And So the Season Turns

With a super wimpy winter pretty much behind us, it's time to turn my attention to the summertime activities of climbing and gardening.  Well, with the shoulder a bit out of commission, the next logical thing to do is do stuff that's related to food.  That would be garderning, beeing, and kitchening.  Oh, and go on hikes and take pictures and lazin' about and grill just about anything i get from the farmers market (grilled peaches...yum!)

Starting the garden is no problem, especially if you have a big south facing window that becomes an temporary greenhouse!

Das Seedlings in early march

Das Seedlings on 4/18

same

mini-grapes

of course, none of the seedlings are out in the garden yet.  i'm waiting for mid may to put them in.  that's another two weeks.  we'll see.  hopefully we won't get another freak winter snow storm in late may like last year.

it is also strawberry season right now.  what do you do with pounds of strawberry?  eaten them until you feel sick and then jam the rest.  what if you have more?  make crisp!

strawberry + rhubarb = crisp!

quick strawberry rhubarb crisp:

filling:
2 lb of strawberries (degreened and chopped)
3 med stalks of rhubarb (chopped)
2 tablespoons of lemon juice
1/2 sugar
1/3 cup flour

crisp top:

1 1/2 cup rolled oats
1/2 cup of flour
dash of cinnamon
1/3 cup sugar
1 stick melted butter

directions:
1.  put the rack in the middle of the oven and preheat oven to 350 deg


filling:
2. mix all the ingredients together in a large bowl and then spread in a 9X9 pan.

crisp top:
3. mix the oats, flour, sugar, and cinnamon together.  then spread it on the strawberry mixture.
4.  melt the butter in a sauce pan.  once melted drizzle on the dry crisp topping.  make sure the entire top is wetted by the butter.

5.  Stick the whole thing in the oven on top of a piece of foil. and bake for 1 hour or until the filling is bubbling through the topping.

6.  cool for 1 hour

7.  serve with whip cream or ice cream.  yum!


oh...did i mention bees?