The 52 New Foods Challenge – Rhubarb

My mom talks about growing up in Michigan and picking rhubarb from their backyard garden, sprinkling it with salt, and munching on it. I believe there was also a backyard swing involved in that story, although I could be merging two stories together. The first time that I tried rhubarb, the taste reminded me of picking sour grass with my grandma as a child. Like many people, I have also tried it in strawberry rhubarb pie. Jennifer Tyler Lee recommends a strawberry rhubarb crisp or rhubarb ice pops (YUM!). Additional ideas for use include in sweet fruit breads, rhubarb syrup, and rhubarb mojitos (!!!!!). I like sour things, so I imagine that I would like it chopped in a salad with other raw veggies. How do you use rhubarb?

Food Facts:

  • rhubarbThe leaves of the plant are poisonous. The stalks are the edible part of the plant.
  • It can be used to help constipation.
  • It has been shown to have anticancer effects in lab studies.
  • It is rich in lycopene and can be supportive in preventing heart disease.
  • It has vitamins K and C and calcium, potassium, and manganese.
  • Good source of fiber.
  • It is an early spring plant – one of the first to grow, especially in colder regions.
  • Choose firm stalks when harvesting or purchasing.

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Wikipedia, and The Pioneer Woman.

The 52 New Foods Challenge – Plums

I have very fond childhood memories of eating all the fruit growing up. My grandfather grew up on a farm in Lake Huron, MI. When the Essenmacher clan moved to California, he set up a bountiful backyard garden. Among the many things that he grew were plums. The plum tree was nestled next to my childhood swing set. I still love plums to this day and I’ll give my grandparents all the credit for my fruit addiction.

Jennifer Tyler Lee suggests that readers roast plums with pistachios or try making an Asian plum sauce. While I can easily eat about a half dozen fresh farmer’s market or backyard plums, I do like the idea of cooking the fruit. I’m particularly fond of grilled stone fruit served over some vanilla ice cream.

Food Facts:

  • Wild varieties pack the most nutrients. Look for red, purple, black, or blue plums because they will have more phytonutrients, especially anthocyanins.
  • Plums should be ripened on the the tree and can be susceptible to chilling injury.
  • Plums are a good source of vitamins A, B1, B2, B6, C, K, fiber, potassium, and copper.
  • Plums and prunes (or dried plums as they are now being referred to in order to boost their popularity) are known for their laxative effects.
  • Their content of neochlorogenic and chlorogenic acids [phenols] has been documented to have antioxidant and anticancer properties.

From The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by Jennifer Tyler Lee, Encyclopedia of Healing Foods by Michael Murray, Joseph Pizzorno, and Laura Pizzorno, Superfoods: The Healthiest Foods on the Planet by Tonia Reinhard, and Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson.