I started this experiment in growing my own food and learning more about farming three months ago now. It has been an interesting ride so far making my way from a cold, dark and depressing winter and blossoming into a reviving, green and gorgeous spring. It is now almost summer and it is high time that I actually start this blog like I meant to three months ago. But better late than never.
I am living on a 5 acre organic farm in southern Anne Arundel County, Maryland. It is a gorgeous plot of land on a little peninsula wide wide views of the Rhode River. We are one of the only CSA (Community Supported Agriculture) farms in the immeadiate area and run the CSA through the year (yes, even in winter). We currently have about 120 members for our summer season which started two weeks ago. We also provide produce to the Anne Arundel County Farmer's Market.
My idea for this blog is to post pics and let others know what is going on at the farm during my stay and also provide some recipes for fruits and veggies that are in season.
Well strawberry season is almost wrapping up and I have been able to stumble upon some great recipes for delicious deserts. But with such a wonderful fruit it is certainly hard to go wrong. I have tried my luck with making some strawberry wine and jam as well. Here is one of my favorites which uses the two early fruits: strawberry and rhubarb. It is absolutely amazing hot or cold and topped with whipped cream, ice cream or just plain.
Strawberry Rhubarb Crisp (from Moosewood Cookbook)
2 lbs rhubarb, chopped into 1 inch chunks
3 to 4 cups strawberries
1/2 cup sugar
1 Tbsp lemon juice
Topping
1 1/4 cup rolled oats
1 cup flour
1/4 cup brown sugar
3/4 tsp cinnamon
dash of allspice and nutmeg
1/2 tsp salt
1/2 cup melted butter
1. Preheat oven to 375F
2. Combine rhubarb and strawberries in 9 inch square pan and sprinkle with sugar and lemon juice.
3. Mix together remaining ingredients and pour over base and pat firmly in place.
4. Bake uncovered for 35 to 40 minutes until top is crisp and light brown.
