One of the joys of living in our small town of Dallas, OR is that we have access to so many farms that grow fresh produce. What greater reasons to visit our local farms than to buy fresh strawberries and rhubarb!
Happy National Strawberry Rhubarb Pie Day!
On June 9th of each year, National Strawberry Rhubarb Pie Day recognizes a delicious and seasonal pie. A tart vegetable, rhubarb is often paired with sweet fruits making for a pleasing dessert.
Around the country, rhubarb is a perennial favorite for home gardens. One of the first fruits of their labors, gardeners begin to harvest rhubarb in the middle of May and early June, and it finds its way into desserts and preserves. Since it takes on the flavor of the fruit or vegetable it is paired with, it is an excellent complement to many recipes.
Not only is rhubarb known for making deliciously baked goods and satisfying the hankering for something from the garden early in the season, but it also has many other qualities. Rub a cut stalk of rhubarb over a burnt skillet and let the high oleic acid content do the work. It’s been a primary ingredient in many cleansers for over 100 years.
Rhubarb is so high in oleic acid, in fact, the leaves are toxic to humans. The stalks, however, are a consumable, rich, and healthful source of oleic acid. The benefits of enjoying rhubarb could help reduce blood pressure, increase your body’s ability to burn fat, and generate brain myelin. Now, that’s a reason to celebrate National Strawberry Rhubarb Pie Day!
HOW TO OBSERVE #StrawberryRhubarbPieDay
Harvest that rhubarb and pick some strawberries. It’s time to make pie! Break out your favorite recipes or try this one out:
Inspiration:
A special shout out to Nadine Philp for this deliciously simple recipe!
Ingredients:
Pie Crust – Homemade or bought.
3-4 cups rhubarb, chopped
3 cups strawberries, sliced
1 1⁄3 cups granulated sugar
1⁄4 cup cornstarch
1 Egg White
Instructions:
Preheat oven to 400 degrees.
Using a large mixing bowl, add chopped rhubarb, sliced strawberries, sugar, and cornstarch. Mix well.
Spoon mixture into pie pan containing pie crust.
Place top crust over mixture and pinch outer edges to seal.
Cut vent slices into top crust, brush on egg white over top and place in oven.
Bake 50 – 60 minutes, or until crust is golden brown.
Remove from oven and cool 15 to 20 minutes.
Serve each slice with a scoop of vanilla ice cream, or whipped topping. Enjoy!
Silverfarm Fruit
6000 Perrydale Rd
Dallas, OR 97338
(503) 623-2713
Wildman Farm
2452 E. Ellendale Ave.
Dallas, Oregon 97338
503-378-1939
503-580-3716 Cell (Please use my cell in the summer)
Bridgeport Farms and Gardens
16385 Bridgeport Road
Dallas, OR 97338
(503) 623-6522
Hamblin's Nursery
4550 Kings Valley Highway
Dallas, OR 97338
(503) 510-3399
Jim Gardner Farms
Highway 223 Between Mile Posts 10 & 11
725 SE Fir Villa Road
Dallas, OR 97338
(503) 623-2923 or (503) 623 2820
Buona Terra Farm
10305 Whiteaker Road
Dallas, OR 97338
(503) 606-9756
Daryll's Nursery
15770 W Ellendale Road
Dallas, OR 97338
(503) 623-0251
Bigfoot Christmas Tree Farm
2100 Cherry Knoll Road
Dallas, OR 97338
(503) 881-8188
Harris Farms Fruit Stand
Corner of Hwy 223 & Hwy 22
Dallas, OR 97338
(503) 508-7016
Beal Christmas Tree Farm
700 Oak Villa Road
Dallas, OR 97338
(503) 837-9002
Westwinds Farm
700 N Fir Villa Road
Dallas, OR 97338
(503) 910-9232
B&B Farm
4500 Van Well Road
Dallas, OR 97338
(503) 623-5245
Perryhill Farm
5775 Perrydale Road
Dallas, OR 97338
(503) 623-2713