Play Live Radio
Next Up:
Available On Air Stations

The Zesty Garden - May 7

A photo of cantaloupe

Now that your early crops are coming along, just what should you do to protect them? For instance, flea beetles, those little, black, pin-head sized jumpers want to ravage your arugula. Who tells them you planted arugula in your garden anyway. So…floating row covers can be a big help, without the pesticides, to act as a barrier to these and other hungry munchers of your leafy greens. USU Extension Vegetable Specialist, Dan Drost, is in studio to take your questions and comments.  For something different…It’s all about that Rhubarb, ‘bout that Rhubarb, no trouble! So what CAN you do with this easy-to-grow perennial other than make a pie. Dan will have a few suggestions. Then on Petals and Prose, Helen Cannon celebrates last month as National Poetry Month.

Rhubarb Recipes from Dan Drost

Listen to Dan Drost Interview

Listen to Helen Cannon/Petals and Prose-Poetry Month

1. Rhubarb Betty

Mix filling together: ¼ t salt; ½ T cinnamon; 3 cups flour; 4 cups chopped rhubarb; 1 cup sugar

Topping: ¾ cup oatmeal; ¾ cup brown sugar; ¾ cup flour; 1/3 cup melted butter; ¼ t baking powder; ¼ t baking soda

Put filling in 9 x 7 pan; blend topping until crumbly and spread over rhubarb mixture.

Bake 375 F for 40-45 min (until topping brown and mixture bubbly)

2. Aunt Jan’s Rhubarb Pie (not too sweet)

Mix together in a large bowl:  2 scrambled eggs; 1 ½ cups sugar; slightly less than ¼ cup flour; ¼ t nutmeg; 5-6 cups rhubarb (chopped)

9” pie crust (make your own or purchase pre-made);

Pour mixture into bottom crust; cover with top crust and vent top crust; wash top crust with ½ T vinegar, ½ egg white, ½ cup water. Sprinkle with sugar if desired.

Bake at 400 F for 15 minutes; then reduce heat to 350 F and continue baking for additional 35-40 minutes

Serve with vanilla ice cream (if pie still warm) or whip cream