These recipes use spring produce such as asparagus, radishes, rhubarb, spinach available at the Pine City Farmers’ Market, open Fridays and Saturdays from 11 a.m. to 1 p.m. at the Pine County Fairgrounds. All recipes are from the new 2019 Farmers’ Market cookbook - limited copies available at the market.
Cheesy Cream of Asparagus Soup
24 ounces or fresh, cut up or 2 packages (12 ounces each)
frozen cut asparagus
1/4 cup butter
2 tablespoons all-purpose flour
4 cups whole milk
1 cup shredded Monterey Jack cheese
4 to 5 drops hot pepper sauce
1-1/2 teaspoons salt
3/4 to 1 tsp pepper
Roasted asparagus tips to garnish, optional
Prepare asparagus according to package directions; drain and set aside. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
Pour half of the milk mixture into a blender; add half of the asparagus. Cover and process until very smooth; return soup to the saucepan. Repeat with the remaining milk mixture and asparagus. Stir in the cheese, hot pepper sauce, salt and pepper; heat through (do not boil). If desired, top with roasted asparagus tips. 6 servings.
Birchwood Cafe Strawberry Rhubarb Cobbler
• 3 pints strawberries, quartered
• 1/4 lb. rhubarb, 1/2-inch pieces
• 3 T. corn starch
• 1/2 tsp cinnamon
• 1 big pinch nutmeg
Toss fruit into cornstarch, sugar, cinnamon, and nutmeg. Pour into 9 x 13 pan. Bake at 350 degrees for 30 - 40 minutes. Stir occasionally until fruit is bubbly around the edges and juices are glossy and clear.
• 1 1/2 cups flour
• 1/2 cup yellow ground cornmeal
• 1/2 cup sugar
• 1 Tbsp baking powder
• 1/4 tsp. salt
• 6 Tbsp cold, unsalted butter
• 3/4 C. heavy cream
• 1/4 cup coarse, large grain sugar
Combine dry ingredients. Cut butter into dry mixture until it has the consistency of coarse sand. Add 1/2 cup of cream until a soft dough forms. Take care not to over mix. Break off 1/4 cup size pieces of dough and place evenly over fruit. Sprinkle dough with 1/4 cup coarse sugar, return to oven, and bake for 25 - 35 minutes until golden brown.