Rhubarb and Asparagus Season

I decided this year that we are going to eat seasonally.  Ramp season is over but rhubarb season is in full swing.

 I bought some in Amish country on Friday.

I got some purple and green  asparagus too.  I have both growing in my lower garden but not enough for all of us.

 Yesterday morning I made strawberry rhubarb pies.

 I made individual ones because they hold up better than one large one.

 I was lucky enough to find South Carolina strawberries since ours are not ready yet.

I cut up 2 quarts of berries and 3 long stalks of rhubarb. I mix the fruit with about 1/2 cup of sugar and 3 tablespoons of flour.  I also add about 2 tablespoons of lemon juice and the zest of 1 lemon.  I  added 1 cup of rhubarb sauce which I had already made.

These are very rustic pies baked with a pate' brisee.

 My husband likes these with vanilla ice cream.

 I like mine very tart.

I made The Blog Tech and his wife breakfast this morning.  It was scrambled eggs topped with brown butter asparagus, smoked pesto and crumbled goat cheese.  They loved it.