Spring 2026 #6/10: Spring Onions, Asparagus & Rhubarb
We’ve reached the point in the season where our weekly harvest priorities are dictated by our need to make space in our greenhouses for incoming hot crops, and after several months of sizing up over the Fall and Winter, tender leaves of Red Russian Kale and at least two varieties of Spring Onions are ready just in time for things to warm up over the weekend. Last year Mark and I made overwintering onions a major focus, and since they were so well received by the CSA, we rinsed and repeated this year. A little more bulbous than green onions, and milder than a full fledged onion, Spring Onions are great for grilling, sauteing, eating raw in salads, green parts and all, or even pickling in the fridge. Not to mention, they’re a match made in heaven with Asparagus, which will be arriving from Eastern Washington tomorrow morning.
And if that wasn’t springy enough, we're going to have a bit of Organic Washington Rhubarb rolling in this week too. I've included a couple of the Rhubarb recipes that members have enthusiastically shared over the years below, as well as my favorite Rhubarb Custard that is equal parts delicious and easy to make. If you're not ready to use your Rhubarb just yet, you might chop yours into small pieces and freeze it for later. Sure, you could hold out for our local Strawberry season, but I have become a huge fan of Straight Up Rhubarb Pie and the Bluebarb flavor combo. And, while the tartness of Rhubarb just begs to be whipped up into something sweet, there are plenty of savory options out there too!
All of this greenhouse shuffling and warm weather also means that we’ll have Tomato Plants hardened off and ready for sale starting on Tuesday, May 5th!
Many Thanks,
Katie
IN THE FARMSHARES THIS WEEK:
Asparagus
Red Russian Kale
Spring Onions
Tokyo Turnips (Lg Shares)
Rhubarb
RECIPES & SEASONAL TIPS
SKILLET CHICKEN WITH RHUBARB- Melissa Clark
BAKED SALMON WITH GINGER RHUBARB SAUCE- Tasting Table
FRENCH RHUBARB CRUMBLE PIE- RuthAnn Zimmerman (Thanks, Laura!)
AIR FRYER “GRILLED” ASPARAGUS & ONIONS- Every Last Bite
ROASTED ASPARAGUS & SPRING ONION SOUP- Brooklyn Supper
ASPARAGUS KALE PASTA- Feasting at Home
CHICKPEA, SPRING ONION, KALE & BREAD SALAD (A SPRING PANZANELLA)- The First Mess
RAW ASPARAGUS SALAD WITH WALNUTS & PARMESAN - Alexandra Cooks
LENTIL & RHUBARB CURRY - Hetty Lui McKinnon
THE RHUBARB CUSTARD KATIE LIKES TO MAKE
Katie Green
5 cups fresh rhubarb
2 cups all-purpose flour, divided
½ cup butter, chilled
1 cup sugar, divided
½ tsp salt, divided
3 eggs
1 T vanilla extract
Preheat oven to 375 F. Butter the bottom and sides of a 9″ x 13″ baking dish.
Dice rhubarb stalks into small pieces, place in a bowl with 1/2 C of sugar, stirring to coat the bits of rhubarb. Set aside while you make the crust.
In a large bowl combine 1 ½ C flour, remaining ½ C sugar and ¼ tsp salt. Cut the butter into the flour mixture (this can also be done quickly in a food processor) and then press the crumbs into the bottom, and halfway up the sides, of your prepared baking dish. Bake in the center of the oven for 20 minutes or until golden.
Meanwhile, prepare the custard. Whisk together the eggs, vanilla, ¼ C flour, and ¼ tsp salt. Combine with the sugared rhubarb and pour over the warm golden crust. Place baking dish back into the oven, reduce temperature to 350 F and bake for 35 minutes. If the custard is still too jiggly at the middle, bake for five minutes more.
