4 Stalks of Rhubarb = $11


It was a beautiful, sunny, summer day in New York City, a perfect day to stroll the Union Square market.  Saturdays are by far the busiest day with the most venders. My favorite markets are Monday and Wednesday when the crowds aren’t so thick and when some of the smaller farmers who only come to the market once a week are there.


Today I went with the intention of getting flowers so the house would look nice for Neil when he arrived back from his two-week trip to Australia. Of course, I never do seem to go to the market (or a grocery store) without picking up several things I had no intention of getting.


In the past couple of weeks rhubarb has been scarce and what there was looked pretty thin and picked over by the time I arrived.  Today I noticed one of my favorite vendors had beautiful thick stalks of rhubarb so I went over grabbed the ones above and gave them to the farmer to weigh.  1.8 pounds.  $11.


I nearly fell over.  Rhubarb is a weed that used to grow in the abandoned yards around my grandmother’s house, thriving, unattended.


The vendor I bought this from proudly doesn’t use any spray of any sort on any of his produce.  I chalked it up to a donation to a good cause and walked away (with, of course, some tasty rhubarb).


On the other side of the market I then bought some Peonies. They cost $10 for 5 stems, I didn’t think anything about paying what I felt was a fair price for them.


Why was I shocked by the $11 for the rhubarb yet gladly paid $10 for the flowers? Flowers are a luxury.  Is rhubarb, well-grown and brought to the city by a dedicated farmer, who grows produce to a higher standards of sustainability and purity than almost any other farmer who comes to the markets in this city, worth less?  Is $6 a pound for rhubarb too much?  Or is it simply the price that you pay to have a farmer grow it who is dedicated to pesticide and chemical free farming?




About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
This entry was posted in NYC, Recipes and tagged , , , . Bookmark the permalink.

1 Response to 4 Stalks of Rhubarb = $11

  1. Leon says:

    Well I get mine from my Mother’s garden, but yes $11 seems like a lot (for the Peonies too!)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s