I hope everyone is doing well on this rainy spring day. It is warmer so it feels better. Things are really growing now that we have more moisture and warmer temperatures. The temperature was actually in the 80’s yesterday. It looks like we will be getting rain all week.
The woods are beautiful right now with the leaves on the trees still small with a fresh, light green color. But they are growing fast. The Wildflower Trilliums are still blooming. They stayed nice longer because of the cool weather we had. It was a privilege to take a walk there yesterday and observe it all. Especially invigorating was to listen to the chorus of bird song. It sounded like summer is here, because all the birds that I usually hear in the woods during the summer are back. Plus I was blessed to hear and see the Redstart and Bay-Breasted Warbler.
Gardens are being planted. Rhubarb and asparagus are growing nicely and being harvested. The fields that the farmers have seeded are showing a faint green hue, which means that whatever they sowed is growing.
It is interesting to see the baby animals in the pastures, such as lambs, kids, colts, etc.
Here is a recipe for Rhubarb Torte from the cookbook “Blessed Beyond Measure”:
• 2 cups Flour
• 2 Tblsp Brown Sugar
• Pinch of Salt
• ½ cup Butter
Combine ingredients and press into a 9×13 inch pan. Bake at 350° for 20-25 minutes
• 4½ cups Rhubarb (Diced)
• 2½ cups Brown Sugar
• 2/3 cup Milk
• 4 Tblsp Flour
• 6 Egg Yolks
Combine in a saucepan and cook until thick. Pour into baked crust.
• Egg Whites
• ½ tsp Cream of Tartar
• 6 Tblsp Brown Sugar
For topping; beat egg whites, cream of tartar and brown sugar, spread over rhubarb mixture. Bake in oven at 350° for 10-15 minutes or until brown.