Hello, again! And, what’s in season?

  • Posted: 5/14/20

Hello, again!

It's been awhile since we've posted here. But, we are back!

We have started revamping the website to modernize it and make it easier to navigate. You'll start seeing changes in the months to come.
I have missed all of you so much!

I have been busy food styling and photographing food for my www.UglyProduceIsBeautiful.com site and @UglyProduceIsBeautiful Instagram account.
I have been baking and cooking all this time, and look forward to sharing new recipes with you, which I have started posting.
Check out recent baking recipes Priscilla's Fudge Sauce and Candied Spiced Pink Grapefruit Peels

I love to bake with seasonal produce. Rhubarb is starting to come into the spring market.
Did you know that the rhubarb plant is actually an herbaceous perennial, which is botanically a vegetable, but it used primarily as a fruit in recipes.
For baking, choose the stalks that are medium-sized (like celery stalks), deeply colored, firm, crisp, and tender. They are especially available during spring and early summer. 
There's more information about vegetables and other baking ingredients here on CraftyBaking.com

I love to bake with seasonal produce. Rhubarb is starting to come into the market.
Perhaps you'd like our instructional recipe on how to make Strawberry Rhubarb Pie, Step-by-Step.
The pairing of sweet strawberries and tart rhubarb in this flavorful recipe is so classic, and I have been making this for years.
I like to add in a sprinkling of freshly grated nutmeg and orange peel for extra flavoring, and a touch of balsamic vinegar to the pie's filling; it brings out the berries' beautiful color and truly enhances the flavor of both the berries and rhubarb.

You may wish to read this blog post abour our Strawberry Desserts on CraftyBaking.com!

I'm so glad to be back! I look forward to chatting with you all, again!

 

 
 

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