Good reason to stalk the Greenmarket.
April and May is the peak season for field-grown rhubarb ($2.50 per pound), though when stewed, the tart vegetable can be frozen and tucked away for year-round use on oatmeal or ice cream. Stewed rhubarb, I've found, is absurdly easy to make (but difficult to leave be; I've already gone through my first batch); chunky rhubarb pie will be a more ambitious undertaking.
Previously: Idared apples ($1 per pound) were also burnished with golden yellow; within, the off-white body was tinged with green. Crisp; medium sweet, "fruity" but not cloying.
Stannard Farm
South Cambridge, New York
At the Columbia Greenmarket, Broadway near West 115th St.
8:00-5:00, Thursday and Sunday, year-round
www.GrowNYC.org/ColumbiaGreenmarket
