We miraculously have our first vegetables of the season! This spring has been a most refreshing situation. Our cold weather crops are doing magnificently, though I wish there were more of them. With the beginning of June came out all the tender starts. We’ve been planting like mad. Hard to believe after two freezing nights last week. But we all know that we’re about to wake up to three months in the 90’s and it will be time to take off the long underwear. Central Oregon isn’t known for graceful transitions… So, here is my first offering of food, grown organically right here in Central Oregon. Its fresh as can be, though somewhat meager. We simply have to start somewhere. I can assure you that when the veggies get on a roll, there will be no stopping them! I really hope you enjoy what you find and please do give me whatever feedback you have…. About food, logistics, quantity, quality, etc… I am so excited to be growing for you!
Country Delight Rhubarb Desert
2 cups rhubarb
1 cup flour
1/2 cup butter
1/3 cup confectioner’s sugar
3 eggs
1 1/2 cups sugar
1/4 cup flour
1 tsp baking powder
1 tsp vanilla
1/4 tsp salt
Blend flour and butter. Add confectioner’s sugar. Press into 9” square pan. Bake at 350 for 15 minutes.
Beat eggs, add 1 1/4 cup sugar very gradually. Beat until light and fluffy (5 minutes on high). Add flour, baking powder, vanilla and salt. Fold in rhubarb. Pour over crusts. Bake at 350 for 40 minutes until light brown.
Serve just the way it comes from the oven or with strawberries and whipped cream.
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