Chef Robert’s Kitchen—June

Chef Robert’s Kitchen     —JUNE  

Hello, dear readers,

This is Suzy, writing to you today.

My husband, Chef Robert, is in France this month. His mama fell and broke her hip, and he had to go to Paris to help her out.  I really wanted to go along, but my son Charlie and his girlfriend Meko are here from Hawaii.  Always everything at once, isn’t it?

So I promised Robert that I’d write the newsletter for him.

I’ve been caring for his beautiful garden, and with the house and my puppy (I’ll tell you about her later) I’ve been pretty busy. So the June newsletter for the blog is coming to you in July.  Actually, I have some ideas for July, too.

June was all about strawberries here at chez Donvier. Robert has two large raised beds that he grows them in. He has frames that he covers them for the winter, and we uncovered them this spring.  Within a week the plants sprouted their green leaves, and towards the end of May we had flowers, then little berries, then luscious, juicy strawberries. Both of us LOVE strawberries, which you probably already know is you’ve read the story of how we met. (Luckily you can’t see me blushing!)  The biggest problem with growing berries is birds, and we’ve had to shoo off the crows pretty frequently. They don’t pay any attention to scarecrows.

Besides eating the berries right out of the garden, there are about a million things that you can do with strawberries.  Did your mom make strawberry jam?  Mine did. I remember the juice and sugar simmering in the kettle, and how good it smelled. Maybe I’ll do it next year. I’ve been busy this year, being a newlywed.

I have several great recipes that use strawberries.  I’m going to give you one for Strawberry Pie from my dear friend Dorothy, which uses Jello.  I’ve used the sugar-free variety and it’s just as good.

This is every `bit as tasty as the Strawberry Pie served at a local chair restaurant.

Strawberry Pie

1 pie crust (your own or purchased crust)

1 qt. fresh strawberries, washed and drained

1 box strawberry Jello

1 c. sugar

3 Tbsp. cornstarch

¼ tsp. salt

1 ¼ c. water

Mix Jello, cornstarch, sugar and salt. Add water, stirring well.  Cook over medium heat to boiling, cooking until mixture becomes transparent.  Cool, stirring occasionally.

Add strawberries, stir until berries are covered with Jello mixture.  Place in pie crust.

Refrigerate until jelled.

Serve with whipped cream.

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