |
| Bertrand at Mr A's | San Diego CA | 619-239-1377 |
| Roast Coach Coffee Bar | San Diego CA | 415-860-4739 |
| Cucina Urbana | San Diego CA | 619-239-2222 |
| JRDN Restaurant | San Diego CA | 858-270-5736 |
| Vine Cottage | La Mesa CA | 619-465-0138 |
| Herringbone | La Jolla CA | 858-459-0221 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| JR Produce | San Diego CA | 858-270-3857 |
| Plan Cha | La Mesa CA | 619-213-4277 |
| Baking Co. | San Diego CA | 619-819-0911 |
| Georges at the Cove | San Diego CA | 858-454-4244 |
| Waters Catering | San Diego CA | 619-276-8803 ex 4 |
| Union Kitchen & Tap | Encinitas CA | 760-230-2337 |
| Barbarella | San Diego CA | 858-454-7373 |
| Soda & Swine | San Diego CA | 619-269-7632 |
| San Diego Culinary Institute Inc. | La Mesa CA | 619-644-2100 |
| Red Door Restaurant & Wine Bar | San Diego CA | 619-295-6000 |
| Piatti | San Diego CA | 858-454-1589 |
| Stevie's Catering | San Diego CA | 619-298-7706 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Prepkitchen Little Italy | San Diego CA | 619-247-0394 |
| Whisknladle | San Diego CA | 858-551-7575 |
Recipe Ideas
Recipes that include Rhubarb. One
is easiest, three is harder.
