One of the springtime's treats is homemade strawberry rhubarb pie. My four-year-old somehow got the notion that we were going to make a pie, and has been lobbying me to do that for a couple weeks now. So I went out shopping and picked up some strawberries, rhubarb, and some of the frozen pie crusts that Trader Joes sells.
Just so we're perfectly clear: I may be a wannabe house-husband, but I don't make pie crust, since those that I have tried to make end up with the texture of cardboard. The Trader Joes offering is made of pretty decent stuff (i.e. no partially hydrogenated oils) and is really good, so I usually just buy those when I find it necessary to do some pie making. Right now strawberries are fresh, abundant, and cheap (I heard a news story on the radio recently that explained why, but I wasn't really paying attention so I don't remember), so go get a mess of them and make yourself a pie!
Here's my recipe, amalgamated from a variety of sources to make a pretty tasty pie:
It's mid-April and Northern Calfornia's wildflowers are pretty much at their peak. Spring is kind of an emphemeral time here in Marin, with the vibrant green grass quickly turning to brown by the end of May. For whatever reason we seem to have a bumper crop of magnificent wildflowers here in Marin this season. The wildflower show will be over before we know if, so make sure you get out and take a look before they're gone for another year.
The coming of spring ushers in California's all too brief wildflower season. One of the best places to see wildflowers in the Bay Area is the Point Reyes National Seashore in West Marin. Repeat visitors to this site know that Point Reyes is probably our favorite place for a family outdoor outing, and in March and April you can also see some pretty spectacular wildflower displays, especially since we've had a wet winter.