Strawberries and Rhubarb and Asparagus Oh My!

Aah -- May

And the Farmers Markets

When local strawberries (which are red all the way through)

local asparagus (which are tender to the tip)

local rhubarb (which are smaller and tenderer than the grocery store product)

come to Linderhof's kitchen

I feel rich when I have a big supply of these spring favorites!

Rhubarb

This rhubarb is going in a pie

To be taken to a "do" on Sunday

But one of my favorite ways to eat rhubarb

is not in pie

But stewed!    With a vanilla bean for flavor.

Cold from the fridge -- for breakfast, lunch or dinner!

And rhubarb season is all too short!

Asparagus

It's also good for breakfast, lunch or dinner!

Asparagus goes well with a cheese omelets or scrambled eggs 

and leftover asparagus (is there ever such a thing)

is a good addition to a frittata!

But mostly we like it roasted

With a squeeze of lemon

And leftovers are good the next day

With a vinaigrette poured over!

Strawberries

Everyone loves strawberries

If they didn't we wouldn't have them available in the market

12 months of the year.

Sadly, those market strawberries are for pretty only --

They (like tomatoes) are tasteless morsels!

They're not even red all the way through!

The inside is often white!

Strawberries are good for breakfast, lunch and dinner, too!

And we eat strawberries every which way --

plain with a shower of sugar and a pour of cream

Mashed and sugared to bring out the juices to pour over shortcake

(Husband Jim likes cake while I prefer the biscuit --

So we alternate)

Whichever cake the strawberries are poured over

There's always a good dollop of whipped cream on top!

And then there is the new favorite . . . 

Strawberry Cobbler

If you haven't cobbled strawberries, you're in for a treat

Especially when you put a scoop of vanilla ice cream on top!

And it's easy

And actually leftovers are good the next day!

Or just before you go to bed that night!

(Of course, leftovers at Linderhof are often non-existent!)

BRIDGET’S STRAWBERRY COBBLER

1 cup flour

1 cup sugar

1 stick butter, softened

3 cups strawberries, hulled and sliced

1/4 c. sugar

1 t. vanilla

2 T. cornstarch

Preheat oven to 350.   Mix together four, 1 cup sugar and butter in food processor (or with pastry cutter).   In a separate bowl, toss strawberries with 1/4 c. sugar, vanilla and cornstarch.   Butter a deep 8 or 9 inch casserole dish and pour in strawberry mixture.    Top with crumbled flour mixture.    Place on baking sheet to catch spill-over and bake until golden and bubbly, about 30 minutes.    Serve warm with whipped cream or vanilla ice cream.