It seems odd to write about rhubarb as summer draws to a close.
Rhubarb is one of the first vegetables to be harvested in the spring.* 
It’s an herbaceous perennial that comes back to life from rhizomes every spring. The timing is perfect for it to be paired with another perennial favorite, strawberries! I can’t think of anything else that marks the start of summer like strawberry-rhubarb pie. Unfortunately, that time came and went quickly this year and I never made that pie. I ended up putting all of my effort into something less fleeting; jam. I made strawberry and strawberry-rhubarb jam.
*That’s right, it’s a vegetable! The courts were able to declare it a fruit back in the 1940’s because of its culinary association with cobblers and pies, but it was mainly done to help businesses who imported the stalks from having to pay taxes!
The jam was good to make but, I did miss getting to bake. Here’s a Gardenkeeping secret confession: I love to bake as much as I love to garden! The only problem with baking is that, if you’re not careful, everyone gets chunky around the middle. It’s definitely not a victimless pastime. So, please, please be careful if you find yourself alone in a kitchen with flour, sugar, butter…!
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These three types of bulbs are sold as a package deal every year at the nurseries and every year I wonder why. I find it unnerving when these colors come up together in the spring. They seem so out of place. This is when the season’s light is still at an angle and most flowers are blooming in pinks, purples and white.
