Tag Archives: Rhubarb

LeRoy Market Earlybird Weekly Flyby for 6/9/12

Greetings all,

We still have only a few vendors who let me know what they will be bringing, but several others I know who will be showing up. It will take a little while to catch on, but I think that when we all start seeing the benefits of this system, people will wish we had done it sooner.  I’ve written up a short how-to for vendors, which I have started handing out (I’ll also include it at the end of this post).  

Recipe of the Week

Rhubarb Cherry Crunch

Courtesy of Karen K. Cool

11/2 cups sifted flour

11/2 cups uncooked quick oats oatmeal

1/2 cup dark or light brown sugar

1/2 cup butter

2 tsp. cinnamon

6 cups raw cubed rhubarb

One can cherries (pie filling)

1 cup black walnuts



1 1/2 cups sugar

2 1/2 tbsp. cornstarch

11/2 cups water

2 tbsp. vanilla

Mix first five ingredients together till crumbly—set aside 1 cup of this mixture till later.

Put rhubarb, cherries and nuts in a bowl together—mix well.

Combine the dry mixture with the fruit and spoon into a buttered 9 x 13 inch, 3-quart ovenware.

Preheat oven to 350F.

Use a saucepan on medium-high heat to make the topping.

Put last four ingredients in saucepan and stir constantly until thick and clear.

Pour topping over rhubarb combination.

Sprinkle over with the remaining cup of crumbles and bake for one hour.

Note: Karen sells rhubarb at the market and is always surprised when so little of it, actually, sells, after so lovingly pruning the plants and feeding them composted manure from our goats and chickens. Maybe we’d sell more if it wasn’t like everyone grows it, and then they don’t use it.  So they’re going to buy some??? For those of you who resemble that last remark, this recipe is great!!!

Also Note: your rhubarb plants will spread if you like. A rhubarb overflow is sometimes met with a proper sense of guilt over, “what a waste it would be if we don’t put it up.” The following tip on preservation comes from Mary Weber. She likes to mix rhubarb with strawberries to make a jam, but the two aren’t ripe at the same time. She cooks the rhubarb up with her sweetener of choice as if she were starting the recipe. Then she freezes it until strawberries are ripe. Adapt this tip for your own choice of late ripening fruit, and save yourself all that guilt:-)


Upcoming Events This Saturday (Please pass the word)

The Ashton UMW ladies will be holding a Bake Sale to raise funds for the church.

The LeRoy Chime Choir will be here from around 10, till around Noon. Come listen.

Other News

Over 60?   Like Your Food Farm-Fresh?

For Senior Project Fresh coupons in Osceola County, contact MSU extension office at 231-832-6139.  Ask for Shannon.

Monthly Income Requirements:

  —-$1679 or less for a household of one

  —-$2268 or less for a household of two

Distribution Dates and Locations:

  —-July 10 10:30 a.m., LeRoy Hall

  —-July 10 2:30 p.m., Reed City Depot

  —-July 17 2:30 p.m., Marion Village Hall

  —-July 24 2:30 p.m., Evart Depot

Coupons can be used at your favorite participating farmers’ market (the one in LeRoy).


Goods and Produce Currently Available

Found in The Woods: Asparagus, Rhubarb, Good King Henry, Garden Plants, Lettuce, Dried Herbs, Coffee, Wild Onions


The Plump Pumpkin: Bar Soap-$5, Fresh Ground Peanut Butter-$8 pint $16 qt., Almond Butter-$9 pint $18 qt. 

Again, this is by no means a complete list of the vendors or products that will be available this Saturday, just a start. 


This is a totally free program open to any of our vendors. It requires just a few minutes a week to provide a list of what you will be bringing to market. You probably already make a list—here is an opportunity to use it as a marketing tool.

Your list need be only as specific or as complete as you wish. Prices are not necessary, but SALES prices on a few items could be a big draw.

Call or e-mail me with your list. E-mail is preferred, if you have it. Please DO leave a voicemail if I don’t answer. The earlier in the week, the better (no later than Thursday noon).  No texts messages please!

Phone  231-768-4624              Email  becool@netpenny(dot)net

See you soon, Brian