01 Jun

Strawberry Rhubarb Crisp Recipe

Strawberry Rhubarb Crisp

Serves: 6 servings
Ingredients

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar, divided
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch (see note)
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Directions
Preheat the oven to 350 degrees.

For the fruit, toss the rhubarb, strawberries, 3/4 cup granulated sugar, and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix into the fruit. Pour the mixture into an 8×11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt, and oatmeal in the bowl of an electric mixer fitted with a paddle attachment. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

01 Apr

Kuchen Bars Recipe

Crust

1 c butter, melted
2 eggs
2 c flour
1 c sugar
1 tsp vanilla

Mix ingredients well and spread crust into a greased jelly-roll pan.

Fruit

4 c rhubarb, chopped

Arrange on crust.

Filling

4 eggs
2 Tbls flour
1 ½ c sugar
1 ¾ c cream

Mix ingredients and pour over fruit on crust. Sprinkle with cinnamon and bake for 30 minutes or longer until filling is set…50 minutes if deep dish.

 

15 Jun

2014 CSA’s first week is here!

This is going to be short and sweet, as I am so busy getting everything ready for your first CSA share, which is this Thursday, the 19th from 4 to 6 PM.  Remember to bring you cooler, box or shopping bags in which to to place your veggies, as I will not be providing boxes or bags.  I do this not only  to reduce my costs, but also to cut down on the packaging that usually goes into the landfill.  I encourage you to recycle as much as you can for a cleaner environment.

For those of you that are new this year, you can park anywhere in the front.  I will have the big gate on the east side of the driveway open and you can just walk down to the shop, where Bodie,  my faithful German Shepherd  and I will be waiting for you.  He is always a little excited to see people, so don’t be alarmed by his exuberance!  He is quite friendly and it’s just his way of saying  “Hi” and  welcoming you.  On your way down the driveway, on your right will be only one of the gardens that will be providing food for you this summer.  The gardens are starting to look so vibrant, so take your time and take it all in.  You are welcome to walk through all of the gardens and property at your leisure.  I certainly encourage you to do just that.  I am proud of what I do here, and welcome all of your questions.

I have always found it challenging to grow the broccoli right!  Last year I planted it too late and it bolted as it just got hot quickly.  I transplanted my starts out earlier this year, and they were ready to harvest a couple of weeks ago!  I am not going to get discouraged though!  Every year is a learning experience, so eventually I will get it!  You will get broccoli this week, but it is not in tight buds, but I love it stir fried or roasted.  Your share will also include lettuce, spinach, braising greens, radishes, rhubarb, fresh dill leaf, spearmint, thyme, chives, and I am hoping that I can harvest you some scallions. There may some other things out  there, too.  Have to wait until Wednesday to see.   So get ready to cook with lots of greens and make some healthy wonderful salads.

I am looking forward to seeing you all!