Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, May 15, 2015

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.

4 comments:

ellen b. said...

I'm drooling over here! Deliciousness happening on your post!

Kristi in the Western Reserve said...

Not only the prettiest time of year, but one of the most delicious!

Pondside said...

Some of my favourites! Strawberry and Rhubarb Pie - sooo good!
My mother always stewed rhubarb and we'd have it with a dollop of sour cream or over ice cream. She would also make a Cake-pudding on top of the stewed rhubarb. Lovely taste memories.

racheld said...

Oh, My! I've been in absentia for a while, and look what's here!

Three wonders of the plant world, served up in your favourite styles. Lovely.

And that strawberry cobbler---what a lovely way to serve them. This recipe is especially special, for it sounds for all the world like that "Cuppa-Cuppa-Cuppa" under-the-hairdryer recipe in STEEL MAGNOLIAS.

Hope you're having a lovely Spring!

rachel