Serves 4-5. <\/em><\/p>\n\n\n\n 4 cups spring greens, roughly chopped (spinach, beet greens, chard, pac choy, etc.)<\/p>\n\n\n\n 3 Tbsp. olive oil<\/p>\n\n\n\n 1 \u00bd cups diced onion<\/p>\n\n\n\n 4 cloves green (young) garlic, finely chopped<\/p>\n\n\n\n \u00bd tsp. dried basil or thyme<\/p>\n\n\n\n 3 eggs<\/p>\n\n\n\n \u00bd cup low-fat milk or alternative, such as oat or soy milk<\/p>\n\n\n\n 1 cup cooked purple barley (or other whole barley)<\/p>\n\n\n\n \u00bd cup Gruyere cheese (2 ounces)<\/p>\n\n\n\n 2-3 Tbsp. grated Parmesan cheese<\/p>\n\n\n\n Salt to taste<\/p>\n\n\n\n Freshly ground pepper<\/p>\n\n\n\n Preheat oven to 375 F. In a large frying pan, add the olive oil and saut\u00e9 the onion until translucent. Add the greens, and toss until wilted. Stir in the garlic and basil\/thyme. <\/p>\n\n\n\n In a large bowl, beat together the eggs and milk. Season with fresh pepper and \u00bd tsp. salt. <\/p>\n\n\n\n Stir in the cooked greens, barley, and cheeses. Mix together and spread into an oiled 2-quart casserole dish. Bake for 25-30 minutes, until sizzling and lightly browned. Once removed from the heat, allow to rest for 10 minutes. <\/p>\n\n\n\n Spelt Rhubarb Muffins<\/strong><\/p>\n\n\n\n Makes about 8 muffins.<\/em><\/p>\n\n\n\n For streusel:<\/p>\n\n\n\n 3 Tbsp. spelt flour<\/p>\n\n\n\n 3 Tbsp. maple sugar or 2 Tbsp. sugar plus 2 tsp. brown sugar<\/p>\n\n\n\n Pinch of ground cinnamon or allspice<\/p>\n\n\n\n 2 Tbsp. cold butter, cut into small cubes<\/p>\n\n\n\n For the muffin batter:<\/p>\n\n\n\n 1 \u00bd cups spelt flour<\/p>\n\n\n\n \u00bd tsp. baking soda<\/p>\n\n\n\n 1 tsp. baking powder<\/p>\n\n\n\n \u00bc tsp. ground cinnamon<\/p>\n\n\n\n \u00bc tsp. sea salt<\/p>\n\n\n\n \u2154 cup brown sugar<\/p>\n\n\n\n \u2153 cup vegetable oil<\/p>\n\n\n\n 1 large egg<\/p>\n\n\n\n \u00bc cup plain yogurt with water added to make \u2153 cup<\/p>\n\n\n\n Zest of 1 orange<\/p>\n\n\n\n 1 cup diced rhubarb, lightly dusted with flour<\/p>\n\n\n\n Heat oven to 350 F with oven rack in the center position.<\/p>\n\n\n\n For the streusel topping: combine the dry ingredients in a bowl, then mix in the butter cubes by pinching them into the dry ingredients until well mixed. Chill until ready to use.<\/p>\n\n\n\n Sift the spelt flour, baking powder, baking soda, salt, and cinnamon together in a small bowl. Stir in the brown sugar. Make a well in the dry ingredients. Add in the oil, egg, yogurt, and water mixture, and orange zest. Stir just until mixed. Gently fold in the rhubarb cubes \u2014 overmixing will make batter tough. <\/p>\n\n\n\n Fill greased muffin tins evenly, then sprinkle the streusel mixture on top (about 1 Tbsp. per muffin). Bake for 20\u201325 minutes. Remove from the oven. Let cool in the tins for 15 minutes, then turn onto a rack to continue to cool.<\/p>\n\n\n\n Am I Too Blue Corn Scones<\/strong><\/p>\n\n\n\n Makes 6 scones.<\/em><\/p>\n\n\n\n 1 \u00bd cups white flour<\/p>\n\n\n\n \u00be cup medium-grind blue cornmeal<\/p>\n\n\n\n \u2153 cup sugar or \u00bd cup maple sugar<\/p>\n\n\n\n 1 Tbsp. baking powder<\/p>\n\n\n\n 12 Tbsp. cold butter, cut into \u00bd-inch cubes<\/p>\n\n\n\n \u00be -1 cup frozen blueberries<\/p>\n\n\n\n \u2153 cup plus 1 Tbsp. buttermilk (can substitute half yogurt and half water)<\/p>\n\n\n\n 1 large egg<\/p>\n\n\n\n Combine the four dry ingredients with the butter cubes, leaving the butter in \u00bc-inch bits if possible. Add the still-frozen berries and toss gently to combine. <\/p>\n\n\n\n Mix the buttermilk and egg together. Make a well in the dry ingredients and pour in the liquids. Gently stir together until a rough ball is formed. (Add 1 Tbsp. of buttermilk if the mixture is too dry to form a ball.) <\/p>\n\n\n\n Transfer the dough to a floured surface and shape into a 7-inch disk about 1-inch thick. Cut into six equal wedges. Place parchment on a baking sheet. Transfer the cut scones to the baking sheet. Then freeze, uncovered, for 30 minutes. Preheat the oven to 400 F. <\/p>\n\n\n\n Remove the scones from the freezer and brush them with water, then sprinkle them with sugar. <\/p>\n\n\n\n Bake for 20-25 minutes, until golden. Cool and serve. <\/p>\n\n\n\n Dark of the Moon Cookies<\/strong><\/p>\n\n\n\n Makes about 30 cookies.<\/em><\/p>\n\n\n\n 1 \u00bc cups dark rye flour<\/p>\n\n\n\n 4 Tbsp. cocoa powder<\/p>\n\n\n\n \u00bd tsp. baking powder<\/p>\n\n\n\n \u00bd tsp. salt<\/p>\n\n\n\n 12 Tbsp. room-temperature butter<\/p>\n\n\n\n 4 cups semi-sweet or bittersweet chocolate chips<\/p>\n\n\n\n 2 cups sugar<\/p>\n\n\n\n 4 large eggs<\/p>\n\n\n\n 1 \u00bd tsp. vanilla<\/p>\n\n\n\n Mix the flour, cocoa powder, baking powder, and salt in a large bowl. Melt half (2 cups) of the chocolate chips and butter together. Using a stand mixer with a paddle attachment, combine the melted chocolate with the sugar. Add the eggs, one at a time, then the vanilla. Add the dry ingredients, mixing until a ball forms, then add the remaining chocolate chips. Mix briefly. <\/p>\n\n\n\n The dough will be very sticky. It is imperative to chill it for at least 1 hour or even overnight. <\/p>\n\n\n\n Heat the oven to 350 F. Prepare two baking sheets by lining them with parchment paper. <\/p>\n\n\n\n Remove the dough from the refrigerator. Working quickly, divide the dough into 30-32 pieces, then roll them into balls. Place them about 2 inches apart on the parchment. Keep any remaining unbaked cookie batter chilled while waiting for a second batch to go on the baking sheets.<\/p>\n\n\n\n Bake for 15 minutes or until the edges are well-baked but the centers are not quite firm. Remove and cool on racks. <\/p>\n\n\n\n![\"\"](\"https:\/\/www.mofga.org\/wp-content\/uploads\/2022\/11\/Harvest-Kitchen_1-870x1024.jpeg\")
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