Jason closes his journal... Thanks!! I love you!!

[modern_pioneer]

That sounds fabulous. Ya know, I've never in my entire life had rhubarb. Not entirely my fault. I was raised to believe that there were few veggies; iceburg lettuce, carrots, peas, green beans, corn, sweet taters and taters. Since then, I learned that there are few veggies I don't like and even then, it's usually to do with how it was prepared. I learned, today in fact, that young swiss chard leaves aren't bitter.

Oh you have been deprived kelle, make a strawberry rhubarb pie, get some good ice cream, and try not to eat the whole pie yourself.

 

[2dream]

Hey Jay, you must have been posting your recipe while I was posting earlier today. I am just now getting back to your journal and was reading my post and thinking why did I post that after he posted that recipe. Then I looked at the time and realized we were both posting at the same time.

I have never eaten rhubarb and it does not grow here. (KInd of like white potatos, see my journal). But I am definitely going to buy some and make this. It looks great.

 

[Blackbird]

Remind me to never move to MS... No walleye OR rhubarb?!!!?

That recipe looks really nummy.. maybe a bit too sugary for me, but man, nummy num!

 

[punkin]

Strawberry & Rhubarb Pie in a Jar

3 large granny smith apples peeled cored chopped finely
1 tblspoon orange zest
1/4 cup fresh orange juice
7 cups 1 inch cut rhubarb
2 cups sugar
4 cups strawberrys

In a Stainless Steel pot add everything BUT strawberrys, bring to boil, stirring constantly, lower heat to a slow rolling boil and cook until rhubarb is tender (11-13 minutes)

Than add strawberries return to boil, remove from heat fill jars leave 1 inch headspace. place lided jars into canner boil for 15 minutes.

makes five pints

Recipe can be doubled

Can make pies, tarts, over ice cream, and even use suger cookie dough to make a filled cookie.

Make sugar cookie dough, split in half, make and bake one half the dough for 8 minutes. Remove let cool. Add filling, place uncooked cookie on top pinch/press down sides bake until lightly golden brown.

Thank you!! It looks wonderful. Now I just have to get my hands on some rhubarb.

 

[noobiechickenlady]

That is a really great recipe, Jay. MSU Extension service says we can grow rhubard as an annual. I might try some this fall. Don't know if the harvest will be worth it

Got any suggestions for a replacement for the rhubarb?

Hey, Merle, MS does have its benefits too. We have the best durn catfish you will ever taste, plus crappie & bream, and pawpaw, muscadines, blackberries, raspberries and plums growing wild just about anywhere. And so much wildlife you can literally walk out your front door in the middle of town and startle a deer or 6. I did it this morning

 

[freemotion]

It probably won't be worth it. We wait 2-3 years before harvesting anything significant from the plants. The first year, it is pretty spindly.

 

[modern_pioneer]

My uncle told me the samething that free said....

Sometime ago ( a month or so ago ) I had a dog and pony show ( folks wanting to do business together and wanted to visit and have a look around ). This being a Historical rebuild of a 11k sq ft home in Balt. MD. and it is a pretty big project, one that I will say is now the largest project I have ever took on.

Because so much time had past, I didn't hear back from them, I figured I had lost the job. During their visit, I made sure we had varous projects being built at different stages so they could see and feel the quality.

:bun :bun :bun :bun :bun :bun :bun :bun :bun :bun :bun :bun :bun :bun

I can't explain how much pressure has been lifted off my shoulders, we have work, but its nice that such a big project will be in production for three months, work security I say.

Yes, it was nice to get the contract, however on a personal level for me to be part of such a big historical build. That makes me feel good about what I do.

So it is wonderful news, thinking about layoffs again really bummed me out. I peaked my head into the shop to let everyone know, some folks smiled and said alright, one clapped, and I gave everyone a thumbs up.

On the home front, everything is doing good. The girls are now being let out of their tractor every evening and they are happy.

I have strawberrys coming out of my ears, and plan to meet with John tomorrow to sell them to him for his farmers market. I have sold some to all the folks around me for 1.50 a quart, so that cash goes back into my SS fund for other uses. The strawberrys John has now are somewhat smaller than mine, I asked Tom how much he was paying he said 2.00 a quart, resale is 3.00 a quart. So I think selling them cheaper, with a better quality berry will get me in the door.

 

[TanksHill]

Congrats on the new job and the strawberries. I love the feeling of SS providing for itself.

How do I know when my potatoes are ready? The plants are flowering.

G

 

[modern_pioneer]

Congrats on the new job and the strawberries. I love the feeling of SS providing for itself.

How do I know when my potatoes are ready? The plants are flowering.

G

Harvest potatoes after the vines have died. Let then dry out a couple days where they won't get wet, and store them in a cool dry place.

How do we know when it's time to dig up the potatoes???

We begin digging new potatoes as soon as they are big enough to work with. This is from golf ball size on up; however, if you are going to store them you need to let the vines die and dry up.

 

[TanksHill]

Thanks, I missed that one from Tallman.