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  • Writer's pictureRobert Adams

Strawberry Season

Updated: Jun 4

IT'S EARLY JUNE. Fresh asparagus is coming to an end as we move forward with gorgeous spring weather. I’m finally confident that the wintry weather that once dominated our landscape is long behind us.

Strawberries and rhubarb are now coming into season. They can be combined to make one of my all-time favorite desserts. Yes, fruit and veggies lend their sweet and tart characteristics to make a delicious filling. Add an oatmeal and walnut crumb topping and top it off with whipped cream or vanilla ice cream and you will experience one of our region's great desserts with a little help from our friends.

Jenn Segal’s, Once Upon a Chef recipe for Strawberry-Rhubarb Crisp

Note: I made this for my family who visited Suttons Bay for a cousin’s wedding this past weekend. We polished it off with lots of whipped cream. I used almonds in the oatmeal-crumb topping and added ½ teaspoon of almond extract. I’m into almond flavorings this year, especially 9 Bean Rows almond croissant. 


Bardenhagen’s Leelanau County

They are one of our long-term family farms and growers of strawberries. They feature the medium-sized Earliglow strawberries that are incredibly sweet and benefit from our sandy soils along the 45th Parallel in NW Michigan.



The great lesson I learned in my research is that rhubarb has so many varieties and green is one of the best for the tart quality, which I am looking for in this filling.  

The ever-expanding farm-to-market agritourism is featured along the M-22 highway corridor. They add happiness to my life and make me feel like a tourist in my own town.


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