News — soups and stews
Eating with the seasons sometimes means embracing painfully short, but sweet, growing windows for our favorite local produce. In the spring, asparagus and cherries come to mind, but one of our absolute favorites is rhubarb. With about an 8-week harvesting window in most areas, blink and you might miss it! The tangy, herbaceous perennial has found itself pigeonholed in recent years, typecast into the role of pie ingredient alongside its spring cousin, the strawberry. Technically, it's a veggie, though we've all but relegated rhubarb to fruit-status. This month, we're highlighting rhubarb in a whole new light: as the star of a savory, warming rhubarb...