May 21st, 2012
A Lesson in Rhubarb and Asparagus
Posted by Francesca
On Friday’s blog, we taught you all about lilac and today, the lesson takes place in the vegetable garden, where the rhubarb and the asparagus are flourishing!
1 Come on, Francesca! Let's see if there's anything to harvest in the vegetable garden!
2 Sharkey, the rhubarb sure is big! It's typically one of the first vegetables to pop up in the garden and, as with so many things, this year's mild winter has certainly made it come early!
3 You're right, Francesca. Look at the bright red stalks! Some people think the color has to do with ripeness but really, it's the size. The color can range from bright red, to light pink, to pale green and will all taste the same.
4 Martha uses rhubarb to make a wonderful upside-down cake! But watch out for the leaves - they are actually very toxic!
5 Look what else is growing like crazy! Asparagus!
6 For cooking, asparagus is harvested when the shoots are young. If let to grow, the bud on top will open to a feathery mass and the stalk will become woody.
7 Sharkey, did you know that the thickness of asparagus has to do with the age of the plant? The older the plant, the more shoots will grow from it, as well!
8 Look, Francesca! There's more asparagus on this side, and there's a different variety!
9 This purple variety of asparagus was developed in Italy. It has a higher sugar content and lower fiber content than green asparagus.
10 Asparagus is a great companion vegetable for tomatoes as asparagus wards off harmful root roundworms that affect tomatoes, and tomatoes repel asparagus beetles. This color also makes a nice companion to my purple bootie, don't you think?
Comments are moderated, and will not appear on this weblog until the author has approved them.