Oh yea-my June-bearing strawberries are ripening and the rhubarb is kicking it. I love both of these perennials in the garden. They are easy and productive without much trouble and they come back year after year. They are also some of the first crops to produce which is great in June while we wait for the rest of the crops to come in.
Here are some strawberries we harvested during one picking session. There are tons on the plants this year as compared to last year when we got zero because of that super cold winter which almost killed them. I cover the strawberries with row cover after they flower but before the berries are red to keep the birds off them. Works like a charm. After the strawberries are finished I will take the row cover off them for the rest of the year. Sorry birds!
Here is the rhubarb we harvested. My variety is Victoria which is a very prolific green variety with a slight red blush instead of the red varieties that are available. There is no difference in taste with either red or green. Be sure to cut off the leaves which are poisonous. The leaves have high amounts of oxalic acid (the same as in spinach-only spinach has much lower safer amounts of oxalic acid). I cut it off about 1 inch below the leaf and at the ground level. The stalk is the part we eat. It is very tart so we need to add a good amount of sugar to sweeten it up when cooking.
So I made a strawberry-rhubarb pie! You mix up 3 cups strawberries with 3 cups rhubarb mixture with 1.5 cups sugar and 2 tablespoons of cornstarch in a big bowl and put the mixture in an uncooked pie shell. Then I put a crust on top of the mixture.
Before I could get a picture of the whole pie after it came out of the oven, everyone got into it first. Yum! Juicy and sweet.