Wishing a Happy Thanksgiving to all!
I’m currently in Portland visiting my cousin Kristin and her husband Dick. When I had booked my flight I mentioned that I’d love to cook for them while I was their guest. To my delight their neighbor had given them rhubarb from his magnificent garden and I offered to make my favorite Rhubarb Custard pie. They had beautiful strawberries and Dick asked if we could add those as well, absolutely!
Using my Mom’s Piecrust Recipe, Kristin and I made two 10 inch pie crusts. Twice, though that was not the plan. Chatting too much I botched one tiny step in the first batch and it was impossible to roll out. The second batch was perfect. Then onto the pie recipe:
Rhubarb Strawberry Custard Pie – recipe for one pie
- 1 10 inch pie crust (unbaked)
- 3 c Rhubarb – 1/4 inch dice
- 1 1/2 c sliced strawberries
- 3 eggs
- 1 1/2 c sugar
- 3 T milk
- 3 T flour
- 1/4 fresh grated nutmeg
- 1 T cold butter, diced
Preheat the oven to 350 degrees. Mix together the rhubarb and strawberries, spread over the pie crust.
Whisk together the eggs, sugar, flour, milk and nutmeg, pour over filling.
Place the pie on a cookie sheet, then into the oven on the lowest rack (this helps to cook the crust on the bottom). Bake for 35 minutes, remove and sprinkle sugar over the top of the pie. Place back in the oven, turning the pan 180 degrees to get even browning on the crust. Bake another 30 minutes watching for the crust to brown and remove to cool, the center of the pie will still be a bit jiggly. Cool at least 2 hours and then enjoy it!
Columbine are one of my favorite perennials, I call them the ballerinas of my garden.
I love peonies and this year they are spectacular! Every room in my house is filled with luscious bouquets exuding the most exquisite perfume.
After years of apartment living, I moved into my house in 1986 and discovered a passion for gardening. I’d admired vibrant, showy poppies in other people’s flowerbeds but despite my efforts to grow them from seed I never had any luck.
A few years ago I was visiting my step-daughter and admiring her poppies, in full bloom by the front porch. Upon closer inspection of the green base of the plants I realized that I had been growing poppies every year – and pulling them out as they looked like big prickly weeds. The poor things had never had a chance.
Armed with knowledge (and a lack of patience) I dispensed with the idea of starting them from seeds that summer and headed to my local nursery. I bought the three colors shown below – red, pink and peach and they have been exceptional every year. There is something both bold and delicate about them and for sure there is a “pop” of color from these tall beauties gracing my gardens.
That same day I purchased Alpine Poppies. Tiny and delicate, this petite poppy is also incredibly durable and it’s tiny seeds must scatter everywhere evidenced by the number of them that have sprung up in between pavers and patio bricks, sidewalk cracks and along my fence. They even survived, in fact thrived, when our driveway was paved last year. My rule – if it’s a flower, let it bloom regardless of where it pops up.