Week 2 (Part 1): Strawberry-Rhubarb Crisp

A week into the season and I'm up to my eyeballs in leafy vegetables. Red leaf, Boston, and romaine lettuce. Kale. Spinach. More baby beet greens. Not to mention most of a head of green leaf lettuce that we didn't finish last week.

Folks, we're having salad. A lot of salad. And something with kale. So let's start with dessert first.

I had been eying a crisp recipe for a couple of weeks, and with three fresh quarts of CSA strawberries this week (along with all of those greens), I had no qualms about putting a few of the berries to an experiment. The twist with this recipe is that it uses oil, rather than butter, to form the crumb topping. That makes it dairy free without the use of stick margarine. Another plus is that the yield is only four or five servings, making it a right-sized dessert for our household. In spite of all the salad we're eating, we really don't need too much dessert around the house to tempt us.

Strawberry-Rhubarb Crisp (Dairy Free)

(Adapted from a Stop & Shop supermarket recipe. Best served warm. The crumb topping loses its "crispness" as it cools.)

1/2 cup all-purpose flour

1/4 cup dark brown sugar, lightly packed

1/4 tsp ground cinnamon

2 Tbsp canola oil

1/2 lb rhubarb (2 to 3 stalks), sliced into 1/2-inch pieces

1 Tbsp orange juice

1/4 cup granulated sugar

1 Tbsp cornstarch

2 cups sliced fresh strawberries

Combine flour, brown sugar, and cinnamon in a small bowl. Stir in oil with a fork until the mixture forms crumbs. Set aside.

Place the rhubarb and orange juice in a medium saucepan. Cook over medium heat just until the rhubarb begins to soften, about 3 to 5 minutes. Remove from heat. Combine the granulated sugar and cornstarch, and stir into the rhubarb. Mix in the strawberries.

Pour the fruit mixture into a 1-quart baking dish. Sprinkle with the reserved crumbs. Bake at 350 degrees for 25 minutes, until bubbly. Serves 4.

Week 1: Beef Stir Fry With Rhubarb

I know, I know. A quart of strawberries and a couple of stalks of rhubarb logically pair up for a pie or a crisp or something like that. But the first quart of local strawberries quickly becomes a pint of strawberries, and then a handful of strawberries. And the rhubarb? Well, the rhubarb needs other partners that benefit from its natural acidity. Like beef and onions and cilantro.

So stir fry it was.

It was a good haul for the first week of the season. In addition to the strawberries, rhubarb, and cilantro, we received two enormous heads of leaf lettuce; a handful of beet greens; a bunch of elongated, mild radishes; tomato, chive, and oregano plants for our garden; and a jar of honey. Plenty of salad this week, and I've been snacking on radishes with butter and French bread. After the stir fry, I put the rest of the cilantro into a spicy sauce to top some fish (Arctic char, to be specific). I'm holding onto a bit of rhubarb, in the expectation that more strawberries are on the way.

Beef Stir Fry With Rhubarb

(Original recipe)

1 pound thinly sliced beef

2 Tbsp soy sauce

1 Tbsp canola oil

1 cup chopped onion

1 cup thinly sliced rhubarb (1 large stalk)

1/2 pound brown mushrooms (i.e. cremini or baby portobello), sliced

2 cloves garlic, chopped

2 tsp minced ginger root

1/2 cup sliced celery (about 1 stalk)

1/4 cup cilantro leaves, minced

2 green onions, sliced

Marinate beef in soy sauce while you prepare your other ingredients, or for up to one hour.

Heat oil in a wok or a deep frying pan with sloped sides. Add the beef, along with any soy sauce in the bowl; brown the beef, stirring frequently, until just cooked through. Remove beef and set aside.

Add the onions and rhubarb to any liquid remaining in the frying pan and cook for about 2 minutes or until the onion starts to soften and turn translucent. Add the mushrooms, garlic, and ginger, and cook for about 3 minutes more, or until the mushrooms soften.

Return the beef to the pan and add the celery. Cook just until the beef is heated through, so the celery retains some crunch, about 2 minutes. Off heat, stir in the cilantro and green onions. Serve over rice.

Note: If you desire more sauce, mix in additional soy sauce, or a combination of soy sauce, dry sherry, and corn starch, when you return the meat to the pan.

Spring Cleaning

I think of spring cleaning as a mental exercise as well as a physical one. So here are a couple of odds and ends as I clean out the cobwebs.

• Leftover Chex Mix -- at least my modified take on the 1955 version of the recipe -- can be frozen and defrosted successfully. Why, you ask, would anyone bother to do this? For one thing, frozen Chex Mix slows down the children and the midnight snackers, who have limited self-control. Not that I'm referring to anyone in my household, of course.

• Radicchio is not a great addition to a pot of vegetable soup. The taste is fine (if you keep the bitterness in balance), but it turns the soup the most unappetizing shade of reddish-blackish-purple. Must. Eat. Without. Looking.

• Radicchio-vegetable soup is still better than parsley soup. 'Nuff said.

• Caboodle is leery of kitchen experiments. Whenever I try out a new vegetable-based recipe -- even during the dead of winter -- she asks whether our farm share has started up again. We are about two months from CSA season, and I have recently finished up the last of our rhubarb and corn. We still have some frozen herbs and applesauce.

• Rhubarb Chutney is excellent with sharp cheddar and crackers, but makes a surprisingly good snack with peanut butter on a rice cake. Had I thought of it, I would have made some to use as charoset on Passover. Maybe next year.

Rhubarb is coming into the markets, so this is a good time of year to try out the chutney recipe. The original version calls for nuts, but the chutney does not suffer without them.

Rhubarb Chutney
Slightly adapted from The Food Channel

1 cup packed light brown sugar
3/8 cup cider vinegar
1/8 cup water
1/2 Tbsp grated lemon zest
3 rhubarb stalks, ends trimmed and sliced crosswise
1 piece of cinnamon stick, about 2 inches long
1/2-inch knob of ginger, peeled and minced
1/2 cup golden rasins
1/8 tsp salt

Combine the sugar, vinegar, water, and lemon zest in a non-reactive saucepan. Stir over low heat until the sugar dissolves, about 5 minutes. Add in the rhubarb, cinnamon, and ginger, and cook over medium heat, stirring often, for about 15 minutes or until the rhubarb is tender. Stir in the raisins and cook 3 minutes longer. Cool completely.

Store the chutney in a covered jar or plastic container and refrigerate. It'll keep for several weeks in the refrigerator, and can be frozen for longer storage. Makes about 2 cups.

Week 3: It's Not for the Squeamish

THIS WEEK'S HIT: Chicken With Rhubarb, Raisins, and Green Olives

Our farm practices Integrated Pest Management. Which is to say, the pests are integrated with the vegetables. I think it's a small price to pay for the quality and freshness of the produce, but it markedly distinguishes farm purchases from supermarket purchases: You get dirt and you get bugs. Sometimes in great quantity. And you get good in washing everything v-e-r-y carefully.

This week, I washed three heads of lettuce and our first bunch of Swiss chard (whoo-hoo) leaf by leaf. And it was worth it, though time consuming. The chard was sauteed with garlic and onion. The lettuce became salad and stir fry, as in past weeks. And we also enjoyed fresh peas, strawberries, and radishes.

With rhubarb from a neighbor's garden we tried this chicken dish. The recipe was clipped a few years back from the Boston Globe's Sunday Magazine.

Chicken With Rhubarb, Raisins, and Green Olives

Ingredients

1 Tbsp olive oil
1 red onion, sliced
4 cloves garlic, chopped
1 cup white wine
1 cup stock or water
4 large stalks rhubarb, thinly sliced
1/4 cup crystallized ginger, chopped [I substituted about 1 Tbsp minced ginger]
2 Tbsp dark brown sugar
1/2 cup green olives
1 Tbsp fresh thyme
6 bone-in chicken breasts
Additional olive oil
Salt and pepper to taste

Directions

Set the oven to 500 degrees. In a large pot or Dutch oven, heat the oil and cook the onion over medium-high heat for 10 minutes. Add the garlic and cook for half a minute.

Pour the wine into the pan and bring to a boil. Turn the heat to medium and reduce the liquid to one-half cup.

Add the stock (or water), rhubarb, ginger, sugar, raisins, olives and thyme. Bring the mixture to a boil, then turn heat to low and simmer for 10 minutes. Set aside.

Meanwhile, arrange the chicken, skin side up, in a baking pan large enough to hold the chicken in one layer. Rub the chicken with oil and sprinkle with salt and pepper. Roast the chicken for 20 minutes, then decrease the oven temperature to 400 degrees.

Turn the chicken over. Spoon the rhubarb mixture on top and return dish to oven. Cook for 10 minutes. Turn the chicken skin side up again and cook another 10 minutes or until it is cooked through.

Serves 4 to 6.