Seasonal Foods and a Spring Recipe

We are fortunate in California to have such a vast array of seasonal foods. April is a great month with great flavor. Keep your eyes out for seasonal produce in April:

Artichokes, arugula, Asian greens, asparagus, avocado, beans, beets, bok choy, broccoli, cabbage, cardoons, carrots, cauliflower, celery, chard, cherimoyas, cherries, collards, dandelion/chicory greens, endive, fava beans, fennel, garlic, grapefruit, green garlic, guava, herbs, horseradish, kale, kohlrabi, kumquats, leeks, lemons, lettuces, limes, mandarins, mushrooms, nettles, onions, oranges, parsnips, peas, pomelos, potatoes, purslane, radicchio, radish, rapini, rhubarb, rutabaga, scallions, spinach, strawberries, tangerines, turnips, walnuts

Rhubarb is an “under-the-radar” type of produce that does not get much love!

Try this rhubarb cookie recipe and let us know what you think:

Frosted Rhubarb Cookies Recipe

• 48 Servings
• Prep: 30 min. Bake: 10 min./batch + cooling

Ingredients

• 1 cup shortening
• 1-1/2 cups packed brown sugar
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups diced fresh or frozen rhubarb
• 3/4 cup flaked coconut
• 
  FROSTING:
• 1 package (3 ounces) cream cheese, softened
• 1 tablespoon butter, softened
• 1-1/2 cups confectioners' sugar
• 3 teaspoons vanilla extract

Directions

• In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in eggs. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in rhubarb and coconut.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-14 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar and vanilla. Spread over cookies. Yield: 4 dozen.

Nutrition Facts: 1 serving (1 each) equals 126 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 68 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.