Spring Fling Prize Packs!

FS prizes 1

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Fruit Share Manitoba would like to extend our thanks to the following Spring Fling prize pack sponsors (clockwise from top left):

Manitoba Canola Growers donated this backpack filled with recipes, cool cooking tools and a pretty snazzy apron.

The U of M Press jumped in with a great bundle of books, including Forest Prairie Edge by Merle Massie, Growing Resistance by Emily Eaton, and Winnipeg Beach by Dale Barbour.

Looking for a new do for this year’s fruit season? Salon POP has donated a complimentary cut, colour and follow up visit with Carrie and some Aveda hair products.

Why We Love Rhubarb (And You Should Too!)

It’s more versatile than you think!

Easy to grow, yet easy to overlook. Many people shy away from rhubarb due to its tartness and confusion over how to prepare it. Once picked, rhubarb is easily stored in the refrigerator or can be frozen for future use. Check out these simple recipes for some great ideas on how to use rhubarb:

 

Fruit Share Expanding to… Dauphin?

fresh appleGaetene is a resident of Dauphin, MB and has written a great piece that will be published in a number of local newspapers this week. She is looking in to the idea of starting a Fruit Share in Dauphin and the surrounding Parkland area. Way to go Gaetene!

Dauphin “Berry Patch” and Fruit Share Manitoba

A few times this past week, with anticipation and glee, I visited the “Berry Patch” garden in Dauphin. I took the opportunity to harvest a share of cherries, crab apples, delicious red currents and rhubarb. Still to come are the chokecherries, and already past their prime were the Saskatoon berries. Constructed and maintained by the “Dauphin in Bloom” program, this aptly named gem on the west side of the train station highlights some of the diverse, perennial food that grows in the region and offers it to be enjoyed by the residents and visitors of Dauphin alike. 

Rhubarb Meringue Dessert

Oh my god, this was sooo good.  It may have even surpassed our love for rhubarb crisp!

Rhubarb Meringue Dessert

I modified this recipe based on several versions in an old United Church cookbook.

Ingredients

Crust
1/3 cup whole wheat flour
2/3 cup white flour
1 1/2 tbsp sugar
1/2 cup butter

Filling
2 tbsp white flour
1 1/3 cup sugar
3 cups chopped rhubarb
3 egg yolks
1/2 cup milk
1 tsp vanilla

Topping
3 egg whites
5 tbsp sugar
1/2 tsp vanilla

Preparation

Crust
Combine flour and sugar.
Cut butter into small pieces and add to flour. Using a pastry blender mix in butter pieces until mixture is crumbly.
Pat into a 9×9 inch pan.
Bake at 350 for 20 minutes or just starting to brown.