The variety of rhubarb coming through now is Timperley Early which produces tender and beautiful red-pink stems, with a good level of sweetness. Try in all manner of desserts such as crumble, pie, or cake. If you're feeling more adventurous, how about a savoury spin - pickled rhubarb anyone?
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The produce has been delicious, and I’ve especially enjoyed cooking with unfamiliar veg such as kohlrabi and globe artichokes (I’m obsessed! So delicious and fun to eat) It’s also been fascinating to read the weekly newsletter.
We're really enjoying being part of the scheme. Really tasty, fresh produce. Some of the salads especially have been spectacular, so delicious. Really enjoying feeling part of something, and learning a little each week with the emails!
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