Sunday, July 5, 2009

Late Start

My first summer CSA delivery came and went a week and a half ago. Lots of greens - lettuce, spinach, green garlic, zucchini, sugar snap peas, mint, as well as mushrooms, rhubarb, and strawberries.

I was so happy to see all of those fresh vegetables after such a long, cold winter - finally! But it seemed like my CSA got a late start this year. Since I get a half share, I only pick up every other week. This year I am in the second group, which means I started the second week instead of the first, so I think that's why it felt later to me.

Unfortunately, my delivery came two days before a weeklong vacation to the west coast to visit some friends. I didn't have much time to eat all the goods, so the first night I made a 3-course meal: my favorite strawberry and feta salad, sauteed chicken with spinach and green garlic, and a rhubarb crisp with vanilla ice cream for dessert.

I always think of the early CSA deliveries as very green and leafy, but that night belonged to the ruby red stalks of rhubarb. I made the recipe straight from the Homegrown Wisconsin CSA newsletter. It truly satisfied. The oatmeal in the crust gave it an extra crunch, although I will go easy on the sugar next time.

Rhubarb Crisp Bars (from Homegrown Wisconsin)

Top and bottom crust
1 Cup flour
3/4 Cup oatmeal (uncooked)
1 Cup brown sugar (packed)
1/2 cup butter (melted)

3/4 cup sugar
1 1/2 Tablespoons flour
1/4 teaspoon nutmeg
1 Tablespoon butter (softened)
1 egg (beaten)
2 cups rhubarb (cut into 1/2 inch pieces)

Mix flour, oatmeal, brown sugar, and butter until crumbly. Press 1/2 into greased 9” square pan. Add rhubarb. Beat egg. Blend sugar, flour nutmeg and butter. Add beaten egg, beat until smooth. Pour over rhubarb. Top with other half of crumb mixture. Press mixture down lightly. Bake at 350 degrees for 20-25 minutes. Great with vanilla ice cream!

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