Living Rain Farm
Ah, the sure signs of spring: daffodils, tulips, the scent of warmer days to come, and the first flush of delicious local crops. And maybe what we look forward to the most are the rhubarb and asparagus from Living Rain Farm in Mount Vernon—just a few miles away from the Co-op. We visited with Living Rain’s owner and operator, John DeVries, to dig into his love of small farming.
When asked about his relationship with the land, John said, “I enjoy playing with it in a natural way. I like the simplicity of what I do. Being a part of the natural cycle is satisfying. I enjoy sticking a shovel in the ground and let the soil run through my fingers. Good soil has a certain feel and scent to it.”
John DeVries farms 13 acres of rhubarb and asparagus on Calhoun Road in west Mount Vernon. He started planting in 2005 and became certified organic in 2009.
We asked: What motivates you to farm?
“I’ve always liked nature. Being a part of the natural cycle is satisfying. I enjoy sticking my shovel in my soil and letting the soil run through my fingers. Good soil has a certain “feel” and scent to it. It’s fun to watch things grow (everything except weeds!) and Heck, I just like being outside!"
We asked: How do you spend your ‘downtime’?
“When the pink salmon are running in the Skagit River I enjoy throwing a boat over the dike and spending some time fishing. Sometimes I fish with friends, sometimes by myself. Either way, it’s peaceful, quiet and rejuvenating. As soon as I get back to the farm things are always waiting to be done… I ride a motorcycle. I would like to do more hiking but it seems that good weather and farm work are related; unfortunately work usually wins out….”
Raw rhubarb has an earthy, slightly bitter flavor, and its green leaves are poisonous. Because of its high acidity, rhubarb is often diced and cooked and used to make preserves or baked goods.
However, thin slices of raw rhubarb make a bright addition to yogurt and granola, green salad, coleslaw, or blended into fruit smoothies. Read on to discover a few of our favorite rhubarb and asparagus recipes that we think farmer John himself would enjoy.
Classic Rhubarb Crisp Recipe
Celebrate one of spring's early treasures with the following recipe for a tasty and healthy Rhubarb Crisp, adapted from the Wisconsin Homemakers Cookbook, 1940-1990.
Ingredients
1 cup flour
Dash of salt
1 cup sugar (or use 2/3 cup honey)
2 eggs, beaten
3 cups diced rhubarb
3/4 cup brown sugar, packed (or 1/2 cup honey)
1/4 cup butter
Directions
Preheat oven to 350 degrees. Mix 1/4 cup flour, salt, sugar, and eggs together; combine with rhubarb and pour into 8 x 8-inch pan.
Combine brown sugar, 3/4 cup flour, and butter; blend until mixture resembles fine crumbs. Sprinkle over rhubarb mixture.
Bake for 45 minutes.
Serve with a scoop of the Co-op's classic organic Vanilla Ice Cream, or try our new Lavender or Pistachio ice cream as flavorful companions to this hearty springtime dessert.
Co-op’s Own Rhubarb Chutney
This recipe makes a delicious tangy condiment to serve with cheese, meats, and seafood.
Ingredients
4 cups chopped organic rhubarb
1/3 cup apple cider vinegar
3/4 cup brown sugar, packed
1/2 cup onion, diced
1/3 cup currants or raisins
1 Tbsp. fresh ginger, grated (or 1/8 tsp. dry)
1 tsp. fresh garlic, minced
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. dry red chili flakes
1 tsp. salt
1 Tbsp. toasted mustard seeds (toast in a pan until they start to smoke)
Directions
Set aside rhubarb, currants, and onion.
Put all remaining ingredients in a saucepan. Cook at medium-low heat, stirring constantly until all liquid is dissolved.
Next, add rhubarb, currant, and onion. Increase heat to medium-high and simmer until it starts to thicken, about 30-45 minutes.
Let cool and refrigerate.
Photo Courtesy of Co+op
Zesty Broiled Asparagus with Cotija
Simple, delicious, and the perfect zesty addition to your dinner plate.
Ingredients
1 pound asparagus
1 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 teaspoon kosher salt
2 ounces Cotija cheese, crumbled
1/2 teaspoon dried oregano
Directions
Preheat the broiler and move the top rack of the oven so it’s six inches away from the heat source.
Line a sheet pan with foil. Snap off the bottom couple inches from the asparagus and discard. Place the stalks on the sheet pan, drizzle with olive oil and sprinkle with chili powder and salt. Toss to coat.
Spread the asparagus evenly on the pan, and broil for two to four minutes, just until the asparagus is browning in spots and the oil is sizzling on the pan. If your asparagus is thin, it will take two minutes; thicker asparagus will take longer.
Remove from the broiler, sprinkle with the Cotija cheese and oregano, and return to broil for one minute to heat the cheese.
Photo Courtesy of Co+op
Asparagus Gremolata with Orzo
Lemon, parsley, mint and garlic join asparagus in a celebration of fresh spring flavors.
Ingredients
8 ounces uncooked orzo pasta
2 tablespoons olive oil
1/2 yellow onion, diced
1/2 pound asparagus, cut into 2-inch pieces, woody ends discarded
1 cup curly parsley, washed well, stems removed, and finely chopped
3 tablespoons fresh mint, finely chopped
3 cloves garlic, peeled and minced
1 lemon, zest and juice
Pinch of crushed red pepper flakes
Pinch each of salt and ground black pepper
1/2 cup shredded Parmesan cheese for garnish
Directions
Cook the orzo according to package directions and drain, reserving 1/4 cup of cooking liquid.
While the orzo cooks, heat the oil in a skillet over medium-high heat. Saute the onion for a few minutes. Add the asparagus and saute another 3 minutes or until asparagus is just tender.
Remove from the heat and add the reserved cooking liquid, parsley, mint, garlic, lemon zest and juice and red pepper flakes. Mix together with the hot orzo. Season with salt and pepper and garnish the individual servings with Parmesan. Serve warm.