Cooking From the Garden

My garden is exploding with food.

Strawberries bursting with sweetness,

Artichokes

(Camille, you need to come up and help us eat them)

and Skoog Farm rhubarb.

Last night for dinner I pan roasted some baby artichokes

Made cornbread 

and pan-fried trout.

For dessert: rhubarb pie.

The pie was supposed to keep Brett company in the evenings next week while I am in Sacramento.

Didn't work...

Only one small slice in the pan and I haven't even left yet.