Early season recipes straight from the Pine City Farmers’ Market

Shoppers enjoying the fresh, early season goods at the Pine City Farmers' Market

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

Filling:

• 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.

Topping:

• 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.

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