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Summit County Farm Bureau

Proudly Serving the Agricultural Community of Summit County, Ohio Since 1921

You are here: Home / SCFB Contests / WHAT’S IN SEASON THIS MONTH? – APRIL

WHAT’S IN SEASON THIS MONTH? – APRIL

April 3, 2012 By SCFB

Rhubarb – April 23 through July 1

Asparagus – April 25 through July 1

Did You Know? Refrigerator temperatures should be kept at 40 degrees or lower and freezer temperatures should be kept at zero or lower. Refrigerate perishable foods immediately.  If you suspect a frozen item has been thawed, cook and eat it promptly.

Summit County Farm Bureau April 2012 What's In Season Recipe Contest Winner: Rhubarb Pie

Rhubarb Custard Pie
submitted from Pam Arnold

Pastry for 2 crust pie.  Line 9 inch pie dish with first layer of dough and set aside.

With mixer blend 1 Tablespoon butter, 3 Tablespoon flour and 1 and ½ cups sugar.

Add 2 beaten eggs, ½ teaspoon nutmeg and ½ teaspoon cinnamon and beat all until smooth.

Stir in 3 and ½ cups of finely sliced Rhubarb, combine well.  Pour into crust.

Cover with lattice top crust from 2nd layer of crust.  (The lattice allows the steam to escape and form a bit of crispy sugar top.)

Bake at 450 degrees for 10 minutes then reduce heat to 350 degrees about 30 minutes more.

Rhubarb Crisp
submitted from Ed Arnold

In an 8 X 8 pan – toss 3 cups of cubed Rhubarb with ½ cup sugar.

Blend the following with a pastry knife and sprinkle on top of the Rhubarb:

½ cup flour
½ cup brown sugar
½ teaspoon cinnamon
4 full graham crackers
¼ cup butter

Bake at 350 degrees for 40 minutes.

Rhubarb Meringue Pie
submitted by Donna Cecil

3 egg yolks, slightly beaten
1 and ¾ cup sugar
¼ teaspoon salt
¼ cup water
6 Tablespoon flour
2 and ½ Tablespoon butter, melted
4 cup fresh Rhubarb cut in ½ inch pieces (approximately 1 and ¾ pounds)
1 unbaked 9 inch pie shell
3 egg whites (for meringue)

Mix egg yolks, sugar, salt, and water. Blend in flour and butter, add Rhubarb. Pour into unbaked pie shell.

Bake at 425 degrees for 45 minutes or until both filling and crust are done. Top with meringue made from egg whites.

Asparagus and Tomato Salad
submitted by Ethel Cecil

16 stalks Asparagus
1 pound Roma Tomatoes, diced
1 and ½ Tablespoon basil, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 pound Feta cheese, crumbled
1/3 cup balsamic vinegar

Cut the stems from Asparagus stalks; discard. Slice Asparagus on the diagonal and blanch in boiling water for 5 minutes. Remove from boiling water and immediately immerse in cold water to stop the cooking.  In a large serving bowl, combine Asparagus and Tomatoes.

Add basil, salt and pepper. Stir in Feta cheese; toss and refrigerate. Before serving, toss with balsamic vinegar.

Don’t forget to store canned goods in a cool, dry place.  Keep cold foods cold and hot foods hot.

We take no responsibility for errors or omissions. All efforts have been made to assure that every recipe is complete and we hope you enjoy preparing these for your family.

Filed Under: SCFB Contests Tagged With: What's In Season

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Summit Co. Farm Bureau

Affiliated Organizations:

Ohio Farm BureauAnimals for Life Foundation

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