Just down the path from my apartment, a farmer lady sets up shop out of the back of her van 3 days a week.
Instant farmer’s market.
She sells fresh farm eggs and whatever vegetable, fruits, and flowers are in season. Her food is always fresh, often times still garbed in small chunks of soil. I love that I know where my food is coming from and it feels good to support a local farmer.
This past Saturday, I bought the following from her:
- 1 kg of strawberries, used in the Strawberry Shortcake Cake
- 3 small beats for juicing
- 1 butter head lettuce
- 1 kg rhubarb
- 10 eggs
Today is the first day of my summer half-term holiday. I woke up at 9 and got right to work cleaning the rhubarb for one of my favorite treats.
Adapted from allrecipes.com the original recipe also has a crumble topping. I left it off to cut back on sugar.
- 1 cup milk
- 1 tablespoon lemon juice
- 1 1/2 teaspoon vanilla extract
- 1 1/2 cups brown sugar
- 1/3 cup vegetable oil
- 1/3 cup apple sauce
- 1 egg
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 cups chopped rhubarb
- 1/2 cup chopped walnuts
- 1/2 teaspoon cinnamon
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9×5 inch loaf pans (or if you only have one loaf pan like me, one loaf pan and 12 muffin cups.) In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
- In a large bowl, mix together 1 1/2 cups brown sugar, oil, applesauce and egg. Combine the flour, salt, cinnamon, baking powder and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared pans.
- Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean. Muffins need around 20-30 minutes.