Let the cooking begin!

We still have a time to enjoy our spring veggies! Although it has felt like the middle of the summer with this heat, early season food crops are still available. Rhubarb and Asparagus should both be looking good this week at the farmers market. Other ingredients from the recipes may be there too, like green onions or eggs. Explore a little while you're at the market, maybe try a vegetable or fruit that you haven't before, or try cooking a vegetable a new way! If you want to get excited about next weeks meals or snacks, ask vendors what will be coming next!

Try a recipe and let us know how it goes!

Rhubarb Muffins

Yields 12

Preheat oven to 375 F

Combine thoroughly:

1 ½ cups flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking poweder

In separate bowl, mix wet ingredients well.

1 cup buttermilk, sour milk or plain yogurt

¾ cup brown sugar

½ cup oil

1 egg (beaten)

1 teaspoons vanilla

Stir in dry ingredients until just moistened.

Stir in Rhubarb filling.

1 ½ cups rhubarb

Grease muffin tin. Fill ¾ full with mix.

Combine and sprinkle on top of batter:

¼ cup sugar

1 tablespoon butter (melted)

1 teaspoon ground cinnamon

1 teaspoon flour

Bake in oven at 375 F about 20 minutes or until a toothpick inserts and comes out clean. Remove muffins from pan and allow to cool on a rack.

~You can add any kind of nut like in with the rhubarb filling for more great flavor!

Lemon Asparagus Pasta

4-6 servings

Cook pasta in boiling water 4 minutes.

Add asparagus and cook 2 minutes longer or until tender. Drain.

8 oz. angel hair pasta

1 ½ cups asparagus (cut into 1 inch pieces)

While pasta cooks, melt butter in large frypan over medium heat.

Add green onions and lemon peel and sauté 1 minute.

Add lemon juice and cook until liquid is almost evaporated.

1 tablespoon butter

½ cup green onions (chopped)

1 ½ teaspoon lemon peel (grated)

3 tablespoons lemon juice

Beat together and add along with pasta and asparagus to pan with green onions.

¾ cup milk

2 eggs

Cook over low heat until milk mixture is slightly thick (about 4 minutes) *Do not boil*

Stir in following mix.

1 tablespoon fresh dill (chopped) /1 teaspoon dried

¼ teaspoon salt

1/8 teaspoon ground nutmeg

Serve immediately