produce Archives - The Western Howl

Try these two recipes featuring in season spring produce

Allison Vanderzanden | Lifestyle Editor

Spring brings new, fresh produce, including tangy rhubarb and refreshing citrus fruits. Head to a local farmers market or grocery store and pick up some in season produce for these scrumptious spring recipes.

RHUBARB CUSTARD BARS

Start to finish: 1 hour 15 minutes

Yields: 3 dozen bars

2 cups all-purpose flour

¼ cup sugar

1 cup cold butter

FILLING

2 cups sugar

7 tablespoons all-purpose flour

1 cup heavy whipping cream

3 large eggs, room temperature, beaten

5 cups finely chopped fresh or frozen rhubarb, thawed and drained

TOPPING

6 ounces cream cheese, softened

½ cup sugar

½ teaspoon vanilla extract

1 cup heavy whipping cream, whipped

In a bowl, combine the flour and sugar, and cut in the butter until the mixture resembles coarse crumbs. Press into a greased 13-by-9-inch baking pan. Bake at 350 ºF for 10 minutes.

For filling, combine sugar and flour in a bowl. Whisk in cream and eggs, then stir in rhubarb. Pour over the crust, and bake at 350 ºF until custard is set — about 40 to 45 minutes. Let cool.

For the topping, beat cream cheese, sugar and vanilla until smooth; fold in whipped cream. Spread over top, then cover and chill.

Cut into bars, and keep stored in the refrigerator.

Recipe from tasteofhome.com

CITRUS SALAD

Start to finish: 15 minutes

Yields: 4 servings

2 cara cara oranges

2 navel oranges

2 blood oranges

2 ounces baby arugula

2 tablespoons fresh mint

CITRUS DRESSING

¼ cup citrus juices, set aside

2 tablespoons extra virgin olive oil

1 tablespoon honey

½ teaspoon vanilla extract

½ teaspoon sea or kosher salt

Remove the skin from the citrus fruits, then slice them into supremes by cutting along each membrane. Combine citrus supremes, arugula and mint in a large salad bowl.

Squeeze the juice from the citrus membranes into a large measuring cup or jar. Add the extra virgin olive oil, honey, vanilla extract and salt, then whisk to combine. Drizzle half the dressing over the citrus salad, then toss to combine. Enjoy immediately.

Recipe from oursaltykitchen.com

Contact the author at avanderzanden19@mail.wou.edu

October brings a variety of fresh, in-season produce

Allison Vanderzanden | Lifestyle Editor

Summer may seem to offer the most variety of produce, but fall has quite the selection too. Some fruits and vegetables are nearing the end of their seasons while others are just getting ripe. Here is some of October’s seasonal produce to add to the shopping list.

Grapes of all colors are still being harvested. Stock up and make some jam if canning supplies are available, or grab some to snack on. Meanwhile, kiwi arrives at its peak in the fall in California. Get creative with kiwi by using it as a tart topping or in a salsa.

Apples and pears are two more fruits that taste best in October; use these in a cobbler, crisp or pie. Also try mixing these in-season fruits with some year-round produce — like bananas and cranberries — to create a fruit salad or delicious smoothie.

It is well known that pumpkin is in season come autumn, but other squashes, such as butternut and spaghetti squash, are available too. Each is great to include in soup recipes. Bell peppers are harvested in the fall as well; utilize their versatility to top pasta dishes, mix in stir fry or make stuffed peppers.

Brussels sprouts and beets are two more vegetables that peak in October. Though each may get their own bad rap, they can be enjoyable when prepared in a new way. Brussels sprouts can be sauteed, beets are great on salads and both taste good when roasted.

All this produce and much more are available at grocery stores, but these in-season fruits and vegetables are fresh at farmers markets as well. Check online to see if and when local farmers markets are open, and be sure to follow COVID-19 regulations by wearing a mask and maintaining social distancing.

Contact the author at avanderzanden19@mail.wou.edu

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