The whole family gets involved with our first harvest of organic rhubarb!

There are exciting things happening for the Hood family and Mountain Valley View Farm! We have recently started attending local farmers’ markets, our herd of Nubian dairy goats continues to grow, and just this past weekend we brought in our first harvest of the delicious, organic rhubarb grown here on the farm. Everyone chipped in and helped out, and the entire family had fun while washing and trimming the stalks. There are also a lot of other wonderful things in store, like the Mountain Valley View Farm petting zoo, the Getaway Studio dinner club, and so much more, so make sure you stay tuned to find out what’s next! In the meantime, here’s some great information about rhubarb.

Rhubarb is an ancient plant that originated in China, where it was used for medicinal purposes. It was one of the most valuable imports along the Silk Road in the 1400′s, and Marco Polo became particularly interested in its cultivation on his famous trip to the Far East. In Europe, it was first grown in the 1600′s and came to America two centuries later. Now it is grown widely throughout the world and prized for its tangy flavor. Interestingly enough, the leaves of the rhubarb plant are toxic, but the stalks themselves are tasty and nutritious. When cooked, it can be readily used in sauces, candies, tarts, and pies. Strawberry rhubarb pie is perhaps the most well-known food utilizing this versatile plant, but there are dozens of other delicious, innovative ways to prepare rhubarb.

Rhubarb Delights by Karen Jean Matsko Hood will help you make the most of the rhubarb you grow at home or buy from local farms like Mountain Valley View. Packed with fascinating tidbits and more than 250 flavorful recipes, this cookbook will excite even those who have never cooked with this delicious vegetable.