Artichoke
Improved Green Globe
Plant in the Fall for Spring harvest. Allow ample room. Can grow to 4 ft. tall x 6 ft. wide. Treat as an annual. Plant one for dried flowers also. Produces: Spring.
Asparagus
U.C. ‘72’
Takes 2-3 years to come into production, so start now! High production, large sized, and does well in interior valleys & coastal area. Highly ornamental as well as edible! Vigorous grower. Produces: March-April.
Rhubarb
Victoria Cherry
Deep red color & vigorous thick stalks that are ‘tart’! Grows well in all climates, but prefers rich, moist soil, some shade and good drainage. Excellent for pies, sauces & canning.
Cheryl’s Quick-n-Easy Rhubarb Coffee Cake
1/2 cup shortening
1/2 cup brown sugar
1 cup granulated sugar
1 egg
2-1/2 cups sifted flour
1 tsp. soda
1 tsp. Salt
1 cup buttermilk
1 tsp. Vanilla
2 cups finely cut rhubarb
1/2 cup chopped walnuts
Topping:
1/2 cup sugar + 1 tbsp. Cinnamon.
In large bowl, cream shortening with sugar, add egg. Sift together dry ingredients: add alternately with buttermilk to shortening mixture. Add rhubarb, nuts & vanilla. Blend sugar & cinnamon. Put 2/3 topping mixture into greased & floured 12 cup Bundt pan. Pour in batter. Sprinkle with remaining topping mixture. Bake at 350° for 40-45 minutes or until cake test done. Cool in pan 10 minutes. Turn over onto wire rack or serving plate to complete cooling. Sprinkle with confectioner’s sugar, if desired.
Rhubarb Custard Pie
3 eggs, slightly beaten
2 2/3 Tbsp milk
2 cups flour
4 Tbsp flour
¾ tsp nutmeg
4 cups fresh rhubarb, cut in ¼” slices
Line 9” pie pan with homemade or purchased pie crust dough. Combine first five ingredients and stir in rhubarb. Pour into crust and bake at 400° for 50-60 minutes. Serve when just cool and store leftovers, if any, in the refrigerator.
