We are now open on the weekends from 10 am to 6 pm.
We have fresh Rhubarb for sale. Crisp, thick red stalks can be used fresh (see pie recipe below), or cut up and frozen for later use. Rhubarb is at it’s best before the temperatures get too hot.
Our Rhubarb is grown without herbicides, pesticides or petroleum based fertilizers.
Also Currently Available-
Cilantro: 2 bunches for $1.00
Italian Parsley: $1.00/bunch. Also available in bulk by the pound.
Fresh Herbs: Tarragon, Sage, Oregano, Thyme- all $1.50/bunch.
RECIPE : Rhubarb Pie
- 1 9-inch double pie crust
- 4 cups unpeeled, diced, young Rhubarb stalks
- ¼ cup all purpose flour
- 1 ¼ – 2 cups sugar
- 1 tsp grated orange rind
- 1 Tbsp butter
Preheat oven to 450 degrees Fahrenheit
Prepare pastry: line pin pan with dough
Combine remaining ingredients in bowl: toss well. Turn into shell. Dot with 1 to 2 tablespoons butter. Cover pie with well-pricked top or lattice. Bake pie in 450°F oven 10 minutes. Reduce heat to 350°F: bake 35 to 40 minutes until golden brown. Yield 6 to 8 servings
If you have any recipes you would like to share using any of the products we grow, please pass them along. We are trying to include recipes on each of our crops pages, for example, we’ve listed two of our favorite Pesto recipes on our Fresh Herbs page.
Next post will be in two weeks.