First pickings & Berry Rhubarb Crisp
From our growing little garden… a humble salad of baby lettuce, spinach, and sliced radish. I don’t think I’ve been that excited about a salad (and such a simple one at that) in a long time- because I GREW IT! I may have a green thumb after all! We paired our salad with lasagna and strawberry rhubarb crisp with home made vanilla ice cream. Next year I plan to get a patch of strawberries and rhubarb in along with all my veggies in early Spring, until then we have a farm about 10 minutes from us that doesn’t spray any of their crops and you can go pick your own fruits and veggies for pretty good prices. Both strawberries and rhubarb freeze well when sliced and frozen on a cookie tray, then packed into freezer safe bags or containers. The crisp I made last weekend used up the last of my frozen strawberries frozen from last summer! Here’s my favorite crisp recipe:
Strawberry Rhubarb Crisp
(can also be used for apple or peach blueberry crisp)
4 cups sliced mixed rhubarb and strawberries
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking or old-fashioned oats
3/4 cup butter or margarine, softened
1/2 teaspoon ground cinnamon
1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan.
2. Spread fruit in pan. In medium bowl, stir remaining ingredients until well mixed; sprinkle over fruit.
3. Bake about 30 minutes or until topping is golden brown and fruit is tender when pierced with a fork. Serve warm with vanilla ice cream.
And speaking of food- if you haven’t already researched Genetically Modified Food, I suggest you do- the findings are a bit scary. Andrew and I just watched a documentary that explains the details well- you can watch it for free online via Hulu at this website. In the words of my hubby, ‘if you eat food I highly recommend that you watch it!’ If you don’t have time to watch it yet, you can read the highlights on his blog here.
