Time to cook

One of the best things about gardening is being able to cook with your own produce. And if you don't grow your own food, don't worry. The Saginaw Farmer's Market is open until the end of October and Eastern Market and the Royal Oak Farmer's Market stay open year round. So this week I am going to share a couple of recipes using what I have grown in the garden this summer.

Oatmeal Rhubarb Crisp

1 cup sifted flour

3/4 cup uncooked oatmeal

1/3 cup brown sugar

1/2 cup melted butter

1 teaspoon cinnamon

4 cups diced rhubarb

1 cup sugar

 2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla

Mix the flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press half the mixture into a 9 inch baking pan. Cover the crumb mixture with diced rhubarb.

Combine sugar, cornstarch, water and vanilla. Cook until thick. Pour this sauce over the rhubarb. Top with the remaining crumbs.

Bake at 350 degrees for one hour. Serve warm, either plain or topped with whipped cream. I dice and freeze my rhubarb and use it all winter long. At least until it is gone.

White Bean Soup with Rosemary and Basil



2 16 ounce cans white beans drained, or cook up some dried beans you get from the Farmer's Market

2 cups low-sodium chicken broth

1 cup of your favorite marina pasta sauce, or use that tomato sauce you froze from your tomatoes

2 large garlic cloves, minced

1/4 cup packed fresh basil leaves, or 1 teaspoon dried basil leaves

1 teaspoon minced fresh rosemary

1/4 teaspoon red pepper flakes

Puree all ingredients in the blender until smooth. Simmer in a large saucepan stirring frequently to blend flavors.

I love this soup and now that Michigan is seeing some fall temperatures it is time to make up a pot using the garlic, rosemary and basil I grew this year and the tomato sauce I froze last month.

Enjoy!