First Round of Testing: Asparagus, Rhubarb and Strawberries

Today is the Strawberry Festival at the Easton Farmers' Market, and it was abuzz with strawberry lemonade, strawberry baklava, strawberry-chicken-goat cheese sandwiches and, of course, strawberry shortcake.

The inaugural batch of recipes is ready for testing, and they are as follows:

• Rhubarb Soda, courtesy of Apple Ridge Farm, which I've adapted.
• Spanish Grilled Asparagus, which comes from cookbook author, market enthusiast and Lehigh Valley resident Dave Joachim
• Strawberry-Rhubarb Pie with a spelt-enhanced crust (from Cranberry Creek Farm's spelt flour), which I've adapted from a couple of places (Michael Ruhlman's Twenty and Smitten Kitchen for crust and filling, respectively)
• Mushroom-Asparagus Pasta, which is an original creation and involves mushrooms from Primordia Mushroom, a vendor at the Easton Farmers' Market 

If any of these sound appealing, please let me know and I would be happy to send you the recipes for testing along with a feedback form to keep things organized. You can choose one, some or all of them; it's up to you. I would like to get them tested this week; ideally, by next weekend June 9-10. I've already got a few more waiting in the wings to go. Hooray!

Here's some food for thought, in the meantime. It's the strawberry-rhubarb pie, made with half spelt flour, half AP flour.