SPRING COMES TO THE MEADOW

As I write, a flaming orange sunset splashes the west horizon and it is the end of a perfect day at The Meadow. It’s the kind of day you want to hang on to and I soak up each hour. I love this time of year because there is no guilt about keeping a schedule for outdoor chores. The lawn doesn’t need mowing, nothing is planted yet so there is no weeding to do. Spring has just arrived and we can sit back and delight in birdsong, allow the golden sunshine to caress our shoulders, the balmy breeze to ruffle our hair.  The early perennials like pussywillow and forsythia provide a dose of color and texture and they need no attention at all, not unless picking an armful for the table later is on the agenda.

It was a perfect day for a walk to the pond, where there is so much going on it is hard to pick out the different sounds. Like an orchestra pit where each musician tunes his instrument, the concert from the marsh is discordant, yet lovely. Geese, swans, frogs, birds…the squawking, honking, croaking song is spring’s finest.
The dogs frolic and bound in and out of the water, as labs do, and seem as light-hearted as we humans. I make my way through the woods, looking for morels behind every dying tree, then head down the path to the barns. Suddenly, I hear thunder. It’s the horses, galloping across one paddock and into another. Tails and manes flying, they leap and kick up their heels. They’re feeling it too: spring has arrived in the meadow, a long stretch of warm days ahead, fresh green grass underfoot. 

There’s a baby kitten or two under the goat shed, the baby chicks will be here soon and the rhubarb is poking up behind the garden shed. As evening falls, we gather sticks for a fire. Sun sets, smoke swirls, s’mores are made and the quiet of evening is here. The screens on the windows will allow the outside in tonight so we can hang on to the ambience until sleep takes over. It doesn’t get any better than this.

MORELS IN CREAM

1/4 pound butter

1 pound morels, cleaned and sliced

Pinch salt

 Juice of 1/4 lemon

1/4 cup flour

2 cups heavy cream

Melt half of the butter in a saucepan. Add morels with lemon juice and a pinch of salt. Bring to a boil. Cover and cook for 10 minutes. Drain. Reserve liquid. Melt remaining butter in another saucepan and mix in flour to make a smooth paste. Cook 3 minutes over low heat. Remove from heat and cool to room temperature. When cool, add cream, stirring constantly with a whisk, until thick. Add reserved liquid to achieve desired consistency. Add salt and pepper to taste. Stir in mushrooms and serve over rice or pasta.

RHUBARB PASTRY BARS

3-1/4 cups flour

1 teaspoon salt

1 cup butter

3/4 cup, plus 1 to 2 tablespoons milk

1 egg yolk

2 cups sugar

1/3 cup cornstarch

8 cups rhubarb, chopped

In a large bowl, combine flour and salt. Cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk. Gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary. Divide dough in half so that one portion is slightly large than the other.
Wrap each in plastic wrap. Refrigerate for 1 hour. Roll out larger ball into an 18 by 13 inch rectangle. Place in the bottom of a 15 by 10 inch baking pan. In a mixing bowl, combine sugar and cornstarch. Add rhubarb. Toss to coat. Spoon into pastry. Roll out other ball of dough. Place over filling. Seal edges. Cut slits into top crust. Bake at 375 degrees for 45 to 55 minutes. Cool. For icing, combine 1-1/4 cups powdered sugar and 5 to 6 teaspoons half and half or 2% milk. Stir in 1/2 teaspoon pure vanilla. Drizzle icing over pastry. Cut into squares.

S’MORE BROWNIES

1 package brownie mix

3 cups mini marshmallows

4 graham crackers, broken

2 chocolate bars, broken into squares

Prepare brownie mix according to package instructions. Bake at 350 degrees in a greased 9 by 13 inch pan. When brownies have been removed from oven, set temperature to broil. Immediately sprinkle marshmallows and graham crackers over warm brownies. Broil about 4 or 5 inches from heat for 30 to 60 seconds, until marshmallows are golden brown. Sprinkle broken chocolate pieces over top to melt.