Mixed Springdell Salad and Bluebarb Crisp


Alex has been working hard in the yard all day building a tree house for the boys.  So fun.  I imagine years of fun for them in this new creation.  Our oldest went to the hardware store with his dad and came back with a rope and pulley for the tree house.  He is planning on attaching a bucket to the rope so I can send up snacks to them, sugar snap peas and water bottles to be exact.  I think when children envision enjoying a snack in their new treehouse and that snack is snap peas, we must be doing something right, yes?

We have been enjoying the peas so much around here, English, sugar snap, or snow.  I stopped at the farm stand on Friday and grabbed more of the English peas for shelling, perfect for the salad I had in mind for tonight, take a look…

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First step top was corn, red pepper, cucumber from the share…

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followed by english peas peas…

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and crumbled led feta I picked up at the farm stand (yum!)

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tossed with a lemon vinaigrette made with chives from the garden, and Springdell garlic.

I served the salad with roast pork that I cooked with a bunch more fresh herbs from Springdell.  I hope you are all taking advantage of the herb garden, we are so lucky to have access to this tasty resource!

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The star of the show tonight was dessert, and I’m not just saying that because I own a bakery, I’m saying it because of the awesome fresh, local goods that went into this Bluebarb crisp.  My neighbor shared with me the last of her rhubarb harvest and the blueberries from the share went into the dish as well (except for the biggest berries, I couldn’t help myself).

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The Berries:  2 cups of sliced rhubarb, 5 cups of blueberries, 3/4 cups of sugar and 1/4 cup of flour all stirred together and placed into an 11×18 pan.

The Crisp: 1 cup of quick cook oatmeal, 1 cup of brown sugar, 1/2 cup of flour, 1 teaspoon of cinnamon, some grated fresh nutmeg, 1/2 cup of cold butter.

Using a pastry blender or just your hands, work this together into a crumbly delicious sand and sprinkle all of it over the berry mixture.

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Bake this for 45-55 minutes in a preheated 350 degree oven.  It should be browned and bubbly.  Let it sit and cool for 30 minutes then Enjoy!

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About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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