Tuesday we went strawberry-picking. It was the very last day the farm was open for strawberries. Even then they charged us $2 per person for the privilege of picking our own berries which were the same price as the grocery store. I guess it is the experience that counts! We got to go on a tractor ride out to the strawberry fields. It was slim pickings but were still able to find some juicy red berries. We also joined a "Community Supported Agriculture" farm this year (www.theallegedfarm.com) Each Thursday we get a delivery of farm-fresh vegetables with exotic things like kohl-rabi, rhubarb, lemon balm and bok choi. With this weeks rhubarb and the strawberries we picked I made my first strawberry-rhubarb pie. It turned out spectacular (although the fresh fruit was most likely the reaon). The recipe was a hybrid of others I had so I will post the final one here.
Strawberry-Rhubarb Pie
1 recipe double pie crust (my mother's is 1 cup shortening, 2 cups flour, 1/3 cup sugar and sprinkling of about 5T water)
1 cup fresh rhubarb cut into 1" pieces
3 cups fresh strawberries- sliced
scant 1 cup sugar
2 tablespoons tapioca
1/4 cup flour
Mix all together and bake in pie crust for 25 minutes with edges protected with tinfoil and then 20-25 minutes uncovered.
1 comment:
mmm strawberry, rhubarb pie. dan's brother always has ton's of rhubarb in their garden, and he made strawberry, rhubarb crisp that was delicious. have you guys started your own garden yet?
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