Category : Manitoba Fruit

Savory Rhubarb

Green rhubarb lends itself nicely to some savory rhubarb recipes.  I decided to try my hand at Rhubarb Ginger Relish and Rhubarb Barbecue Sauce.  Oh yes, I kid you not!

Rhubarb Ginger Relish

A compilation of various recipes I found, again on a quest to find something with as little sugar as possible.  But, hey, it’s rhubarb – some sugar required!

Ingredients:

2 cups diced rhubarb

2 cups chopped onion

1 cup white vinegar

1 cup sugar

2 tsp grated fresh ginger

1/2 tsp cinnamon

1/4 tsp cayenne pepper

1/4 tsp allspice

1 tsp salt

Preparation:

In a saucepan, combine all ingredients.

Bring to boil and continue to boil gently until mixture becomes thick, about 20-30 minutes.

Taste and adjust seasoning according to your preference.

Place in hot, sterilized jars.  (see previous post)

Heat process your jars if saving for more than 3 months in the refrigerator. (see previous post)

 

Rhubarb Barbecue Sauce

Who would have thought!  This one came from the Washington Post and I almost followed it exactly!

Ingredients:

2 tsp canola oil

1/2 cup chopped onion

2 cups rhubarb

1/3 cup packed brown sugar

2 tbsp water, plus more as needed to thin the sauce to your preferred consistency

2 tsp dijon mustard

1 tbsp cider vinegar

1 tbsp honey

1/2 cup ketchup

1/2 tsp salt

Fresh ground black pepper, or cayenne pepper

Yield: 1 1/2 cups

Preparation:

Heat oil in a saucepan.

Cook onion in saucepan until soft and translucent -do not brown.

Add the rhubarb, brown sugar and water.  Bring to boil and cook until rhubarb is soft, about 6 to 7 minutes.

Remove from the heat and let the mixture sit in the saucepan for 15 minutes.

Add mustard, vinegar, honey, ketchup, salt and pepper to taste, stirring to combine.

Transfer to a blender and puree, or use an immersion blender in the saucepan to puree until smooth. Taste and adjust the seasonings.

To serve, warm the sauce. For a thinner sauce, add water, apple juice, if desired, or the cooking juices from whatever main ingredient the sauce is being served with.

Enjoy!

 

Beautiful Rhubarb

Rhubarb is beautiful.

Rhubarb is colourful.  There are numerous varieties of rhubarb ranging in colour from celery green to strawberry red.  But take note, colour is not an indication of sweetness.  Trust me, when I tasted these three varieties, they all tasted equally tart to me!

Rhubarb is tart.  It does require some form of sweetener, which may leave you wondering, why bother?  If you have to load it up with sugar, isn’t it better not to eat it at all?

If you’re a purist and you don’t consume jam, syrup, muffins, crisps, bars, or fruit beverages then yes, you probably would find rhubarb of limited use.  However, while our family is trying to cut back on sugar, we still eat those foods, and when we do, I want our choices to be good ones.  As much as possible, we prefer food that’s home grown, local and homemade so that we control the ingredients.  Why not take advantage of the fact that rhubarb is local, cheap, and a source of fibre, vitamin C, Vitamin K and calcium.

Which would you prefer for your family?

  • toast with store bought fruit jam or homemade rhubarb jam
  • pancakes with syrup or stewed rhubarb
  • muffins with store bought frozen cranberries or local rhubarb
  • koolaid or rhubarb slush

And, of course all things in moderation.  I’m more likely to give my kids water or milk with their meal than rhubarb slush, but on those special occasions I would much rather serve a glass of rhubarb slush than koolaid or pop.

Why not give rhubarb another chance?  Try some of Fruit Share’s favourite rhubarb recipes.

Rhubarb

Let the picking begin!

This week we had our first rhubarb harvests.  Check out the tally on the side to see how much we’ve collected and where we’re donating it.

Thanks to all our fruit owners for giving us access to their rhubarb and thanks to the volunteers who are picking and sharing it.

Now, to enjoy that rhubarb here are some great recipes submitted by our volunteers and fans in 2010!

The following are some recipes that were submitted to our blog in 2010.  Just click on the link to get the full recipe.

Rustic Rhubarb Tart

Honey Oat Whole Wheat Muffins

Classic Stewed Rhubarb

Rhubarb Parfait

Rhubarb Sour Cream Coffee Cake

Rhubarb Slush Beverage

Rhubarb Crisp

Rhubarb Oatmeal Bars

Check out the article in the Winnipeg Metro today!  Click here for link –  Fruit Share in Metro June 8

A great article about Fruit Share and well, yes me!  http://www.wrha.mb.ca/wave/2011/05/getty-stewart.php

Novel idea bears fruit

Riverview woman’s food sharing plan helps build community

Getty Stewart

BY BOB ARMSTRONG
Winnipeg Health Region
Wave Magazine, May / June 2011

A carpet of rotting apples beneath a fruit tree is more than just an unsightly magnet for wasps to Getty Stewart.

It’s a waste of food and a lost opportunity to bring neighbours and communities together.

That feeling is what prompted the Riverview mother, home economist, activist and blogger to launch Fruit Share, a volunteer program that connects people who own fruit trees with volunteer pickers and social agencies.

Her work with Fruit Share, combined with her popular gardening blog and the initiatives she’s spearheaded as president of the Manitoba Association of Home Economists, earned her a Healthy Living Award at a ceremony in April sponsored by the Reh-Fit Centre Foundation.

Living in the Riverview area, where many homes have apple trees, she knew that a lot of delicious fruit goes to waste every year because owners of trees don’t have the ability, time or energy to pick their apples, or don’t know what to do with the fruit. When she read of a program in Edmonton called Operation Fruit Rescue that connects pickers with unused fruit, she wondered if it would work in Winnipeg. After connecting with the South Osborne Urban Community Co-op, she decided to give it a try last May.

The results in the first year were beyond her expectations. She and her 10 volunteers picked nearly 1,700 pounds of apples, as well as rhubarb and Evans cherries (a large, sweet, bright-red kind of sour cherry). She stresses that the apples were in most cases full size and sweet, noting “We didn’t pick any crab apples at all.”

The program is all about sharing nature’s bounty. Owners of the trees and the volunteer pickers each receive one third of the fruit. The other third is shared with social agencies, including the nearby Fred Tipping Place seniors’ housing complex. Agape Table, Siloam Mission and other agencies also reaped sweet rewards.

Last year, the program focused just on the Riverview/Osborne area. This year, with approximately 40 volunteers already signed up by late April, Stewart is expanding Fruit Share to Wolseley, West Broadway, St. Vital, Daniel McIntyre, St. Mathews, Spence and North End neighbourhoods, where the program will partner with local community development organizations.

She hopes to harvest 7,000 pounds of fruit this year.

Stewart sees sharing food as a unique way to build community. She recalls how a trip last year to drop off apples at Siloam Mission was a profound experience for her whole family and relishes the connections she made with residents at Fred Tipping Place. “They started recognizing me as The Fruit Lady.”

Using the fruit that would otherwise go to waste is also a way of rediscovering knowledge about the environment and food that many of us have lost. She notes that many people with cherry trees in their yard aren’t even aware that the fruit is edible. “It takes me back to when we used to go to the Souris Riverbend and pick chokecherries,” she says, recalling her childhood on a farm family in the Wawanesa area.

Her formative experiences as a farm girl are also part of what prompted her to create her Manitoba Veggie Delight blog about gardening.

“I wanted to get the kids to experience gardening and have that appreciation of where food comes from,” she says. “That’s the farm girl in me. I just love to have dirt under my fingers.”

After gardening a community plot near Churchill Drive for the last four or five years, last year she began blogging about what she was planting, what weeds she was pulling, what insects were nibbling at her veggies and how the harvest was coming.

“It’s a mix of techniques, tips and advice,” she says. “As I was blogging, all the things that I learned as a kid on the farm came back to me. I remembered all the things that my parents taught me about gardening and I was thinking, ‘What will my kids learn from this?’”

And it’s not just her kids, Aidan, 10, and Melanie, 7. Last year the blog had hits from about 300 people per month.

That combination of new technology and old-school appreciation of growing food is carrying over into another project: a booklet on harvesting backyard fruits and berries. Stewart has received funding from the Manitoba Alternative Food Research Alliance and the Canadian Home Economist Foundation to prepare a booklet to show people how to identify what kinds of fruits or berries they have in their yard and give them ideas of what to do with them.

The booklet will include recipes, tips on preserving fruit, information on how to get help with harvesting and details on how to share the backyard bounty with social agencies. The last point is a significant one, she says, because not all agencies accept preserves or baked goods (though some do) and there may be a specific time and place to take donations.

The booklet will be posted on the Fruit Share website, as well as be available through Fruit Share’s partner organizations.

While Fruit Share and the gardening blog are focused on growing food, Stewart also is involved in a program that sells locally grown food.

As president of the Manitoba Association of Home Economists, she has helped to develop the Farm to School Healthy Choice Fundraiser, in partnership with Peak of the Market and the Manitoba government.

The idea is simple. Instead of selling chocolate bars to raise money for school programs – an awkward fit with the effort by schools to promote healthy eating – participating schools sell bags of Manitoba-grown vegetables from Peak of the Market. Peak of the Market, the Manitoba vegetable marketing company owned by producers, sells the veggies to the schools at cost and provides free delivery to the school.

Last year the program was piloted in 66 schools in urban, rural and northern Manitoba. Feedback was so positive that this year it’s spreading to every school in the province. And many of those schools have incorproated the veggies into lessons on food and nutrition.

During her time as president, Stewart has also worked to raise the profile of home economists – and spread the news about healthy family activities – through a monthly Home and Family segment on Breakfast Television.

Getty’s emphasis on a healthy balance between work, family, and community is something she shares with her husband, Darryl, who runs a business called Ibex Payroll that the couple founded before they had children.

At one time, she found herself juggling motherhood with work at Ibex and her own work in a public speaking business she operated for 12 years.

“It was hectic and rushed and I thought, ‘There’s got to be a better way.’”

She’s still involved with the company – she’s listed as “Head of the Home Range,” one of many quirky job titles that staff at Ibex have on their business cards – but focuses more of her energies on family and community. And she still makes sure to set aside volunteer work for healthy activity, whether taking in a fitness boot camp at the Riverview Community Centre or leading hikes as camp naturalist this summer at Camp Wasaga near Riding Mountain National Park.

It’s all part of her belief that healthy living is found in a balance of social, physical, and emotional well-being – and that healthy living requires getting involved to make it happen.

“We’ve got to create the kind of world we want for ourselves,” she says.

Bob Armstrong is a Winnipeg writer.

 

Funding Proposal Successful!

Just got off the phone with the Winnipeg Foundation and am thrilled to announce that they have accepted our proposal for expanding Fruit Share!

Funding will be coming via the Community Grants Program with a portion also coming from the Moffat Family Fund and the Mauro Family Fund.  Thank you!

What a thrill to know that others share our vision and plans for harvesting, sharing and enjoying fruit growing throughout the city.

The Fruit Share Advisory Team will be getting together this Monday to discuss our next steps.  Stay tuned as we put our dreams into action.

Rhubarb Picking

It’s time to harvest rhubarb!  I can’t wait for the first rhubarb crisp of the season.

Here are some rhubarb harvesting tips:

  • Stalks should be about 10 to 20 inches long.  Size is a much better indicator of readiness than colour since some varieties will never turn completely red.  They’re suppose to be green with a little bit of red on the bottom – so don’t wait for them to turn red!
  • Start with the bigger stalks on the outside of the plant and work your way towards the centre.  Leave the smaller stalks for another day.
  • Leave 1/3 of the stalks to ensure the plant continues to grow and thrive throughout the summer.
  • Simply slide your hand to the bottom of the stalk and pull.  The stalk should come out nice and easy.
  • If you find you’re pulling out roots or you can’t reach, you can also cut the stalks at the bottom.
  • Trim the leaves and put them in the compost. (Yes, the leaves are poisonous, but they won’t hurt your compost bin.)
  • Once the plant starts to flower, the stalks will get a little tough.  To extend the season, cut off the flower stalks.
  • Towards the end of June, give the plant a chance to gain some strength over the summer.  Add a little compost around the roots and let it be.
  • Rhubarb doesn’t like the heat and won’t do much during the summer, but you may get some more stalks in the cool fall season.

Concerned that your neighbour’s rhubarb plant is bigger than yours?   To get a big luscious rhubarb plant think about moisture, drainage, compost and sun.  These are the elements that will make a rhubarb plant thrive.  But, luckily, even if conditions aren’t ideal, rhubarb is very tolerant plant and you’re bound to get  a pie or two.

For more rhubarb information check out last year’s post on Top 5 Questions about Rhubarb.

Here’s some pictures of rhubarb plants to help you see the different stages.

Young rhubarb plant, still too small to pick

Ready to pick

Starting to Flower - pick soon or stalks will get tough

Of course, if you have too much rhubarb, don’t like rhubarb or know of anyone who isn’t picking their rhubarb – call us!  We have eager volunteers ready to pick rhubarb to share with their families and with local food charities.
Enjoy!

Today, our 50th volunteer fruit picker registered!

Volunteers from across the city are signing up and letting us know that they love Manitoba backyard fruit and are willing to roll up their sleeves to pick, enjoy and share some fruit.

We also have 39 fruit picking locations registered.  Based on last year’s experience we can expect even more calls from fruit owners  when the fruit is ripe and ready to be picked.

Just 20 more volunteers and another 20 fruit picking locations and we’ll be right  on target for picking around 7,000 pounds of fruit this summer!

Red Currants

Here’s the latest addition to our fruit registry – red currants.  How exciting!

Red currants are great in jellies, juices and cakes.  The combination of sweet and tangy also makes an interesting sauce with pork or poultry.

Do you have a favourite red currant recipe?  Any favourite memories involving this fruit?

Over the summer we’ll be posting recipes for red currants and other backyard fruit, so check back often.  Our favourite recipes will also be included in our Guide to Backyard Fruit.

If you want in on the picking action, better sign up to volunteer now!

 

Rhubarb Wanted

Got rhubarb?

Got neighbours with rhubarb?

If you or someone you know has more rhubarb than they know what to do with, let us know.  We looovvvve rhubarb and will put it to good use.

Pass on the message and help us make the most of local, nutritious, and delicious fruit.

Email us at [email protected].