The Front Porch Swing

[LeslieDJoyce]

Hmmm, have to see if Rebekah will have the proper flours for pie crust when we are there. As you know, she is gluten AND nightshade intolerant so if she is going to cook anything when we are out west, she'll have to have the flours delivered to my Dad's house or carry it in the luggage. What pie type filling might be in season at Joy Farm mid June? Probably strawberries?

Anyone needing 'speciality' flours - http://nuts.com they have 58, yes FIFTY EIGHT kinds of flour. When she orders by 3 or 4 in the afternoon, it is at the door the next day - from Jersey! It should be called 'NutsAndAWholeLotMore.com'


Bruce

Oooooooh! If Rebekah served pie here, Dad would adopt her! He loves pie. Mom did wonderful pie, and tried to teach me how to do crust right before she died, "Your father is really going to miss my pie." I was so stunned she was actually teaching me something I just sat there with my jaw on the floor instead of recording the info. To this day, pie crust is a mystery to me. And believe me, I've tried lots of recipes with lots of kinds of flour. Apparently the Pie Crust Gene skips a generation.

I think strawberries are starting now. The buying group I sell eggs through is putting together bulk orders for Hoods. For those of you not in the know, Oregon is kinda cultish about strawberries, and Hoods are supposed to be the top of the top most cult inspiring berry. Of course if you want organic berries, they are going to be delicate, and I gather Hoods are especially so. The farmer supplying the Hoods this year doesn't like to handle them because I gather Hoods implode on the vine in that time period between taking the orders and picking the berries, and if he does manage to pick "enough," then Hoods start to decompose as soon as they are in the little baskets. Luckily there are lots of other kinds of strawberries around.

If you guys want me to order special ingredients, let me know so I can get on it.

The question of what Rhubarb tastes like, I like it because of the tartness it brings to sweet things, but without the citrus oil bouquet of lemon/lime. I don't know if I've ever tried rhubarb raw ...

 

[LeslieDJoyce]

I'm sharing this here because I think this recipe is THAT revolutionary. It is low cook, low sugar, freezer jam that you can store in jars (because plastic containers sometimes just don't feel right).

With the low-cook, low-sugar recipe, what you end up with is really fresh, fruity tasting jam that is also gorgeous. I love the short ingredient list, and the flexibility of this "recipe." You can add exactly as much (or as litle) sugar as you want without spoiling the chemistry.

http://www.kitchenlane.com/2010/04/strawberry-rhubarb-freezer-jam-spring.html

I've made this recipe with both strawberries and blueberries. We really like it here.

 

[Blooie]

I'm sharing this here because I think this recipe is THAT revolutionary. It is low cook, low sugar, freezer jam that you can store in jars (because plastic containers sometimes just don't feel right).

With the low-cook, low-sugar recipe, what you end up with is really fresh, fruity tasting jam that is also gorgeous. I love the short ingredient list, and the flexibility of this "recipe." You can add exactly as much (or as litle) sugar as you want without spoiling the chemistry.

http://www.kitchenlane.com/2010/04/strawberry-rhubarb-freezer-jam-spring.html

I've made this recipe with both strawberries and blueberries. We really like it here.

Oh, yummy! I am so gonna make this! I have more than enough rhubarb to make both, this recipe and the one I've always used with Jello. Then I'll have some little jars in the freezer and some regular jars in the pantry. Nice to have choices! Thanks!

 

[LindaB220]

Ditto. My boyfriend wants nothing to do with the chickens- and he is a country boy that grew up with them.

Ditto with my SIL. He's the one I sneakily decided would help me if I needed it. Nope.

 

[LeslieDJoyce]

Drumroll please.... I give you... The lil school house!! All we lack is the ridge cap! Move in day is Sunday!!!

I think this is "paint the floor with black goop" idea is a great solution for people who want an elevated coop, but also want to use the DL method.

Oh, and I think the rest of the coop is pretty darn adorable!

 

[Blooie]

I think this is "paint the floor with black goop" idea is a great solution for people who want an elevated coop, but also want to use the DL method.

Oh, and I think the rest of the coop is pretty darn adorable!

I agree! And it really does look like a little old schoolhouse! Hey, instead of a flock of chickens you can have a school of chickens? Well, why not? I've got so many here we call it "the herd."

 

[Tomtommom]

I'll keep trying with my rhubarb

I'm not the best gardener.... It's been dry here too. My barrels are empty and I hate to use tap water to "irrigate"

I've been getting some stuff out the garden this year though! Got some snap peas, spinach, cabbage, lettuce, endive, turnip greens, carrots. None of it looks like what you get from the store or farmer's market, but it's all edible.

The turnips barely made bulbs, the cabbage never made heads, the carrots are 1-2 inches long...

but it all tastes good.

 

[bruceha2000]

Rhubarb is one of those plants that need an annual cold period. The plant experts have developed a variety that isn't as picky about that but it still requires a winter dormancy - just doesn't need it as cold for as long. Heat doesn't usually bother it - we get dry summers that hit 100 here, and South Dakota, where there's a rhubarb plant in almost every yard, gets the same temps but with humidity. As long as it's had the winter, it does fine so I'm assuming that is probably why yours didn't do well in Alabama.

I don't know what variety Gramma had but it doesn't ever gets below freezing in Chino. The average lows where Sietske lives are a little lower than Chino. There has to be a variety of Rhurbarb she can grow!!

Easy, easy! I don't know where this originated, but my sister Linda makes it every summer when we all get together so we just call it Linda's Dump cake!

I dunno, ya gotta open aalllllll those packages, cut up the rhubarb, measure stuff, pour evenly. Lotta work!

Hmm, and using real butter at Oleo Acres? For shame!

Oooooooh! If Rebekah served pie here, Dad would adopt her! He loves pie. Mom did wonderful pie, and tried to teach me how to do crust right before she died, "Your father is really going to miss my pie." I was so stunned she was actually teaching me something I just sat there with my jaw on the floor instead of recording the info. To this day, pie crust is a mystery to me. And believe me, I've tried lots of recipes with lots of kinds of flour. Apparently the Pie Crust Gene skips a generation.

I think strawberries are starting now. The buying group I sell eggs through is putting together bulk orders for Hoods. For those of you not in the know, Oregon is kinda cultish about strawberries, and Hoods are supposed to be the top of the top most cult inspiring berry. Of course if you want organic berries, they are going to be delicate, and I gather Hoods are especially so. The farmer supplying the Hoods this year doesn't like to handle them because I gather Hoods implode on the vine in that time period between taking the orders and picking the berries, and if he does manage to pick "enough," then Hoods start to decompose as soon as they are in the little baskets. Luckily there are lots of other kinds of strawberries around.

If you guys want me to order special ingredients, let me know so I can get on it.

I know what you mean with pie crust. Hard to get it JUST right so it rolls out and doesn't fall apart but isn't too thick either. I've heard some swear you can only do it with lard. I've not been overly successful but Janet can make a good crust, at least before we ran into this gluten issue. I think cutting in the fat (lard, Crisco, butter) is part of the 'key'. Gluten free baking is an art form all its own. Nothing holds together like wheat gluten!
You and R will have to talk about pie. I mentioned it and she asked if you have to 'blind bake' the crust first because strawberries are so juicy. I said

what the heck does that mean?? She can check her many gluten free books. She's working on menus. No easy feat given Eliza (the younger one) is pretty picky and Rebekah with her gluten and nightshade issues is also a vegetarian who isn't fond of many vegetables.

And yeah, Dad has warned in the past that you don't buy a week's worth of strawberries at the stands in Oregon because they will rot in no time. Have to go get what you want for that day, MAYBE the next. Hard not to pick up the BIG container when it comes to fresh strawberries!

Bruce

 

[LindaB220]

I figured out the welder its more like hot pieces you melt fittings together with but son doesnt want to help me. God knows I love my kids and I dont know Gods plans but being here without my hubby and my son doing nothing to help me and the issues with elderly inlaws....God grant me serenity. So maybe this evening when its cooler I might try to attempt melting a door together.

Be careful Sweetie. I do understand the part of having to do it yourself or hire someone. Nobody wants anything to do with my chickens. My SIL is physically impaired so I can't gripe too much. But , you know, sometimes I'm a little disappointed in the lack of interest.

 

[heartsizedfarm]

I was asleep while all this wonderful rhubarb banter was going on. Thanks everyone for the recipe ideas. Very nice to have ideas for rhubarb desserts and compotes and jams and even raw recipes for those of us that are "crust-challenged".

I think everyone has contributed good ideas on the taste descriptions too. Think celery, but as a fruit. Not a sweet fruit like a raspberry, not quite as tart bitter as a lemon, more in the melon kiwi fruit lychee nut range?

Still on the food theme, I'm trying those Brazilian ribs for tonight because there's company coming! Good good friends who've been overseas for half a year. We have so much catching up to do! So question is, I know how long to do them (6 hours) but at what temperature?