Thanks to a cool spring and also low insect pressure, the rhubarb crop at Bures Berry Patch is thriving.
Ed Bures, owner of the farm, says this year’s rhubarb is some of the best he’s grown in 25 years. “We’ve probably got 1,000 pounds of rhubarb out there,” he says. “It’s the best-looking rhubarb I’ve ever had.”
Each of their 200 rhubarb plants is grown on raised mounds, spaced about three feet apart. The plants are irrigated regularly and were originally transplanted from an organic farm nearby. “We added compost and horse manure when we planted,” Bures explains. “It helped them get well-established.”
This season’s cooler temperatures have helped the rhubarb grow without stress. “Cool springs are great for early crops like rhubarb,” he says. “We’ve also seen very few insects, which makes a big difference.”
Rhubarb harvest is already underway, with the patch producing about 10 pounds per plant. The farm expects to have fresh rhubarb available for about another month. Shoppers can find it both at the patch and local farmers markets.
For the best flavor, Bures suggests choosing firm stems with deep red color. “Redder usually means better flavor,” he says. “And you also want them nice and crisp.”
To keep rhubarb fresh at home, Bures recommends wrapping it in a plastic bag with a bit of moisture and storing it in the fridge. “That keeps it fresh for about a week,” he says.
