It’s been a strange early summer. Not too many hot days. Lots of rain. And there was a night in mid June where I sat on the beach and could see my breath.

Rhubarb is one of the first signs of early summer. It’s ready before any of the other summer crops, including strawberries. It’s from Siberia originally, and so it actually likes (and needs) cold weather. It doesn’t thrive unless it’s had a good 2 or 3 months of hard freezes and a cool spring. It tastes like a green apple mixed with a strawberry. Our rhubarb is coming from Four Town Farm in Seekonk, MA.

Try it as a compote on our yogurt and granola, on our oatmeal, or as an agua fresca. For a while we’ve been dreaming about a savory rhubarb dish. If you come to the Food Dev meeting tomorrow maybe we’ll play around with Savory Rhubarb…