Nutrition, food safety, and health resources from CSU Extension
Rhubarb is a member of the buckwheat family (Polygonaceae). The stalks are extremely tart with a texture similar to celery. Rhubarb is technically a vegetable, even though it is most commonly prepared like a fruit in sweetened desserts. To some, it is even known by its nickname, ‘pie plant.’ Rhubarb’s […]
Did you know? The lycopene in processed tomatoes (canned, ketchup, sauce) is actually more available to the body than that found in raw tomatoes. Heating breaks down the plant’s cell walls, making the lycopene more accessible to the body. Lycopene is also better absorbed if consumed with a small amount […]
Did you know? Hard shelled squash varieties are unique to North America. The earliest natives cultivated and honored them as one of the “Three Sisters,” along with beans and corn. Many civilizations relied on the Three Sisters for sustenance as corn and beans made a complete protein and squash added […]
