A nice welcome to the neighborhood

Thanks to everyone who came to the Open House on Saturday! We had a great turnout and a wonderful time meeting our new neighbors, CSA and Barrett's Bucks members. We look forward to seeing many of you again, especially as we have more vegetables available soon, meaning more reasons to come by the stand!

This week we will still have asparagus and rhubarb, as well as our first lettuce and radishes! Veggies continue to be self-serve, but as we shift into June, we are also transitioning into what will be the regular hours at the stand this year. New self-serve hours are as follows:

Tuesdays and Thursdays 3 - 6pm
Saturdays 11am - 4pm

Finally, for anyone who is wondering what to do with rhubarb, here is a great recipe courtesy of Lise's mom. No strawberries needed!

Rhubarb Crisp
from “Uncommon Gourmet All-Occasion” Cookbook

Rhubarb mixture:
6 cups rhubarb, cut into 1-inch pieces
½ cup granulated sugar
3 tablespoons all-purpose flour
¼ cup pure maple syrup
¼ cup finely diced crystallized candied ginger

Crumb Topping
2/3 cup all-purpose flour
6 tablespoons butter
2/3 cup light brown sugar
½ cup chopped pecans

Preheat oven to 350 F. Combine above ingredients and put in 2-quart casserole. Mix crumb topping ingredients until crumbly and spread over rhubarb mixture. Bake for 50 minutes until golden. Serve warm.