Strawberry-Rhubarb Bars

Ingredients

Nonstick cooking spray
1 ½ cups quick-cooking rolled oats
1 cup all purpose flour
¾ cup granulated sugar
¾ cup butter
1 ½ cups chopped fresh or frozen rhubarb, thawed
1/3 cup granulated sugar
¼ cup water
½ tsp, ground ginger
2 cups chopped fresh SVO strawberries
1 recipes Ginger Icing

1.  Preheat oven to 350*F. Line 8x8x2-inch baking pan with foil, allowing foil to extend over edges of pan. Coat foil with nonstick spray, set aside.

2. In bowl stir tighter oats, flour, and ¾ cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs (use fingers, if necessary, to break up mixture). Remove 1 ½ cups oat mixture; set aside.

3. Press remaining oat mixture evenly into bottom of pan. Bake 20 minutes

4. Mean while, for filling, in medium saucepan combine rhubarb, 1/3 cup sugar, water, and ½ teaspoon ginger. Cook and stir over medium heat for 8 to 10 minutes until filling is thickened and bubbly. Stir in chopped strawberries. Remove ½ cup filling; cover and set aside. Carefully spoon remaining filling over hot baked crust. Sprinkle with reserved oat mixture, pressing lightly into rhubarb filling.

5. Bake for 20-50 minutes more or until top is golden brown and filling is bubbly. Cool in pan on wire rack. Lift from pan using foil. Carefully pull foil away from sides. Cut in bars. Top Each with a spoonful of filling. Drizzle with Ginger Icing just before serving. Makes 16 Bars

Ginger Icing For Bars

Ingredients
½ cup sifted powdered sugar
¼ tsp. ground ginger
3-4 tsp. orange juice

In small bowl stir tighter powdered sugar, ginger, and enough orange juice to make of drizzle consistency. Use with Strawberry-Rhubarb Bars. Makes ¼ cup icing.

Strawberries are almost here!

For all of our customers who have been waiting for our strawberries, there isn't much more time to wait!
Weather permitting our strawberries should be ready by mid June! Check future Blogs, Facebook and Twitter to keep updated on whats going on here at the Farm.

Strawberry Facts

• Strawberries are the only fruit with seeds on the outside.
• The average strawberry has 200 seeds.
• Strawberries are the first fruit to ripen in the spring.
• Strawberries are a member of the rose family.
• Ninety-four percent of US households consume strawberries.
• There is a museum in Belgium just for strawberries.     

 

Braised Greens with Dried Blueberries & Dried Cranberries with Nuts

Ingredients:
½ pound (about 5 cups) fresh greens such as kale, Swiss chard or Napa cabbage
2 tablespoon olive oil
1 shallot, finely chopped
¼ cup SVO dried blueberries
¼ cup SVO dried cranberries
½ cup  pine nuts
2 cubes vegetable bouillon
¼ cup dry white wine
1 cup hot water
1 teaspoon salt
Freshly black pepper

1.      Wash greens in several changes of water and coarsely chop, removing any thick stems.

2.      Heat Oil in a large, heavy saucepan over medium heat. Add shallot and sauté until fragrant. Add SVO dried blueberries, cranberries and pine nuts. Sauté 5 minutes. Add bouillon cubes, smashing them into mixture. Add white wine. Boil 1 or 2 minutes. Add greens and toss. Add hot water, salt and pepper. Stir and cook over low heat until greens are wilted, and liquid has thickened, about 8-10 minutes. This dish will be brothy. Serves 6.

Whats New On The Farm

This past week we have been  weed whacking and mowing weeds between our blueberry rows.We are still foliar feeding with our compost teas. The bees are busy pollinating the blueberries and enjoying this warm weather. The Crew has finished planting the last of the strawberry plants. This past Saturday was our first time back to the Saturday Farmers Market. We are looking forward for some good weather. Our bluberries are 50% in bloom. Pretty Soon we will be in full bloom.

White Pine and blueberry ice pops

Ingredients:
2 cups water
1 cup eastern white pine needles
1/4 cup sugar
1 cup  SVO  blueberries
2 teaspoons fresh lime juice

1. Bring water and pine needles to a boil in a saucepan. Remove from heat. Let stand for one hour. Strain through a fine sieve; discard solids.

2. Return time water to saucepan over medium-high heat, and add sugar. Ring to a simmer, stirring until sugar dissolves. Add blueberries and lime juice. Return to a simmer, and cook for 1 minute. Let cool completely.

3. Divide mixture evenly among 6-3oz paper cups. Cover top of each with a baking cup. Secure with twine or a rubber band. Okay whole into the center of each aligner, and insert a 4 inch Tway or a wedding craft sticks. Freeze for at least five hours.