In My Kitchen June 2015

I can’t believe it is June already and we are joining Celia at Fig Jam and Lime Cordial for the June edition of IMK.   I am still waiting for it to warm up here, the garden is slowly growing.  The rhubarb is great and we have a ton of mint back there.  I just made mint cookies, which I will be posting a little later this week, hopefully.  Today was a busy day, Evie had karate grading, she is now officially a blue belt, but she was exhausted tonight!

This book was in my kitchen in May and I am still reading and looking at the pictures. I have renewed it from the library and I think I may renew again, I still haven’t had time to bake anything from it.

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Made a buttermilk pie and with the extra filling made some little buttermilk tarts.IMG_3518

Fresh cheese curds, so squeaky and just the right amount of saltiness, this brand is my favourite. We don’t make poutine with them we just eat them as they are, right out of the bag.

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Fresh sheep’s milk yogurt, this was some serious yogurt

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Truffle pate, tried it on baguette and I found it a little strong that way. I am going to toss it with some pasta and see how that turns out.

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A lovely strawberry loaf, it was really good we ate it in two days.

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We cut some of our rhubarb to make our strawberry rhubarb apple crisp (aka crumble) recipe.  It was sooooo good topped with vanilla ice cream.

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This is Fang, the newest addition to our household.  He is a Venus Flytrap and he helps control the fruit fly and mosquito population around here.  Though it has been too cold lately, poor Fang is getting hungry.

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We also have lily of the valley in the garden and I love it , just a few sprigs on the table and the room smells amazing.  IMG_3778

We also enjoyed this ice cold cream soda, along with a root beer too.

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Now I am off to bed.  Tomorrow we are leaving bright and early to go to a medieval festival and having a picnic there for lunch.  Maybe we will find some medieval kitchen treats for my next post!

Strawberry Rhubarb Apple Crisp

This recipe was given to me by a friend and I usually make it in early summer when strawberries and rhubarb are in season.  I have a bumper crop of rhubarb, apples are in season and a bag of frozen strawberries from last year in the freezer needing to be used.

Topping:

1/3 cup lightly packed brown sugar

1/3 cup rolled oats

3tbsp whole wheat flour

1tsp cinnamon

2tbsp soft butter (you can use margarine)

Combine all of the topping ingredients and set aside.

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Fruit:

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2/3 cup sugar

3tbsp all purpose flour

2 cups sliced apples (I left the peel on, but peel if you prefer)

2 cups chopped fresh or frozen rhubarb

1 cup fresh or frozen strawberries, sliced  (halved is ok too)

Combine sugar and flour.

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Add fruits and toss to coat.  Spoon into a baking dish.  I usually use an 8 cup casserole dish or square baking pan.

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Sprinkle topping evenly over the fruit.  Bake at 350F for 40 minutes or until fruit is tender.

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Serve warm or at room temperature.  We have it warm with vanilla ice cream on top.

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Gardening & Rhubarb Muffins

We finally got to start the garden.  We weeded, dug and planted, now we have to just wait.  Max kept watch to keep the squirrels out.  The whole time we were outside Evie kept asking when we could cut some rhubarb.  Our rhubarb is still a small plant with little stalks.  I wasn’t sure what to make since we didn’t have much, then I found a rhubarb muffin recipe from Susan (I love this blog) at A Cake Bakes in Brooklyn (www.acakebakesinbrooklyn.com), and I had just enough rhubarb to make the cup we needed.  The old handmixer we found at an antique store when we were visiting the farm and had to get it.  It is perfect for Evie to use.  These muffins were so tasty and very moist.  We really liked them and will definitely add them to our recipe book to make again.  I have a few rhubarb recipes that I love.  I have to try to make a couple more before the season ends.  Maybe tomorrow morning we will go to the farmers market to get some and make something for dessert tomorrow night.

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