Once-A-Year Strawberry-Rhubarb Pie

[no_hypocrisy]

I wait for this time of year to make a strawberry-rhubarb pie.

Why: because I only use strawberries from a local farm-market. They're grown on their property and available for less than two weeks, due to the season and the insane popularity. You can't imagine. Ruby red, red in the center, perfect texture, big and small berries. And their fragrance! OMFG. They aren't wild strawberries.

This farm-market will get strawberries from other farms as the summer rolls out, but these beauties are worth the wait and the abbreviated roll-out.

Sorry -- can't post a photo of the pie.

[elleng]

1. My favorite!

Sadly, haven't had one nearly as good as that from bakery where I 'grew up,' L.I. suburb of NYC.

Local strawberries here now, southern MD, disappeared 10 days ago.

[Retrograde]

2. My father insisted on a strawberry pie for his birthday

since he did quality control for General Mills and baked and dissected cakes for a living (we'd occasionally get one for my sisters' birthday with plugs taken out of the center). And since strawberries were at their best in Western New York around his birthday he always had a strawberry pie.