My buddy, Rich, came over with his big Troy Bilt tiller on Sunday afternoon and spun all my dirt into submission. Bless his heart! I'm finally able to move ahead with my spring plantings. He'll till most of it again to work in compost.
I love fresh turned dirt. It's beautiful. It's black and powdery and inviting. It's a fresh palette, ready for my chosen colors. My yard looks clean and promising. I even like the smell of fresh dirt.
In celebration, I harvested a little rhubarb. I converted a long-time favorite recipe to gluten free. It started as a rhubarb torte, maybe 20 years ago. I added some blueberries about 15 years ago, and have been adding them ever since. It's been a staple at my annual spring party for years. One friend calls it "Blubarb Cobbler."
Kay's Blubarb Cobbler
Preheat oven to 350 degrees.
Mix the topping ingredients with your mixer:
1/2 C softened butter (or shortening)
1 C brown rice flour
3/4 C brown sugar
1 C gluten free oatmeal
1 t cinnamon
In a small saucepan mix 1/2 C sugar with 1 T cornstarch (or 1 t arrowroot.) Whisk in 1/2 C water and bring to a boil. Cook until the mixture is thick. Remove from heat and add 1 t vanilla.
Toss 2 C cut fresh rhubarb and 2 C frozen blueberries into a buttered 6 cup casserole or cobbler dish.
Pour the thickened mixture over the fruit. Stir it up a little. Spread the topping evenly over the fruit. Bake about 50 minutes, until the fruit starts to bubble up around the edges. Serve in a pretty dish with ice cream or whipped cream. Or grab a spoon and eat it right out of the pan!
I didn't have enough rhubarb, so I added a couple of chopped apples. It works with many combinations of fruit. If you'd like to use just rhubarb, double the sugar, cornstarch and water amounts that you cook on the stove.
And here's what I like in the garden today:
These were a gift from friends at the race party last year.
It's the first time they have bloomed in my yard.
Brunia red oak leaf lettuce
"I'm ready for my close-up!"