CSA's Are On The Way, Yummy New Recipes Shared Today!

Just a little heads up. We will be starting our CSA’s next week! Of course since it’s still early to have lots of crops everyone will be getting some asparagus which around here, getting some of the fresh stuff is like winning the lottery. Be checking your email for more information.

And now for a really important topic…Rhubarb. I’ve always thought that this odd plant was something that only an 80 year old grandma would enjoy cooking with but boy have I been proven wrong in recent days! Sorry to all you younger folks that have come to know and love this vibrant plant before me. You’re a true pioneer. We stumbled upon this ridiculously easy recipe, made a couple changes to suit our tastebuds and made this creation with flavors and color unlike any out of the freezer pie or cobbler. Serve this cobbler warm with vanilla ice cream and be prepared to want seconds! I added a cup of halved strawberries, because we had some fresh picked ones in our fridge and it worked out very nicely.I’ve never really cared for cooked strawberries, it’s a consistency thing but trust me, in this, it’s very much worth it!

Turn somthing kind of odd looking into...

This! A very "rustic" rhubarb cobbler. Baked in Missouri made pottery I might add...

Make this for your family tonight. They will thank you!

Easy Strawberry Rhubarb Cobbler

• 3 cups Diced Rhubarb

• 1 cup strawberry’s, halved

• 2 tablespoons Orange Zest

• 1 package Strawberry Jello, 3 Oz. Box

• ½ cups Flour

• 1 cup Sugar

• ½ teaspoons Cinnamon

• ¼ cups Butter, Softened

Place diced rhubarb and strawberries in a small baking pan. Sprinkle zest over the top then sprinkle the package of strawberry jello over the rhubarb mixture. Combine flour, sugar, cinnamon, and butter. Sprinkle over the top of the rhubarb goodness.

Bake at 350 degrees for 50 minutes or until it’s bubbly.

Fresh picked early berries!