Savory in dour times

Rhubarb roots were a highly sought-after medicine for thousands of years before someone thought of making a pie from the stalks. It was a spendy commodity due to traveling long distances via the Silk Road through areas that are in upheaval today. The leaves are poisonous, and that usually gives pause to kitchen creativity.

I like the idea of savory being ‘morally good’ as defined by Merriam-Webster. We seem to be stuck in a rhubarb patch with poison all around us…..but don’t forget the stems – they have savory options!

The next Make and Take class “New Ideas With Old Friends” will be cooking up some savory dishes with perennials, including rhubarb, loveage and others. They come back each spring just like old friends. The class is scheduled for Tuesday, May 29 from 5 to 6:30 pm.

There is a bounty of produce for farm share members this week: salad mix, spinach, Hakurei turnips, radishes, rhubarb, asparagus, chives and/or loveage.

Let’s aim to keep on the savory (morally good) side of life – always. I may get lost in the towering leaves but pull me back for a gathering around the table for a good munch.