Photo by DanDeviled Eggs: stuffed with smoked salmon, chives and chervil. I picked up a chervil plant from Nancy in the morning and used some in the afternoon! I used Rainbow eggs from Nancy and Dave.
Photo by DanMixed green and arugula from Rieko and Erland. Radishes from Rick in pickling juice (not quite ready that night but were delicious the next day). Strawberry dressing is made from strawberries that we picked from Glade-Link farm last year. The small blue bowl is from Shuck Pottery.
Photo by DanGrilled spring onions from Jim (Tomatoes et al), and three different asparagus from Chris, Rich, and Rick.
Photo by DanStrawberry and rhubarb cobbler. Rhubarb is from my garden. The original recipe was for rhubarb only and I modified it to work with half strawberries and half rhubarbs. The original recipe is from the Herbal Kitchen by Jerry Traunfeld. I made deviled eggs above following his recipe from the same book.
- 1 pound of rhubarb stalks, cut into 1/2 pieces
- 1 pound of strawberries (frozen ones from last year, thawed and dried to remove access water)
- 1/2 cup sugar
- 1/3 cup spearmint, chopped
- 2 TBS of unsalted butter, cut into small pieces)
- 1 cup all-purpose flower
- 2 tsp baking powder
- 1/4 tsp fine salt
- 5 TBS sugar
- 4 TBS unsalted butter
- 1/2 cup minus 1 TBS heavy cream
I introduced the strawberries since my green rhubarb doesn't stay pretty when cooked , and because strawberries and rhubarb go so well together. I cut down the content of sugar and spearmint.
- Preheat the oven at 400F.
- Mix rhubarb, strawberries, sugar, and mint in a 9 x 13 baking dish. Dot with butter. Bake for 20 minutes and the mixture is bubbly.
- While rhubarb and strawberries are baking, make the biscuit dough. Mix flower, baking power, salt and sugar (only 4 TBS), and then cut into butter using your finger tips or pastry blender until the mixture resembles a coarse meal. Pour the cream and briefly mix so that they come together. Roughly divide the dough into 8 discs.
- When you take out the baking dish following the step 2, arrange the discs you made from the step 3 on top of the hot rhubarb/strawberry mix. Sprinkle the remaining 1 TBS sugar on top of the biscuit disks. Bake for another 20 minutes, or until the biscuit is dark golden brown.
This cobbler is sweet and tart at the same time. Our neighbor Mike asked if there was mint in the cobbler, while Jackie didn't know till he mentioned it. It is a fun and easy recipe and I would like to try with fresh strawberries again. If I can get a hold of red rhubarb stalks, I might try the original recipe too.