Rhubarb is used like a fruit, often an ingredient in muffins and pies. Only the stalks are used because the leaves can be poisonous when consumed in large quantities.
Rhubarb-Cherry (Field): Outdoor grown rhubarb has a tart and tangy flavor. It is available from February to June with peak supplies in May.
Rhubarb-Strawberry (Hothouse): Greenhouse grown rhubarb has a smoother and more delicate texture when cooked.
Rutabagas are available year round because they could be extended for long periods. However, the peak months are from October to March. This root could be eaten raw or cooked. It is excellent in soups, salads, and baked goods.
Spinach can be served raw by itself, mixed with other lettuces, or cooked . It is a good source for fiber, magnesium, vitamins A & C, and it is fat free.
Spinach (Flat-leafed)
Spinach (Savoy) crinkled leaves
Spinach (Semi-savoy) partially crinkled leaves
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