Did you know that No More Empty Pots participates in the Nebraska Harvest of the Month program? Well, we do! Nebraska Harvest of the Month is a statewide Farm to School program that features different Nebraska local food products each month of the year. This month the featured items are Rhubarb and Asparagus. We have added just a few snippets from the Nebraska Farm to School Website about this month's produce below. Visit and peruse their website to learn more about featured recipes and trivia for the seasonal produce you love and want to learn to love!
Rhubarb
Rhubarb trivia from Nebraska Harvest of the Month: Rhubarb is one of the first crops that appear in the Nebraska growing season and typically found May through June. It’s easy to grow rhubarb, the same roots grow rhubarb for more than 15 years. The deeper red the stalk, the less tart the taste will be. Store stalks in the refrigerator crisper for 2-4 weeks. Add a wet paper towel to the bag of rhubarb to keep it from drying out. Freeze rhubarb. Rinse and dry stalks then cut them into 1-2 inch pieces and store in a freezer container.
Rhubarb Berry Crisp Recipe:
Topping:
- ¼ cup packed brown sugar
- ½ cup flour
- ½ cup old fashioned rolled oats
- ¼ cup butter, melted. Fruit Filling
- 3 cups chopped rhubarb (fresh or frozen)
- 3 cups berries (fresh or frozen)
- 2 tbl cornstarch
- ½ cup sugar
- 1 cup 100% fruit juice
- 1 tsp vanilla
Directions
- Preheat oven to 350°F.
- In a medium bowl, combine brown sugar, flour, and oats. Mix in the butter and set aside.
- Spread the rhubarb and berries in an 8x8-inch baking dish.
- In a medium saucepan, mix cornstarch and sugar. Stir in juice. Stir constantly over medium heat until thickened. Turn off the heat.
- Stir in vanilla and pour the mixture over the rhubarb and berries.
- Crumble oat mixture on top.
- Bake for 45 min or until topping is browned and fruit is bubbling at edges.
Recipe adapted from the Food Hero.
Asparagus
Asparagus trivia from Nebraska Harvest of the Month: Choose firm, closed stalks with green to purplish tips. Trim stems and stand stalks in a glass of 1-2 inches of water to help maintain freshness. Cover with a plastic bag and use within 2-3 days. It can be eaten raw, steamed, sautéed, grilled, and roasted.
Garlic Parmesan Asparagus Recipe:
Ingredients:
- ½ pound fresh asparagus
- 3 cloves minced garlic
- 3 Tbsp. shredded parmesan cheese
- Salt and pepper to taste
- Olive oil
Directions:
- Preheat oven to 425°F. Line a rimmed baking sheet with foil.
- Rinse asparagus and trim bottom. Spread in one layer on the foiled baking sheet.
- Lightly drizzle the asparagus with olive oil. Sprinkle with salt, pepper, garlic, and cheese.
- Bake for 8 minutes and serve immediately. Enjoy!
Recipe adapted from Belle of the Kitchen.
Also, check out the video below created by our Community Education team! They cooked up some yummy grub showing three different ways to use the Harvest of the Month items fresh packed in our Community Harvest CSA box this week. You can also find these items for purchase in our Micro Market located at our Greenhouse - 2120 N. 30th St. Omaha, NE. See you there!
Happy Cooking and Good Eating to You!
