make this pie

I am not a baker. Aside from really good, whole wheat chocolate chip oatmeal cookies (yes, I’ll toot my own horn on this oneĀ  as they are quite tasty) and my grandma’s pizzelles, I don’t like baking. Mostly because I am not much of a sweet person (as I’ve shared once or a gazillion times, cheese is my dessert of choice). But this past month, I’ve made a couple pies – strawberry rhubarb to be exact. My first attempt. It may not have been the prettiest pie on the block, but boy was it ever tasty.

I followed Smitten Kitchen’s recipe. It’s incredibly easy and not all that timely. I highly recommend. But the best part of this pie was the rhubarb. I used the rhubarb that was part of our biweekly delivery from The Chef’s Garden. Seriously some stellar rhubarb that easily made the pie. I also used some of the strawberries from our garden. Natalie is hooked on the berry so we started growing them so she could see where they come from, help her care for something other than Elmo and get excited about gardening and where food comes from. So far it’s the watering part that gets her running around giddy, but it’s a start.

While both are still in season, make sure you try this pie. And if you’re interested, learn more about ordering from The Chef’s Garden. We have been incredibly happy with our deliveries – amazing carrots, asparagus, potatoes, greens, beets, etc. The quality, freshness and taste are unbelievable. I’ve roasted the carrots a few times with nothing but a little kosher salt and they are so tasty that my daughter calls them fries – so the stuff is even toddler-approved!

But seriously, make this pie.

3 Comments

  1. izzyeats
    Posted June 22, 2011 at 8:56 am | Permalink

    love Smitten Kitchen–all of her recipes are stellar.

  2. Posted June 22, 2011 at 9:51 am | Permalink

    I can’t wait to try this! I was just looking for something to bake with all my strawberries :)

  3. Posted June 22, 2011 at 4:15 pm | Permalink

    Sounds great! We just made a strawberry rhubarb pie this weekend with fresh picked strawberries. Paired it with Mitchell’s Chevre-Strawberry-Rhubarb ice cream. Yum!

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  1. By stick cricket on October 16, 2014 at 9:43 pm

    stick cricket

    Cleveland Foodie