Another thing we did today was harvest Swiss Chard like crazy. That really needed done, especially since a lot of it went to seed. We sold 75 bundles to Arthur Keyes for his Glacier Valley CSA boxes.
Okay, what I really wanted to post about today was rhubarb. I get so sick of people wrinkling their nose at rhubarb! It is so delicious. I like it plain, but for those of you who don't, here is an excellent recipe for Rhubarb Cookies. My mom hasn't made these in a few years, but I am dying to have them again, so I think I will make some myself after I log off here. They freeze well and are really sweet and delicious. Give them a try! Here's the recipe:
Frosted Rhubarb Cookies
1 cup shortening
1 and 1/2 cups brown sugar
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups fresh diced rhubarb
3/4 cup flaked coconut
1 package (3 ounces) cream cheese, softened
1 tablespoon butter, softened
3 teaspoons vanilla
1 and 1/2 cups powdered sugar
In mixing bowl cream shortening and brown sugar. Beat in eggs. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in rhubarb and coconut. Bake at 350 degrees for 12-15 minutes or until lightly browned. In separate mixing bowl beat cream cheese, butter, and vanilla, gradually beat in the powdered sugar. Spread over cooled cookies.