The First Taste of Summer: Our Early Harvests

Ah, that first blush of color against the green – it’s a sight that makes a farmer’s heart sing! Here in Michigan, after what can feel like an eternity of winter’s chill and spring’s gentle coaxing, we're finally seeing the first fruits (and vegetables!) of our labor. It’s the dawn of the growing season, and the early harvests are a delicious promise of the abundance to come.

Right now, the stars of the show are often the rhubarb (our rhubarb crisp recipe below) and asparagus. That vibrant, almost electric pink of rhubarb stalks signals the start of tangy pies, crisps, and even surprising savory sauces. And who can resist the tender, earthy snap of freshly picked asparagus, grilled to perfection or simply steamed with a touch of butter? These early gems are a welcome change, a burst of freshness after months of heartier fare.

Soon, we’ll be seeing the bright red jewels of strawberries peeking out from under their leaves. The anticipation for that first sweet, juicy bite is almost unbearable! And not far behind, the delicate greens of spinach, lettuce, and other early leafy greens will be ready to grace our tables. These early harvests are a testament to the resilience of nature and the dedication of our local farmers.

With this early bounty comes another sure sign of summer in Michigan: the return of our beloved local farm stands and farmers markets. Soon, the familiar sights and sounds will be back – the colorful displays of just-picked produce, the friendly chatter of farmers sharing their stories, and the happy buzz of community coming together over fresh, local food. Keep an eye out for these vibrant hubs popping up in your neighborhoods! They are the direct connection between our fields and your plate.

Speaking of which, there’s a profound importance to supporting these local farm-to-table opportunities. When you choose to buy directly from a farmer, you’re not just getting incredibly fresh, flavorful food. You’re investing in your community. You’re helping to sustain local economies, preserve farmland, and encourage environmentally responsible practices. You’re also building a connection to where your food comes from and the people who work so hard to grow it.

That crisp head of lettuce at the farmers market? It was likely harvested just hours before. Those sweet strawberries? Grown with care in the soil just down the road. The flavor difference is undeniable. Plus, you have the chance to talk directly to the farmer, to learn about their growing practices, and to truly appreciate the journey your food has taken.

As we savor these first tastes of summer, let’s also celebrate the hardworking hands that brought them to our tables. Let’s make a conscious effort to visit our local farm stands and farmers markets when they open. Let’s embrace the incredible bounty that Michigan’s summer has to offer and support the vital farm-to-table connection that nourishes us all. The season is just beginning, and the flavors are already incredible – we can’t wait to share the journey with you!

Rhubarb Crisp: A Taste of Early Summer

As the first rhubarb stalks blush a vibrant pink in the garden, there's an undeniable urge to transform their tartness into something comforting and delicious. And what better way to celebrate this early taste of summer than with a classic Rhubarb Crisp? It's simple, rustic, and the perfect balance of sweet and tangy, with a wonderfully crumbly topping.

Here's a recipe to get you started, using those fresh Michigan rhubarb stalks:

For the Rhubarb Filling:

• 4-5 cups fresh rhubarb, trimmed and cut into 1/2 to 1-inch pieces

• ¾ cup granulated sugar (adjust to your sweetness preference)

• 2 tablespoons all-purpose flour or cornstarch

• ½ teaspoon ground cinnamon (optional, but adds a lovely warmth)

• 1 tablespoon lemon juice (brightens the flavor)

For the Crisp Topping:

• 1 cup all-purpose flour

• 1 cup rolled oats (not instant)

• ¾ cup packed light brown sugar

• ½ teaspoon ground cinnamon (optional)

• ½ cup cold unsalted butter, cut into small cubes

Instructions:

1. Preheat your oven to 375°F (190°C). Grease an 8x8 or 9x9 inch baking dish.

2. Prepare the rhubarb filling: In a large bowl, gently toss the rhubarb pieces with the granulated sugar, flour or cornstarch, cinnamon (if using), and lemon juice. Spread the mixture evenly in the prepared baking dish.

3. Make the crisp topping: In a separate bowl, whisk together the flour, rolled oats, brown sugar, and cinnamon (if using). Cut in the cold butter using a pastry blender, your fingertips, or a fork until the mixture resembles coarse crumbs.

4. Assemble and bake: Sprinkle the crisp topping evenly over the rhubarb filling. Bake for 35-45 minutes, or until the topping is golden brown and the rhubarb is tender and bubbling.

5. Cool slightly: Let the crisp cool for at least 10-15 minutes before serving. The filling will be very hot!

Serving Suggestions:

Rhubarb crisp is delightful on its own, but it's even better with:

• A scoop of creamy vanilla ice cream

• A dollop of freshly whipped cream

• A drizzle of cold heavy cream

• A sprinkle of chopped nuts (like walnuts or pecans)

Variations to Try:

• Strawberry Rhubarb Crisp: Add 1-2 cups of sliced fresh strawberries to the rhubarb filling for a classic combination.

• Ginger Rhubarb Crisp: Add ½ teaspoon of ground ginger to the rhubarb filling and/or the crisp topping for a spicy kick.

• Almond Crisp Topping: Add ¼ cup of almond flour or chopped almonds to the crisp topping for a nutty flavor and texture.

This simple Rhubarb Crisp is a wonderful way to celebrate the early harvests and the promise of the summer bounty to come. Enjoy this taste of Michigan's growing season!

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