Think Garden and hopefully Spring will come!

Wow, it has been quite the long, wet winter! We are all seeing lots of damage to our yards…could be from wind on tender leaves budding out, cold, things are rotting in the soaked soil, or a combination of things. Be patient in getting the “planting” bug.  However, it is a great time to get some seeds going, pruning, laying out your garden or dividing your perennials. 

Plan to attend our monthly “KNOW AND GROW” Classes offered Mid month at the WSU Research Facility on Memorial Highway.  Date/times are posted in the Skagit Valley Herald prior to each class or go on the WSU Events website.

Please take some time to review Basic Gardening  to make your garden successful from beginning to end. You will see several sections that cover everything from when to plant (importance of soil temp), how to plant and how to care for your yard using the least amount of pesticides. Organic gardening is healthy gardening!  

Have gardening questions, please click on Ask Marla!.  I will be happy to get to the bottom of your gardening concerns!

How is that Rhubarb looking?  Mine is looking like it I could harvest some in about a week….

Time for some of those extraordinary desserts!  Here is one of my favorites…Enjoy!


Rhubarb Custard Bars
(This recipe is somewhat less calories than the regular version)

Ingredients

Crust:

1 1/2  cups  all-purpose flour
1/2  cup  sugar
1/8  teaspoon  salt
9  tablespoons  chilled butter, cut into small pieces
Cooking spray

Filling:

1/3  cup  all-purpose flour
1 1/2  cups  sugar
1 1/2  cups  low-fat milk
3  large eggs
5  cups  (1/2-inch) sliced fresh rhubarb  (sometimes I add part strawberries)

Topping:

1/2  cup  sugar
1/2  cup  (4 ounces) block-style fat-free cream cheese
1/2  cup  (4 ounces) block-style 1/3-less-fat cream cheese
1/2  teaspoon  vanilla extract
1  cup  whipped topping  (cool whip works best)
Mint sprigs (optional)

Preparation

Preheat oven to 350°.

To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour, 1/2 cup sugar, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture into a 13 x 9-inch baking dish coated with cooking spray.

Bake at 350° for 15 minutes or until crust is golden brown.

To prepare filling, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour and 1 1/2 cups sugar in a large bowl; add milk and eggs, stirring with a whisk until well blended. Stir in rhubarb. Pour rhubarb mixture over crust.

Bake at 350° for 40 minutes or until set. Cool to room temperature.

To prepare topping, place 1/2 cup sugar, cheeses, and vanilla in a bowl; beat with a mixer at medium speed until smooth. Gently fold in whipped topping; spread evenly over baked custard. Cover and chill at least 1 hour. Garnish with mint sprigs, if desired.