Of course now that the photo barf of Year One with Patoots is done, we get the mini barf of the Food and Garden 2014!
With a really really mild winter and a very warm spring-ish time, we had flowers blooming and bees abuzzing early.
Our spring crop really consisted of alot of arugula that Ed allowed to go to seed last year. We had a field of it and some "weed" ones scattered around the garden.
Of course, we can't forget our onions and garlic and peas and asparagus......
One can't forget the rhubarb!!! We had a big harvest of rhubarb this year. And what do we make with lots of rhubarb? A whole of of strawberry rhubarb product!! DUH! One pie, one crisp, one batch of muffins, and one crisp bars. Of course, I don't have any photos of the finished products. Are you silly? They when in my belly before the thought of taking a photo of it even crossed my mind! However, the crisp bars are definitely something awesome. Here's a link to the recipe: http://smittenkitchen.com/blog/2014/05/strawberry-rhubarb-crisp-bars/
or here's the modified version of Deb Perlman's awesome breakfast...i mean dessert.
Strawberry-Rhubarb Crisp Bars
Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker
1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
1 stick unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
1 stick unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired
Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan, as I did.
Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.
Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes (firmer fruits will take longer), until fruit is bubbly and crisp portion is golden and smells toasty and amazing.
Let cool in pan and cut into squares. Sprinkle with powdered sugar, if desired. Store leftovers in fridge.
In late March, I started some cherry tomatoes, cherokee purple tomatoes, pickling cucumbers, jalapeño peppers, brussel sprouts, and munstead lavender. The photos will come later....when they go in the ground and actually survive. ;)
Now...go and try making the crisp bars...they are awesome!
