ITEM OF THE WEEK : Rhubarb

Many of you may be wondering: "Where is Corbin Hill Farm?" Corbin Hill Road Farm is nestled away in Schoharie County, just west of Albany. It serves as the home of upstate operations for the Corbin Hill Food Project, and is run by Haider Garzon and Francis Carter. Haider is Director of Farm and Produce and Francis is Warehouse Manager, but they make time to farm this land as well. Before Corbin Hill operated on this pretty piece of country, the farm was a dairy farm for over a century and was run by the Brown family. In addition to the crops we grow here, Corbin Hill works with a growing network of local farmers and producers to source produce for your shares. Growing this season: Spinach, garlic, berries, and herbs, herbs, herbs. Making news: Last season we had Shareholders, Community Organizers, and Community Cooks come up to plant the garlic, making sure everything we do is a community effort!  This farm is also the heart of our annual farm trip, coming up this summer on Saturday, August 16.  

ITEM of the
month: 

Rhubarb

Looks like celery that's started to blush? It must be rhubarb!  Called "pie plant" by some since its green and pink stalks are most often cooked down into filling for pies, rhubarb brings a tart flavor that is great not only in desserts but also savory dishes. Originating in Asia more than 2,000 years ago, rhubarb made its way in the times of Marco Polo to Europe, where it was first cultivated for its medicinal -- not culinary -- qualities. Though botanically a vegetable, in New York rhubarb is legally a fruit, thanks to a 1947 court case involving tariffs. Peak harvest time in the Northeast is spring and early summer. 
   

 Tips
* To store, place in a plastic bag and refrigerate for up to one week. Keep stalks whole, not cut, since smaller pieces dry out more quickly.
* To prepare, trim off any remaining leaves or roots and wash stalks. Field-grown (as opposed to hothouse-raised) rhubarb may have fibrous stalks that require attention: Simply make a cut just under the skin and with a knife peel off strings.
* To freeze for future use, cut into 1-inch pieces and pack in airtight bags, or stew first and then freeze.
* Rhubarb can be eaten raw. Some recommend sprinkling it with sugar, but if you are bold, try it alone!

 
 
 
 
 

RECIPE of the month: 

Rhubarb Chutney

Ingredients:
* 1 T. grapeseed oil (may sub vegetable or olive oil)
* 1 small onion, finely chopped
* 4 cloves garlic, grated or minced
* 2 T. ginger, grated
* 1/2 tsp. salt
* 1/4 cup lemon juice
* 1/4 cup golden raisins
* 1/3 cup maple syrup
* 1/2 cup apples, roughly chopped (choose a variety that has a balance of tart and sweet, such as Crispin)
* 2 cups rhubarb, unpeeled and chopped in 1/2-inch -thick chunks

Directions:
1. Heat pan over medium heat with oil. Add onion, garlic, ginger, and salt, then cook until fragrant and onion is translucent.
2. Add lemon juice  and raisins. Bring to a boil, then cook 2 minutes longer.
3. Add syrup, apples,  and half the rhubarb. Continue to stir.
4. Once the first batch of rhubarb has broken down, raise heat and stir in remaining chunks. Cook for 3 more minutes, until beginning to soften.
5. Remove from heat and let cool. If you eat meat, serve with steak or fish. If you don't, try with cheese and/or crusty breads!