It won't be long before you can try both of these recipes with local produce.

RHUBARB STRAWBERRY CRUNCH

"Strawberries and rhubarb are the first in season," says Jane Dillner of the Dillner Family Farm in West Deer. "This is a recipe several CSA members enjoyed."

• 1 cup sugar
  
• 3 tablespoons all-purpose flour
  
• 3 cups sliced fresh strawberries
  
• 3 cups diced rhubarb
  
• 1 1/2 cups all-purpose flour
  
• 1 cup packed brown sugar
  
• 1 cup butter
  
• 1 cup rolled oats

Preheat oven to 375 degrees.

In a large bowl, mix sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9-by-13-inch baking dish.

Mix 1 1/2 cups flour, brown sugar, butter and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

-- Dillner Family Farm

BEANS AND GREENS

"We have given recipes out to our subscribers every week since inception," says Jack Duff of Blackberry Meadows Farm, Fawn. "A favorite is our greens and beans recipe."

• 2 shallots, or one small onion
  
• 3 tablespoons olive oil
  
• 3 cloves garlic
  
• 3/4 cup chicken/vegetable broth
  
• 1 or 2 bunches of leafy greens (mustard, collard, kale, spinach), blanched
  
• 1 14-ounce can of Italian white beans
  
• 1 tablespoon butter
  
• 2 tablespoons flour
  
• Salt and pepper to taste
  
• Freshly grated parmesan cheese

Saute the shallot in olive oil. Meanwhile, slice garlic into very thin slices. When the shallots are translucent, add garlic. After the garlic begins to brown, add the broth, blanched greens and beans. Bring to a simmer and reduce a few minutes. Knead the butter and flour together. Crumble the mixture into the pan while stirring to avoid lumps. Depending on desired thickness, you may not need all the thickener. Cook a few more minutes and season to taste. Serve topped with cheese.

-- Blackberry Meadows Farm