try it this weekend: rhubarb

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Last week I tried posting an ingredient on Tuesday and a recipe on Friday and I failed. Didn’t get the recipe up until yesterday. So this week I am combining both. After you find out the fun facts about rhubarb you will get my favorite recipe for rhubarb

Rhubarb: Once I had my first rhubarb tart I was hooked. I savor rhubarb as a spring ingredient. Though you can find it in the winter because it is a cold winter crop I prefer it with strawberries so I wait until those two season overlap. I had a pleasant surprise this spring when a strange plant started sprouting in a corner of my yard. I was so excited to realize that it was rhubarb. I waited patiently for it to get big enough to harvest and through it into a crisp. If you want to have it in the winter try is as a pear rhubarb crisp when pears are at their height. It is another delicious combination.

Season: late winter-early summer, height of the season is April-June

What to look for when you buy: Cherry red stalks and green leaves (if the leaves are still attached) will indicate field grown rhubarb vs hothouse rhubarb. Field grown supposedly has a stronger flavor. The stalks should be crisp like celery and not flimsy when you pick it up.

How to store it: It doesn’t last long so buy or pick it the day you are going to use it for best results. You can wrap it tightly in a plastic bag and it should hold for 3 days.

How to prepare it: Because of its extreme tartness, think sour patch kid on steroids, it will need lots of sugar. Either add a large amount of sugar or pair with a very sweet ripe fruit like strawberries.

Links to some great recipes I want to try:

My favorite recipe for rhubarb:

strawberry rhubarb crisp
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
strawberry rhubarb crisp
Print Recipe
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 30 minutes
Cook Time
45 minutes
Ingredients
filling
topping
Servings: people
Instructions
  1. preheat oven to 375 degrees
  2. Combine filling topping and stir until mixed well and transfer into a buttered dish, preferably an 8-inch square
  3. In a large bowl, use a mixer, beat butter and brown sugar on medium until light , fluffy and blended.
  4. Add flour, crushed ginger snaps and salt. With your hands mix until pea-sized pieces form.
  5. Scatter over the top of the filling and bake for 30 minutes. Tent loosely with foil and cook for 10-20 minutes more, until center is bubbling.
  6. Let cool for 20 minutes before serving
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how to store and eat: cranberries

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how to store & eat cranberries | wit wisdom & food

Cranberries: Cranberries found their place on the Thanksgiving table and it is doesn’t look to be giving it up any time soon. Whether you like it jellied, whole, with orange or some other variation a little cranberry will make it to you plate on Thursday.

Grown on shrubs or vines. When the fruit is ripe the field is flooded and a machine loosens the berries that then float on the water. I want to wade through a bog of cranberries like the guys in the Ocean Spray commercials.

Season: fall

What to look for when you buy: firm, brightly colored fruit

How to store it: toss them in the fridge for 3-4 weeks. Want cranberries all year round you can freeze the whole bag for 10-12 months.

How to prepare it: No prepping needed if you are cooking with cranberries.

My favorite way to use it: To string them between popcorn for christmas garland

Links to some great cranberries recipes:

Sparkling cranberries - These look beautiful but knowing cranberries are very tart I would hesitate to pop that in my mouth
Cranberry Buttermilk Breakfast cake - ‘Cause who doesn’t like cake for breakfast?
Butternut Squash Cranberry Bake - This sounds like a delicious option for our healthy fall dinners

how to store and eat: pears

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how to store & eat: pearsPears: Pears aren’t that fancy of a fruit. You have probably been eating them since you started on solid food years ago. The tough part is there are so darn many varieties that it can be tough to know which one to buy. A quick run down of some of the more common varieties should help demystify the pear section on your next trip to the grocery store.

Bartlett: This is a pears pear! Like the saying, “he is a mans man”, this pear is the epitome of a pear. When you get canned or jarred pears this is what you are enjoying. When they are a little under ripe they are great for baking and canning. When ripe they, like most pears, bruise easily. However, if you get past the looks you will enjoy a juicy and flavorful piece of fruit.

Green d’Anjou: Is a great baking pear. It has a firm enough texture to hold up to baking without turning to mush.

Red d’Anjou: My personal favorite of the pear varieties. These are sweeter and milder with just a touch of spice to them. They taste perfect in the fall on salads or just as a snack.

Bosc: The odd man out in shape and color he is easy to spot in the grocery store. These are also great pears for baking and poaching. They have a firm texture that makes them your go to for desserts. Their unique woodsy yet sweet flavor also make them well suited for desserts that call for brandy,wine, spices and cheese.

Seckel: This tiny guy comes in bags typically but it is worth picking up because they have an amazing sweet flavor you won’t find in any other pear. I love all things small so their tiny size draws me in immediately. These are a great addition to an after dinner cheese plate or you can roast them to bring out even more flavor.

Season: fall & winter, some varieties start in August and some, like the d’Anjou, are around until May or June.

What to look for when you buy: You want a fruit that is soft to the touch. This means when you push on the sides it has some give but not so much your finger goes through it. I have found pears bruise easier than most fruit so find the one that looks the best and has minimal nicks. Even with some nicks and bruises they will still taste delicious. That red d’anjou pear in the picture was especially tasty.

How to store it: You can purchase rock hard pears and they will ripen on the counter at home. If you need it to ripen faster put it in a brown paper bag with an apple or banana. Apples and bananas release a gas the helps ripen fruit.

Random side note: Don’t store your apples and bananas next to your pretty cut flowers. The gas these fruits release will make your flowers wilt and die faster.

How to prepare it: Cut in wedges or don’t cut it at all and eat it like an apple.

Why is eat it like an apple the common phrase when I can think of a dozen fruits we eat exactly…

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My favorite way to use it: I like if just sliced and eaten raw as I did in this recipe last week for, Blogsgiving Dinner, Persimmon & Pear salad.

Links to some great pomegranate recipes:

Honeyed Pears in Puff Pastry - This calls for small pears so I think I would probably use Seckel or small-sized d’Anjou
Caramelized Pears - These look delicious paired with ice cream. He used a red pear but I think I might go with the Bosc for a unique flavor
Caramel Dipped Pears - I love a caramel apple and the idea of using a pear never crossed my mind! Now that it has I may need this in my life.

Is there a fruit or vegetable that you want to know more about? Leave a note in the comments and I will try to work it into a future how to store & eat post and link to your blog or mention you.