There's a pepper for everyone!

Wow, September always goes quickly with kids preparing and heading off for the beginning of school and colder fall weather hitting us hard with it's unpredictability. To celebrate a wonderful month of learning and plenty of dancing in the rain, we have some tasty and healthy recipes using our Harvest of the Month, Peppers! Peppers are a wonderfully diverse food and can make a dish hot and spicy or sweet and savory. They can be incorporated in to so many everyday dishes, it's hard to widdle down do our favorites. We dug up some interesting recipes for this week, including a different way to add peppers to your sandwich, as well as a slightly more involved soup that will have you heating up your mornings OR nights.

Have a good weekend, and don't forget to pick up some fresh peppers at your local farmers market!

Hot Chile Bread (squidoo.com)
We knew you could put about anything in bread, but hot chile peppers?! I'm pumped to try out this recipe! Let us know how you're loaf turns out if you make it!

1 cup warm water (110 degrees)
2 (1/4 ounce) packages active dry yeast
2 Tbsp. sugar
2 eggs, lightly beaten, 1 beaten egg
1 tsp. salt
2 Tbsp. vegetable oil, plus extra
4-1/2 cups flour, plus extra
1/2 each of a red, yellow and green bell pepper, seeded and diced
4 scotch bonnet chiles, stemmed, seeded and minced

In a large bowl, mix the water, yeast and sugar together. Cover and leave for 10 to 15 minutes, or until it froths and bubbles appear on the surface.
Beat the eggs, salt and oil into the yeast mixture until combined, then add the flour and peppers, stirring.
Sprinkle flour on work surface, then knead the dough 5 to 10 minutes, until smooth and elastic. If sticky, add more flour. Lightly oil the bowl and return the dough, turning so it is covered with oil.
Cover and let rise 2 to 3 hours, until doubled in bulk.

Punch down the dough and divide it in half. Form 2 loaves and place on a baking sheet. Cover and let rise 1 hour until doubled. Preheat over to 375 degrees. Brush loaves with remaining egg and back 30 to 40 minutes, until golden brown. Let cool on a wire rack before serving.


Sweet Red Pepper and Crab Bisque (recipesia.com)

You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4.

2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other seafood spice blend
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half or skim evaporated milk
1 pound crab meat (or artificial substitute)

Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.

Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.

Working in batches, purée soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.

Ladle into bowls.

Enjoy!

It's good for you cooked OR raw

We hope every one had a great first week back at school! Try one of these tasty pepper recipes to help celebrate this weekend, it should be a warm one.

Did you know that while fiber an potassium decrease, the Vitamin C in a Bell Pepper can actually increase when it is cooked? Vitamin A increases in a cooked GREEN bell pepper, but decreases in RED bell peppers! Food is Fascinating!
learn more about cooked vs. raw @ http://www.livestrong.com/article/520566-does-cooking-bell-peppers-affect-the-nutrition/

Homemade Pizza

1 (12 inch) thin pizza crust (homemade or prepared, such as Boboli)

3 cups chopped bell peppers (red, green, yellow)

1 cup sliced red or yellow onion, pulled into rings

3 cloves garlic, crushed

2 tablespoons extra-virgin olive oil

1 1/2 teaspoons dried Italian herbs

Salt, to taste (optional)

Crushed red pepper flakes, to taste (optional)

3/4 cup crumbled herbed feta cheese

Preheat oven to 450 degrees. Lay crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese; spoon over crust. Top with cheese. Bake 10-12 minutes, or until vegetables are crispy-tender.

Spicy Salsa

4 cups chopped tomatoes

2 cups green bell pepper, chopped

3/4 cup chopped onion

1 cup jalapeno pepper

1 1/2 teaspoons salt

1/2 teaspoon minced garlic

1 1/4 cups cider vinegar

Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.

^All Recipes.com

Snacks in Hand

Today we've got delicious recipes to help you send your child back to school. A PB + J is always a favorite, but why not mix it up? Things like homemade granola bars can be fun to make together and it can be done ahead of time so you have a little less to worry about during your week.

Whole Wheat Blueberry Beet Muffins

2 1/2 cups whole wheat flour

1 1/2 cups rolled oats

1 tablespoon baking powder

2 1/2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon salt

1 cup canola oil

2 cups applesauce

1 cup white sugar

2 eggs

1/2 cup water

1 cup fresh blueberries

1 cup shredded peeled beets

1. Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups

2. Mix the whole wheat flour, rolled oats, baking powder, baking soda, cinnamon, and salt in a large bowl. In a separate bowl, mix the canola oil, applesauce, sugar, eggs, and water. Pour the applesauce mixture into the dry ingredients, and stir to combine. Gently fold in the blueberries and shredded beats. Spoon the batter into the prepared muffin cups.

3. Bake in the preheated oven until browned and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.

Cranberry Nut Granola Bars Recipe

2 cups quick-cooking oats

1 cup old-fashioned oats

1/2 cup hulled pumpkin seeds

1/2 cup slivered almonds

1 cup mixed nuts

1 cup dried cranberries

1 (14 ounce) can sweetened condensed milk

1. Preheat an oven to 350 degrees F (175 degrees C). Line a 13x9-inch pan with lightly-greased parchment paper; an inch or so of parchment paper should stick up on 2 sides to form lifting handles.

2. Mix the quick-cooking oats, old-fashioned oats, pumpkin seeds, almonds, mixed nuts, cranberries, and sweetened condensed milk together in a bowl; spread into the prepared pan, evenly pressing into the corners and out to the sides.

3. Bake in the preheated oven until the edges are golden brown, 20-25 minutes, using slightly less time for chewier bars and slightly more time for crunchier bars.

4. Allow the the bars cool for 5 minutes in the pan before using the parchment paper to lift them from the pan. Use a sharp knife to cut into bars. Let the bars cool completely and store in an airtight container.

recipes from allrecipes.com

Simply Summer

Wowza! The summer sure has gone quick, and now school is right around the corner. You know what that means? We've got to enjoy these fresh foods while we've got them! This week is brought to you by meals that have LOTS of tasty fresh ingredients in them. Don't think that means it has to be complicated. These dishes sure pack in lots of good colors, but aren't too much of a time suck to take over your night. Enjoy the rest of summer and watch for tips on how to store all these fresh foods to enjoy the rest of the year.

Southwestern Corn Chowder

½ cup sweet onion (chopped)

Sauté in 1 Tbsp olive oil in soup pot till soft

2 ½ cups corn (option to grill for a nice flavor)

3 cups chicken or vegetable broth

add and cook 10 min. remove 1 cup of soilids with about 1/3 cup broth and place in blender or food processor- till smooth. Return the purée to soup pot and heat until NEARLY boiling.

1 medium red sweet pepper

1 small tomato

stir in and heat another minute

½ fresh lime – juice

3 Tbsp fresh cilantro

Squeeze lime into soup and top with cilantro immediately before serving.

Garnish individual bowls with Tabasco pepper sauce, lime wedges and a dollop of plain yogurt or sour cream.

Summer Garden Ratatouille

2 onions (chopped)

3 cloves garlic (minced)

1 bay leaf

Sauté in 3 Tbsp olive oil for ~5 min

1 medium eggplant (chopped)

1 ½ Tbsp fresh basil (chopped)

1 Tbsp fresh rosemary (chopped)

1 ½ tsp salt

1 tsp fresh marjoram (chopped)

Add cover and cook over medium heat, stirring occasionally until eggplant is soft (15- 20 min)

2 summer squash (chopped)

2 green, orange or red sweet peppers (strips)

2 cups tomatoes (chopped)

Add and simmer until peppers and squash are tender (~10 min). Serve Over pasta or polenta sprinkled with chopped fresh parsley, black olives or freshly grated parmesan cheese.

*"Simply in Season" by Lind, Hackman-Wert

Snacks You Can't Beet

Beet Hummus

1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled,

and cubed*

2 Tbsp tahini sesame seed paste

5 Tbsp lemon juice

1 small clove garlic, chopped

1 Tbsp ground cumin

1 Tbsp lemon zest (zest from approx. 2 lemons)

Generous pinch of sea salt or Kosher salt

Fresh ground pepper to taste

*To cook the beets, cut off any tops, scrub the roots clean, put them in a

covered dish with about 1/4-inch of water in a 375 F oven, and cook until easily

penetrated with a knife or fork. Alternatively, cover with water in a saucepan

and simmer until tender, about 1/2 hour. Peel once they have cooled.

Method

Place all ingredients in a food processor (or blender) and pulse until smooth.

Taste and adjust seasonings and ingredients as desired.

Chill and store in the refrigerator for up to 3 days or freeze for longer

storage.

Eat with pita chips, or with sliced cucumber or celery, or on a crostini with

goat cheese and shaved mint.

Makes 2 cups.

From: KELLY AKKERMAN at Malek Family Stewardship Farm

Pickled Beets

Scrub beets. Leave on tails and 2-3 in. of tops. Place beets in tall pot. Add water to halfway. Boil until fork tender (1-2 hrs). Drain and set aside beet juice. Run cold water over hot beets while sliding off skins with hands. Slice or dice to your preferred shape!

3 cups white vinegar

2 ½ cups brown sugar

2 cups beet juice (left from cooking)

1 cinnamon stick

6 whole garlic cloves

1 ½ tsp salt

Combine in a large soup pot. Add sliced or diced beets and bring to a boil (3-5 minutes). Cool. Beets mat be kept covered and refrigerated for 4-6 weeks.

To keep for longer and into the winter, place hot bets and liquid into hot canning jars and seal with sterilized lids and rings. For more canning and preserving tips, head over to Pick Your Own

No Red Dye #40 Here

Time for some messy red fun! Beets are a fun different food to cook with. Beets have lots of important minerals in them like iron, potassium, magnesium, niacin as well as Vitamins A and C. This red veggie is full of dietary fiber, but very low on calories. They are great for heart health!

Here is some different recipes to try with a red flare. The grilled beets are easy to add when all the other veggies get on the grill! and since our nights are getting a little cooler (crosses fingers) we can start with the tasty soups again!

Have a fun and safe weekend at the farmers market.

Don't forget to enter our quiz for a chance to win a family 4 pack to the Rafters Game!

Grilled beets!

Preheat an outdoor grill for high heat.

Coat one side of a large piece of aluminum foil with cooking spray. Place beets and oil on foil; season with salt and pepper. Wrap foil over beets.

6 beets, scrubbed

2 tablespoons Olive Oil

salt and pepper to taste

Place packet on the grill grate. Cook 30 minutes, or until beets are very tender. Allow beets to cool about 5 minutes before serving. You don't even need to peel to enjoy!

Bay Leaf Beet Soup

4 large red beets, trimmed

2 tablespoons extra virgin olive oil

1 red onion, chopped

2 tablespoons chopped leek

4 cloves garlic, chopped

4 cups vegetable broth

5 bay leaves, broken in half

1 pinch ground cinnamon

1/4 teaspoon salt, or to taste

1/4 teaspoon ground black pepper

1/8 teaspoon dried oregano

1/8 teaspoon dried basil

1 pinch ground cinnamon

1 pinch ground cumin

1 pinch dried tarragon

Preheat oven to 375 degrees F (190 degrees C). Wrap beets in foil.

Bake the beets until tender, about 1 hour; allow to cool, then peel the beets. Cut them into bite-size chunks.

Heat the olive oil in a soup pot over medium heat, and cook the red onion, leek, and garlic until the onion is translucent, about 5 minutes. Pour in the vegetable broth, and mix in the beets, bay leaves, cinnamon, salt, black pepper, oregano, basil, cinnamon, cumin, and tarragon. Bring the soup to a boil, then reduce heat to a simmer, and cook until the flavors of the bay leaves and spices are blended, 20 to 25 minutes. Pick out bay leaves.

Ladle about 1/4 of the beets into a blender, and add soup liquid as needed to fill the blender about 1/4 full. Hold down the lid of the blender with a folded kitchen
*allrecipes.com

Berry Bread

I have been staring at this recipe and others like it for a week now, so I hope you try it and like the wonderful combination of berries and crunchy nuts! We can still find fresh berries at our markets, so enjoy them while they last! Check older posts here or our webpage for more berry tips and ways to preserve them all year round.

Berry -Almond Quick Bread

· 1 1/2 cups whole-wheat pastry flour (see Note), or whole-wheat flour

· 1 cup all-purpose flour

· 1 1/2 teaspoons baking powder

· 1 teaspoon ground cinnamon

· 1/2 teaspoon baking soda

· 1/4 teaspoon salt

· 2 large eggs

· 1 cup nonfat buttermilk, (see Tip)

· 2/3 cup brown sugar

· 2 tablespoons butter, melted

· 2 tablespoons canola oil

· 1 teaspoon vanilla extract

· 1/2 teaspoon almond extract

· 2 cups fresh berries, (whole blackberries, blueberries, raspberries; diced strawberries)

· 1/2 cup chopped toasted sliced almonds, (see Tip), plus more for topping if desired

1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. (See pan options, above.) Coat pan(s) with cooking spray.

2. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt in a large bowl.

3. Whisk eggs, buttermilk, brown sugar, butter, oil, vanilla and almond extract in another large bowl until well combined.

4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add berries and almonds. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional almonds, if desired.

5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.

Some secret tips for a more successful bread baking!

· Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. | Equipment: Pan options: 1 large loaf (9-by-5-inch pan); 3 mini loaves (6-by-3-inch pan, 2-cup capacity); 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake); 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)

· Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Find it in the baking section of the supermarket or online at King Arthur Flour, (800) 827-6836, bakerscatalogue.com.

· Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

· To toast sliced almonds: cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

*eatingwell.com

Cool Raspberry Treats

It has been a HOT week, but raspberries can help to keep you cool. Raspberries have bunches of fiber and can help lower cholesterol. Like the other berries we have been celebrating this month, they too have anthocyanins that provide antioxidant power. This week we have cold recipes for snacks that will help you keep healthy and chilled while the weather is warm.

Chocolate Raspberry Frozen Yogurt

1. Puree following to taste in a food processor, until smooth

· 2 cups fresh or frozen raspberries

· 2 cups nonfat or low-fat plain yogurt, preferably Greek-style (for it's texture)

· 3-5 tablespoons sugar

2. Divide the mixture among freezer-pop molds, stopping about 1 inch from the top. Evenly divide chocolate chips among the molds.

· 1/2 cup mini chocolate chips

3. Stir the chips into the raspberry mixture, stirring out any air pockets at the same time. Insert the sticks and freeze until completely firm, about 6 hours.

4. Dip the molds briefly in hot water before unmolding.

*eatingwell.com

Raspberry Iced Tea

1. Bring the water to a boil in a large pot, and stir in the tea bags, raspberries, and sugar until the sugar has dissolved.

· 1 gallon water

· 3 (3 ounce) gallon-size tea bags

· 1 cup fresh raspberries

· 1/2 cup white sugar

2. Allow the mixture to steep until the desired level of tea flavor is reached, 3 to 5 minutes

3. Remove tea bags, and stir in the lemonade mix until dissolved. Add ice to cool

· 1 /2 cup powdered lemonade mix

* allrecipes.com

Berries for Dinner?

Week two of our berry extravaganza celebrates the Blueberry! They're good for you in so many ways and are quite delicious. We don't often think of berries or fruits in our main courses with meats and pastas, so here are some ideas to help the blueberry get a place of honor on our dinner tables.

Let us know how they turn out or other tasty blueberry recipes that you know

Turkey with Blueberry Pan Sauce

Whisk in a shallow dish and dredge turkey in the mixture. (Discard any leftover flour.)

½ cup all-purpose flour

½ teaspoon salt

½ tsp fresh ground black pepper.

Heat in a large ovenproof skillet over high heat:

1 Tbsp extra-virgin olive oil

Add and cook meat until golden brown on one side, 3 to 5 minutes

1 lb turkey tenderloin

Turn the turkey over and transfer the pan to the oven. Roast until the turkey is just cooked through and no longer pink in the middle, 15 to 20 minutes. Transfer the turkey to a plate and tent with foil to keep warm.

Place the skillet over medium heat and add before cooking stirring constantly, until the shallots begin to brown, 30 seconds to 1 minute.

¼ cups shallots (chopped)

1 Tbsp thyme (fresh and chopped)

Add

2 cups blueberries

3 Tbsp balsamic vinegar

¼ tsp salt

Continue cooking, stirring occasionally and scraping up any brown bits, until the blueberries burst and release their juices and the mixture becomes thick and syrupy, 4 to 5 minutes.

Slice the turkey and serve with the blueberry pan sauce.

*

Chicken & Blueberry Pasta Salad

Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool.

1 lb chicken breast (boneless, skinless)

Shred into bite-size strips.

Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions.

8 oz fusilli or radiatore

Drain. Place in a large bowl.

Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes.

2 Tbsp extra-virgin olive oil

1 large shallot (thinly sliced)

Add and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.

1/3 cup chicken broth (low sodium)

1/3 cup feta (crumbled)

3 Tbsp lime juice

Add the chicken to the bowl with the pasta. Add the following and toss until combined

Dressing from above

1 cup blueberries

1 Tbsp thyme (fresh and chopped)

1 tsp lime zest

¼ tsp salt

Serve and Enjoy!

*

*from Eatingwell.com

Berry Delicious

This July we are celebrating all the wonderful things that Wisconsin farmers are producing, especially fresh berries! At Altenburg's Farm in Wood County, you can go and pick your own fresh strawberries every day. Our communities have more and more places to find fresh foods and healthy cooking options. This is our list of producers and markets where you can find food, fresh from the people who grow it. You might find it makes the food taste just a little better.

Almond Strawberry Salad

In a large bowl, combine

3 cups fresh spinach

½ cup strawberries

¼ cup sliced honey-roasted almond

In a jar with a tight-fitting lid, combine the

1 Tbsp cider vinegar

1 Tbsp honey

1 ½ tsp sugar

shake well

Drizzle over salad and toss to coat

Serve immediately.

*

Sunshine Rice

Heat 1 ½ Tbsp oil in a medium-sized saucepan. Add

1 ¼ cup celery (with leaves, finely chopped)

1 ½ cup onion chopped

and sauté until tender (about 10 minutes)

Add:

1 cup water

2 Tbsp lemon juice

½ cup orange juice

dash of hot sauce

Bring to a boil over high heat

Stir in:

1 cup instant uncooked rice

Bring back to a boil

Cover and turn heat down to simmer until rice is tender and liquid is absorbed

about 5–10 minutes

Stir in:

½ cup slivered almonds

Serve immediately

^

*allrecipes.com

^Keep the Beat Recipes

A Fresh Holiday Feast

Summer is heating up. We can feel it in our offices and cars, and a lucky escape to the beach! The weekend will be full of friends and family and hopefully some delicious local food! Here are a few ideas for the fresh produce coming out of our gardens and farms.

Share some of your favorite 4th of July recipes at the bottom!

Strawberry Pie

Blend in saucepan
1 cup sugar
3 Tbs cornstarch

Add and Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
1 cup strawberries (mashed)
1/2 cup orange juice or water

Stir in and cool
2 Tbs lemon juice

When cooked fruit is cool gently fold in additional strawberries (or blueberries for a festive flair!) and pour into crust.
4-6 cups whole strawberries
9 inch pie crust (graham cracker or pastry)


Chill for 3 hours.

Add some whipped cream and blueberries on top of the colorful strawberries for an Independence Day delight!


Great Green Vegetable Pasta

Stir together in a bowl and set aside: (for smooth texture, pureé)
1 cup cottage cheese
1/3 cup Parmesan cheese
1 clove garlic (minced)
2 Tbs fresh basil (chopped)
2 Tbs fresh parsley (chopped)
1/2 tsp Salt

In large soup pot of boiling water, start cooking according to package directions:
12 oz fusilli linguini or spaghetti (really any kind of pasta you would like!)

Beginning 6 minutes before pasta is done, add in following order with 2-3 minutes between additions:
2 cups broccoli florets
2 cups zucchini (sliced) + 1 cup green beans
1 cup peas + 1/4 cup green onions (chopped)
Drain well and return to soup pot

Toss with pasta and vegetables until melted
1-2 Tbs extra virgin olive oil

Add cottage cheese mixture, toss gently to coat. Serve immediately sprinkled with freshly grated Parmesan cheese and freshly ground pepper. Add some tomato slices for a colorful garnish!

Wishing you a happy and safe holiday weekend!

Sweet Summer Meals

Now that the rain has given us a little break and the sun is back, enjoy the weekend with you families and friends! Here are some tasty recipes that are pretty simple and perfect for a dinner in the back yard. Why not make it a pot luck?



Vegetable Pasta Salad

Whisk together in small bowl
1/4 cup red wine vinegar
1/2 tsp salt
1 clove garlic (minced)
1 Tbs dijon mustard (otional!)

Whisk in oil gradually. Stir in basil and set aside
1/4 cup olive oil
1/4 cup fresh basil

Cook pasta
4 oz uncooked whole wheat pasta

Place in large bowl and tows with 1/3 of dressing.
Layer ingredients on top of pasta in following order: Veggies, tomatoes and olives, then remaining dressing.
2 cups fresh veggies -chopped (green peppers, summer squash, cucumbers, broccoli florets)
3 medium tomatoes (thin wedges)
1/2 cup olives (sliced)

Sprinkle on top:
1/4 cup fresh basil leaves (more if desired)
2 Tbs fresh parsley (chopped)

Sprinkle on top and toss lightly before serving.
1/2 cup Parmesan or feta cheese


Rhubarb Sorrel (Strawberry) Crisp
soooooooo good!

preheat oven to 350 F

Combine in large sauce pan and bring to a boil over medium high heat. Reduce to medium heat and cook for 4 minutes, stirring often to avoid burning that sugar!
4 cups rhubarb (finely chopped)
2 cups sorrel/ strawberries (finely chopped)
1 cup sugar
1 Tbs orange peel (grated)
1 tsp vanilla

Dissolve cornstarch into water and add mixture to rhubarb mix. cook until thickened stirring constantly.
1/4 cup water
3 Tbs cornstarch

Mix together until crumbly.
1 1/2 cups flour
1 1/2 cups rolled oats
3/4 cup brown sugar
3/4 cup butter
1/2 tsp salt
1/2 tsp ground cinnamon
Place about half of the mixture into a greased 9 x 13 baking pan, pressing into an even layer. Pour in Rhubarb mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake at 350 F for 30 - 40 minutes.

Recipes from "Simply in Season" M.B. Lind and C. Hockman-Wert

Celebrate Greens!

There has been some tasty spinach coming from our local farms, and we have two recipes today in it's honor. Like other green leafy vegetables, Spinach has lots of iron. Cooked spinach can even have more iron than red meat! Spinach is full of lots of other great stuff too, like vitamins A, C, E and K. This vegetable has been used around the work for centuries, but there's always something new to make! Try one of our recipes or post a spinach recipe of your own!

Spinach Squares

A great dish to store in the fridge and heat up for breakfast!

Preheat oven to 350 F

Mix together

3 eggs

1 cup milk

½ cup whole wheat pastry flour

½ cup flour

1 tsp baking powder

Mix in and press into greased square baking pan

2-2 ½ cups cheese (shredded)

8 ounces fresh spinach or sorrel (chopped)

Bake in oven 30-35 minutes or until a knife comes out clean

Velvety Vegetable Soup

For those colder rainy nights!

Sautê in ¼ cup olive oil over medium-low heat until wilted. Around 15 minutes

1 medium onion (chopped)

4 cups Leeks (diced, 1 in white/ 1in green)

1 cup Celery (diced)

Add the following and stir well

2 Tbsp fresh tarragon (chopped)

1 Tbsp fresh thyme

1 tsp salt to taste

½ tsp black pepper

Add

1 bunch of spinach (chopped)

Simmer for 5 minutes. Remove soup from heat. Purêe with hand blender in pot or small batches in a upright blender/food processor. Return to pot and place on low heat.

Add (if using) and heat through.

1 cup milk

Adjust seasonings and serve.

*Add additional water or broth if thinner consistency is preferred.

*Optional Garnishes

Swirls of plain yogurt

Fresh herbs (thyme, parsley, celery leaf)

Chive blossoms

Recipes from "Simply in Season" by Lind&Hockman-Wert