Here are some helpful rules for heading out to a local farm to pick your own produce:
Always wear sunscreen. And don’t forget dabs for your neck, ears, and the small of your back (plumbers out there, you know what I’m talking about).
Drink lots of water, and take lots of breaks. Fruit season is hot here in the mid-Atlantic, and you wouldn’t want to overdo it.
Don’t pick more than you need. Call this the ‘save some for the fishes’ rule, if you want. The point is that the next group might want some berries / peaches / asparagus, too.
And above all, be nice to the plants.
You may consider this, dear readers, act two in the three-act May drama that I’ve come to think of as rhubarb-stravaganza. The tragedy, or perhaps the ecstasy, of being interested in seasonal cooking is that when the window opens for an ingredient — especially if it’s a relatively short window — one must take advantage.
The rhubarb window is open, folks. And here I am, milking it for all it’s worth.
Warning: I don’t know anything about canning. And I don’t know whether this recipe is appropriate for canning. If any of you can figure that out, let me know. Because it is definitely jam that is good enough to preserve. (UPDATE: I have in fact canned this recipe, and it came out just fine, and […]