This week’s walk around the garden featured a few lovely surprises like this Asiatic lily. Multiple blooms on hearty stems peppered across the backyard truly stand out. Orange is the new black for a reason and so worth the dirt under my nails.
Aptly named “goat’s beard” this hearty shrub is a wonderful back drop to those colorful lillies. So worth my aching back.
Low growing dianthus spreads an electric pink carpet along the border. It’s sweet fragrance is just a bonus. So worth me feeling my age.
A shady area allows these astilbe to thrive. These feathery flowers come in many gorgeous colors. So worth the sweat on my brow.
I get pretty excited when the fruit and vegetables show themselves. Please local deer keep away!
Like small jewels these French strawberries are something special. I love them for breakfast or floating in a glass of wine come evening. The best is letting my granddaughter pick them. She pops them right into her mouth. How fun is that?
The rock garden features a bounty of succulents. Interesting shapes and colors and easy to care for “chicks and hens” are quite a contrast to the rest of the garden. They need no help from me to flourish.
Like all good things in the garden the perennials need to restore their root systems. After a bounty of delicious asparagus I must let some stalks mature into ferns. As they replenish themselves the ferns create the most lush green screen along the fence. Those unpicked spears grow about 6 feet tall and later develop eye-popping red berries.
Have a beautiful week. Plant some seeds. Stop and smell the roses. Tell someone you love them.
Warm, but overcast, yesterday was the perfect day for strawberry picking with my family. Highland Farms in West Chester, PA is the place to go for all sorts of fruit picking throughout the year. The scent of strawberries was in the air as we approached the field.
photo by Caitlin
Do your littles watch the show Daniel Tiger? Annabelle loves the animated Mr. Rodgers version and on one episode Daniel and his friends go “fruit-picking”. My Annabelle could not wait to try it. She ate as much as she picked and was covered in warm strawberry juice by the time we were done. Want to have some fun? Go pick some berries!
photo by Caitlin
Fresh picked berries are at their peak of sweetness compared to the more tart berries found in the grocery store, so less sugar is needed for the perfect pie. Make sure your filling is really bubbling (see video below) before you pull it from the oven to insure all the juices gel and don’t leave a soupy mess when the pie is cut. If the crust edge is over-browning then cover it with a pie shield or foil.
Find a pie dough recipe here. It’s my favorite go to recipe and enough for a double crust, so wrap and freeze half of it for another time or just bake two pies.
best baking buddy ever
Fresh Picked Strawberry Rhubarb Pie
Pie dough for a single crust pie
2 tablespoons gingersnap crumbs
½ cup all purpose flour
¼ cup brown sugar
¼ cup old fashioned rolled oats (not instant)
¼ teaspoon cinnamon
4 tablespoons salted butter, cut into cubes
4 cups of fresh picked strawberries, slice large ones in half
2 cups sliced (1/2-inch thick) fresh picked rhubarb
2 tablespons heavy cream
1 tablespoon fresh lemon juice
½ teaspoon vanilla
½ cup sugar
¼ cup all purpose flour
Heat oven to 400F. Line 9-inch pie plate with dough. Trim and flute edge. (Roll out dough scraps and cut shapes for decoration. Sprinkle shapes with sugar, if desired.)
Sprinkle cookie crumbs over bottom of pie shell and chill while preparing topping and filling. For topping: combine all ingredients in a bowl working the butter into the dry ingredients until clumps form. Chill it. For Filling: Place berries and rhubarb in a large bowl. Drizzle with heavy cream, lemon juice and vanilla; gently toss to coat. Add sugar and flour; toss again. Spoon into pie shell. Sprinkle crisp mixture over the top. Bake for 60 to 70 minutes or until pie is bubbling and crust and topping are golden brown. Let cool to room temperature or serve just slightly warm.
fresh Kennett Square mushrooms
Sorry to say I have been MIA with the blog. I’ve been super busy with family stuff, some personal projects like my completely overgrown garden and working on our local mushroom festival cook-off. I’m just now taking a breather.
chop them up
I really wanted to share the Kennett Square Mushroom Festival Cook-off information with all of you who love to cook and compete. This year’s incentive to enter is pretty awesome with sponsors including True Aussie Beef & Lamb, KitchenAid, Challenge Butter and the Mushroom Council. The prizes are generous and even include golden tickets to compete at the World Food Championships.
brown them to enhance their flavor
The theme of this years cookoff is “the blend” of fresh mushrooms with True Aussie Grassfed beef & lamb. Healthy and full of flavor this combo can be made into anything from a stuffing to a burger to a taco or even a bolognese sauce.
cool and season
For all the details of the contest check out the mushroom festival cook-off link listed above. Good luck. Hope to see you in September in my sweet little town.
mix in the grassfed beef or lamb
Best blend ever