Photo by Svadilfari/FlickrCC
To try this dish of baked rhubarb, berries, and créme fraîche, click here.
As Austin becomes more cosmopolitan, our population includes many folks from "up north." Yankees, we fondly call them. As they come to our farm stand, some will ask if we can grow the things down here they cherish in the latitudes of long-daylight summers and cooler nights. Rhubarb, for instance, which is a perennial there.
For quite a few years, I've been growing parsnips for the Irish and daikon radishes for the macrobiotics and Asians, so, I thought, well "the wahr" was over long ago. Maybe it's time to do something agriculturally nice for the recent transplants--besides tobacco, I mean.
Tobacco did grow on our farm in the mid-1800's, as the pioneers immigrated from North Carolina. I bet, however, that it wasn't too successful a crop, as while we have a lot of humidity and heat, Central Texas is not the Deep South. Daring as they were to move here, I doubt the pioneers grew rhubarb. They'd likely never heard of it.
Well, Texans though we are, we've heard of it, and we like a challenge, so four years ago we grew rhubarb from seed and planted the resulting transplants in a timorous single bed. To see if it would work, you understand. We generally do not jump into volume unless we find out that the crop will grow well and that there will be a market for it. Our five-acre farm is too tiny for giant experiments.