An Update on Our Onion Seedlings

It’s been one week since our first onions of the season were sown into soil-filled trays. Since then they’ve been transferred to our heated greenhouse, where they’ve been cozying up and germinating.

Typically we don’t see much growth until Day 10, but because it’s been unusually warm outside, the seeds have gotten a bit of a boost, and we’re seeing signs of shoots already!

Right now the onions are in what’s called the pre-bulb growth stage. This is a vegetative growth stage, meaning the plant is focused on growing ‘roots and shoots’. What you can see here, poking up through the soil, are radical and flag leaves of the plant. Later on additional leaves will emerge before the plant begins to focus growth on the bulb.

We have been checking on these seedlings daily, monitoring temperatures and moisture level, and keeping track of both in our record log. In addition to our manual checks, we have an alarm system installed that will alert us should the temperatures drop below or exceed our programmed limitations.

Blog post written and photographed by Alex Chesney, RD

Day 1 of 2023 Seeding

The season has officially kicked off around here, with the first seeds of the year making their way into trays. Today we’re working on red, white, and yellow Spanish onions!

The seeding process is quite intricate, with many steps required:

1. Trays are filled with potting soil.

2. Next, they are wetted down with water, by running them through a line with overhead nozzles.

3. The filled and wetted trays are then transferred to our seeders, who carefully place one seed at a time (by hand!) into the individual cells in the trays.

4. The seeded trays are then topped with more soil and marked with a popsicle stick with a number that corresponds with the planting. That number is recorded in our seeding binder with a reference to the date and seeds sowed.

This system is carefully supervised by arguably everyone’s favourite team member, Pumpkin Spice Latte, or Pumpkin for short.

The seeded trays are then transferred to our heated greenhouse (pictured below!) where they will hang out for the next 12 weeks. Onions take quite some time to grow from seed, which is why we’re starting them so early.

Throughout the next 3 months they will be watered daily, and will receive a couple of “haircuts” while they grow, also known as trims. Trimming is required because as the onions start to shoot up they get too tall and top-heavy, and can topple over if left unattended.

By Week 10 or 11 we will begin to let the seedlings spend some time outside, to get them used to the elements before being formally transplanted into the field. This process is called “hardening off” and it’s something we do with all of our greenhouse-started seedlings. It ensures a better chance of survival!

Blog post written and photographed by Alex Chesney, RD

Vegetable Pesto Gnocchi

Ingredients

2 tbsp olive oil

2 cups broccoli florets

2 cups leeks, sliced

1 pepper, sliced

1 tbsp garlic, minced

2 handfuls fresh spinach

700g gnocchi

2 cups heavy cream

½ cup pesto

1 cup parmesan cheese, shredded

Salt

Pepper

Instructions

1. Follow cooking instructions for gnocchi and set aside

2. If wanting to add a choice of protein such as chicken, shrimp, lentils, etc make now and set aside with gnocchi.

3. In a medium sauce pan add cream and pesto and season with salt and pepper. Bring to a boil. Once boiling bring heat down and simmer for about 10 minutes, occasionally stirring the mixture. During this time the vegetables can be started in the following step.

4. In a medium frying pan add olive oil, then add broccoli and peppers. Sauté on medium-high heat for 3 minutes. Then add chopped leeks and sauté for another 5 minutes.

5. Add garlic to pan and sauté for 1 minute before adding in fresh spinach. Continue stirring mixture around until spinach is cooked.

6. Going back to the sauce, after 10 minutes stir in 1 cup of parmesan and then let simmer another 5 minutes, until sauce begins to thicken. Sauce should be able to coat the back of a spoon when finished.

7. Once sauce is done add to pan with vegetables. At this time also add gnocchi and choice of protein to the pan. Top with a bit of parmesan cheese and serve hot.

Recipe Developed and photographed by Dietetic intern Rae Wilcox.

Homemade Hashbrowns

*Makes ~8 hashbrowns

Ingredients

2 medium potatoes, about 1 pound

¼ - ½ an onion, diced (1/2 cup)

4 tablespoons cooking oil

Salt

Pepper

½ teaspoon paprika

½ teaspoon chili powder

¼ teaspoon cayenne

Instructions

1. Wash and scrub potatoes thoroughly, removing any eyes or spots. Leave the skin on otherwise though, for extra flavour and nutrients!

2. Once potatoes are prepped, shred them using a box shredder.

3. Transfer all potato shreds to a thin tea towel, and pull up the edges so they are contained within the cloth. Squeeze the tea towel, expressing as much liquid as possible from the potato shreds.

4. Place the drained potato shreds into a medium-sized bowl and set aside.

5. Next, dice the onion, then add to the bowl with the potato shreds.

6. Finally, add the spices, salt, and pepper to the bowl then mix to combine.

7. Add 2 tablespoons of cooking oil to a large frying pan, and heat over medium. Add one piece of diced onion to the pan to test the temperature of the oil. Once the onion starts to sizzle you know the pan is ready!

8. Use a large spring-loaded scoop to portion out the hashbrowns. Add one scoop at a time to the pan with preheated oil. You should be able to fit about 4 hasbrowns at a time. Use a spatula to flatten the scoop of hashbrowns. Cook for about 5 minutes, until the bottom is golden brown and hashbrown holds its’ shape.

9. Carefully flip, press down, and cook for another 5 minutes, again until golden brown.

10. Transfer the cooked hashbrowns to a plate lined with papertowel and place in the oven to keep warm. I like to preheat the oven to approximately 180°F before doing this!

11. Add the remaining 2 tablespoons of oil to the frying pan and repeat the process of making the final four hashbrowns.

12. Serve with a protein and vegetable for a delicious meal! Pictured here is crumbled tofu and roasted bell peppers but they would also pair well with a fried sunny side up egg, sausages, or grilled chicken. A side salad would make a great accompaniment as well!

Recipe developed and photographed by Alex Chesney, RD
Explore our vegetable delivery.

Cheesy Orzo with Roasted Broccoli

Ingredients

1 head broccoli, cut into florets

2 tablespoons canola oil, divided in half

Salt

Pepper

Red pepper flakes, to taste

1 small onion, diced

4 garlic cloves, minced

1 cup orzo

2 cups vegetable broth

1 cup shredded cheddar cheese

2 tablespoons cream cheese, softened

1 ½ cups diced protein of choice (we used ham, but roasted chicken or pinto beans would work well also)

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper. Set aside for now.

2. Chop head of broccoli into florets.

3. Toss broccoli florets with 1 tablespoon of the canola oil and season with salt and pepper.

4. Spread the broccoli out evenly on the prepared baking sheet.

5. Transfer the broccoli to the oven and roast for 30 minutes.

6. Meanwhile, heat canola oil over medium heat in a deep frying pan or shallow pot.

7. Add one piece of onion to the oil. When it starts to sizzle, add the rest of the onion and cook for 2-3 minutes, stirring frequently, until onion is softened.

8. Next add the minced garlic, and cook for an additional minute, until fragrant.

9. Now add the orzo, and cook for 2 – 3 minutes, until lightly browned and toasted.

10. Season with salt and pepper.

11. Add the vegetable broth and stir thoroughly.

12. Bring the mixture to a boil, then reduce heat to maintain a simmer and cover.

13. Cook the orzo mixture for 10 minutes, until broth is absorbed, and mixture is thickened.

14. While the orzo cooks, prepare your protein. We recommend lightly pan-frying to reheat and give some crisp.

15. Once the orzo has cooked for 10 minutes, remove from heat, and add shredded cheese and cream cheese and stir to combine, until melted.

16. Serve cheesy orzo topped with broccoli and protein and enjoy!

Twice-Baked Sweet Potatoes

Ingredients

4 small-medium sweet potatoes

1 tablespoon canola oil

2 cups kale or spinach, roughly chopped

1 small onion, diced

4 cloves garlic, minced

1 tablespoon balsamic vinegar

Salt

Pepper

¼ teaspoon red pepper flakes

¼ teaspoon cayenne pepper (optional, omit if you don’t like spice)

¼ teaspoon paprika

¼ cup cream cheese, softened

1 cup mozzarella cheese, grated + 2 additional tablespoons

1 cup protein of choice (we used a mix of shredded chicken & bacon!)

2 tablespoons Parmesan, grated

Instructions

1. Preheat the oven to 425°F.

2. Poke holes in the sweet potatoes (using a knife or fork), then lay on a baking sheet lined with parchment paper or aluminum foil.

3. Transfer to the oven and roast until potatoes are soft, around 40 minutes.

4. Remove sweet potatoes from the oven and allow to cool slightly, for 10 minute or so.

5. While the potatoes cool, add canola oil to a pan over medium heat.

6. Add one piece of diced onion to the pan, and when it starts to sizzle you know the pan is hot enough!

7. Add the remaining onion and saute for 2-3 minutes, until softened slightly.

8. Add the kale, garlic, and balsamic vinegar, and cook for an additional 5 minutes or so, until kale is wilted and softened, vinegar is evaporated, and garlic is nice & fragrant. Season the mixture with salt and pepper.

9. By now the potatoes should be cool enough to touch.

10. Slice each potato in half, being careful to keep the skin intact.

11. Carefully scoop the potato out of the skin, and place in a large mixing bowl.

12. Reserve the potato skins and leave them on the baking tray.

13. Mash the sweet potato thoroughly, until smooth with just a few lumps here and there. If you prefer a very smooth texture you can blend with a hand mixer.

14. At this point you can remove about ½ cup of the potato and reserve for another use. I like to save for making soup or homemade dog treats! If you don’t remove some potato the recipe will still work, but you will likely have very full potatoes 😊

15. Add the cream cheese, and 1 cup of the shredded mozzarella to the sweet potato. Mix to combine, until cheeses are melted and evenly combined.

16. Add the kale mixture and protein and again mix to combine.

17. Season with salt and pepper and give the filling a final mix together.

18. Next transfer the sweet potato filling back into the potato skins, about 1 cup per potato.

19. Top each potato with a sprinkling of the remaining mozzarella and the Parmesan cheese.

20. Transfer the stuffed potatoes back to the oven and bake for an additional 10-15 minutes, until the cheese is melted and browned.

21. If you find the cheese isn’t browning quickly enough, throw the broiler on for a minute or so at the end!

Recipe developed and photographed by Alex Chesney, RD

PYO Back to School Lunches

Back to school season is right around the corner! Are you looking for quick and inexpensive lunches to make for your little ones? In this blog post, we’re providing you with lunch inspiration using fruits and vegetables from our PYO patch!

Did you know that if you pick your own fruits and vegetables on our farm, you can get them for half the price? For example, if you buy one of our pre-picked watermelons, it will cost you $8, but if you pick your own it’s $3.50! Our blueberries are $4.25 per pound, which would cost you $1.44 per cup. Our pre-picked blueberries would cost you $4 per cup! Our carrots are $1 per pound, which could cost you only $0.30 for a cup. We have so many more vegetables available for you to pick as well!

Now, for the lunch ideas. Each option provides fruits and/or vegetables, a protein source, and a grain source based on Canada’s Food Guide recommendation. You can learn more about nutrition in the Nutrition Hub section of our blog. Feel free to modify each lunch idea and mix and match. You can add foods to make them more filling or take some away!

Lunch 1: Cheese and crackers with vegetables — broccoli florets, carrot sticks, and bell pepper slices.

Cost: ~$2.19. 2 oz cheese — $0.90; 10 crackers — $0.66; ¼ cup broccoli florets — $0.31; ½ cup carrot sticks —$0.15; ¼ cup bell pepper slices $0.17.

Lunch 2: Hardboiled eggs, crackers, watermelon, and blueberries.

Cost: ~$2.08. 2 hardboiled eggs — $0.60; 10 crackers — $0.66; ½ cup watermelon (medium) — $0.10; ½ cup blueberries — $0.72.

Lunch 3: Whole wheat pita bread, hummus, watermelon, blueberries, and vegetables – broccoli florets, carrot sticks, and green bell pepper slices.

Cost: ~$2.32. 1 pita bread — $0.53; 3 tablespoons hummus — $0.75; ¼ cup watermelon — $0.05; ¼ cup blueberries — $0.36; ¼ cup broccoli florets — $0.31; ½ cup carrot sticks — $0.15; ¼ cup bell pepper slices $0.17.

Lunch 4: Vanilla yogurt, granola, blueberries, and muskmelon.

Cost: ~$2.55. ¾ cup vanilla yogurt — $1.06; ½ cup granola — $0.31; ½ cup blueberries — $0.72; ½ cup muskmelon — $0.46.

Lunch 5: Pasta salad containing rotini noodles, chickpeas, feta cheese, vegetables – diced green bell peppers and tomatoes, and Italian salad dressing.

Cost: ~$1.62. 1 ½ cups whole grain rotini noodles — $0.54; ½ cup chickpeas — $0.30; 1 tablespoon crumbled feta cheese — $0.26; ½ cup green bell peppers — $0.35; ½ cup tomatoes — $0.10; 1 tablespoon Italian salad dressing — $0.07.

You can find more recipe inspiration on our recipes page!

This blog post was created by dietetic internship student Amy Campbell.

References:

Health Canada. (2021). Canadian nutrient file. Government of Canada. Retrieved July 25, 2022, from https://food-nutrition.canada.ca/cnf-fce/index-eng.jsp.

Walmart Canada. (2022). Walmart Grocery. Retrieved August 19, 2022, from https://www.walmart.ca/cp/grocery.

Chocolate Fruit Skewers

*Makes 6 medium-sized skewers.

Ingredients

3 cups of fruit — we used seedless watermelon, muskmelon, and blueberries! You could also use strawberries, raspberries, etc. depending on the season.

1/4 cup dark chocolate chips

Instructions

1. Assemble the fruit onto skewers in any order you wish!

2. Microwave the chocolate chips for about 45 seconds, until melted.

3. Drizzle the chocolate over the fruit skewers.

4. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Stuffed Eggplant Parm

*Serves 4

Ingredients

2 eggplants, washed and stems trimmed

4 cloves garlic, thinly sliced

Olive oil

Salt & pepper to taste

½ onion, diced

2 tomatoes, roughly chopped

2 tablespoons tomato paste

½ cup water

1 teaspoon dried basil

1 teaspoon dried oregano

¼ - ½ teaspoon red pepper flakes

2 teaspoons red wine vinegar

2 tablespoons cream

¼ cup breadcrumbs

8 slices hot Genoa salami

¼ cup Parmesan cheese

1 cup mozzarella cheese

2 cups pasta of choice

Instructions

1. Preheat oven to 425°F.

2. Slice eggplants in half, then carefully score the inside by making long diagonal cuts. Be sure not to cut all the way through the eggplant, though, as we want to keep the skin intact!

3. Insert slices of garlic into the scored eggplant – evenly divide the garlic slices between the four halves.

4. Drizzle each eggplant half with olive oil and then season with salt and pepper.

5. Grease a non-stick baking pan with more olive oil, then place the eggplant halves cut side down onto the pan. Place in the oven and bake for 20 – 25 minutes, until skin is wrinkled and browned, and flesh is soft.

6. While the eggplant bakes, heat an additional tablespoon of olive oil in a large pan. Add one piece of diced onion to the pan to test the heat. Once it starts to sizzle, add the rest!

7. Cook the onion for 2 – 3 minutes, until softened.

8. Add the tomato paste, basil, oregano, and red pepper flakes and stir until they evenly coat the onions. Cook for an additional 2 minutes.

9. Next add the vinegar and cook until evaporated.

10. Next, add the chopped tomatoes and water. Bring to a simmer, then reduce heat and cook until thickened, smashing down the tomatoes every once in a while.

11. Once sauce is thickened, water is evaporated, and tomatoes are thoroughly crushed, add the cream.

12. By this time, the eggplant should be done baking. Remove the baking pan from the oven and scoop out the flesh (and the roasted garlic slices!) and add to the tomato sauce. Mash until evenly combined.

13. Be sure to reserve the eggplant skin and keep it intact after removing the flesh.

14. Place a generous scoop of the tomato and eggplant filling back into each of the eggplant skin. Sprinkle with some of the Parmesan and mozzarella and add 2 slices of salami per half.

15. Add another scoop of tomato filling to each eggplant half, then sprinkle the top with breadcrumbs and the remaining cheese.

16. Place the tray back in the oven for an additional 10 minutes.

17. While the eggplant bakes, cook your pasta following the package instructions.

18. Remove the eggplant from the oven. The cheese should be melted and browned.

19. Serve alongside pasta, and pair with a green salad for a balanced and delicious meal!

Recipe was developed & photographed by Alex Chesney, RD

Vegetable Personal Pizza

Ingredients

1 whole wheat naan bread

1/4 cup pizza sauce

1/3 cup cheese

1/2 cup diced vegetables (we used sweet peppers, zucchini, and garlic scapes for this one!)

6 pepperoni slices (optional)

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Spread the pizza sauce over the naan bread.

3. Add the cheese on top.

4. Place the pepperoni slices and vegetables on the naan bread.

5. Bake at 375°F for 15-20 minutes until the cheese is melted.

6. This recipe makes one serving, but feel free to make several personal pizzas for your whole family!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Learn more about fruit and veg delivery.

Watermelon Pizza

Ingredients

1-inch thick circle of watermelon (we recommend our seedless variety for this one!)

1/4 cup plain yogurt

1 teaspoon honey

1/4 cup granola

1/2 cup blueberries

Instructions

1. Cut the watermelon into a 1-inch thick circle. You can also cut the watermelon into six 1-inch thick slices and decorate each slice if that’s easier for you!

2. Spread the yogurt over the watermelon to act as the “sauce”.

3. Pour the honey over the yogurt.

4. Spread the granola over the watermelon and then the blueberries.

5. Cut the watermelon pizza into 4-6 slices and enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Chocolate Zucchini Loaf

Ingredients:

1 ½ cups all-purpose flour

1 cup whole wheat flour

1/3 cup hemp seeds

½ cup chopped pecans (optional)

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

¾ cup sugar

3 eggs

¾ cup canola oil

2 tsp vanilla extract

3 cups grated zucchini (unpeeled)

½ cup chocolate chips (add more or less, depending on preference)

Instructions:

1. Preheat oven to 350 ̊ F.

2. Grease two small loaf tins and line with parchment paper.

3. In a large bowl, whisk together flours, hemp seeds, pecans, cocoa powder, baking soda, baking powder, salt and sugar.

4. In a medium bowl, beat the eggs. Add the oil, vanilla, and zucchini.

5. Add the wet ingredients to the dry ingredients and mix until just incorporated.

6. Fold in the chocolate chips. Divide between the loaf pans.

7. Bake for 45–55 minutes, or until a toothpick comes out clean when inserted into the middle.

NOTE: the batter will seem quite dry at first but keep mixing and you should end up with a thick, wet batter

Yogurt Coated Strawberries

Ingredients:

Strawberries, halved

Vanilla Greek yogurt

Instructions:

1. Dip the halved strawberries in Greek yogurt with a toothpick and place them on a rimmed baking sheet lined with parchment paper

2. Place baking sheet in freezer for 1-2 hours, or overnight if desired.

3. Remove from pan and store in an airtight bag or container until ready to consume.

NOTE:Some Greek yogurts are thicker than others but use a yogurt that you like

Garlic Parmesan Butter Roasted Potatoes

Serves: 4

Ingredients:

4 medium potatoes (or about 20 baby potatoes)

4 tbsp melted butter, set aside half for use later

1 cup shredded parmesan cheese (shaker parmesan will also work)

2 tbsp minced garlic (or garlic powder)

1 tbsp paprika

1 tsp Italian seasoning

½ tsp salt

1 tsp pepper

Instructions:

1. Preheat oven to 400 ̊F

2. Microwave the whole potatoes for about 5 minutes or until they start to soften. Check with a fork.

3. Carefully transfer the potatoes to a roasting pan and using a flat tool (like a mallet or masher) smash the potatoes until they are about 1 inch thick. Bake for about 20 minutes.

4. Mix the parmesan, minced garlic, paprika, Italian seasoning, salt and pepper together in a bowl.

5. Coat the potatoes in the melted butter and then in the seasoning mixture.

6. Bake again for another 10 minutes or until the potatoes are slightly crispy on the outside.

7. Serve as a warm side with your meal.

   Learn more about organic veg box offerings.

Blueberry Banana Smoothie

Servings: 2

Ingredients

1 cup Blueberries (fresh or frozen-if using fresh, add some ice)

1 Banana (fresh or frozen)

1/2 cup milk of choice (Depending on the desired thickness of the smoothie you may want to modify the amount of liquid added. Less liquid = thicker smoothie; more liquid = thinner smoothie)

Instructions

1. Add all ingredients to blender.

2. Blend until all ingredients until mixed. Approximately 30seconds. Add more liquid (either more milk or water) depending on desired thickness. Smoothies are flexible! Feel free to add what you have on hand

   *NOTE: It helps your blender if you put softer ingredients closer to the blades and hard, frozen ingredients furthest from the blade. This means if you’re using a traditional blender where the blade is on the bottom, load your smoothie with the fresh, soft ingredients on the bottom, putting ice/frozen items on the top, furthest away from the blade.

Muskmelon Strawberry Feta Salad

Ingredients

1 muskmelon, chopped

1 cup strawberries, chopped

1/2 cucumber or bell pepper, chopped

1/4 cup crumbled feta cheese

1/4 cup raw almonds

1 tablespoon canola oil

1/2 teaspoon red wine vinegar

1/2 teaspoon ground pepper

Instructions

1. Mix the muskmelon, strawberries, cucumber, feta cheese, and almonds together in a large bowl.

2. For the salad dressing, mix the canola oil, red wine vinegar, and ground pepper together thoroughly.

3. Pour the dressing onto the salad and mix.

4. This recipe is best consumed right away. Enjoy!

This recipe was developed and photographed by dietetic internship student Amy Campbell.

Roasted Cinnamon Muskmelon

Ingredients

1 muskmelon

1 tablespoon honey

1/2 teaspoon cinnamon

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper. Set aside.

2. Wash the muskmelon with a produce brush. Cut off the outside skin and cut the muskmelon into curved slices.

3. Combine the muskmelon, honey, and cinnamon in a medium-sized bowl.

4. Place the mixture on the baking sheet and bake for 20 minutes, flipping the muskmelon halfway. The muskmelon slices should be hard around the edges and softer on the inside.

5. Wait 5 minutes for the muskmelon to cool then serve on yogurt, ice cream, or by itself! You can eat the muskmelon cold or hot and for breakfast, a snack, or dessert.

Recipe developed and photographed by dietetic internship student Amy Campbell.

PYO Fruit & Vegetable Patch Experience

Are you looking for a family-friendly outdoor activity this summer? We have just the thing for you! This August we are hosting a pick-your-own fruit & vegetable experience where you will learn about the farm, agriculture, and food production first-hand by picking your very own fruits and vegetables. With the items you pick, you will then be making a delicious recipe right here on the farm, while also learning about the nutrients in the ingredients you picked!

This event will be one hour long, and when you are finished you can eat and take any leftovers home with you to share with your family. We will be hosting sessions throughout August:

This fun and educational activity is $15 per person. To choose an available time and pre-pay click here. See you soon!

Rhubarb Simple Syrup

Ingredients

1 bunch of rhubarb stalks, roughly chopped

1 1/2 cups water

1/4 cup sugar

Instructions

1. Roughly chop 1 bunch of rhubarb stalks: should give you approximately 2 cups.

2. Add to a small pot along with 1 1/2 cups water.

3. Sprinkle 1/4 cup of sugar overtop.

4. Cook over medium heat until rhubarb is softened and sugar is dissolved, around 5-6 minutes.

5. Strain the liquid, reserving it for your drink!

6. The rhubarb mash can be saved and eaten on top of yogurt or oatmeal.

7. Makes around 1 3/4 cups (14 oz). Mix together 2 oz. rhubarb simple syrup, 1/2 oz. lemon juice, 1/2 cup sparkling water or soda, and 1 oz. liquor of your choice

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney

Marketing firm.

Rhubarb Rolls

Ingredients

Dough

2 and 3/4 cups all-purpose flour (spoon & levelled)

1/4 cup granulated sugar

1/2 teaspoon salt

2 and 1/4 teaspoons Red Star Platinum Yeast or any instant yeast (1 packet)

1/2 cup whole milk

1/4 cup water

3 Tablespoons unsalted butter

1 large egg

Filling

3 Tablespoons unsalted butter, softened to room temperature

4 cups rhubarb, chopped into ½ inch pieces

1/3 cup sugar1 teaspoon vanilla extractIcing

1 cup confectioners’ sugar, sifted (sift after measuring)

2 Tablespoons milk or heavy cream

1/2 teaspoon pure vanilla extract

Instructions

1. Whisk the flour, sugar, salt, and yeast together in a large bowl. Set aside.

2. Combine the milk, water, and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter is melted and the mixture is warm to touch (about 110°F). Pour into the dry ingredients, add the egg, and stir until it forms a soft dough or use your mixer.

3. On a lightly floured surface using floured hands, knead the dough for 3 minutes. Place ina lightly greased bowl, cover loosely, and let rest for about 10 minutes.

4. Fill the rolls: After 10 minutes, roll the dough out in a 14×8 inch rectangle. Spread the softened butter on top. Mix together the rhubarb, sugar, and vanilla. Sprinkle it all over the dough. Roll up the dough tightly. Cut into 10-12 even rolls and arrange in a lightly greased 9x13 pan. Some pieces of rhubarb will fall out: don’t worry! Just pick them up and sprinkle them on top of the rolls in the pan.

5. Rise: Tightly cover the rolls with aluminum foil or plastic wrap and allow to rise in a warm, draft-free environment for 60-90 minutes.

6. After the rolls have sat to rise, preheat the oven to 375°F (190°C). Bake for 50-60 minutes until rhubarb has released some juices, is bubbling, and softened. The rolls should also be lightly browned. If you notice the tops are getting too brown too quickly, loosely cover the rolls with aluminum foil and continue baking.

7. Make the icing: Whisk the confectioners’ sugar, milk, and vanilla extract together.Drizzle or spread over warm rolls.

8. Cover leftover frosted or unfrosted rolls tightly and store for up to 3 days at room temperature or up to 5 days in the refrigerator.

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney