spring has sprung. the buds in this fine motor city have popped. the ground around the magnolia trees is littered with the fuzzy, green dresses their boisterous, gorgeous blooms stripped off. the greenhouse at earthworks is BURSTING. quite literally. i have never seen such creative packing of transplants in a small place. it reminds me of my dad repacking the christmas ornaments– very methodical, very precise. each box fitting so snugly against it’s sibling boxes. well, we could use some of that duane lee meyer methodology and creative space management there now.

since march, i have been tirelessly worked to clean out our fridge. anxiously awaiting the fresh greens, rhubarb, asparagus, and the like that come with the spring sun (and rain), it has been fun, but stressful, getting all the frozen goods processed and OUT!

earthworks asparagus bursting through the soil

and, in the honor of the springtime fairies, april rains, and bawdy magnolia blooms, last night i made a blueberry rhubarb crisp. local? yes! fresh from the freezer: michigan blueberries (the ones that actually inspired this blog!) and detroit rhubarb. a lovely almond meal and spelt flour crust. bubbly, sweet, gooey magic.

enjoy, good friends, and happy springtime tidings to you!

blueberry rhubarb crisp
adapted from gourmet

1/3 cup granulated sugar
2 tablespoons spelt flour
2 cups rhubarb, chopped
2 cups blueberries

1/3 cup almond meal 
3/4 cup spelt flour
1/2 cup granulated sugar
1/4 cup brown sugar
6 tablespoons cold, unsalted butter
sprinkling of cinnamon and a grating of fresh nutmeg

1. preheat oven to 375 and butter a shallow baking dish.
2. mix sugar and flour, then add rhubarb and blueberries. mix till coated. put in baking dish.

3. make the topping! whisk together meal, flour, sugars, spices. cut in butter in 1/2 in cubes, using a pastry blender.

work until flour mixture resembles a course meal.
4. spread crisp evenly over top of blueberries and rhubarb. 
5. bake a 375 for about 50 minutes, until bubbling (delight!) and golden on top. ENJOY!