The farm stand is ready to go for week 2. This week we will be offering Spinach, Broccoli, Kale, leaf greens and assorted herbs.
We will also have plenty of baked goods such as Early Bird Muffins, English Muffin Bread, Coffee cake and NEW Rhubarb Crisp!
If Rhubarb doesn't suit your fancy, give this Berry Crisp recipe a shot with your favorite berries!
Berry Crisp Recipe
1 pound of your favorite berries
1 cups white Sugar
1/2 cup brown Sugar
1 1/2 Flour
1 stick of cold Butter
3/4 cup Oatmeal
1 tablespoon Cinnamon
Pre heat oven to 350. Cut up 1 pound of berries and Mix in 1/2 cups white sugar; let stand for an hour.
After standing for an hour, add another 1/2 cups white sugar along with 3/4 cups flour. Mix well and pour into a buttered 8x8 pan.
In a food processor add 3/4 cups flour, 1 stick of butter cut into cubes and 1 tablespoon Cinnamon. Pulse until course.
Add 3/4 cups Oatmeal and 1/2 cup brown sugar. Quickly pulse until mixed and spread into pan.
Bake at 350 for 45 minutes.