Day Two 6.6.11

Day 2 6.6.11

In my garden I have planted bulbs for reminders of events and people that are important to me.
Here are two pictures, taken a month apart, of an Iris plant that I have named "Kelly and Eric." These are bulbs that my daughter, Kelly bought for me after her marriage to Eric. They are magnificent yellow and white bearded Iris. I don't remember the name the Napa Valley Iris farm, www.napairis.com named them and frankly I don't care...I renamed them and in my garden they are called "Kelly and Eric." I will post the picture of them after they bloom.

Actually what I wanted to point out to you is the plant behind the Iris. It's a wonderful Rhubarb plant that is generational. It was originally grown in my husband's father's garden. And the reason for it's small size in the second picture is because I made a pie with the first cutting.

My sister-in- law, Linda, gave me a start of this plant before she moved to Boise and opened up a Caruso's Deli. http:carusosandco.com/locations_boise_downtown.html . This is definitely a West coast connection because I never had a bite of Rhubarb until this plant came into my life. But here is the recipe that I and my family enjoy:

Rhubarb Pie:
Crust:
2 cup flour
1 cup shortening
1/2 cup cold water
3/4 tea salt (opt)
place all ingredients in bowl
rub together, keeping shortening in
larger chunks (a flaky crust is created because
the large chunks of shortening melts as it is baking)
roll out half of the dough, create a bottom crust, roll the other half to create
1/4 inch strips for a upper crust lattice. (here is a site that gives a great video on creating a
lattice crust top)http://www.youtube.com/watch?v=Hv4809RKhzg

Rhubarb and Strawberry Filling
Combine 2 cups, 1 inch slices rhubarb and 2 cups of strawberries (frozen berries work great!) 1 2/3 cups white sugar, 1/3 cup all purpose flour, and a dash of salt. After placing in pie crust dot the top with 2 tablespoons of butter and cover with lattice top. Bake at 400 degrees for 50 minutes
(Hint #1: Since the edge of the crust will brown first, cover the browned edge with tin fold for the last 10 to 15 minutes of baking. Hint #2:The pie is completely done when the filling has baked enough to bubble.)

Enjoy!