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From Our Farms
to Your Dinner Table


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 From Our Farms
To Your Dinner Table

Favorite recipes from your neighboring farmers
using locally grown ingredients!





Rhubarb .. A great way to start using that first taste of Spring!
 
RHUBARB CUSTARD PIE
8 inch pie pan lined with a crust.
2 Eggs - slightly beaten
2 Tbsp Milk -  mixed into the eggs

Stir into the beaten egg mixture:
1 1/2cups Sugar
3 Tbsp Flour   
1/2 Tsp Nutmeg
Mix in:
3 cups cut up Rhubarb.
Pour into the pastry lined pie plate. Dot with Butter.
Bake 400* for 50-60 minutes.
Serve warm.
 
RHUBARB CAKE
1 1/2 c Sugar
1/2 c Shortening
1 Egg well beaten
2 c Flour
1 c Buttermilk or yougurt
1/2 Tsp Baking Soda
1 Tsp Vanilla
2 c cut up Rhubarb
1/2 c chopped Walnuts if desired
Sugar & Cinnamon for topping
 
Cream sugar and shortening. Add egg. Add flour, buttermilk, soda, and vanilla. Mix well. Add rhubarb and walnuts. Pour into 8 inch pie pan that has been greased or sprayed. Sprinkle a little sugar and cinnamon over the top. Bake at 350* for 45 minutes.

HONEY APPLE CRISP

2 cups pared & sliced apples
2 TBSP sugar
1 1/2 Tsp Lemon Juice
1/4 cup honey
1/4 cup all purpose flour
2 TBSP brown sugar
1/8 Tsp salt
2 TBSP margarine

Place apples in a shallow baking dish. Combine sugar, lemon juice and honey, Spread over apples.
Mix flour, brown sugar and salt.  Cut or work the margarine in until crumbly.
Cover apples with mixture.  Bake at 375 for 35-40 minutes or until apples are soft.  Serve with whipped cream.  (a dash of cinnamon can be added to the cream.)

 
APPLE BROWNIES

1/2 cup butter or margarine
1 cup sugar or (1/2 cup sugar and 1/2 cup honey) makes a very moist brownie
1 egg
2 medium apples (chopped)
1 cup flour (all purpose)
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt. 
Mixed all ingredients and put in a 7 X 9 pan.  Bake at 350 for 40 minutes


For more information about cooking and preserving fresh fruits and vegetables ask your local Cooperative Extension Agent or visit your County's website.