Pond Hill Farm has in total 157 acres with 90 acres under food production. This size allows Jimmy, the owner of Pond Hill to produce enough of certain crops to sell wholesale and not just to individual customers. This was the case with the 1,000 lb rhubarb order requested by Cherry Capital Foods, a food retailer that works with farmers, growers, and producers only from the state of Michigan. What I didn't know about rhubarb was that it is a vegetable perennial and as we were picking, Jimmy explained that he had planted the rhubarb 10 years ago and it had been coming up annually ever since. When he realized that very little effort was needed to maintain the crop, he decided to plant more eventually granting him the ability satisfy the demand of 1,000lb orders.
Rhubarb is in season in Connecticut so if you happen to come across it at a local farmers market or maybe even in your backyard, think of me and the 1,000 pounds and try it for yourself in these favorite rhubarb recipes:
- Bake until rhubarb is tender and topping is golden, 35 to 45 minutes. Serve warm with ice cream, if desired.