SPRING GARDENING

Big dark clouds didn’t stop our dedicated gardeners. They trickled in one by one, no one empty handed. Some brought cardboard and kneeling pads, others brought plants and fertilizer. Within a few minutes of our starting time everyone was there and eager to get to work. We dug trenches, cut and laid cardboard, covered the cardboard with straw, weeded the raised beds, and planted over one hundred broccoli, Brussels sprout and cabbage plants. In less than two hours, we were done. Everything was cleaned up, put away and our gardeners left one by one. Again, no one was empty handed. We left with bags full of parsley, rhubarb, thyme and chives.

But most importantly, we left with feelings of accomplishment, hope and excitement for what this gardening season holds.

Chives in blossom.

Sweet corn popping through the soil.

Below is a recipe recommended by Dianna for the rhubarb in the garden.

Rhubarb Meringue Squares

Crust
1/4 cup butter
1/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Filling
3 cups fresh rhubarb
1/2 cup sugar
1/2 teaspoon cinnamon
2 tablespoons water
3 tablespoons cornstarch
2 tablespoons water

Topping
2 egg whites
1/2 cup sugar
1/4 cup flaked coconut

Directions:
Preheat oven to 350°F. Grease a 8x8-inch square baking pan.

Crust: Beat butter and sugar in a bowl until smooth;beat in egg and vanilla. Sift flour, baking powder and salt and mix into butter/sugar mixture until a stiff dough forms; press into bottom and 1/2-inch up sides of prepared pan. Bake until firm, about 15 minutes.
Filling: While crust is baking, in a saucepan over medium heat, mix rhubarb, sugar cinnamon and 2 tbsp water. Bring to boil, then reduce heat and cook until rhubarb is soft, about 10 minutes. In a cup mix 2 tbsp of water with cornstarch, add to saucepan, stirring constantly, until sauce thickens. Spread over baked crust.
Topping: In a medium bowl, beat egg whites to soft peaks. Gradually beat in sugar until stiff peaks form. Spread meringue over rhubarb layer. Sprinkle with coconut. Bake 10 minutes or until meringue is golden brown. Cool completely. Cut into squares.