We’re certainly enjoying this new, warm and dry weather!  Such a difference to work outside without rain and mud, although we know the moisture we received in the last couple of weeks (or more) is necessary for good crops all summer long.  Just glad for the hiatus!

Our focus on Old Loon Farm is to promote healthy eating and family gardens.  Everyone can grow something!  Please don’t hesitate to ask us about any gardening or food-prep questions you might have — we will do our best to advise and guide. We are members of Indiana Grown.  We use organic seed, no pesticides and only natural fertilizers and compost.  Our eggs are produced by free-range chickens that roam the fields all day long, and get non-GMO feed for dessert!

This week we’ll be making breads again in the Old Loon Farm kitchen. Look for a variety at the market on Saturday, including the new einkorn bread products, whole grain and nutty granolas, and our delicious no-grain, no-gluten energy bars.  We also will have plenty of asparagus, fresh herbs, and rhubarb.

With the warmer temps and drying soil we’ve been able to start planting in the main garden.  We’ve sown our first four rows of edamame, along with more onions, peppers and tomatoes.  This year we’re looking for more variety and less volume, and adding more perennial crops – mainly berries and grapes.

Have you made your rhubarb pies and desserts yet?  Last week we feasted on a delicious rhubarb-apple crisp, fresh and tart! Here’s the recipe, adjusted from my old Betty Crocker standby cookbook!

Rhubarb-Apple Crisp

Preheat oven to 375 degrees.  In a 9×13″ glass baking dish place 2 cups rhubarb, cross-chopped into 1/2″ pieces; sprinkle with 1/2 cup granulated sugar. Top with 2 cups apples, finely chopped.  In a separate bowl, mix until crumbly:  1 cup all-purpose flour, 1 cup rolled oats, 1 cup brown sugar (packed); 10 Tbls unsalted butter, 1 1/2 tsp. ground cinnamon.  Sprinkle crumble mixture evenly over fruit.  Top with 1 tsp. freshly ground nutmeg, if desired.  Bake in preheated 375 degree oven for 30-45 minutes, until bubbly and nicely browned.  Enough for a crowd! Serve slightly warm.