Crunchy Top Rhubarb Muffins 2 1/2 cup Flour Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups.
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 1/4 cup Brown Sugar
1/2 cup Vegetable Oil
1 Egg
1 tsp. Vanilla Extract
1 cup Buttermilk
1 1/2 cups diced Rhubarb
1/2 cup Walnuts, chopped
1 Tbsp. Butter, melted
1/3 cup White Sugar
1 tsp. Ground Cinnamon
In medium bowl, stir together the flour, baking soda, baking powder and salt. In another
bowl, beat the brown sugar, egg, oil, vanilla and buttermilk with an electric mixer until
smooth. Pour in the dry ingredients and mix by hand until just well blended. Stir in the
rhubarb. Spoon the batter into the prepared cups, filling almost to the top. In a small
bowl, stir together the melted butter, white sugar and cinnamon; sprinkle about 1 tsp. of
this mixture on top of each muffin. Bake about 25 mins. or until the tops of the muffins
spring back when lightly touched. Cool in pans at least 10 mins. before removing from pan.
Spring Omelet
1 tablespoon olive oil Heat the olive oil in a large skillet over medium-high heat. Add the asparagus,
2 eggs
1/4 cup milk (optional)
3 spears asparagus, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/3 cup green onions, chopped
1/2 cup grated Parmesan cheese
mushrooms and onions; cook and stir until the asparagus is fairly soft, about
4 minutes. Whisk together the eggs and milk in a small bowl; pour over the sautéed
vegetables and reduce the heat to medium. While the omelet cooks, lift the edge to
allow the uncooked egg to flow underneath. When most of the egg is cooked,
sprinkle Parmesan cheese over the top. Allow the cheese to melt slightly, then
fold in half and serve.
Fried Green Tomatoes
1 large egg, lightly beaten 1/2 cup buttermilk Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, salt, and pepper
1/2 cup all-purpose flour, divided 1/2 cup cornmeal
1 teaspoon salt 1/2 teaspoon pepper
Vegetable oil Salt to taste
3 medium-size green tomatoes cut into 1/3-inch slices
in a shallow bowl or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge
in cornmeal mixture. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; or comparable and
heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden.
Drain on paper towels or a rack. Sprinkle hot tomatoes with salt. Serve with Dill Sauce.
Yield: Makes 4 to 6 servings
Asparagus Recipes
Wash broccoli and cauliflower. Cut off small florets, and put small pieces into a large salad bowl.Peel carrots. Slice lengthwise,
Fresh Cauliflower & Broccoli Salad
1 pound fresh broccoli
1 small fresh cauliflower
2-3 carrots
1 small red onion
1/2 cup sunflower seeds
1 cup cashews, chopped
Dresssing: 1 cup mayonnaise
1/2 cup red wine vinegar
1/3 cup brown sugar
and then chop into small pieces. Add to salad in bowl. Peel red onion. Chop into small pieces and add to salad in bowl.
In a small bowl, mix mayonnaise, red wine vinegar and brown sugar until smooth. Pour over salad and mix well. Let stand for a
few hours or overnight. Just before serving, mix in sunflower seeds and chopped cashews.
Voila Pony Express Farmers' Market asparagus when you want it in season!