One of the best things we did earlier this year is to join a CSA. We are luck to have a Farmers' Market just across from our building on Sundays. The place was meant for it (used to be one way way way back but only got used as a Farmers' market a few years ago). The farmers have produces that don't compete with what even Wholefoods would offer. We are talking about in-season, fresh (FRESH) produces, most of them organic. So yes, this is kind of our luxury because, let's face it as well, it's not cheap. However when it comes to purchasing veggies on Sunday to have enough to cook for the whole week (meal planning anybody????), it's worth investing in good fresh local produces.
The two guys we are supporting are called Tom and Matt. I admired their dedication to good produces. While we think we are having a hard time with the heat (who is readin this post in an AC room???), Tom and Matt are working their crop to make a living. That's just admirable. Merci Messieurs.
I'll have more to talk about Tom and Matt this Summer but one of the first produces we got in May was rhubarb. Lots of fresh rhubarb... so one day I decided to try it on a cake. It turned out to be a good cake, cholesterol-friendly to top it all. My son did declare that he did not really like rhubarb but it was just a one-night-only comment. The next day, he was happy to have another piece of cake!
I know that I should have published this recipe when rhubarb was in season. Oh well... you can always use the recipe to bake a cake with peaches these days... I can't wait to get some in my CSA box!
- 200 g flour (a mix of flours would be OK)
- 2 ts baking powder
- 100 g sugar
- 1 ts cinnamon
- 200 g apple sauce (no sugar added)
- 100 g neutral oil (canola for instance)
- Put all the dry ingredients in one bowl
- In another bowl, mix in the apple sauce with the oil and mix into the dry ingredients
- Bake in the oven at 360F for about 45 minutes