This week's CSA includes: 

Butter Lettuce, 1 head
Scallions, 1 bunch
Baby Beets, 1 bunch
Sorrel, 1 bunch
Potatoes, 1 bag
Asparagus, 1 bunch
Pea Shoots, 1 bag
Rhubarb, 1 bunch
1 Dozen Eggs

Meat Choices This Week: Fresh Chicken, Rabbit, Frozen Chicken,
Ground Pork, Country Ribs, Hot And Sweet Italian Sausage,
Pork Bratwurst, Spicy Pork Sausage Patties,

Letterbox CSA Week 4, May 16, 2019

Simple Rhubarb Compote


This recipe has just the right amount of sugar, so that the rhubarb still maintains its distinct tart flavor, without being too overpowering.


Simple Rhubarb Compote

From A Beautiful Plate


2 lbs fresh rhubarb, roughly chopped
1/2 cup water
3/4 cup granulated sugar
Peel of half a lemon/orange
1/2 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract)


Combine all ingredients (excluding vanilla) in large sauce pot.
Heat to medium-high and stir occasionally until rhubarb begins to break down completely.
Remove from heat, stir in vanilla bean paste (or extract), and allow to cool to room temperature.
Refrigerate and use as desired.
Melt butter in heavy small skillet over medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about 3 minutes. Remove skillet from heat and stir in fresh lemon juice.
Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.

View the original recipe