Forced rhubard & battening down the hatches
Forced Rhubarb from Myatts of Mockbeggar.
Many Happy Returns to you all!
It's bracing out there at the moment! So, what does that mean for the farms?
Roots increase sugar content in their cells to prevent freezing.
Plants like cabbages form dense, tight balls; outer leaves are ultimately sacrificed.
Trees go dormant and drop as much moisture as possible to prevent ice crystals forming, ahead of spring.
This is also when a surge of rising sap occurs and maple and birch trees are “tapped”
Growth and buds are spurred on.
But in the UK, of all places, to have a seasonal product in January is a real treat. Forced Rhubarb from North Kent, grown by Alex and Hannah Myatt. “The Yorkshire Triangle '' quite rightfully holds a DOP but having a forced rhubarb on our very doorstep cannot be overlooked, especially when it's from the Myatts.
Rhubarb crowns have been grown out in the fields for two years prior to being “lifted” and placed in pitch black sheds for four weeks. Eventually, flamingo-pink shards of squeaky joy sprout upwards, seeking the warmth and sunlight that we have tricked them into believing is there. With no sunlight they produce no chlorophyll to photosynthesise and so retain their striking colour and flavour…
Now, while mid-Winter appears to be a time of waiting out and battening down the hatches, the real danger comes in early Spring when there is the huge transformation in plants and all natural beings. Late frosts and vastly changeable weather is extremely dangerous for young or shooting plants as this is when they are least protected, most vulnerable and tricked into thinking its smooth sailing ahead. Early blossoms in mild patches followed by late frost play havoc to orchard fruit growers as well as bee and insect populations.
That being said, we’ve got to move with the times and that’s what farmers, seed growers, nurseries and breeders do. Perhaps its time we start our seasons later to avoid the volatile spells and push produce harder at the end where its cold but at least consistent. All all circumstances, that research and development takes time and money, so buy local, seasonal and get in the kitchen!
Warm Regards!
Shrub
SHRUB SHED 101…
We want to know what you’re doing with the produce? The weirder the better. Rhubarb makes a mean fermented drink and goes so well with herbs and spices including green cardamom, star anise, ginger and chilli.
Dor Harel of Heckfield place mentioned some belters. Rhubarb Salsa Verde with their beetroot and goats curd salad or Rhubarb bushi that goes with an ember roasted scallop. That deserves a massive Gregg Wallace “Phwwoaarrr”!
Also, if you have a particular bee in your bonnet about something, we thought it would be fun to mention here…
I’ll go first. I HATE the phrase "flavour profile”. It came about as soon as Netflix started bringing out cooking shows and its a bottle neck to more descriptive and nuanced language. It's too “cooking by numbers'' and just super faddy. This is second only to the word “flavourful” which seems to have infiltrated the English language like an alien parasite, and exploded it in a green gooey mess. The ACTUAL word is “flavoursome”. This cringeworthy phenomenon also coincides with Netflix productions… There we go… I said it.
Harry. Director, Shrub/Miserable bastard…
WhatsApp us, email in, post it… Let us know how to set the world right!
