Come and Get It!

It's Asparagus time at The Red Barn! Come and get some fresh asparagus today - $2.50 per bundle, or two bundles for $4. Asparagus is great steamed, roasted, or grilled, and freezes wonderfully.

Pumpkin Class

Our giant pumpkin class will be held this Thursday, May 5th, at 6:30 p.m. Come get some free seeds and get your pumpkin started!

Tasty Tuesday: Asparagus Appetizer

While preparing my menu for Easter, I came across an interesting way to use asparagus. Our farm fresh asparagus is still growing, but we do have some asparagus available now.

Ingredients

• 20 thin slices sandwich bread, crusts removed
• 3/4 pound butter
• 4 ounces blue cheese, at room temperature
• 1 (8 ounce) package cream cheese, at room temperature
• 1 egg, beaten
• 20 fresh asparagus spears

Directions

1. Trim crusts from bread, and flatten slightly with a rolling pin.
2. In a bowl, stir blue and cream cheeses together with the egg until well blended and creamy. Spread a thin layer of cheese mixture over each slice of bread. Roll one asparagus spear inside each, and fasten with a toothpick.
3. Melt butter in a small saucepan. Roll each asparagus wrap in butter to coat. Place on a baking sheet small enough to fit into the freezer, and freeze for one hour, or until butter hardens and wraps are somewhat firm. Remove pan from freezer, discard toothpicks, and cut each wrap in half crosswise. Store in a resealable plastic bag in the freezer until ready to use.
4. To serve, preheat oven to 400 degrees F (205 degrees C).
5. Arrange frozen asparagus wraps on an ungreased baking sheet. Bake in the preheated oven for 25 minutes, or until lightly browned. Check occasionally, and turn if necessary, for even browning and to prevent burning. Enjoy!

Giant Pumpkin Class - UPDATE

Our giant pumpkin growing class will now be held May 5th, 6:30 pm. More details coming soon!

Classes this Week

We have two free gardening classes this week. Our classes are taught by USU professors that are experts in their fields. You can't get any better information than this!

Backyard Berries
Tuesday, April 12th, 6:30-7:30pm

Fruit Tree Production
Thursday, April 14th, 7-8pm

A big thanks to everyone that attended the vegetable gardening class on Saturday. We hope to see you all again soon!

Class Reminder

Free Vegetable Gardening Class

April 9^th (Sat) 10-11 am

See other upcoming classes under our "Events" page!

Tasty Tuesday: Cherry Snowballs

If you are anything like me, you are wondering why there is snow outside! I am so ready for Spring. Although we don't make maraschino cherries at The Red Barn, I thought this recipe described our weather here in Santaquin perfectly.

Ingredients

• 1 cup butter (no substitutes), softened
• 1/2 cup confectioners' sugar
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup quick-cooking oats
• 1/2 teaspoon salt
• 36 maraschino cherries, well drained
• COATING:
• 2 cups confectioners' sugar
• 1/4 cup milk
• 2 cups flaked coconut, finely chopped

Directions

1. In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.