Wednesday, May 30, 2012
Harvest Happy: Strawberries
For months, Cole's been asking for strawberries and when we serve him the big, sour-tasting ones from the grocery store, he says, "No, I want JUICY strawberries."
I harvested rhubarb a few weeks ago, cut up and put in a bag in the freezer. It lay in waiting.
And finally, the season of juicy strawberries has arrived.
So I used my good old reliable Joy of Cooking cookbook and whipped up a strawberry rhubarb pie.
It's Mark's very favourite kind of pie.
In a nutshell, mix up:
2 1/2 cups of fresh strawberries, washed and cut
2 1/2 cups of rhubarb stalks, cut into 1 cm chunks
1 cup of white sugar
1/4 cup of cornstarch
1/4 teaspoon of salt
Leave the mixture for at least 15 minutes.
Toss it in between two pie crusts, drizzle some milk on the pie and sprinkle some sugar on top.
Cook for 30 minutes at 425 F and then 30 minutes at 350 F.
Put the pie on a baking sheet to catch the spills.
~Miss Greenish Thumb~
*Sow, tend, eat, repeat. This Wednesday feature highlights an edible plant we're excited about. It's a fun way to share what's in season as well as our vegetable gardening journeys. In addition to our own reaping, posts are about local farmers' market finds, using up random CSA items... and of course, we like to share yummy recipes. Link up on Wednesdays!