Spicy, Sweet, Sour and Bitter—they’re all on the menu!  We’re heading into a big week with big flavors. As I type, the crew is pulling together handfuls of Red Radishes that are a sharp springtime treat.  Few things are quite as simple yet visually enticing as a bundle of radishes, and what’s more, you can enjoy them from top to bottom.  The red roots add a bit of color and heat to salads, and with a little bit of butter and salt, they’re a wonderful snack.  Yes, the greens are edible—peppery for sure, like arugula but more coarse in texture.  If you’re feeling bold you can rinse and chop the leaves into a mixed salad, but more often than not, I’ll cook mine down in a mixed pan of greens at the end of the week or make a batch of Radish Greens Pesto, a la Love & Lemons.    

We’ve reached the point in the year where we’re about to turn our greenhouse spaces over from Spring into Summer production, so we’ve harvested a bed of head lettuces for the CSA along with Dandelion Greens for the Large Shares this week.  Dandelion leaves are bitter, but they pack as much nutrient value as they do flavor.  Cooking Dandelion Greens tempers their bitterness a bit, as does a bit of garlic, grated hard cheese and oil. 

And then there’s the showstopper of the week—Rhubarb!  Rhubarb is a vegetable that people treat like a fruit—it is pink, it is puckery and in the PNW, it is a Springtime staple.  While the tartness of Rhubarb just begs to be whipped up into something sweet, mixed up with berries or stewed with apples or citrus, there are plenty of savory options to consider too.  One of my favorites is Melissa Clark's recipe for Skillet Chicken with Rhubarb, which I made over the weekend to great fanfare from my family, with mashed parsnips no less.  And yes, I’m already campaigning for Mark to make my favorite Straight-Up Rhubarb Pie.  But chances are I’ll have to wait, because as soon as the sun comes out, his pie making days are on long-term hold.  So, I’ll be sure to freeze some Rhubarb for later, which is a great option if you don’t know what to do with yours just yet. 

Many Thanks,
Katie

PS: We’ll have Sugar Snap Pea Plants available this week, and Tomato Plants will be available for sale beginning May 2nd, so get your beds and pots ready this weekend:)

IN THIS WEEK’S FARMSHARES:

Purple Sprouting Broccoli or Raab Mix
Lettuce
Red Radishes
Rhubarb
Yellow Onions
Dandelion Greens (Lg. Shares)
Apples or Bonus Eggs

-AT THE FARMSTAND THIS WEEK -

SEASONAL RECIPES, TIPS & INFO:

THE RHUBARB CUSTARD KATIE LIKES TO MAKE
Katie Green

5 cups fresh rhubarb
2 cups all-purpose flour, divided
½ cup butter, chilled
1 cup sugar, divided
½ tsp salt, divided
3 eggs
1 T vanilla extract

Preheat oven to 375 F. Butter the bottom and sides of a 9″ x 13″ baking dish. 
Dice rhubarb stalks into small pieces, place in a bowl with 1/2 C of sugar, stirring to coat the bits of rhubarb.  Set aside while you make the crust. 

In a large bowl combine 1 ½ C flour, remaining ½ C sugar and ¼ tsp salt. Cut the butter into the flour mixture and then press the crumbs into the bottom, and halfway up the sides, of your prepared baking dish.  Bake in the center of the oven for 20 minutes or until golden.

Meanwhile, prepare the custard.  Whisk together the eggs, vanilla, 1/2 C flour, and ¼ tsp salt.  Combine with the sugared rhubarb and pour over the warm, but golden crust.  Place baking dish back into the oven, reduce temperature to 350 F and bake for 35 minutes.  If the custard is still jiggly, bake for five minutes more.

RHUBARB LENTIL CURRY
Great British Chefs

12 1/3 oz of rhubarb, cut into 1cm chunks
2 leeks, trimmed and sliced
1 medium onion, chopped
2 sticks of celery, sliced
3 garlic cloves
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp coarse sea salt
2 tsp paprika
1/4 tsp turmeric
5 1/3 oz of puy lentils
1 1/2 pints of vegetable stock
2 tbsp of dark brown sugar
2 tbsp of extra virgin rapeseed oil, or sunflower oil
sea salt
freshly ground black pepper

CONTINUE TO RECIPE

BIBB & RADISH SALAD WITH BUTTERMILK DRESSING
Delish

3 large heads of Bibb lettuce
8 radishes
c. snipped chives
2 tbsp. mayonnaise
c. buttermilk
2 tbsp. red wine vinegar
1/4 c. extra-virgin olive oil
salt
Freshly ground pepper

CONTINUE TO RECIPE

CINNAMON-RHUBARB MUFFINS
Fine Cooking
 
9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1-1/2 cups 1/4-inch-diced rhubarb (7-1/4 oz.)
For the topping:
3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

CONTINUE TO RECIPE
 
 
HONEY BAKED RHUBARB
(MY DAUGHTER’S FAVORITE OVER YOGURT OR ICE CREAM)
The River Cottage

1kg rhubarb (2.2 lbs), cut into 5–-10cm lengths
Juice and finely grated zest of 1 orange
4 tablespoons runny honey

CONTINUE TO RECIPE