Strawberry-Rhubarb Pie Recipe

2 - 10" pie crusts
4 cups strawberries
4 stalks rhubarb (approx. 1 lb.)
1 1/2 cups sugar
3 tablespoons tapioca flour or 2 tablespoons quick cooking tapioca
2 tablespoons flour
1 egg yolk, beaten1teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Preheat oven to 450 degrees. Line 10" pie plate with 1 crust. Place in refrigerator along with 2nd. crust.

2.Rinse, hull & slice strawberries into a large bowl. Cut rhubarb into 1" thick slices, add to strawberries. Add sugar, tapioca, flour, egg yolk, vanilla, cinnamon & nutmeg to the fruit & toss until blended. Spoon mixture into pie plate.

3. Cover pie with second crust, crimp & seal edges. Make slits in top crust to allow steam to escape. Bake at 400 degrees for 15 minutes. Reduce heat to 375 degrees & bake for an additional 40 minutes. If necessary collar the pie with foil to keep edges from getting too brown.

4. Cool & Enjoy!!

This recipe & 149 more available in "Dishing Up Maryland" by Lucie L. Snodgrass, now available at the shop. Great cookbook to encourage you to shop locally & cook seasonally.

What's Going On at Mill Valley

Spring crops are really starting to come in. This is the second week for strawberries ($4.00/quart) & rhubarb ($5.00/ 1lb. bunch). Both locally sourced, of course!
The season is short - only 2 - 3 weeks to go.

Sunday, May 23rd. 9-1 - Strawberry Brunch.
!!Last Sunday Brunch of the Season!!
See menu at right.
Whiskey Island Pirate Shop has set sail for the Inner Harbor until October.
Hanne Blank will be finishing up her next book.

Vegetable & herb plants in stock, along with annuals & perennials.

We now have 2 oz. Ground Beef Sliders in stock. Great on the grill & just the right size for the little ones. Locally sourced beef, of course.

Chicken will be back late June.
After searching high & low for reasonably priced & humanely raised chicken, we have contracted with The Hen's Nest to raise roasting chickens for us. No growth hormones or anti-biotics are used. Feed is produced on the farm located next door to The Hen's Nest. We will be offering: whole birds, whole birds cut up, leg quarters & breast quarters.

In the near future, we will be going live with a bulk food online ordering system
Stay tuned.

Mother's Day Brunch 9-1

Ok, I know, you meant to make a reservation for Mother's Day & time just got away from you. It's not too late! RSVP to hanne@hanneblankcooks.com ASAP!!

!!Hanne Blank Cooks to the Rescue!!

Bring your mom--or just yourself--down to Mill Valley for a laid-back,
yet deliciously decadent, Mother's Day brunch served from 9a - 1 p.
Gravlax
Made by us with love from sustainably harvested Atlantic salmon. Served with our own fresh Tellicherry pepper labneh, pickled red onion, capers, and fresh bread. ($7)
Shallot-Gruyere Bread Pudding
Sweet caramelized shallots, aged Gruyere, free-range eggs, naturally-leavened whole wheat bread, fresh herbs, and more, mingled in a rich, delectable marriage that is more than the sum of its parts. ($7)
Some of Each
Half servings of gravlax & bread pudding, for those who want to at least try it all. ($10)
Lemon Bars and Key Lime Bars
Suavely sunny lemon curd or perky tropical key lime curd slathered on
top of buttery shortbread. $1.50 for a single, $3 for one of each.
In honor of Mother's Day, and in thanks for all the hard
under appreciated work mothers do, all mothers get their choice of a
lemon bar or a key lime bar FREE with the purchase of brunch!
Hand-blended tea from Zensations by Jen, Zeke's Coffee and bottled beverages available from Mill Valley.

or bring your own adult libations.
Relax & bring the kids. Chalk available for the little ones to draw Mom a picture.