First Vegetables of the Season

This week's featured vegetables are rhubarb and asparagus. Head to the Holland Farmer's Market on Wednesday or Saturday to try them!

Here are the recipes for the muffins and guacamole we tried at our first garden club meeting.

Rhurbarb-Sour Cream Muffins with Brown Sugar Topping (adapted from Cooking Light)

Muffins:
3 1/2 c. rhubarb, finely chopped
2 T. flour
1 1/2 c. brown sugar, packed
5 T. butter, softened
2 eggs
1 c. sour cream or plain yogurt
2 t. vanilla
1 1/2 c. whole wheat pastry flour
1 c. flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt

Topping:
1/4 c. brown sugar, packed
1/2 t. cinnamon
2 T. butter, chilled and cut into small pieces

Preheat oven to 375 degrees.
Muffins: Combine rhubarb and 2 T. flour. Set aside. Place brown sugar and 5 T. butter in a large bowl. Beat at medium until fluffy. Add eggs and beat well. Add sour cream or yogurt and vanilla. Beat well. In another bowl, mix flours, baking soda, cinnamon and salt. Add slowly to butter mixture, beating until just moistened. Stir in rhubarb. Fill greased muffin tins 2/3 full.
Topping: Combine brown sugar and cinnamon. Cut in butter with a pastry blender or 2 forks (this can also be done in a food processor) until crumbly. Sprinkle evenly over muffins. Bake at 375 degrees or until a wooden pick inserted in the center comes out clean.


Asparagus Guacamole (adapted from Food for Thought)

10.5 oz. fresh asparagus, cooked and drained
1 clove garlic, peeled
2 t. lime juice
1 jalapeno pepper, minced
1 T. onion, chopped
2 t. tomato paste
1/8 t. salt
1/4 t. cumin

Add all ingredients to a blender or food processor. Blend until smooth. Serve with tortilla chips, crackers or vegetables.

[Photo credits: Rhubarb by frangrit on Flickr; asparagus by itsjustanalias on Flickr.]