Promising summer fruits, blackberries, peaches and for now strawberries !

Our garden enjoyed the last heavy rain we had here in Philadelphia. The kale is so happy.

The last few weeks we have been struggling with a sick chicken, an eye infection. I had to give all of them some antibiotics. It seems that she is doing good now, but her eye is still closed. I will apply some antibiotic ointment on her eye. Having chickens can seem tempting and fun. It is, but it's also a lot of work. If anyone has suggestion to help my chicken. Thanks !

This week I wanted to share what's happening in our backyard. 

Clematis is in bloom

Some promising blackberries

The first strawberries ! I love strawberries.

I started to add some links in our resources. Check it out !

The strawberry roll looks delicious and amazing...

The peach tree is so happy ! So many peaches ... 

Check the resources I shared a peach salad recipe that I will with no doubt try.

yarrow, cosmos ...

The lilies bloom a little bit like fireworks, first it's all the yellow ones, then I forgot how they come but each color bloom at a different time.

Lettuce and pansies.

What is new in your gardens ? 

Strawberry Rhubarb Crumble

We are headed to the beach for the holiday weekend which I thought called for the first strawberry rhubarb crumble of the season. Our strawberries are just flowering so no berries yet but the rhubarb is ready! I bought local berries at the farmers market yesterday and harvested our first rhubarb stalks this morning.

I have made this recipe from Smitten Kitchen many times and it is always a hit. The sweet to tart ratio is perfect topped with a short-bread crumble.

Strawberry Rhubarb Crumble

Topping
1 1/3 cup flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons Turbinado sugar
 Zest of one lemon
1 stick unsalted butter, melted

 Filling
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberries plus a few extras, hulled, quartered
Juice of one lemon 1/2 cup sugar
3 to 4 tablespoons cornstarch
Pinch of salt

Heat oven to 375°F.
Prepare topping: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.

Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

 Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet (as it can bubble over), and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.