Edibles
Mom started the family business
because she wanted to grow vegetables she couldn't find locally.
We've got all the important items for your garden, along with a few
unusual ones and keep expanding our assortment of heirlooms and
organic vegetable seed to find the best flavor.
You don't need to have a huge
garden to have fresh vegetables and herbs all summer long.
There are a number of new varieties that work great in containers,
so you can keep them close by the kitchen for easy access.
Click here for the complete lists
of Herbs,
Fruits & Vegetables we are growing in 2010.
Below are 2 recipes passed down from
our Bissen/Smith ancestors, the first is Eric's
favorite Rhubarb bars:
Rhubarb & Oatmeal Bars
Cook Filling until thick, remove
from heat, add vanilla and cool. Mix Crust together with
pastry blender. In a 9x13 inch pan spread and pat 3/4 of the
mixture in bottom. Pour filling on and sprinkle remaining
crust on top. Bake for 30 min. at 350° F. Cool before
cutting; can be stored in refrigerator for several weeks.
And I have to be fair and give
out the recipe for Paul's favorite bars:
Rhubarb Bars
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Crust:
1 c butter
10 Tblsp powdered sugar
2 c flour
Topping:
4 eggs beaten
4 c thinly sliced rhubarb
2 c sugar
1/2 c flour
|
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Mix crust with pastry blender
and pat into a jellyroll pan (9x13 inch). Bake crust for 10
min at 350° F. Mix topping and pour on top of baked crust. Bake for 35 min. at 350° F.
Heat may have to be reduced as crust burns easily.
Food Preservation
Enjoying fresh fruit and
vegetables all summer is a joy, but the first frost always seems to
come too fast and long before I'm ready to give up my harvest.
Canning takes a lot of supplies (and pressurizing is a little
scary for a novice like me), but freezing your summer harvest takes
little in the way of "special" supplies or knowledge. We will
have information available on-site for Freezing Fruits and Vegetables
provided by the University of MN Extension or you can use the
following link to gather info directly on freezing, and if you feel
adventurous, canning too.
University of MN Extension - Food Preservation handouts
