The Times - Serving Waitsburg, Dayton and the Touchet Valley

As we move into the summer months, my culinary inspirations become increasingly influenced by what is ready to be picked in the garden. Compared to years past, the strawberry plant that runs along the east side of our house has been extra bountiful lately. With a big bowl of perfectly ripe strawberries on hand, I set out to make a special dessert this week, researching recipes for cakes, soufflés, trifles, and crisps. Then, inspiration hit me when I remembered the robust rhubarb we have growing on the other side of the house. Of course, strawberry rhubarb pie! It is always worth rememberin...