in season - peonies, local strawberries and local rhubarb

This is one of my favourite times a year to visit our farmer's market as some of my favourite things are now in season.

A few weeks a year, locally grown Peonies are available and it's such a sight - pails and pails of blooms! And so reasonably priced, you can pick up an armful to enjoy a bunch in every room of the house.

Rhubarb is also still in season, and something I pick up each time I can. We never tire of Rhubarb Crumble Coffee Cake, or Rhubarb Almond Muffins, or a favourite of ours - Strawberry Rhubarb Crumble topped with Vanilla Ice Cream. I also freeze it to enjoy through out the summer.

And local Strawberries have become readily available, and while I will eventually get out to pick my own for jam, we still can't leave without two pints - one to eat and one to enjoy over waffles or with our yogurt.

Within a day or two the Peonies unfurl into the most beautiful flowers and they smell so pretty.

This weekend I also stopped by the Oliver and Rust parking lot sale and grabbed another one of my favourite locally made pillows. I also used my market tote which I brought back from Nantucket!

A Lovely Mother's Day

This past Saturday the boys and I spent the whole day doing things I love to do. It was my Mother's Day treat.

The day started off in bed, snuggling with two beautiful boys who happily watched cartoons so I could sleep in a little longer than usual. We then headed to the shop for breakfast. They enjoyed waffles and I enjoyed a chocolate croissant and cappuccino. We then made our way to the Farmer's Market, where I picked out flowers for Ryan's mom, as well as a bouquet for myself. I couldn't resist the pail of Ranunculas, especially these few bunches with their pastel shades. We also picked up some of the season's first local Asparagus.

Before leaving, Willen challenged me to a game of checkers (chess), which I lost, due to some creative maneuvers on his part. I just enjoyed watching him grinning ear to ear, laughing each time one of his men went hopping all about the board.

I love going to market. I love coming home with something that's just started growing locally, and something freshly baked and delicious, and an armful of flowers, and maybe even some artisan cheese. It always feels very European and old.

When we got home, I arranged my flowers in water, and then we spent the afternoon outside in the yard. I walked around the gardens, looking at everything filling in and beginning to bloom, and realized that the first of our Rhubarb was ready to be harvested. I picked what was ready, and froze it to use later.

I think Ranunculas are such romantic looking flowers. Each one is shaped differently, or colored in a different shade, or a slightly different size. But that's why they make such beautiful arrangements.

And they change as they continue to open.

Mother's Day was busy with visiting with our moms, but it was still relaxing.

One of my favourite parts of Mother's Day is getting my special present from Willen. He has always made something at school that's a surprise, and he's always so proud when he gets to give it to me. This year, he made a candle holder out of clay, which he's carved and decorated. I love these so much, and cherish them.

And I love being a mom. My boys are one of my greatest blessings and fill my life with so much joy. Oh, it's hard some days, but they teach me grace and what's truly important in life, and they make me happier than I ever imagined I could be. I'm so thankful God has entrusted me with them.

Harvested Rhubarb and A Rhubarb Berry Crumble

[All Photos - The Grower's Daughter]

My rhubarb seems to just be exploding this year, which is probably due to all the rain we've been getting.

I am not complaining though! I love fresh Strawberry Rhubarb Pie, Stewed Rhubarb over Custard, and my latest making; Rhubarb Berry Crumble! I've been trying to freeze as much as I can, so I can enjoy this lovely seasonal treat all year long.

Here is the easiest recipe for Rhubarb Berry Crumble. It's paired perfectly with some vanilla icecream, making it a lovely early summer dessert.

Rhubarb Berry Crumble

Preheat oven to 350 degrees.

For the Fruit Filling:

In a medium saucepan, bring a pint of blackberries and raspberries, as well as about 5 cups of chopped and cleaned rhubarb, with 1 cup of sugar to a boil. Add 1 tsp. cinnamon, if desired, and continue stirring occasionally until everything is stewed nicely. About 20 minutes. If the mixture seems a bit runny, I mix 1 tsp. clear gel with about 1/8 cup of cold water and whisk in to thicken.

While stewing the fruit, hand mix the following ingredients for the Crumble in a large bowl:

2 cups flour

1 cup rolled oats

3/4 cup light brown sugar, packed

2 sticks of butter, softened

Mix everything thoroughly with hands together, similarly to how you would cut in butter when making pastry. Crumble should stick together when compact, but break apart easily when dropped. Add a bit more flour or butter if the consistency is either too moist, or too dry.

Next, take an 8" x 11" pan and sprinkle half of the crumble mixture in the bottom. Pour fruit over layer, and add the remaining crumble to the top, one handful at a time to give it a nice crumbly look. Bake uncovered for about 30 minutes, or until nicely golden brown on top, and remove. Serve warm over vanilla icecream.

Enjoy!

Stalks should be between 1 1/2" and 2 1/2" in thickness, firm, and a nice dark pink in colour. Harvesting season is between late spring through summer.

I've learned that when picking the rhubarb, it's important not to cut the stalks off with a knife, but rather grip them near the base, wiggle a bit and gently pull them from the main plant. They easily break off and apparently it's best for the plant.

The crumble looks so gorgeous when served up in vintage Hall custard dishes and pretty silver plated spoons.