Two excellent websites where you may read more about the benefits of buying local food are:
3 cups rhubarb, finely cut
Combine ingredients and pour into a 9-inch unbaked pie shell. Dot with butter. Bake in 400 degrees F oven for 35-40 minutes. Top with fresh whipped cream.
Chilled Strawberry Soup
A favorite recipe from Homestead Farm, Poolsville, MD.
2 pints strawberries (1 quart)
1/2 cup cold water
1/2 cup orange juice
1/2 cup sugar, or to taste
1/8 teaspoon ground cardamom
2 cups plain yogurt
Wash and hull strawberries. Puree strawberries with the water in container of blender. Pour mixture into large bowl; stir in orange juice, sugar and cardamom until sugar is dissolved. Blend in yogurt; chill.Serve in chilled bowls garnished with additional sliced strawberries and sprigs of mint, if you wish.
Grilled Asparagus Salad
1/4 cup olive oil
1/8 cup lemon juice
12 fresh asparagus spears
6 cups fresh spinach leaves
1/8 cup grated Parmesan cheese
1 tablespoon seasoned slivered almonds
Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Here is a version of a Vegetable Paella to use those fresh green peas!
2 tablespoons olive oil
2 medium onions, sliced
4 garlic gloves, chopped
1green sweet pepper, cored and diced
1 sweet red pepper, cored and diced
1 cupfresh peas (may use frozen)
2 tomatoes, chopped
1 teaspoon paprika
1 pinch saffron thread (not absolutely necessary but so nice)
28 fluid ounces vegetable stock
ground black pepper
10 ounceslong grained rice
1/2 cup fresh parlsey, chopped (optional)
1Dissolve the saffron in the vegetable stock.
2Prepare all the ingredients and have them lined up in front of you in the order listed above.
3Heat the oil in a large non-stick frying pan, add the onions and garlic, cover and cook for about 3 minutes until soft.
4Then add the peppers and peas, stir in, cover again and cook for a few more minutes.
5Make a well in the center, put the tomatoes in the well and the paprika on top.
6Then add the stock (with the saffron if you have it), but make sure it doesn't overflow: If it gets more then half a cm close to the rim of the pan, stop adding stock and just use less rice.
7Season with pepper and stir.
8Scatter as much of the rice as you think will fit over the stock, stir it in gently, then allow it to simmer gently until the liquid has absorbed and the rice is cooked. This should take about 20 minutes, stirring occasionally.
9Test a bit of the rice to see if it's cooked, add a bit of stock or hot water if it is not done.
10Stir in the parsley a few minutes before it has finished cooking, if you want to use it, then serve hot.
11Also nice cold eaten as leftovers.