The farmers’ market is back in business! Global Gardens doesn’t have any veggies ready yet, but I was down there this weekend selling CSA shares, and picked up some things from the skilled farmers who had them. Rhubarb and herbs came from Marty’s garden. We came home and did a nice big bar-bee for all of Marty’s housemates.
Here’s what we had:
- Mutton Burgers with Rhubarb Barbecue Sauce (you could use beef!)
- Grilled Asparagus and Parsnips
- Wild Honey Rhubarb Cake with Strawberries and Cream
- 1 lbs ground mutton
- 1tbs chopped sage
- 1tbs chopped parsley
- 3 chopped garlic cloves
Make patties and smash into herb mix. Grill!
Wild Honey Rhubarb BBQ Sauce
- 2Tbsp honey
- 1 cup chopped rhubarb
- 1 onion Juliane
- 1/2 pint BBQ Sauce (prefer Katie’s Homemade)
Saute onions and right when they start to turn brown add rhubarb and honey cook until rhubarb is broken down then add BBQ sauce and let simmer 5 minutes.
Grilled Asparagus and Parsnips:
Easy. Chop them, toss in olive oil, and throw them along the edges of the grill. Season with salt and pepper. Asparagus is perfectly in season now, and Rice Family Farms had some Parsnips overwintered from last year. Have you ever eaten a parsnip? I hadn’t, so I decided to try them! They’re kind of like carrots, with a tang, very good flavor.