Otherwise, Bud has requested pickled cucumbers a la Ma. The rest will probably be served straight or simply sauteed.
- Strawberries (2 Quarts) Keep in Fridge- Best if eaten within 5 Days
- Cucumbers- Small Persian Skinless Cukes, Large Slicing Cuke (KEEP ON COUNTER)
- Purple and White Cauliflower- Keep in Fridge
- Spigarello- Cooking Green, related to Broccoli- Wrap in damp paper towel and keep in crisper
- Dandelion Greens- Wrap in damp paper towel and keep in crisper
- Siberian Kale- Wrap in damp paper towel and keep in crisper
- Sugar Snap Peas- Keep in Fridge, sweetest if eaten in 3-5 days
- Red and Green Lettuce- Wrap in damp paper towel and keep in crisper
- Lamb Chops and Ground Lamb.
- Doe Re Mi Goat Cheese
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 3 cups sliced fresh rhubarb or frozen rhubarb, thawed**
- 2 cups sliced peeled apples or sliced strawberries**
- 1 cup quick-cooking or old-fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter, melted
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- Vanilla ice cream, optional
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. square baking dish.
- In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° for 45 minutes or until bubbly and fruit is tender. Serve warm with ice cream if desired. Yield: 8 servings.
**My note: I didn't have enough strawberries or rhubarb and so used my leftover strawberry-rhubarb compote. Delicious. Also, I would double the oats and cut the butter. But the kids liked it!
from Taste of Home