Check out how we use some of our veggies...

Rhubarb Crisp Ingredients
Filling:  1 cup brown sugar, 1/4 cup flour, 3/4 cup rolled oats,  1 teaspoon ground cinnamon,  5 rhubarb stalks cut up into pieces
Crisp Topping:  1 cup flour, 1 cup brown sugar, 1/2 cup melted butter

  • Preheat Oven to 350-375F.
  • Mix the filling ingredients and rhubarb and place in a baking dish.
  • Mix the Crisp Topping ingredients and place over the rhubarb mix.
  • Place in Oven for 35-50 minutes or until rhubarb mix is bubbling.
  • Great served with vanilla ice cream!

Additional Recipes Recommended by our CSA Members & Partners

Yellow Squash & Curry Stew - recommended by CSA Member Ellen (click on the name and link to the recipe)

Roasted Cabbage - recommended by CSA Member Roberta

  • Slice cabbage into 4 or 5 pieces
  • Place the slices flat on a cookie sheet
  • Lightly brush olive oil and sprinkle with sea salt and pepper (if you like garlic, rub garlic cloves or lightly smear garlic paste over each slice)
  • Roast about 20 minutes @ 400 degrees; turn over and roast another 20 minutes or so (cabbage slices should be crispy on the edges)

Rhubarb, Strawberry & Blueberry Compote in our slow cooker - recommended by CSA Member Roberta

  • 2 to 3 stalks of rhubarb, cut into inch long cubes
  • 1 pint of strawberries
  • 1 pint of hulled strawberries
  • 2 teaspoons of vanilla (or more, according to taste)
  • 1/2 cup of sugar

Mix together in a slow cooker, cook on low for 2 hours - and eat either warm of chilled. We had ours warm with a dollop of plain yogurt - delicious!

Rhubarb Salsa

-1 tablespoon orange zest from approximately 1 orange
-7 to 8 stalks rhubarb coarsely chopped (a generous 2 cups)
-2 to 3 inches fresh ginger peeled and finely grated
-1/2 small yellow onion finely diced
-1/2 small red onion finely diced
-1 to 2 jalapeño peppers seeded and minced
-1/2 green bell pepper diced
-1/2 cup raw honey
-3 tablespoon lemon juice from approximately 1 lemon
-1 teaspoon sea salt
-1/2 cup fresh whey OR sauerkraut brine (optional)

1. Soften the rhubarb for 10 to 15 minutes by simmering it in a few tablespoons of water over medium heat.
2. Remove the rhubarb when it begins to fall apart, and place it in a blender, food processor, or large bowl.
3. Add all remaining ingredients and blend together until a chunky puree is formed. (If you’re working by hand, just toss everything together well.)
4. Adjust seasonings.
5. Optional - To ferment, stir the whey or sauerkraut brine into the salsa, then spoon into a quart-sized Mason jar.
6. Let sit at room temperature for 1 to 2 days, then store in the refrigerator for 3 to 4 weeks.

While this salsa can be eaten immediately, it does taste significantly better if let sit for a few days, so let it sit if you have the time.

White Bean Chard Soup by Healthy Living Networking


  • 4 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • Sea salt
  • 1 package dry cannelloni or white bean soaked and cooked to packaged directions
  • 4 cups home made chicken broth
  • 5 cloves garlic (4 minced; 1 whole)
  • 1/4 cup chopped fresh cilantro
  • 1 bunch Swiss chard, leaves roughly chopped
  • Freshly ground pepper

Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add the onion and 1 1/2 teaspoons salt and cook until the golden brown, about 5 minutes. Add the cooked beans and broth, bring to a simmer and cook 15 minutes.

Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Grate garlic and cilantro and cook until the garlic is soft, about 2 minutes. Stir in the chard, cover and cook until wilted, 1 to 2 minutes. Scrape the contents of the skillet into the soup pot and simmer until heated through, and flavors are blended. Season with salt and pepper.