The asparagus crop is going strong - we are now harvesting everyday! Saturday we will also begin harvesting rhubarb. Check out the Rhubarb Sauce recipe below passed along by our superstar volunteer Christine. The stand will now have self-serve asparagus and rhubarb at the following times:
Monday - Friday after Noon
Saturday and Sunday after 11AM
This schedule will continue until the asparagus harvest tapers off. Beginning in June the stand will be staffed and open the following 3 days per week:
Tuesdays and Thursdays 3 - 6 PM
Saturdays 11AM - 4PM
Stay tuned to find out when exactly the schedule will change!
(from Better Homes and Gardens New Cookbook)
- Combine 3 cups rhubarb cut in 1 inch pieces, 1/2 to 3/4 cup sugar, and 1/4 cup water.
- Bring to boiling; cover and cook slowly till tender, about 5 minutes (or until desired consistency).