Greens to sauté

1 tablespoon of your favorite fancy mustard, Dijon or stone ground

½ cup of half and half

¼ to ½ cup sour cream or whole milk yogurt

Salt and pepper to taste

Wash and roughly chop your greens.  Sauté in hot olive oil until wilted.  In a large mixing bowl, whisk the four remaining ingredients together.  Toss the cooked greens with the cream sauce.  Serve immediately. 

From Julie Ulmer

Crust

1 c flour

1/2 tsp salt

1/2 c sugar

1 c oats (uncooked)

1/2 c butter

Filling

3 c rhubarb

1/2 c sugar

1 tbsp flour

1/2 tsp cinnamon

1 tbsp water

Preheat oven to 350F. Grease a 9'' pie pan. For crust mix together flour, salt, sugar and oats. Add butter and cut it into the mixture until crumbles form. In a separate bowl mixed ingredients for the filling, put aside.

Press half of crumbly mixture onto the bottom and sides of the pan forming a pie crust. Pour in the filling, sprinkle the remaining oatmeal mixture over the fruit. Bake for about 45 min.

 Streusel:
2 tbsp. butter
2 tbsp. brown sugar, firmly packed
1 tbsp. flour
1 tbsp. butter, melted
1½ tsp. cinnamon

Grease and flour 8 x 4-inch loaf pan. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Reduce speed to low; add orange juice and eggs. Beat just until mixed. (Mixture will look slightly curdled.) Add dry ingredients by hand, stirring just until moistened. Gently stir in rhubarb. (Batter will be thick.)

Reserve 1½ cups batter and spread remaining batter into pan. Mix streusel ingredients in small bowl until mixture resembles small crumbs. Sprinkle half of streusel over batter in pan; gently press into batter. Carefully spread reserved batter on top, and then sprinkle with remaining streusel. Press streusel into batter. Bake for 65 to 70 minutes, or until toothpick comes out clean. Cool 10 minutes; remove from pan.

4 C fresh spinach, washed, dried, and de-stemmed

2 C sliced strawberries

1 C chopped walnuts

Place a serving of spinach on a plate, then top with strawberries and walnuts. Flavor with either a raspberry vinaigrette or poppy seed dressing. Both compliment the salad.  (Our favorite is Ken's raspberry walnut vinaigrette which was recommended to us by a CSA member.)

* You may also add 1 C cucumbers, peeled and quartered; and/or cantaloupe, cubed.

Beat 2 eggs slightly in measuring cup.  Fill with milk until you fill one cup.  Mix with dry ingredients.  Put in greased 9x13 pan.  Cover with 3-4 cups rhubarb.  Sprinkle one package cherry jello over rhubarb. 

Crumb topping - 1/2 C. Flour, 1 C. Sugar, 1/3 C. Butter      Sprinkle over all. 

Bake 40-50 minutes in 350 oven.