Spring Treats

The produce section of the market is getting more fun as the spring fruits and vegetables appear. Last week, I invited foodie friends for brunch and decided to try a spring theme. At Nick's behest, I made two kinds of souffle: a big asparagus one and six, individual goat cheese ones in ramekins. On the side, we served twisty bacon strips and the most delicious strawberry rhubarb crisp with whipped cream. The rhubarb was glorious--tart and sweet and new.

Later in the week, I found these lovely red artichokes at Stanley's Produce and had to bring them home. Kind of disappointing, they lose their color when steamed, but they were delicious nonetheless. Nick took one in to school for lunch the next day. Artichokes are such "involvement" food--I don't know why people don't serve them to children more often. What could be better than tearing your vegetable apart piece by piece and dipping it in lemon butter as you go.

Strawberry-Rhubarb Crisp

4 cups strawberries, halved
4 cups rhubarb, chopped into 1/2 inch pieces
1 cup sugar
2 teaspoons orange zest
2 tablespoons cornstarch
1/4 cup orange juice
1 cup flour
1/4 cup brown sugar
1/4 cup granulated sugar
10 tablespoons cold butter

Combine the strawberries, rhubarb, 1 cup sugar, orange zest, cornstarch, and orange juice. Grease a glass casserole dish and dump the fruit in. In a clean bowl, combine the flour, brown sugar, and granulated sugar. Cut the butter into the flour/sugar mix until it resembles coarse cornmeal. Sprinkle on top of the fruit mixture. Bake at 375 degrees for 45 minutes to 1 hour, until fruit is bubbly and topping is beginning to brown. Serve warm or at room temperature with creme fraiche or whipped cream.