The inaugural batch of recipes is ready for testing, and they are as follows:
- Rhubarb Soda, courtesy of Apple Ridge Farm, which I've adapted.
- Spanish Grilled Asparagus, which comes from cookbook author, market enthusiast and Lehigh Valley resident Dave Joachim
- Strawberry-Rhubarb Pie with a spelt-enhanced crust (from Cranberry Creek Farm's spelt flour), which I've adapted from a couple of places (Michael Ruhlman's Twenty and Smitten Kitchen for crust and filling, respectively)
- Mushroom-Asparagus Pasta, which is an original creation and involves mushrooms from Primordia Mushroom, a vendor at the Easton Farmers' Market
If any of these sound appealing, please let me know and I would be happy to send you the recipes for testing along with a feedback form to keep things organized. You can choose one, some or all of them; it's up to you. I would like to get them tested this week; ideally, by next weekend June 9-10. I've already got a few more waiting in the wings to go. Hooray!
Here's some food for thought, in the meantime. It's the strawberry-rhubarb pie, made with half spelt flour, half AP flour.