Mark it on your calenders! We are ready to go for the CSA pick-ups. The Guelph drop starts Wednesday June 18th (4-7 pm) and the on-farm pick-up starts Saturday June 21st (3-7 pm). The memberships are sold out in Guelph, although we will potentially take 1-2 more depending on how full the delivery vehicle gets. We still have a few shares left for the on-farm pick-up.
This year, we will be sending our bi-weekly newsletter to all members via email. For those who would like a paper copy, we will have a few on-hand at the pick-ups. All newsletters (current and past) can also be found on the website here . Stay tuned for the latest edition coming this week.
I will close with a delicious cocktail/mocktail recipe that uses raw rhubarb as the main ingredient. Most rhubarb recipes that I have found involve cooking it. This beverage was very tasty and thirst-quenching on a hot day. It calls for orange and a maraschino cherry but I used fresh mint from the garden and some lime as that is what I had on-hand. You can omit the amaretto for a non-alcoholic drink or replace it with 3 tbsp of kombucha.
Rhubarb Sour (from Chatelaine)
- 1 cup chopped fresh rhubarb, about 120 g
- 1/2 cup water
- 2 tsp granulated sugar
- 2 tsp lemon juice
- 3 tbsp amaretto (optional)
- 2 maraschino cherries
- 2 thin orange slices
- COMBINE rhubarb with water, sugar and lemon juice in a blender. Purée until smooth. Strain through a fine-mesh sieve into a cocktail shaker. Add amaretto and a handful of ice.
- SHAKE for 10 sec, then pour into 2 cocktail glasses. Garnish with a maraschino cherry and an orange slice.