| What's in Season? Rhubarb! |
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| CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM ALLIANCE CAPE FARM |
| Rhubarb |
| Cape Farm Alliance Ensuring Cape Elizabeth's Farming Future |
Rhubarb at Alewives Brook Farm & W.H. Jordan Farm
by Annie Upton
"Although rhubarb is perceived as a fruit and, generally used in
fruit-like ways, rhubarb is a vegetable and a member of the buckwheat
family, a close relative of dock and sorrel. It is a magnificent,
architectural plant with a stalk like celery and, I believe, commands
respect." Read more.........
by Annie Upton
"Although rhubarb is perceived as a fruit and, generally used in
fruit-like ways, rhubarb is a vegetable and a member of the buckwheat
family, a close relative of dock and sorrel. It is a magnificent,
architectural plant with a stalk like celery and, I believe, commands
respect." Read more.........
Roast Loin of Pork with Rhubarb
(Adapted from Gourmet’s Menu Cookbook, by Gourmet Inc., 1963.)
For the Rhubarb:
3 Pounds Rhubarb cut into ½ inch slices
1 Orange
¾ Cup sugar
Put the rhubarb in a buttered baking dish with the juice and zest of the orange and sprinkle with the
sugar. Bake in a slow oven (300 degrees F) for about 30 minutes or until tender. Add a little more
sugar if necessary.
For the Roast:
One boneless 4-5 pound loin of pork
Olive oil
Salt and Pepper
1 onion, sliced
1 cup white wine
Rosemary to taste
Brush meat with the oil and season it lightly with salt and freshly ground pepper. Put the loin, fat side up
on a rack in a roasting pan and ad the onion, wine and rosemary. Roast in a moderate oven (350
degrees F), allowing about 35 minutes per pound, basting occasionally with the pan juices, until done.
Carve the roast into ¾ inch slices and overlap them on a bed of baked rhubarb. Skim the excess fat
from the pan and strain the juices and thicken with a little potato flour or arrowroot mixed to a paste with
orange juice. Serve the sauce in a gravy boat along side the roast.
(Adapted from Gourmet’s Menu Cookbook, by Gourmet Inc., 1963.)
For the Rhubarb:
3 Pounds Rhubarb cut into ½ inch slices
1 Orange
¾ Cup sugar
Put the rhubarb in a buttered baking dish with the juice and zest of the orange and sprinkle with the
sugar. Bake in a slow oven (300 degrees F) for about 30 minutes or until tender. Add a little more
sugar if necessary.
For the Roast:
One boneless 4-5 pound loin of pork
Olive oil
Salt and Pepper
1 onion, sliced
1 cup white wine
Rosemary to taste
Brush meat with the oil and season it lightly with salt and freshly ground pepper. Put the loin, fat side up
on a rack in a roasting pan and ad the onion, wine and rosemary. Roast in a moderate oven (350
degrees F), allowing about 35 minutes per pound, basting occasionally with the pan juices, until done.
Carve the roast into ¾ inch slices and overlap them on a bed of baked rhubarb. Skim the excess fat
from the pan and strain the juices and thicken with a little potato flour or arrowroot mixed to a paste with
orange juice. Serve the sauce in a gravy boat along side the roast.
| Peas |
| Lettuce |
| Strawberries July |
| Parsnips April |
| Asparagus May |
| Rhubarb June |
| Spinach June |
| Squash |
