This week's basket includes lettuce, spinach, kale, chives, leeks or green onions, asparagus or rapini, and rhubarb.
The asparagus is starting to shoot up but it's a little slow this "spring", so some bags have asparagus this week and some have rapini. If you've never heard of rapini, it's in the same family as broccoli but tastes quite a bit stronger. You can stir-fry or eat this green as you would broccoli but there's no need to cook it for very long. Rapini also makes a nice pizza topping.
We've also pulled out a few rhubarb recipes to inspire you this week:
Baked Rhubarb Squares
1/2 cup soft butter
1 cup flour
1/2 cup brown sugar (or substitute with 1/4 honey and extra flour)
12 oz soft cream cheese
2 eggs, beaten
1 1/2 cup brown sugar
1 tsp. lemon juice
2 tbsp flour
1 tsp baking powder
1/4 tsp nutmeg & cinnamon
4 cups rhubarb, chopped
Combine the first three ingredients and press into a pan. Bake for 8 minutes at 350°C. Remove from oven and spread the cream cheese over hot crust. Meanwhile, mix the rest of the ingredients and fold in rhubarb. Spread filling over top of cream cheese and return to oven for about 40 minutes. Cool and cut into bars.
Traditional Stewed Rhubarb
3-4 cups rhubarb
sweetener (sugar, honey or maple syrup)
juice and zest from 1 orange (optional)
ginger & vanilla (optional)
Place all ingredients in a saucepan and bring to a boil. Turn down the heat and simmer for about 5 minutes until the rhubarb is soft and cooked but still holds it's shape. Serve warm rhubarb over top of vanilla or plain yoghurt.
Rhubarb Apple Sauce
3-4 cups rhubarb
5-6 cups apples (a mix of varieties or whatever you have on hand!)
maple syrup to sweeten, if desired
cinnamon & all-spice to add flavour, if desired
2-3 tbsp water
Chop up apples and rhubarb (the smaller the pieces, the faster it will usually cook down). Place all ingredients in a large pot and cook at medium-high for several minutes. Turn the burner down to simmer until the apples and rhubarb are very soft and can be pierced easily with a fork. Use a hand blender to purée everything. Cool and eat as you would apple sauce.
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