Old Fashioned Rhubarb Custard Pie
A Wellspring Shareholder Favorite
Courtesy of Mary Ann Ihm, Wellspring Founder
Ingredients:
1 cup sugar
1 ½ T. flour
¼ tsp. nutmeg
1/8 tsp. salt
4 cups of ½ inch rhubarb slices
1 can (2/3 cup) evaporated milk
3 eggs slightly beaten
½ cup sugar
2 pie crusts
Make your own pastry dough or buy pie crusts for a 9 inch pie pan.
Combine sugar, flour nutmeg an
d salt. Toss with the rhubarb pieces. Let stand about 15 minutes. Then spoon into unbaked pie shell.
Combine milk, eggs and 1/2 cup sugar. Mix well. Pour over rhubarb.
Roll out the remaining 1/2 pastry dough or cut a 2nd pie crust into strips and make a lattice top crust.
Bake for 15 minutes at 450 degrees. Then reduce heat to 350 degrees.
Bake for 25-30 minutes or until top crust is brown and custard is set. Cool on rack.
Basic Stir Fry
Prepared and enjoyed by Wellspring farmers this week!
Ingredients:
1 cup dry quinoa or brown rice
2 cups water
3 tablespoons sesame oil
1/2 teaspoon red pepper flakes
1-2 stalks green garlic, chopped
1 finger sized piece ginger, minced
2 carrots, sliced or grated
4 tablespoons tamari or soy sauce
4 tablespoons rice wine vinegar
3.5 ounces shitake mushrooms, stems removed and sliced
8 oz (about 4 cups chopped) Hon Tsai Tai/ Bok Choi / other Asian green
In a small saucepan place grain and the 2 cups of water. Cover and turn to medium. When the lid starts to rattle, turn the heat to low and let simmer for 10-15 minutes, or until all the liquid is absorbed. Keep lid on and pull from heat so the pan doesn't burn.
Meanwhile, in a large wok or saucepan add sesame oil and heat over medium. Add the onion, garlic and red pepper flakes, stir until translucent, about 2-3 minutes.
Add sliced carrots and Hon Tsai Tai stems and bok choi and stir another 2-3 minutes. Add ginger, fish sauce, rice wine vinegar and tamari sauce, stir another 2 minutes. While carrots are still crunchy add mushrooms. Continue stirring until carrots are soft and mushrooms have thoroughly cooked, about 2-3 minutes more. Just prior to serving add the Hon Tsai Tai leaves and flowers, or greens of your choice. Immediately pull from heat and continue mixing the greens into the stir-fry. The heat from the other ingredients will wilt the greens. Serve over grains.
* For a bit more protein scramble an egg or two to quinoa/rice in final minutes of cooking.
