Author Archive | Mary Leah de Zwart

Savory Rhubarb

Savory Rhubarb Cakes, crisps, crumbles, muffins, pies – tart and sour stalks of rhubarb have long provided a tangy, citrus-like food addition to plain, bare-bones diets. Rhubarb is the “pie plant” and as stated in previous blogs, the availability of sugar in the late 1700s increased its popularity. But, rhubarb goes further than pie. Savory […]

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Growing Rhubarb

Growing rhubarb Rhubarb thrives across Canada from the Atlantic to the Pacific, and maybe even the Far North (rhubarb is said to grow wild in Alaska, so why not Yukon?).   It needs a few weeks of cold weather to force its growth (below 4 degrees Celsius) and extra mulching in lengthy cold winters.  Otherwise, mild […]

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Misunderstood Rhubarb

Misunderstood Rhubarb.  A vegetable treated like a fruit. Understated.  What do you know about it? Try this quick quiz (T/F). Bright red stalks and green/red stalks are equally ripe. Its leaves are poisonous and its stalks are not. It requires a few weeks of cool temperatures (under 5 C or 40 F) and moderate summers […]

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What’s Making Food History – April 24, 2020

“Sweet Spot – The Doukhobor Jam-Making Enterprise” is the first article in a five part historical series by Jonathan Kalmakoff,  in the West Kootenay Advertiser, a supplement to the Nelson Star, Castlegar News, Trail Times, Rossland News, and Grand Forks Gazette and Arrow Lakes News. https://issuu.com/blackpress/docs/i20200423040004465/2?ff&pageLayout=singlePage&fbclid=IwAR2HhCBp6G9PMOzTJuk6_gJpHRGK32i9ibPGK-VJ90hzNHDhafbyd4NEgk0  

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