Recipes

                      Sautéed Kohlrabi

                                 2 (3 if small) Kohlrabi
                                 1 medium Onion, diced
                                1 tsp. Salt
                                4 Tbsp. Butter or Light Oil
                                 1 Tbsp. Fresh Herbs (Thyme, Chives, Sage, etc.)

  Grate Kohlrabi, Place in colander & sprinkle with salt. Let stand 30 mins. to drain.
   Heat butter over medium heat, add onions, saute a few minutes. Stir in Kohlrabi,
  reduce heat to low, cover & cook 10 mins. Increase heat to medium & cook 2 mins.
  Remove from heat, stir in fresh herbs. Makes 2-4 servings.





                     Crunchy Top Rhubarb Muffins

                                            2 1/2 cup Flour
                                 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

Preheat oven to 350 degrees. Grease two 12 cup muffin pans or line with paper cups.
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
                         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
Heat the olive oil in a large skillet over medium-high heat. Add the asparagus,
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
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
Combine egg and buttermilk; set aside. Combine 1/4 cup all-purpose flour, cornmeal, salt, and pepper
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

Springtime and Asparagus

It is one of the first vegetable crops of the year. There a lots of ways to prepare this wonderful vegetable - but don't overcook it.
Then just add fresh butter and season with salt and pepper and you are in heaven. Perhaps, sprinkle a little parmesan cheese on top -- Yummy!
Stovetop: Saucepan or Steamer: Cook fresh asparagus in a small amount of boiling water until tender. Fresh asparagus will be crisp-tender in 5 to 8 minutes.

Asparagus for Salads

If you want nice crispy asparagus for your salads. After you steam or boil them and bring them so that they are a bright green color, plunge them into cold
ice water dropping their cooking temperature down quickly. This will stop the cooking process that tends to make the asparagus spongy and they will remain
crispy and delicious in your wonderful garden fresh salads.

Frying Pan:

Place a strip of folded aluminum on the bottom and up the sides of the pan, extending over the edges. Bring water to a boil; add asparagus spears and cook,
uncovered, until crisp-tender, 3 to 5 minutes. Use foil strips to gently lift the spears to a serving dish.

Double Boiler:

To steam asparagus in an upright position, fasten the stalks into a bundle using a band of foil or string. Stand the stalks upright in the double boiler or percolator
with the tips extending an inch or more above the boiling, salted water. (A glass cooking vessel works best.) Cover and cook until tender, 5 to 8 minutes.

Stir-Fry:

Cut spears diagonally in 1/2 inch pieces, leaving tips whole. Stir-fry pieces in butter or hot oil, in a skillet or wok at medium high heat. Stir constantly until
tender-crisp, 3 to 5 minutes.

Microwave:

Microwave fresh asparagus by placing one pound in a microwavable baking dish or serving bowl. If cooking whole spears, arrange with tips in center.
Add about 1/4 cup water and cover tightly. Microwave at 100% power for 4 to 7 minutes for spears, 3 to 5 minutes for cuts and tips. Stir or turn halfway
through cooking time.

Roasting:

Preheat oven to 475° F. Place the asparagus in a shallow roasting pan or baking sheet in one layer. Sprinkle with the garlic, salt and pepper. Drizzle with
the oil. Roast until tender and lightly browned, about 20 minutes, depending on age and size, turning occasionally with tongs. These may be served
immediately or at room temperature. Try sprinkling with parmesan cheese before serving.

Freezing Asparagus

Yes, you can freeze asparagus and the taste when cooked is almost like the fresh asparagus that is available during the spring at the Pony Express Farmers'
Market. And it is not that hard to do.... Fill up a large pot with water and add about 1 teaspoon of salt. Bring the pot to a boil and place your washed
asparagus in the boiling water for about 3 minutes Then carefully remove the asparagus and plunge them into a pot of ice water to quickly cool them. They
should be a brilliant green colour at this time. When they are completely cold... and you might think about added extra ice cubes to the cold water bath.
Then drain the asparagus and pat dry with some paper towels. Put the dried asparagus into freezer bags and into your freezer.

                                            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

Wash broccoli and cauliflower. Cut off small florets, and put small pieces into a large salad bowl.Peel carrots. Slice lengthwise,
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!