May's New Items PLUS Recipe!

Fresh Asparagus

Fresh Asparagus

As spring brings new items into season, we bring them to our stand. This month you can find mint tea in addition to a wide variety of herbs at our market stand. We also have our own fresh, organic asparagus and rhubarb.

Rosy Rhubarb Salad


  • 3 cups sliced fresh or frozen rhubarb (1 in. pieces)
  • 1 tbsp. sugar
  • 1 package (3 oz.) raspberry-flavored gelatin
  • 1 cup unsweetened pineapple juice
  • 1 tsp. lemon juice
  • 1 cup diced peeled apples
  • 1 cup diced celery
  • 1/4 cup chopped pecans


  1. In a medium saucepan, cook and stir rhubarb and sugar over medium-low heat until rhubarb is soft and tender.
  2. Remove from heat.
  3. Add gelatin and stir until dissolved.
  4. Stir in pineapple and lemon juices.
  5. Chill until partially set.
  6. Stir in apples, celery, and pecans.
  7. Pour into a 4 1/2 cup mold or glass bowl.
  8. Chill several hours or overnight.

Yield: 8 servings

Jared NoltComment