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The Sweet Side of Rhubarb |
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by Russ Parsons
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From the Los Angeles Times
We put in a new front yard a couple of weeks ago, complete with
drought-tolerant plantings, decomposed granite walkways and a "water
feature" (apparently, nobody says "fountain" anymore). Of course,
there's an edible component: four raised vegetable beds for growing
tomatoes, squash, melons and greens, as well as two trees – a Fuyu
persimmon and a Panachée fig.
But the thing I may be most excited about is that with any luck, by
this time next year I'll be cooking from my own rhubarb plants.
My excitement will perplex some people. Rhubarb seems to have a large
and very vocal collection of detractors. For lots of folks, the idea of
intentionally planting rhubarb, of actually wanting to have more of it, is insanity.
That disappoints but doesn't surprise me. Strong character will always be divisive. Only the bland is universally popular.
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