Unusually early for my rhubarb. dcarch, this is my farm at 1900ft in the Catskills. First settled around 1785. One of the earliest farms in the area. A mountain valley. Having 2 ft flower blooms in April is a month early. These are 50 maybe 75 yr old, (or more), mothers, that have been divided a hundred times over the past 15 yrs and still are strong and producing. They will be 'tittie high' by the 4th of july...(i'm 5'8, lol) With so many garden challenges at altitude and a short growing season, a few 'weeds' like rhubarb, chives, (got hundreds of those now in bloom), and acre of wild thyme, ferns, a moss farm, garlic-runs-wild, a field of milkweed...many things grow without effort...but many edibles are a challenge... It looks great so far for another good fruit tree season...often just every few years with late frosts...fingers crossed... I'm finding more and more rhubarb recipes with a savory nudge instead of sweet. Not knocking the pie! Just looking for alternatives for such a lovely veg.

LOL Jeri - I think you are right! At least that is what *I* would do with it *hic* LOLOLOL! Here is one of my "must haves".... Alexa ******************************************************** New England Biscuits with Cranberries and Rosemary 2 cups flour 2 ½ teaspoons baking powder 2 teaspoons sugar 1 teaspoon salt 5 tablespoons cold unsalted butter, cut into small pieces ½ cup dried cranberries 2 tablespoons minced fresh rosemary, finely chopped 1 cup buttermilk 1 egg, lightly beaten Preheat oven to 400 degrees. Spray a baking sheet with cooking spray or line with parchment paper. In a food processor, combine the flour, baking powder, sugar and salt. Pulse to combine. Add the butter and process until the mixture resembles coarse cornmeal. Place the mixture in a large bowl. Stir in the cranberries, rosemary and buttermilk. Mix well. The dough will be sticky. Transfer to a floured work surface. Dust your hands with flour and knead the dough 10 times or until smooth. Pat into a round about ½ inch thick. Using a 2-inch round biscuit cutter or drinking glass, cut out biscuits and place on the prepared pan. Gather the scraps and repeat until all the dough is used. Brush the biscuit tops with the beaten egg. Bake until golden brown, about 15 minutes. Transfer to a wire rack and let cool slightly.

You will laugh at this one. I was a home economics teacher for several years and enjoy improvising and creating new and exciting recipes for my husband and family and friends too. I make my own salad dressings, how dare one buy in a jar. The BEST cole slaw in the world is as follows: Take one package of McCormick Produce Partners Super Slaw Mix, comes in one of those metallic flat packages, 1.1 oz, 31gr net weight. This is the best basic starter I have ever used. It is not worth making up a recipe from scratch. BUT this is how I change it to be "my own". I use sour cream instead of mayo, I use lemon juice (fresh preferably, but the bottled will be okay) and I use Rice Vinegar instead of white vinegar. I also go light on the sugar. Then I use combinations, red cabbage, napa, slivered almonds, yellow raisons (soften them in hot water for a few minutes, makes all the difference in the world), sometimes I add pineapple tidbits, bits of diced cuke, cranberries work instead of the raisons, carrot shredded, and GREEN onion tops, not the bottom. MY DH and I do not salt our food, instead we use Lovage to seasoning and lots of ground pepper. Make it no less than one hour ahead, preferably the day before. I take this cole slaw to potlucks and people scrap the bottom of the bowl. Make it your own by changing it every time you make it. That is what is so much fun. My Father was a cole slaw freek. He judged a restaurant by their cole slaw, if he liked it he went back. Have fun with this one.... Suzy

Here is my family's favorite...I have used it again and again through the years. "Makes 8 Main Dish Servings" Source: "From Ladies Home Journal, March, l977" Yield: "12 cups" Basic Vegetable Soup: 2 or 3 pounds Soup Meat and Bones, Beef Shank w/bone Veal Knuckle (have butcher crack) for a rich brown broth; brown meat and bones in a 350° oven. 3 quarts water (can use vegetable liquor) 2 tablespoons salt 1 (28 ounce) can tomatoes, undrained 1 or 2 large onions, chopped 1 cup green peas 1 cup diced potatoes 1 cup sliced carrots 1 cup sliced celery 1 cup baby lima beans 1 cup cut green beans 1/2 cup uncooked medium barley 2 tablespoons choped parsley 1/4 teaspoon crushed thyme 1/4 teaspoon sugar In a large stock pot, place meat, bones, water, crushed thyme (also 8 to 10 pepper corns). Heat to boiling. Simmer 2-1/2 to 3 hours, or until meat is tender. Remove meat and bones. Cut up meat and reserve. Strain broth and skim off fat. Add cut up meat. Add barley, parsley, and simmer for 1/2 hour. Then add vegetables in order required for doneness, peas last....over a period of another 1/2 hour. Take care that vegetables do not become mushy. At this point adjust seasoning...salt and pepper to taste. Add 1 tablespoon Aromatic Bitters (optional) just before serving. My Own Note: Any addition or substitution can be made; pasta, lentils, rice, corn, broccoli, etc. Double recipe for freezer. I am always looking for marrow bones to make Marrow Dumplings to be added to this soup.