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To make a strawberry rhubarb pie, I consulted an old edition of the Farm Journal Cookbook- a wonderful and classic American cooking tool with lots of heritage recipes.  I used a version of this pie that includes honey!

First you get rhubarb from Gary’s back yard and chop it up ūüôā

I used 4 cups of chopped rhubarb, 2 cups chopped fresh strawberries, 1-1/4 cups sugar, a 1/4 cup of honey, 6 Tbsp all purpose flour, a teaspoon of cinnamon, and the zest of one whole lemon.

It’s fun to weave a lattice top crust- it makes it a really old-fashion pie.

Don’t worry if all the ends aren’t even. ¬†You’re just going to eat them anyway. ¬†I brushed this with a little egg and water whipped together, and then I sprinkled sugar on top.

Bake this pie at about 400F for a good 45 minutes, turn off the heat and allow to remain in the oven for another 10 minutes or so. ¬†I put a cookie sheet under the pie as it bakes- if you don’t, you might have a mess to clean up on your oven floor.

Click on any photo for high resolution details.  I  love my digital camera.


I stopped at a few stores and located the following ingredients today.  I moved into a new apartment this past week- and I have a gas-stove again, so I am extremely happy (I can use my wok again!) (plus I got my piano back!!)

The ingredients are: ¬†Morel mushrooms (they grow in the wild here in Minnesota- and elsewhere- in the spring); fiddleheads (the beautiful unfurled stems of the earliest ferns- but you have to know which ones are truly good to eat. ¬†If you’re fortunate enough to have them during the 2 or so weeks they are available at your coop or natural food store- get them!!); and finally a fat rainbow trout. ¬†Rolled in blue cornmeal.

Wait till you see the fiddleheads steaming

Today¬†I steam them over med-high heat ¬†in a heavy iron skillet. ¬†I think they’re sort of iron-y. ¬†They develop a very dark mineraly broth, which is restorative in the spring. ¬†This should take about 7-10 min & I turn them. ¬†No seasoning at all. ¬†Remove them, wipe the pan with a paper towel & add 2 tsp olive oil, followed by a TABLESPOON of butter. Let it melt quickly and add a leaf of sage- fresh would be best. ¬†Add pepper, but do not think of adding salt until everything is ready to serve. ¬†Maybe you can do that with other mushrooms- Morels: ¬†Don’t do that.

It is so much fun to pick them. ¬†They grow in the wild, generally in early spring ¬†near fallen oak trees, and gathering them requires a fair amount of work. ¬†Then, they can be sandy, like leeks. ¬†If you’re going to store them in your fridge, do so in a paper bag. ¬†If you use them right away, brush gently and barely swoosh in a little water.

After only a couple minutes of turning in the olive oil and butter (yes, add some ground pepper too), add the fiddleheads, and continue to saute for another minute or two.  After that, simply turn off the heat.

I rolled the rainbow trout in blue cornmeal, lightly seasoned, and pan fried it in equal parts of bacon fat and butter.  Probably about 5 minutes on each side of a 1 pound fish.

How’s that for spring? ¬†Trout, with sage flavored morel mushrooms and fiddleheads, steamed and doused with some butter.