Recipes of the Week - June 13th

Farmer Sue’s Quick Rhubarb Sauce (great over chicken)

·      3 Stalks of Rhubarb

·      Juice from ½ Lemon

·      2 Tablespoons of Honey

Cut the Rhubarb into ¼ - ½“ pieces and place in a small saucepan of water. Boil for about 5-7 minutes (you will notice the rhubarb breaking down). Drain. Then transfer the rhubarb to a blender, food processor or Magic Bullet and squirt in the juice from ½ lemon and add the 2 Tablespoons of Honey & blend. Return to the saucepan to heat & simmer for about another 5 minutes. This will make it more sauce like. Add more honey if you want a sweeter taste, but this combo provided a nice sauce for the chicken that had a bit of a zing, but not too tart! Enjoy! Farmer Rich used the left over Rhubarb sauce to make mushrooms and he added some hot pepper. It was EXCELLENT!!

More Rhubarb Recipes:

·      http://www.rhubarbfestival.org/recipes.php

·      http://www.plantea.com/rhubarb.htm

·      http://www.rhubarbinfo.com/recipe-other.html#index_other_13

·      http://www.recipetips.com/kitchen-tips/t--1373/rhubarb-preparation.asp

·      http://www.theheartofnewengland.com/food/fish/salmon-rhubarb-sauce.html

Radish Chive Cheese Heart   From: http://rootsofcompromise.org/?page_id=411

    4 oz light cream cheese, softened

    2 tbsp chopped fresh chives

    1 tbsp finely minced radishes

     1/4 tsp  minced garlic or use a some minced green garlic

    1 pinch pepper

    2 radishes

Trace 3-inch (8 cm) wide heart onto waxed paper; turn paper over.

In small bowl, mash together cream cheese, chives, minced radish, garlic (if using) and pepper; spread on prepared heart and smooth top and side. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

Thinly slice radishes; press slices overlapping around side of heart. Transfer to serving plate.

Sauteed Radishes with Chives from: http://www.epicurious.com/recipes/food/views/Sauteed-Radishes-with-Chives-14990#ixzz1P6avhgsJ

 1 bunch radishes (about 6)

 1 tablespoon unsalted butter

 2 tablespoons thinly sliced fresh chives

  freshly ground black pepper to taste

Halve radishes lengthwise and thinly slice them.

In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper, and salt to taste.

White Bean and Garlic Green Dip adapted from NY Times Dining & Wine Section, June 2008

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

 1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

 2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

 3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Garlic Greens

Use in place of garlic cloves.

Chop the stems, stir fry.

Mince & add to salads.

Chop & puree for pesto sauce.

Dice & add to omelets & fritattas