Comments on: Strawberry-Rhubarb Pie from a Small Kitchen Garden

By: Alexandra

Alexandra — Sat, 21 Nov 2009 13:20:10 +0000

Strawberry-rhubarb pie is mY FAVOURITE pie from my childhood. I like to add some jam instead of strawberry sometimes.

By: Momisodes

Momisodes — Tue, 28 Jul 2009 14:31:47 +0000

I cannot thank you enough for posting these pie crust clips. I am one of those people who are always impressed with homemade pies. I usually buy the store made crusts because I hate cutting in the shortening, etc. This is so much easier! I will definitely try this out, as well as the lattice top.

Thank you!

p.s. I love that you used chop sticks to stir

By: admin

admin — Mon, 13 Jul 2009 20:24:40 +0000

Thank you so much for reporting about your pie-making success. I’ve already taken photos and videos for sour cherry pies… and will be doing several other types of pies through the summer. The basic steps don’t change from pie-to-pie: make bottom crust, add fruit filling, make top crust, bake. Once you can make crust, the rest is easy.

As for rhubarb: Use the entire stalk up to where leaf veins differentiate themselves from the stem. So, cut off the leaf where the stalk is no longer straight and smooth, and use all of the stalk that that leaves behind – green, red, or pink.

By: Carli

Carli — Sat, 11 Jul 2009 19:57:04 +0000

I made my very first pie ever on Tuesday. My uncle’s favorite pie is Strawberry-rhubarb, I follwed your directions and bam…I made an awesome strawberrey rhubarb lattice pie in minutes! It was the hit of the dinner party and everyone loved it. They liked it so much that they asked me to make them 2 more. So I am baking again today. Thanks for your videos and your help…I am the pie hero in my family now! Thanks!

Carli

Could you tell me how much of a rhubarb stalk I can use? is the green top part good, or is it not good? Thanks!

By: admin

admin — Fri, 26 Jun 2009 11:53:11 +0000

Thanks for your kind comments.

My mom used to park me in a high chair at the end of the kitchen counter when she did the baking. Also, I’d sit with her and watch The Galloping Gourmet and the French Chef. I’m a great fan of cooking fine food… or at least trying to, and there are few culinary projects more satisfying to me than harvesting home-grown produce and minutes later turning it into meals or components of meals. Your Small Kitchen Garden will feature occasional how-to articles about foods that I probably would never eat if not for the kitchen garden–or that are dramatically better than what non-gardeners consume.

I’m not sure which hardiness zone map you’re referring to. Seems I’ve seen about half a dozen maps, each with its own opinion about which zone we’re in. Zone 6 seems too optimistic, and zone 5 seems too pessimistic. So, I was pleased to see a map that divided zones into sub-zones “a” and “b” and had Lewisburg in zone 5b. This spring was very much a zone 5a spring, but I think that being so close to the Susquehanna River generally pushes Lewisburg toward zone 6.

By: TC

TC — Wed, 24 Jun 2009 21:19:47 +0000

So, not only to you write about all those things you mentioned, you also cook. Wow! I’m impressed. Have you always enjoyed cooking?

Nice post about strawberry rhubarb dessert too. We have the mix in pies and tarts quite often this time of year.

(And have you seen the new hardiness zone map that puts us in zone 6?)