I decided this year that we are going to eat seasonally. Ramp season is over but rhubarb season is in full swing. |
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.
Comments
I don't have any rhubarbs so I need to buy a couple and plant in my garden :-)
Have a great day!
Christer.
Both Brent and I think your breakfast sounds wonderful!!