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!
from “Uncommon Gourmet All-Occasion” Cookbook
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
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.