It is peach season! It is tomato season! It is green bean season! It is watermelon season, and okra season, and squash and corn and blackberry season, and the season of so many other types of great produce. That means that although the the rise in temperature may correspond with the decline of your desire to actually cook, you can make easy meals without any heat.
I went strawberry picking on Friday and had a bounty in the fridge. Unlike last year, when I worried about the fruit going bad in the fridge, it’s only been a few days and I already no longer have any left. By Sunday, the strawberries had disappeared into stomachs, mousse, and this pie. Really mostly this pie. Because of it, I need to go picking again. That’s not a bad thing, though.
This strawberry pie is actually pretty similar to the summer berry pie that I love to make around 4th of July. For this one, you make a sort of jam with strawberries that you then toss more strawberries into, and then you dump it all into a graham cracker crust. No baking (except the crust) and really minimal effort. It’s one of the best ways that I can think of to highlight the spring fruit– it’s not too sweet and retains a lot of the essence of fresh strawberries since they’re the main ingredient. Plus, it comes together in the time it takes to pick all the strawberries. Continue reading “Strawberry pie”
I recently discovered rhubarb. I knew what it was, and I had some ideas about what it tasted like, but I’d never actually eaten it. I remember when I was little there was a patch of rhubarb in my parents’ backyard, but my mom cut it down because my dad and I wouldn’t eat anything that she made with it. Tasting it now, I understand why I didn’t want it as a child– I wanted all things sweet, and rhubarb, although it can be a little sweet if you dump sugar in it, is really tart.
Also, rhubarb is funny looking. Who expects something that looks like this to taste good? I see chard when I look at that picture, not something that will turn into a delectable spring treat. But when you simply chop up the pretty pink stalks, toss them with some sugar and a spoonful of water, and let it all boil down for several minutes until everything falls apart, it becomes something that you don’t want to stop eating. Continue reading “Rhubarb compote”
I know, I know. Spring is officially here, both by the calendar and the weather. There’s even some asparagus in my fridge, and it’s back onto my list of grocery store must-buys. But I can’t wait until next January to share this recipe for pineapple-orange marmalade when your grocery bags are bursting with citrus, although I just did some research on pineapple, and it’s actually in season right now– typically from March until July. So I take back any of the regrets I had about sharing something with ingredients that aren’t exactly in season– this is really perfect timing to make this marmalade!