THE FIRST WEEK OF FARM SHARE HAS ARRIVED!!! YIPPEE!!!
Can you tell I’m excited? If you were able to make it to the farm and get a tour of where your veggies are gown as well as meet the hard working staff you may have already gotten to enjoy some of the vegetables that you’ll see in your boxes this week a bit early. My husband and I were smiling and saying just how many memories having some bok choy and kale and spinach in our salad brought back 🙂
The taste of summer is here and things are beginning to ripen for harvest-and this is what you can look forward to in your first share of the season!
(Whole shares include everything that the half shares have listed)
Without further ado a little birdie told me that many of you enjoyed the rhubarb cake that Jannette made for the open house-so here is our first recipe of the season!
I was unable to get Jannettes recipe but I did find a lovely one I’ll try and make before the rhubarb season ends 🙂 This is not a gluten or dairy free recipe but I did a quick search and there are quite a few nice ones out there-I just don’t have all the correct ingredients to try it myself. I picked this one since it’s called Oma’s Rhubarb Cake and we are dutch and we love our Oma so I’m certain this will hit the spot!
Ingredients Edit and Save
THE FIRST WEEK OF FARM SHARE HAS ARRIVED!!! YIPPEE!!!
Can you tell I’m excited? If you were able to make it to the farm and get a tour of where your veggies are gown as well as meet the hard working staff you may have already gotten to enjoy some of the vegetables that you’ll see in your boxes this week a bit early. My husband and I were smiling and saying just how many memories having some bok choy and kale and spinach in our salad brought back 🙂
The taste of summer is here and things are beginning to ripen for harvest-and this is what you can look forward to in your first share of the season!
(Whole shares include everything that the half shares have listed)
Without further ado a little birdie told me that many of you enjoyed the rhubarb cake that Jannette made for the open house-so here is our first recipe of the season!
I was unable to get Jannettes recipe but I did find a lovely one I’ll try and make before the rhubarb season ends 🙂 This is not a gluten or dairy free recipe but I did a quick search and there are quite a few nice ones out there-I just don’t have all the correct ingredients to try it myself. I picked this one since it’s called Oma’s Rhubarb Cake and we are dutch and we love our Oma so I’m certain this will hit the spot!
Ingredients
1 1/4 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
2 eggs, beaten
1 cup sour cream
3 cups diced rhubarb
1 cup white sugar
1/4 cup butter, softened
1/4 cup all-purpose flour
ground cinnamon, for dusting
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, stir together 1 1/4 cups sugar, baking soda, salt and 2 cups flour. Stir in the eggs and sour cream until smooth, then fold in the rhubarb. Pour into the prepared dish and spread evenly. In a smaller bowl, stir together the remaining 1 cup sugar and butter until smooth. Stir in 1/4 cup flour until the mixture is crumbly. Sprinkle the mixture on top of the cake then dust lightly with cinnamon.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.