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from the garden: strawberry rhubarb pie.

May 16, 2022

Ana Woods is a former photographer turned stay-at-home mother and freelance writer. She lives in the country with her growing family and writes reflections on faith, homemaking, and motherhood (often by moonlight, after the babies are tucked in bed).

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Did you know? In the 19th century they referred to rhubarb as “pie plant”…

…and now I shall forevermore look upon those springtime-pink celery stalks with visions of warm pie dancing through my head. Note to self: I need to tell Shepherd that rhubarb is actually called pie plant as he will be delighted by that fact.

I’m new to pie-making and tried my hand when Mitchell gave me a couple of hours on a Saturday afternoon to do something fun. I promptly made pie dough and mixed together a glorious bowl of sugar, strawberries, and rhubarb. Later that afternoon, we all enjoyed a warm slice with ice cream on the front porch and it was what spring dreams are made of.

My pie crust was not perfect. The kitchen was a disaster. I sliced my finger in the process. But eating from the garden is worth the trouble every single time!

This year, I’ve made it my goal to use up as much of our garden produce as possible whether through baking, dinners, canning, or simply fresh tomatoes sprinkled with salt. It’s a dream of mine to have a homestead that pretty much sustains our family…but first, I need to become a bit more proficient in cooking from the garden.

What’s a garden full of produce anyway if you end up feeding too much of it to the chickens?

Pie Crust, Pie Filling.

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For more behind the scenes pictures & rambles, follow along on instagram at @analeighwoods

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