Posted (Lori) in News


Spring Rhubarb Cake


1/4 cup butter

1 1/2 cups brown sugar

1 egg

2 cups flour

1 Tsp baking soda

1/2 Tsp salt

1 cup yogurt

1 small bunch rhubarb (about 1- 1 1/2 cups. cut in 1/2” pieces


1/2 cup white sugar

1 Tbsp Cinnamon

1/2 cup walnuts or pecans, chopped

2 Tbsp butter, melted


Mix butter, brown sugar and egg. Add sifted flour, baking soda and salt alternately with yogurt and rhubarb. Spread in 9×12” pan.

Mix topping ingredients together in separate bowl, sprinkle over top of cake. Bake 35-40 minutes @ 350 degrees.

Spiced Rhubarb Compote

1 1/2 pounds rhubarb stalks, trimmed and cut into 1/2-inch pieces

1/3 cup granulated sugar

1/3-1/2 cup water

Spices and seasonings; choose one or more:

–4 allspice berries, ground into a fine powder;

–1 inch-piece fresh ginger, grated or minced finely

–1 teaspoon lemon zest (or orange or lime zest)

–2 star anise pods

–1 cinnamon stick

–¼ teaspoon grated nutmeg

–1/4 teaspoon ground sumac

Place the rhubarb pieces into a medium bowl and stir in the sugar.  Let the rhubarb macerate for 1 hour so that it releases its juices.

Pour the rhubarb pieces and juices into a medium pot.  Stir the 1/3 cup water into the rhubarb.  Add the spices/seasonings that you’ve chosen. Set the mixture over medium to medium-high heat.  Cook for 8-10 minutes, or until the rhubarb is soft. If the mixture is too thick, you may need to add an additional tablespoon or two of water.  Scoop the compote into a serving dish; remove the seasonings that don’t belong.

Makes about 1 1/2 cups compote. Serve with fish, meat, vegetables or over ice cream or pound cake.

Adapted from: http://www.cookincanuck.com/2009/07/spiced-rhubarb-compote/

Rhubarb Cream Cheese Hand Pies

FROM: http://joanne-eatswellwithothers.com

We have a new blogger in our group: Joanne of Joanne Eats Well with Others. Her website is packed with creative recipes that are explained and illustrated so comprehensively that there’s no room for error. Beware: I’ve already spent hours on this site, it’s addictive. I’m sure you’ll be seeing many recipes from this source.

Eat your favorite spring fruit in these juicy two bite rhubarb cream cheese hand pies.

Yield: 24 hand pies

For the crust

3¾ cups all purpose flour

1½ tbsp sugar

1½ tsp salt

1½ cups unsalted butter, cold and cut into small cubes

¾-1 cup buttermilk

For the rhubarb filling

1 lb rhubarb stalks, trimmed and cut into ½-inch pieces

? cup sugar

For the cream cheese filling

4 oz cream cheese, room temperature

? cup sugar

1 tsp lemon zest

2 tsp lemon juice

1 large egg yolk

For assembly

1 egg

1 tbsp water

coarse sugar

To make the pie dough, in the bowl of a food processor, pulse together the flour, sugar, and salt. Add the butter pieces to the bowl and pulse until the pieces are pea-sized. Add in ¾ cup of the buttermilk and pulse until the dough starts to come together. Turn out onto a clean surface and knead until it is fully combined, adding more buttermilk as needed.

Split the dough in half and pat into a disc. Wrap in plastic wrap and

refrigerate for at least an hour or overnight. Repeat with second half of dough.

For the rhubarb filling, put the rhubarb and sugar in a medium pot. Cover and cook on medium-low heat for 15 minutes, no need to stir. Increase the heat to medium, remove the lid, and cook for another 10-15 minutes or until running a spoon across the bottom of the pot leaves a trail. Remove from heat and let cool.

For the cream cheese filling, whisk together the cream cheese, sugar, lemon zest, lemon juice, and egg yolk. Chill until ready to use.

Heat oven to 400. Line two baking sheets with parchment paper. Beat remaining egg and 1 tbsp water. Set aside.

On a well-floured surface, roll out the dough until it is about ?th-inch thick. Using a cookie or biscuit cutter, cut the dough into 2 or 3-inch circles.

Brush half of the dough circles very lightly with the egg wash. Top with 1 tsp rhubarb filing and 1 tsp cream cheese filling. Top each with a second circle that has been vented by making small cuts in it. Press the edges together so that they form a seal. Transfer to the prepared baking sheet and repeat with remaining dough. Brush the tops with the egg wash and sprinkle with coarse sugar.

Bake for 15-20 minutes, or until puffed and golden. Allow to cool before serving.


Recipe slightly adapted from Smitten Kitchen

Rhubarb Bourbon Sour


Katelyn sent in this recipe for a new way to use rhubarb. I hope we have enough rhubarb. And bourbon.

Serves 4-6.

1 1/2 c. chopped fresh rhubarb

1 c. sugar

3/4 c. freshly squeezed lemon juice

1/2 c. water

1/2 tsp vanilla extract


few drops bitters

Combine the rhubarb, sugar, lemon juice, and water in a medium saucepan. Bring to a simmer over low heat and simmer gently until the rhubarb is completely soft and the mixture is syrupy, about 8-10 minutes. Keep an eye on it to make sure it doesn’t boil over. Strain the liquid into a bowl or glass jar. Stir the vanilla extract into the rhubarb syrup. Keep the stewed rhubarb for another use.

For each cocktail, add ice, 1 part rhubarb syrup, 1 part Bourbon, and a few drops of bitters to a cocktail shaker. Shake vigorously for 20-30 seconds, until foamy, then strain into a chilled glass. Garnish with extra rhubarb stalks if desired, and serve immediately.


How to Turn a Head of Lettuce into a Main Dish

I’m sure everyone knows how to make a salad, but in the coming weeks we’re going to be inundated with lettuces and greens and pretty little side salads are not going to be enough to use them up. Over the years, I’ve come up with ways to use my lettuce, with just a few extra ingredients, as a main dish. To call it a main dish, I need it to:

–Supply me with a reasonable amount of protein. I’m not a nutritionist—and if any of our nutritionist-members want to correct me, please do—but from what I’ve read, I think I need about 45 grams of protein a day. If I spread those 45 grams over three to five small meals a day, my main dish salad has to have 10-15 grams of protein in it. The three cups of torn lettuce in my salad supply about 2.5 grams of protein, so I need at least 8, and up to 12 or 13 more grams of protein. The amounts of protein listed below are rough averages.

–Taste good.  The lettuces we get in our CSA shares are tastier than average—but I still need more taste and texture to make me happy.

–Fill me up. A bowl of lettuce is not going to keep me going until the next meal; I need to add something more filling.

Here are some of the things I add to my 3 cups of chopped or torn greens (I use lettuce, sometimes greens like mizuna or mustard greens, spinach or arugula when we get it, and herbs.

–Beans and peas: lot of protein—average is about 8 grams per half cup. My favorite is the chickpea. Soybeans have the most protein, 14 grams in a half-cup. Agata & Valentina sells roasted soybeans that are crunchy and delicious.

–Nuts and seeds: again, protein-packed. Almonds have 7 grams of protein in one-quarter of a cup. Toasting them for just a minute makes them taste even better.

–Cheese—crumbled feta or chevre, shaved parmesan or dry jack, chunks of cheddar, shredded mozzarella—or any of the many interesting and yummy cheeses available through Lewis Waite Farms or in local stores. Cheeses average 7 grams of protein per ounce.

–Tofu—absorbs salad dressings, sort of like manna. And has lots of protein.

–Animal protein—for non-vegetarians, just an ounce or two of grilled, roasted, or any other preparation of meat, poultry, or fish. Flaked salmon and strips of grilled chicken are two of the easiest additions. Leftover coldcuts—smoked turkey, roast beef, and ham, for example—are also easy and get rid of little bits of food that might otherwise go to waste. Leftover barbecued chicken or spicy sausage add strong flavor as well as protein. Chopped or sliced hardboiled eggs are also good.

–Grains—A half-cup of carbs often makes the difference between hunger and satisfaction. Rice, quinoa, couscous, pasta, as well as lesser-known grains like faro, wheatberries, barley—are both interesting and filling.

–Other vegetables and fruits—Tomatoes, of course, though they are usually not in our shares the same weeks as lettuce. But any raw or cooked vegetables go a long way in making a salad a main dish.

–Fruits—dried, cooked, or fresh—are also nice.

–Salty things—olives, capers, and anchovies add a unique flavor

–Dressings—You’ll find a nice batch of dressing in Recipes from America’s Small Farms (on pages 54-55) as well as throughout the book. Dressings add interesting flavors, and if they’re full of dairy (buttermilk, bleu cheese) or protein-based ingredients (such as tahini or peanut butter), they also contribute significant protein.

Lettuce Sandwiches

(This idea is from member Dick Sandhaus’ Better, Cheaper, Slower blog; if you don’t know it, http://www.bettercheaperslower.com/cgi-bin/iowa/home/index.html ) One of the best, most useful blogs on the web.

Piled high between two slices of bread, slathered with dressing (on the bread and between the leaves), with sliced turnips or radishes for crunch—there’s no need for meat or tuna salad to make a great sandwich. The trick is get the lettuce completely dry, unless you like soggy. The dressing can be a simple vinaigrette, a strong bleu cheese, or anything in between. I prefer drier dressings (because I hate soggy), but there is something to be said for the dressing soaking into the bread. Lettuce is also great in wraps, with or without other ingredients.

Wilted Lettuce Salad

From Cooks.com

Many wilted salad recipes use bacon; this one doesn’t.

2-3 heads leaf lettuce (Romaine, red leaf, etc.)

salt and pepper, to taste

1/4 to 1/2 cup vinegar (balsamic works best)

1/4 to 1/2 cup water

1 tablespoon to 1/4 cup sugar

3 tablespoons olive oil

1/2 cup finely chopped white or red onions

2 drops/splashes liquid smoke (optional)

Separate lettuce leaves, rinsing as you do so. Submerge all leaves into water to be sure they are clean. Sand and Dirt are not good seasonings. Dry lettuce leaves – spin, pat let drain – whatever works for you. Cut off the white parts and any bad spots. Then ribbon or chop leaves and place into a large glass bowl.

Combine vinegar, water and sugar and mix together in a bowl..

In a fry pan, heat the olive oil over medium high to high heat and then add the onions. Saute until the onions begin to crisp.

While the onions are crisping, sprinkle salt and pepper to taste onto the lettuce and toss. When the onions are should crisp and brown, but not burned, pour in the vinegar mixture and stir together.

Bring to a boil (about 2 minutes top). Remove from heat. If you are going to use the liquid smoke now is the time to add it.

Pour liquid over the lettuce and toss. Serve hot or cold.

Spinach and Mango Salad

This one is from Viveca; we’re not getting spinach this week, but I think our arugula, mizuna, mustard, and lettuce will work well. It’s a perfect example of a main dish salad—beans for protein, so much flavor, texture, and color.

Viveca writes: I’m originally from a suburb of Cleveland, and this my homemade version of a salad that they serve at one of my favorite restaurants there! If I’m being honest, I usually just use Olde Cape Cod Light Champagne Vinaigrette dressing for this, but I’ve included a recipe I’ve also made before below.


4 cups baby spinach

1 can sliced hearts of palm

1 fresh mango, diced

1 avocado, diced

1 pint cherry tomatoes, cut in half

1 can black beans, drained

10 tortilla chips, broken into large pieces

For the dressing:

1 garlic clove, minced

2 tablespoons Dijon mustard

1/4 cup champagne vinegar

2 tablespoons fresh lemon juice

2 tablespoons honey

Salt, pepper

1/2 cup extra virgin olive oil

Make the dressing: Combine all dressing ingredients together in food processor or blender.

Mix spinach, hearts of palm, mango, avocado, cherry tomatoes, and black beans. Toss with dressing and top with crushed tortilla chips.


You’ll find lots of information about how to prepare, store and preserve greens on our website, on Stoneledge’s website, and in Recipes from America’s Small Farms (pages 42-43). But I want to remind you—greens freeze very well. I usually have about a dozen small baggies of frozen greens in my freezer when the CSA season is over, and I take them out one by one over the winter. Just chop, throw them in boiling water and drain completely. Press out all the water, flatten them out and put them in a ziplock. They don’t take up much room—my freezer is tiny—but they are much appreciated when I turn them into quiches, frittatas, and spinach dips in the winter.

Spicy, Nutty, Creamy Greens

Butter &/or olive oil about 3 tbs total

1 tbs chopped garlic or garlicscape

1 small onion, chopped

1 small chili pepper,diced—remove most of the seeds unless you like it very hot– or ¼ tsp ground cayenne pepper

¼ lb sliced mushrooms (optional)

About 6 cups (2 bunches) mixed greens

2 tbs toasted chopped nuts—blanched almonds, pecans, peanuts, or any other nuts; pine nuts are best, but are just too expensive. Sunflower seeds are good, too.

¼ cup sour cream

¼ cup grated cheese

Salt to taste

Heat the butter/oil in a large, heavy frying pan. Add the onion and garlic and sauté until soft. Add the chili pepper and mushrooms and sauté until they are softened; toss over high heat until most of the liquid evaporates. Add the greens; toss until totally wilted. Add the nuts and toss again. Fold in the cream and cheese and stir until combined. Add salt to taste. Serve as a side dish or over pasta or rice.

Greens And Beans

5 tablespoons extra-virgin olive oil, divided

3 garlic cloves, thinly sliced, or one chopped garlicscape

1/4 teaspoon dried crushed red pepper

1 large bunch greens (such as spinach, turnip greens, frisse, chard; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1 cup (or more) vegetable broth or low-salt chicken broth

1 15-ounce can cannellini (white kidney beans), rinsed, drained1 teaspoon (or more)

Sherry wine vinegar

Heat 4 tablespoons oil in large nonstick skillet over medium heat. Add garlic and dried crushed pepper; stir until garlic is pale golden, about 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing with tongs to coat with oil.

Add 1 cup broth, cover, and simmer until greens are just tender, adding more broth by tablespoonfuls if dry, 1 to 10 minutes, depending on type of greens. Add beans; simmer uncovered until beans are heated through and liquid is almost absorbed, about 2 minutes. Stir in 1 teaspoon vinegar. Season with salt and pepper, and more vinegar if desired; drizzle with remaining 1 tablespoon oil and serve.


Sauteed Bok Choy

From New York Times, Sam Sifton

2 tablespoons neutral cooking oil, like canola

2 garlic cloves, peeled and minced

1 ½-inch piece ginger root, peeled and minced

¼ teaspoon red-pepper flakes, or to taste

4 bunches of bok choy, approximately 1½ pounds, cleaned, with the ends trimmed

1 tablespoon soy sauce

1 tablespoon chicken stock or water

Toasted sesame oil for drizzling

In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.

Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.

Uncover and continue to cook until liquid is close to evaporated and stalks are sot to the touch, approximately 3 minutes more.

Remove to a warmed platter and drizzle with sesame oil.

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