Post your recipes for today’s share in the comments!

On The Table Newsletter, June 13

Since we’re going picking and maybe (fingers crossed) will get more strawberries in our future shares, I thought I would share this site with you all. Strawberry storing, cooking and recipe tips:

 http://whatscookingamerica.net/StrawberryHints.htm

On The Table June 6 (PDF)

What are you doing with your vegetables? Post recipes in the comments!

Surprise! This just in Thursday morning: Produce Change!!! From the farm:

Good morning!

Please note a change in the list of produce your sites will be receiving today. (This is slightly different from what is listed in our farm newsletter!)

GREEN BOSTON LETTUCE (1 HEAD)
RED BOSTON LETTUCE (1 HEAD)
BABY BOK CHOI (2 PCS)
PINK BEAUTY RADISHES
LETTUCE MIX (1/2 LB)
ARUGULA (1 BUNCH)
SUGAR SNAP PEAS (1/2 LB)
STRAWBERRIES (1 QUART)

Bon appetit!

Maggie

Preheat oven to 425 F

Pie crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter, cold (I usually find a little more works better)
3 to 4 tablespoons ice water
You can also add some sugar to the crust, since it’s a sweet pie

Combine flour and salt (and sugar if using) in a bowl and work butter in with a pastry cutter or your fingers until it resembles coarse meal. Sprinkle ice water and form into a ball. Roll out the dough into a circle big enough to fit into your pie pan. Place in pan, crimp edges and chill in refrigerator while you prepare filling and crumb topping. If you have trouble rolling it out you can always roll it as big as you can, place it in the pie pan and then press it with your fingers until it covers the pan and you have enough to crimp the edges. It doesn’t have to be pretty, the filling covers it up.

FIlling:
4 cups rhubarb cut into 1 inch pieces (or 2 cups rhubarb and 2 cups strawberries, halved)
1 cup of sugar (or more to taste)
4 tablespoons flour
2 tablespoons salted butter (if using sweet butter add 1/4 teaspoon salt)

Combine all ingredients in a bowl and mix to coat fruit. Fill pie shell and bake for 30 minutes. While pie is baking prepare

Crumb Topping:
1 cup flour
1/2 cup sugar
1/3 cup butter
I sometimes grate dried ginger into the topping. You can also add chopped nuts.

Mix together with your hands until blended into large crumbs. Sprinkle over pie and bake another 15 minutes, until filling is bubbling. Cool on a rack.