Asparagus and rhubarb recipes to start the garden season

Grilled or baked asparagus
Rub olive oil on spears, sprinkle with salt and pepper and bake at 400 degrees for 10 minutes or grill for 5-10 minutes, depending on temperature and thickness of asparagus.

Freezing asparagus for later
When there's an abundance of asparagus, wash and bake or grill it all. Take out some for dinner and shock the rest in cold water, drain, place in freezer bags and freeze. The whole spears, baked or grilled, have a better consistency than blanched asparagus.

Ham and Swiss, asparagus spirals
Pre-fry asparagus spears in olive oil, then lay on a slice of ham and cheese, dollop with Dijon mustard and roll up with the asparagus in the middle. Slice into spirals 1-1/2 inches wide. Dip in seasoned bread crumbs, insert toothpick to hold each spiral together, and fry in oil.

Cream cheese rhubarb pie
Filling
¼ cup corn starch
1 cup sugar
½ tsp salt
½ cup water
2-1/2 cups rhubarb, cut in ½ inch pieces
(This makes too much. The idea is to have equal parts rhubarb and cheesecake. The extra rhubarb mixture can be used to pour over ice cream, when the pie is gone.)

Topping
8 oz. cream cheese, softened
2 eggs
1/2 cup sugar

1 unbaked regular or graham cracker pie crust

In a 1 quart saucepan, combine first 3 ingredients, then the water and rhubarb. Bring to boil, stirring often until mixture thickens. Pour into pie shell and bake at 425 degrees for 10 minutes. Protect edges of crust with aluminum foil. Remove from oven and allow to cool. Turn oven down to 325 degrees.
Meanwhile beat topping ingredients until smooth. Pour on top of pie. Bake for 35 minutes in 325 oven or until set. Chill and garnish with whipped cream and sliced almonds or strawberries or blueberries with vanilla ice cream.


Rhubarb Bars
3 cups rhubarb, chopped
1 ½ cup sugar
1 tsp. vanilla
1 ¼ cup water
3 Tablespoons corn starch
1 ½ cup rolled oats
1 ½ cup rolled flour
1 cup brown sugar
½ tsp. baking soda
1 cup butter
½ cup nuts

Combine rhubarb, sugar, vanilla, cornstarch and water. Cook on stove until thick, cool slightly. Combine oats, flour, brown sugar, soda, butter and nuts. Mix until crumbly. Put ¾ of mixture into 15 1/3 x 10 ½ jelly roll pan. Spread rhubarb mixture on top. Cover with remaining crumbs. Bake at 375 degrees for 30 to 35 minutes.

Morel hunting in Southeast Michigan

Our 2018 morel season yield so far.

The elusive morel has been sighted. It's a little late this year, but it looks like this season will bring an average harvest, barring a sudden weather change.
We've found morels in a lot of places, and my husband who is a certified hunter/gatherer, brings home the fungi. Also we're fortunate that we have great neighbors who don't like morels.
Many people are afraid of picking the poisonous variety, by mistake. This is a valid concern. The main difference is that the true morel has a hollow interior, including the cap and stem and the cap is not separate as in a typical mushroom. If you're new to morel hunting, please do plenty of research and become completely familiar with the fungi. Here's a link for a good start: www.mushroom-appreciation.com/morel-mushroom.html.
I just saw that the Michigan DNR has a hunting guide with map, for finding morels, at www.michigan.gov/dnr/0,4570,7-350-79136_79237_81034-408642--,00.html
If you'd rather buy morels, that's an option too. I found this retailer, based in Washington state, nwwildfoods.com/product/fresh-frozen-morel-mushrooms/?gclid=EAIaIQobChMI5oOIqqmU2wIVST2BCh3A1AFHEAQYAiABEgLgzPD_BwE