Rhubarb Cake

1 1/2 cups sugar (or 1 cup)
1/2 cup butter
1 egg
1 cup milk with 1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
2 cups flour
2 cups rhubarb

Cream sugar and butter.  Add egg and beat well.  Add flour, salt, milk, vanilla and beat well.  Spread in a greased 9 x 13 pan and add rhubarb on top evenly – or mix it into the batter before you put it in the pan.  Sprinkle the sugar mixture over it.
Sugar mixture: 2/3 cup brown sugar mixed with 1 teaspoon cinnamon or ground nutmeg
Bake at 350 degrees for 45 minutes.
Good served warm with ice cream.

Rhubarb Dream Bars

Ingredients
1 cup all-purpose flour (we use ww)
1/2 cup butter, softened
1 tablespoon (og cane) sugar
1 cup (og cane) sugar
1/4 cup all-purpose flour (we used ww)
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened (we used neufchatel)
1/2 cup (og cane) sugar
1 egg
1/2 cup sour cream (we substitute yogurt)
1 tablespoon (og cane) sugar
Directions
Preheat oven to 425 degrees F. Grease an 11×7-inch baking dish.
In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F.
Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Ingredients
1 cup all-purpose flour (we use ww)
1/2 cup butter, softened
1 tablespoon (og cane) sugar
1 cup (og cane) sugar
1/4 cup all-purpose flour (we used ww)
4 cups finely chopped rhubarb
1 (8 ounce) package cream cheese, softened (we used Neufchatel)
1/2 cup (og cane) sugar
1 egg
1/2 cup sour cream (we substitute yogurt)
1 tablespoon (og cane) sugar
Directions
Preheat oven to 425 degrees F. Grease an 11×7-inch baking dish.
In a bowl, mix together 1 cup flour, the softened butter, and 1 tablespoon sugar until well combined; press into the bottom of the prepared baking dish.
Bake the crust in the preheated oven until it starts to brown, about 10 minutes. Remove the crust. Reduce oven heat to 350 degrees F.
Using the same bowl, thoroughly mix 1 cup sugar with 1/4 cup flour; stir in the rhubarb and toss to coat. Spread the rhubarb mixture over the baked crust. Using the same bowl, mash the cream cheese, 1/2 cup of sugar, and the egg until the mixture is creamy; spread over the rhubarb.
Bake in the oven until the rhubarb is bubbling and the topping is set, about 35 minutes.
In the same bowl, mix sour cream with 1 tablespoon of sugar; spread over the hot dessert. Allow to cool completely before cutting into bars. Refrigerate leftovers.

Black Currant Jam

Ingredients
1 pt water
3 pounds sugar
2 pounds black currants
Remove all stems from fruit. Rinse under water.
Add sugar to 1 pt water and boil until it throws up big bubbles and is quite clear.
Add black currants.
Boil 20 minutes more.
Remove any scum that floats to top.
Pack into hot sterilized jars and seal.
No need for pectin or hot water bath.
Let stand for 24 hours before using.
Delicious on homemade bread with butter.
Add a spoonful to homemade olive oil/vinegar salad dressing.
Black Currant Ice
1 pint black currants
1/2 pound sugar
squeeze of fresh lemon
fresh cream
Boil currants with sugar as if making jam.
When the fruit is quite soft, pass through a sieve.
Add fresh lemon and beat in as much cream as you can spare.
Freeze and serve.
Easy and delicious.
 

Green Smoothie

Robin in the garden.

 This is the time of year when the weeds grow fast and furious.  Why throw them all on the compost heap? At Three Roods Farm, we eat our weedies. 

    I learned about Green Smoothies from Victoria Boutenko, author of many books on raw food lifestyle.  Drinking green smoothies is a way to incorporate more fresh greens into your diet than you can possible eat. And, of course, fresh greens are full of many essential vitamins and minerals as well as plant protein.  There are savory smoothies and sweet smoothies.  I have not developed a taste for savories yet. But I love sweet smoothies.  Here is a general recipe I use which you can adjust to your taste.

 

     Robin’s Green Smoothie
2 cups water
2 ripe bananas
1-2 cups of ripe berries (strawberries, blueberries, black currants, etc.)
1 heaping tablespoon coconut oil
fresh or dried mint leaves
3-4 cups clean green leaves.
Mix everything together in a blender. A vita-mix blender is better for more mature or stringy leaves.
Hints:
– When I find ripe bananas on sale, I buy lots of them. I peel and freeze them.  This makes the smoothie cooler on a hot day!
– Similarly, frozen berries can be used when fresh are unavailable.
– Common weeds are very tasty in a smoothie, including red root pigweed, lambs quarters, purslane, borage, and malva neglecta.
– Spinach, kale and chard thinnings are excellent in smoothies. 

Rhubarb Jam

recipe from Yvonne Kawashima

4 1/2# rhubarb
6 c sugar

1/4 c lime juice

4 3″ strips lime zest

1 1/2 Tbs. minced fresh ginger

Combine all ingredients overnight in bag or covered bowl. Strain juice next day and discard lime strips.

Cook juice for 5 mins to dissolve sugar.

Add rhubarb until breaks down gently and thickens, 40 minutes to 1 1/2 hours.

To check for doneness, put a small dollop on chilled dish and run finger thru it. jam ready if the mark stays…otherwise cook some more and retest.

Cool completely and refrigerate for up to 2 weeks, or can the jam for longer storage…yields about 7 cups

Rhubarb in May

 

 

Greg’s Chicken Soup

Dr Greg making soup.

Defrost chicken. Place in a large pot or pressure cooker.  Cover pieces with water. Bring to a boil. Pressure cook for 20 minutes or simmer for 4 hours.

Let cool. Remove pieces. Separate meat from skin and bones. Save the meat. (we give the rest to our dog.)

Chill over night or for several hours. Skim off fat and save. (yields 1/2 cup fat, 2 quarts broth.)

Add vegetables, left over grains, noodles herbs, etc as desired to the broth. Simmer for 1/2 hour.  Add back chicken meat, chicken fat, salt and pepper to taste.  Enjoy!

  Extra fat (known as ‘schmaltz’ in Yiddish), is a good frying medium. Place in a sauce pan on very low heat until all the water boils away and save in a glass jar for frying.

Garlic Scape Delight

Ingredients:

1 cup leftover meat, cut into bite sized pieces

1 cup leftover rice or millet

2 cups garlic scapes cut into 2″ pieces

6 eggs, beaten

1 onion, chopped

1 clove garlic, pressed or chopped

1 banana pepper, chopped

1/4 cup frozen or canned corn kernals

1/2 cup chopped tomato, fresh or canned

olive oil

salt and pepper to taste

Saute onion and garlic in olive oil. Add banana pepper and tomato and stir. Add garlic scapes, stir and cover for a couple of minutes so the scapes can steam cook. Add meat, grain and corn and stir. Pour the beaten eggs over the top, cover and let cook for several minutes. So delicious!

Rhubarb Sorrel Crisp

4 cups rhubarb, chopped fine

2 cups sorrel, chopped fine

1 cup sugar

1 Tbsp grated orange peel (optional)

1 tsp vanilla (almond extract works well, too)

Combine in a large saucepan. Brind to a boil over medium-high heat, then reduce to medium and cook 4 minutes, stirring frequently.

 

1/4 cup water

3Tbs cornstarch

Dissolve cornstarch in water. Add to rhubarb mixture and cook until thickened, stirring constantly. Set aside.

 

1 1/2 cups flour (may substitute part wheat germ or oat bran)

1 1/2 cups rolled oats

3/4 cup brown sugar

3/4 cup butter, softened

1/2 tsp salt

1/2 tsp cinnamon (cardomom works well, too)

1/2 cup walnut or almond, chopped

Mix together until crumbly. (I use my hands.) Place about 3 1/2 cups crumb mixture into greased 9×13″ baking pan. Press to make an even layer. Pour in rhubarb/sorrel mixture and spread evenly. Sprinkle remaining crumb mixture over top. Bake in preheated oven at 350′ for 30-40 minutes. Cut into squares.

 

Parsley Chutney

Parsley Chutney
from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
Submitted by Peggy Garrigues-Cortelyou
2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. grated, fresh ginger root
4-6 cloves garlic, chopped
3 T. dried mint [I use a little less]
2 T. fresh lemon juice
½ c. plain yogurt
dash cayenne pepper
Combine everything in a blender or food processor fitted with its steel blade.
Puree. Cover tightly and refrigerate.
Serve with crackers or chips or tortilla pieces.
Parsley Chutney
from The Enchanted Broccoli Forest Cookbook, by Mollie Katzen
submitted by Peggy Garrigues-Cortelyou

2 packed cups minced, fresh parsley
½ t. salt
1 -1/2 t. grated, fresh ginger root
4-6 cloves garlic, chopped
3 T. dried mint [I use a little less]
2 T. fresh lemon juice
½ c. plain yogurt
dash cayenne pepper
Combine everything in a blender or food processor fitted with its steel blade.
Puree. Cover tightly and refrigerate.
Serve with crackers or chips or tortilla pieces.

Chicken, Turnip, and Chard Curry

Chicken, Turnip, and Chard Curry
(adapted from Turnip Curry on indobase.com)
10 Turnips, cut into thin half-slices
1 lb. boneless chicken, cut into bite-size pieces
8 stalks of Swiss Chard, chopped (if using stems, cook w/ turnips)
1 Cup Onions (chopped)
1 cup Yoghurt
1/2 cup Oil
2 T Slivered Almonds
¼ cup Grated coconut
1 T. Poppy seeds
1 T. Sesame seeds
1 T.  Ground Coriander
1 T. Chili powder
2 T. Curry powder
1 T. Garlic powder, or 2 T. chopped fresh garlic
1 T. ground Ginger or grated fresh ginger
¼ c. chopped fresh cilantro
Mix together almonds, coconut, seeds, and spices; set aside. Saute onions in ¼ c. oil. When translucent, add turnips (and chard stems, if using). Turn down heat, cover, and cook about 10 minutes or until turnips are tender. In a second pan, sauté chicken in remaining oil, until almost cooked through. Add spice mixture, and cook until chicken is done, stirring constantly. Add chicken and spices to turnip mixture, along with chard and yogurt. When chard is wilted, add fresh cilantro. Add salt to taste.
Serve over rice
Chicken, Turnip, and Chard Curry
(adapted from Turnip Curry on indobase.com)
from Peggy Garrigues-Cortelyou
10 Turnips, cut into thin half-slices
1 lb. boneless chicken, cut into bite-size pieces
8 stalks of Swiss Chard, chopped (if using stems, cook w/ turnips)
1 Cup Onions (chopped)
1 cup Yoghurt
1/2 cup Oil
2 T Slivered Almonds
¼ cup Grated coconut
1 T. Poppy seeds
1 T. Sesame seeds
1 T.  Ground Coriander
1 T. Chili powder
2 T. Curry powder
1 T. Garlic powder, or 2 T. chopped fresh garlic
1 T. ground Ginger or grated fresh ginger
¼ c. chopped fresh cilantro
Mix together almonds, coconut, seeds, and spices; set aside. Saute onions in ¼ c. oil. When translucent, add turnips (and chard stems, if using). Turn down heat, cover, and cook about 10 minutes or until turnips are tender. In a second pan, sauté chicken in remaining oil, until almost cooked through. Add spice mixture, and cook until chicken is done, stirring constantly. Add chicken and spices to turnip mixture, along with chard and yogurt. When chard is wilted, add fresh cilantro. Add salt to taste.
Serve over rice