Edibles
Mom started the family business
because she wanted to grow vegetables she couldn't find locally.
We've got all the important items for your garden, along with a few
unusual ones and keep expanding our assortment of heirlooms and
organic vegetable seed to find the best flavor.
You don't need to have a huge
garden to have fresh vegetables and herbs all summer long.
There are a number of new varieties that work great in containers,
so you can keep them close by the kitchen for easy access.
What's NEW in Vegetables?
Some of the NEW vegetables
you'll see are recent advances in genetics, but a few others that
are NEW at Pork & Plants are old heirloom varieties rarely found
outside specialty seed catalogs. Also, we'll have an extended
variety of vegetables in Patio containers, so you can have your
Tomatoes, as well as Peas and Beans on trellises on the deck for
snacking with guests.
What's NEW in Herbs?
Personally I love having herbs
around for their wonderful fragrance, but I'm always a little lost
on what herbs I need around. We have a few new herbs, but more
importantly this year we have info on which herbs are most used in
certain types of cooking, and even pots of them all together to have
a complete "Italian herb" Patio pot.
What's NEW in Fruit?
Sunberry (Solanum Burbankii)
Since we don't carry Trees and
Shrubs, it limits the kinds of fruit available, but we do have some
great old-fashioned ones. We've had a few Huckleberries in the
past, but this year we'll have a relative, called Sunberry, that's
said to even rival Blueberries. We'll also have one of our
family favorites, Rhubarb. If you didn't grow up on Rhubarb
and family recipes passed down from your grandmother, we'll share
our love of it with you. Below is the recipe of Eric's
favorite Rhubarb bars:
Rhubarb & Oatmeal Bars
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Filling:
3 cups chopped Rhubarb
4 Tblsp cornstarch
1 cup sugar
1/4 c water
1 tsp vanilla
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Crust:
1 1/2 cup flour
1 1/2 cup oatmeal
1 cup brown sugar
1 cup butter
1/4 tsp soda
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Cook Filling until thick, remove
from heat, add vanilla and cool. Mix Crust together with
pastry blender. In a 9x13 inch pan spread and pat 3/4 of the
mixture in bottom. Pour filling on and sprinkle remaining
crust on top. Bake for 30 min. at 350° F. Cool before
cutting; can be stored in refrigerator for several weeks.
And I have to be fair and give
out the recipe for Paul's favorite bars:
Rhubarb Bars
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Crust:
1 c butter
10 Tblsp powdered sugar
2 c flour
Topping:
4 eggs beaten
4 c thinly sliced rhubarb
2 c sugar
1/2 c flour
|
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Mix crust with pastry blender
and pat into a jellyroll pan (9x13 inch). Bake crust for 10
min at 350° F. Mix topping and pour on top of baked crust. Bake for 35 min. at 350° F.
Heat may have to be reduced as crust burns easily.
