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The Best of Twin Harbors winners were announced this week- guess what? Nancy’s Bakery and Deidra’s Deli walked away with the top prize in their categories! This is the 2nd year running that the voters have shown exemplary taste and discernment in their choices. Good job and applause for you loyal and fastidious judges of great food- and huge thanks from us at the market. We know quite well what a good thing we have going. It’s pretty exciting to see that others share our appreciation for Deidra and Nancy. I officially declare that this week is Rhubarb Week! We have an abundance of great Rhubarb, all grown here on Grays Harbor , and I’m marking the price down to $1.99 per pound. Such a deal! Nancy is busy making more rhubarb jam this morning, and rhubarb pies came out of the oven earlier. So you may be wondering what you can do to make use of this extraordinary vegetable which masquerades as a fruit. Wonder no more. I have recipes.
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The first come from Frank, our Elma rhubarb provider. I’m going to print it just as he wrote it out to me. He didn’t specify the type of cake mix, so I used a yellow cake mix when I tried this out. OMG! Fabuloso in the extreme! And easy beyond description. If you can’t make this cake, you shouldn’t be allowed in the kitchen. Frank’s Rhubarb Upside Down Cake Line a 9 X 12 dish with wax paper spread 2-3 tablespoons of melted butter over it sprinkle ½ cup of brown sugar over the butter chop raw rhubarb ( 4-6 cups) and add them to the dish mix up one Betty Crocker cake mix according to the directions Put it over the rhubarb Bake about 40 minutes at 350 degrees Frank’s Grandkids will pass up DQ, Baskin Robbins, & McDonalds for a slice of this. Now of course you could put a scoop of ice cream on top, especially when it’s warm out of the oven! Rhubarb Crisp 1 cup light brown sugar, firmly packed 1 cup all-purpose flour 3/4 cup quick cooking rolled oats 1/2 cup melted butter 1 teaspoon cinnamon 4 cups sliced rhubarb 1 cup granulated sugar 2 tablespoons cornstarch 1 cup water 1 teaspoon vanilla Preparation: In mixing bowl, combine brown sugar, flour, oats, butter and cinnamon; mix together until crumbly. Press half of the brown sugar and oats mixture into a buttered 8-inch square baking dish. Top with the sliced rhubarb. In a saucepan combine 1 cup granulated sugar, cornstarch, and the 1 cup of water and vanilla. Cook together until clear, then pour over rhubarb. Top rhubarb with remaining crumb mixture and bake at 350ĚŠ for 45 to 55 minutes. Rhubarb Bread Pudding 1 1/2 cups half and half 3 large eggs 1 tsp vanilla extract 1/2 cup sugar 8 ounces whole wheat bread, cut into inch pieces 3 cups chopped fresh rhubarb (pieces should be about a ½ inch) Zest of 1 large orange 2 tbsp brown sugar Preparation: Heat oven to 350 degrees. Spray and 8 x 8 baking dish with cooking spray. In a large bowl, whisk half and half, eggs, vanilla and sugar together. Add bread pieces and submerge them using the back of a wooden spoon to push the bread down. Add chopped rhubarb, orange zest and stir well. Empty into baking dish and press down. Cover with foil and bake for 40 minutes. Uncover, add brown sugar and bake for 15 minutes or until set. Serves 6. Or 4 rhubarb lovers. Only 2 rhubarb fanatics who decide to make it dinner. There! Now you know exactly what to do with this $1.99 bargain Rhubarb. You’ll love it so much that next year you’ll want to grow a Rhubarb plant of your own. Not to worry, we can advise you on that too. If you need inspiration for your garden, head to the Elma Fairgrounds this weekend for the Home and Garden Show. You’ll find scads of gorgeous plants and inspiration for projects that will keep you busy all summer long. We’re taking Joe’s pick-up, just in case I get carried away. Meanwhile, at the market we have vegetable garden starts that will kick your garden into high gear and provide quick harvesting of tried and true seeds. The lettuce seed that I planted last month never did come up. I’m not sure if the 2 inches of rain in one day did it in, or if it was the army of slugs that appeared after the rain. Either way, I have to replant or buy nice healthy starts. Here is a secret you may not know; do not cut the entire head of lettuce when you harvest. Just take leaves directly off the plant without stripping it bare, and it will keep producing more leaves of lettuce. A few lettuce plants can keep you in salad makings all summer this way! We have vegetable starts for; Pumpkins Lettuce Kale Mustard Greens Broccoli Bush Beans Zucchini Artichokes Patty Pan Squash Herbs Yellow Crook Neck Squash Garlic Leeks Chives Kohlrabi Tomatoes, many varieties! Our gardeners are bringing more flats of starts in every week, so stop by to see what’s new. And pick up some Rhubarb! Barbara Bennett Parsons, manager of the Grays Harbor Farmers Market, at 1958 Riverside in Hoquiam ph. 538-9848 Deidra’s Deli 538-5880 Best Deli n the Twin Harbors!!!
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