Apple Rhubarb Crisp
Rhubarb Apple Filling
- 3.5 cups rhubarb, chopped
- 3/4 cup sugar
- 3 tbsp flour
- 2 apples, peeled and chopped
- 1/2 tsp ground cinnamon
- 1 cup flour
- 1/4 cup brown sugar
- 1/2 cup oats
- 1/2 cup butter melted
- Preheat oven to 375 F.
- Combine all of the filling ingredients together in a large bowl and mix thoroughly. Pour into a 9 x 9 glass baking dish and set aside.
- Combine the topping ingredients and mix thoroughly. Crumble evenly over the filling.
- Bake for 35 minutes.
Rhubarb Dump Cake
- 1 pound rhubarb, cut into 1/4 inch slices
- 1 cup white sugar
- 1 (3 ounce) package strawberry flavored Jell-O mix
- 1 (18.25 ounce) package yellow cake mix
- 1 cup water
- 1/4 cup margarine, melted
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish.
- Spread the rhubarb evenly in the bottom of the buttered baking dish. Sprinkle the sugar over the rhubarb, followed by the gelatin mix, and finally the cake mix. Pour the water and melted margarine over the top. Do not stir.
- Bake for 45 minutes in the preheated oven, or until the rhubarb is tender.
- 1 bunch Asparagus
- 4 Tablespoons (up To 5 Tablespoons) Olive Oil
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
- Preheat oven to 425 degrees.
- After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
- Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
- Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
- Roast the asparagus for about ten minutes. The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.
Farm Market Breakfast
3–4 strips bacon
2 large potatoes or the equivalent
½ onion, chopped into bits
3 cloves garlic, chopped into bits
1 generous bunch of leafy greens (kale, chard, spinach, whatever is fresh)
Hot pepper flakes (Optional)
- Cut the bacon into medium-size bits and start frying it over high heat.
- Wash the potatoes, cut out the bad bits; peel if you must. Score them with a fork and put them in the microwave whole for 2 to 4 minutes until they are almost done.
- Chop the heated potatoes into medium-size chunks and add them to the skillet (with the bacon). Stir to evenly coat them in the bacon fat.
- Let potatoes cook with the bacon for a few minutes. When the potatoes start to crisp up, add the onion bits and garlic. Stir.
- When everything is just about ready, fry the eggs in another skillet.
- At the last minute, add the greens to the potato, bacon mixture. Stir, allowing the heat of the other ingredients to cook them just slightly.
- To serve, add a whopping spoonful of the vegetable mixture to a plate. Add grated cheese (if you wish). Add the egg. Add a splash of hot pepper flakes (if you wish).