Every other Friday, Master Gardener Mary Lu Wells shares gardening tips and tricks to help you get the most out of your garden. And she will share a recipe using in-season vegetables and fruits.
Cream Cheese & Chives Sandwich
Ingredients:
Slice of bread
Butter
Cream Cheese
Chives
When your chive stems reach 8″ tall, cut them off about 2″ from the ground.
Butter a slice of bread and toast it over medium heat to your preference.
Spread with cream cheese.
Snip bits of chives on top. (Measure with your heart!)
Enjoy!
Rhubarb Sauce
Ingredients:
Rhubarb stalks
Water
Sugar
Harvest your rhubarb by grasping the stem and tugging gently. This should detach it from the crown.
Remove all the leaves [these are poisonous, but are ok for your compost pile!]
Cut stems into 1″ pieces.
Place in a pot with a few tablespoons of water. Let simmer for 5-10 minutes.
Add sugar to taste.
Great on vanilla ice cream!
Rhubarb Butter
Ingredients:
4 cups of rhubarb chopped into 1/2″ pieces
1/2 cup of honey
juice of 1 lemon
1/4 cup water
Place all of the ingredients together in a Dutch oven and place it on medium-high heat. Once the mixture begins to bubble and boil, turn it down to medium-low and allow to simmer for 25 minutes. Stir frequently.
Remove the ingredients from the Dutch over and blend the mixture until smooth with high-powered blender or food processor. Pour the smooth mixture back int othe oven an place it on low heat.
Simmer for 2 hours stirring occasionally until thickened. It will thicken more as it cools. Pour into jar and place it in the fridge to completely cool for at least 4 hours.
Great on pancakes or toast!