Welcome to Thies Farm and Greenhouse’s where we have been growing with the St. Louis community for over 130 years!

Thank you to everyone who joined in the fun last Saturday for our annual Strawberry Festival! The day began on a wet note but quickly cleared and became the perfect day for picking, playing, tasting, and more. We have plenty of recipe pages left detailing the dishes sampled- please feel free to grab one next time you stop by.

Andy's Strawberry-Rhubarb Cobbler with Gingered Biscuit Topping
Prep Time: 20 minutes
Cook TIme: 30 minutes
Yields: 2-4 Servings

Cobbler Ingredients:
1 pint strawberries, rinsed and quartered
1/2 pound rhubarb, peeled and cut into inch-thick slices
5 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon finely grated lemon zest
Pinch of table salt
1.5 teaspoons unsalted butter, cut into slivers
Topping Ingredients:
1/2 cup all-purpose flour
1.5 teaspoons sugar
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon table salt
2 tablespoons finely chopped crystalized ginger
2 tablespoons unsalted butter, cut into slivers
1/4 cup buttermilk

DIRECTIONS:
To prepare the cobbler, place the strawberries and rhubarb in a large, heavy saucepan. Add 1 tablespoon sugar. Stir over high heat until sugar begins to dissolve, 1-2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Then in a large bowl combine the fruit and all liquid with the remaining 4 tablespoons sugar, the flour, lemon zest and the salt. Cool slightly, pour into a lightly buttered 1-quart baking dish, and dot with slivers of butter.

To make the topping, preheat oven to 400 degrees F. Combine the flour, sugar, baking soda, baking powder, and salt in a large bowl. Use a pastry blender or your fingertips to mix in the ginger and to cut in the butter until the mixture resembles the texture of small peas. Quickly stir in the buttermilk to form a soft dough. Turn out onto a well-floured work surface, knead into a ball, and roll out to a thickness of about 1/2 inch. Use  a1/2 inch cookie cutter to cut out 4 biscuits. Gather the trimmings and roll out again. Cutting out 2 more biscuits.

Arrange the biscuits snugly over the fruit. Brush lightly with buttermilk, sprinkle with sugar, and bake until cobbler is bubbly and the biscuits are golden brown, 25-30 minutes. Serve hot.