[A knight without armor]

Stop it you people! Rhubarb is another blast from the past favorite of mine! It too grows wild along side barns, corncribs, and old houses. Oh gosh when I wasn’t eating rhubarb custard pie I’d be bumping around the farm trying to ride a bike while chewing on a rhubarb stem with that giant leaf flopping around. My mother made the best rhubarb custard pies. I don’t think there was a top crust. I like to make a rhubard sauce by buying frozen rhubarb and cooking it down with sugar. My grandparents and other seasoned citizens considered that a spring tonic. I do not care for the idea of mixing rhubarb with strawberries in recipes. That dumbs it down for me. I like my rhubarb straight. Now quit it, you are starving me to death here. My favorite country living comfort food trilogy is asparagus, rhubard and morels. Don’t get me started on morels. They grow wild and we’d have plastic buckets and dishpanfuls to saute in butter. Now I see Kroger sells them dried and priced like jewelry. I like those foods so much. Whatever those three things do for you, I'm made out of it. In the garden my favorite was round red radishes and long white icicle radishes. Dipped in salt or sliced in a bread and butter sandwich.

[gardengirl]

Morels! No fair! Now you’re making me cry! I can remember hunting them with my grandma.

Rhubarb pie doesn’t have a real top crust—just lattice. Haven’t had any in ages. It won’t grow here, or at least not well. Too hot.