We now have 4 choices...seedless, yellow, cantelope, and sugar babies...all field fresh from Rob Chesney at Thames River Melons
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Full of Vit K and Gluten Free
1 Acre Organic "Strawberry Rhubarb"
Welcome to Barries Asparagus! We are open year round and produce asparagus and asparagus based products, rhubarb, and sweet corn. We take great pride in producing the freshest possible asparagus and rhubarb from the field to customer. We also carry top quality local food products from other farms.
Address 1236 Kings Road RR#2 Cambridge Hours 10am-5pm mon-fri sat 9-5 sun 12-4 Phone # 519-621-9409 E-mail asparagus@rogers.com Employees - We hire all locally Products- asparagus, rhubarb, pickled asparagus, assorted pickles, asparagus chips, asparagus salsa, asparagus pasta, asparagus pasta sauce, honey, organic produce, pasture pork, pies, butter tarts, our "field to jar" raspberry and blueberry jam, Oakridge Acres Black Angus, honey,Floralane Tomatoes, Spinach,maple syrup,strawberries, sweet corn, Bright Cheese, Rob Chesney's potatoes/melons/berries
Wholesale
Please contact us at asparagus@rogers.com for info on carrying our products. We wholesale Asparagus, Rhubarb, Local Stone Wheat and Vegetable Crackers, Asparagus Chips, Asparagus Salsa, Asparagus Pasta, Asparagus Pasta Sauce, our famous Pickled Asparagus, Baby Dills, Beets, Bread & Butter Pickles, Jalapenos, Gherkins, Banana Peppers, Pepper Rings, and our new Garden Vegetable with Asparagus
Barrie's Asparagus Flour
Full of Vit K and Gluten Free
Enjoy Barrie’s Fresh Asparagus and Rhubarb!
Available Every Year- Early May to Early July
Call 519-621-9409 or email asparagus@rogers.com
For more information visit:
http://barriesasparagus.blogspot.com/
Barrie’s Fresh Rhubarb Crumble Pie
Preheat oven to 400 F
In mixing bowl,
beat one egg, then add
1 ¼ cups sugar and stir well
Add 1 ¼ tbsp. flour to create a paste
Combine 2 cups fresh (or frozen) chopped rhubarb with the paste and let sit for a few minutes.
Make Crumble topping:
½ cup flour
½ cup brown sugar
½ cup oatmeal (quick-cooking oats)
½ tsp. cinnamon
¼ cup melted butter (or margarine)
Use pastry knife to blend the above ingredients into a crumble topping
(add more melted butter if the crumble is too dry) then set topping aside
Give the creamy rhubarb mixture another stir, then pour into a fresh or frozen pie shell
Cook for 15-20 minutes at 400 F, then remove.
Reduce oven temperature to 350 F.
Add crumble topping to hot pie (if you have extra crumble, save for another pie or crisp)
Return to 350 F oven for 20-25 minutes more.
Serve with ice cream and enjoy! Tip: Later in the season add some strawberries – it’s divine!
Available Every Year- Early May to Early July
Call 519-621-9409 or email asparagus@rogers.com
For more information visit:
http://barriesasparagus.blogspot.com/
Barrie’s Fresh Rhubarb Crumble Pie
Preheat oven to 400 F
In mixing bowl,
beat one egg, then add
1 ¼ cups sugar and stir well
Add 1 ¼ tbsp. flour to create a paste
Combine 2 cups fresh (or frozen) chopped rhubarb with the paste and let sit for a few minutes.
Make Crumble topping:
½ cup flour
½ cup brown sugar
½ cup oatmeal (quick-cooking oats)
½ tsp. cinnamon
¼ cup melted butter (or margarine)
Use pastry knife to blend the above ingredients into a crumble topping
(add more melted butter if the crumble is too dry) then set topping aside
Give the creamy rhubarb mixture another stir, then pour into a fresh or frozen pie shell
Cook for 15-20 minutes at 400 F, then remove.
Reduce oven temperature to 350 F.
Add crumble topping to hot pie (if you have extra crumble, save for another pie or crisp)
Return to 350 F oven for 20-25 minutes more.
Serve with ice cream and enjoy! Tip: Later in the season add some strawberries – it’s divine!
Our Rhubarb Patch
1 Acre Organic "Strawberry Rhubarb"
Pickled Asparagus Recipe
Using 5 lbs of Ontario asparagus, wash well and soak in ice water while you are preparing the 6 pint jars. Place 1/2 clove of garlic, 1 tsp dill seed, 1 tsp mustard seed, and 6 peppercorns in the bottom of each jar. Place asparagus, tips up in jar. Don't waste tender ends. Can them also for bite size treats. Bring 8 cups water, 2-1/2 cups white vinegar, 3 tbsp pickling salt, 1/2 cup white sugar to a boil and pour over asparagus. Process in hot bath for 5 to 6 minutes.
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