seasonal eating

Nancy had a question about rhubarb a while back -- 'how do you know when it is ready to be picked?'

All I know is that once the stalks get a decent length, I start cutting. My rhubarb is a mostly green type, and I don't remember the name of it. The plants do seem to send up seed stalks with flowers fairly soon, so I try to cut those out as they start forming so the plants' energy is saved for the stalks. You can find some information on growing rhubarb here. This is rhubarb from my own plants...

...and the rhubarb below is from my brother. It is a beautiful red and very tender...

I love eating in season, which translates to 'what fruit is available now to turn into pies, muffins, crisps, shortcake, etc'.
With my rhubarb I made some rhubarb pecan muffins...

...and my favorite Rhubarb Custard Pie, which my Gram used to make. Just chop up your rhubarb and place in a pastry crust...

Top with a custardy mix of eggs, flour, and sugar...

And add a crumb topping...
It's delicious, and I see that Jody has just posted a recipe for it here.

Have a happy weekend!

Wednesday Rambling

This is what I saw when looking out my kitchen window the other day. The hens have made our little garden pond their new watering hole. Even our dog will pass by her water bowl to take a drink from the pond. The cat likes to come by and is fascinated by the fish.
I am not good at sticking to one project til it's finished. Lately I've been working on these blue crocheted slippers from Erika Knight's Simple Crochet. I made a white pair awhile ago and they are very soft (cotton) and comfortable. They work up really fast and just use single crochet stitches.

This morning, having some extra rhubarb in the fridge, I decided to make some rhubarb muffins for breakfast. Here's the recipe for anyone interested:

Rhubarb Pecan Muffins

2/3 c. brown sugar
1/2 c. buttermilk
1/3 c. veg oil
1 tsp. vanilla
1-1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped pecans*
1 c. rhubarb, in small pcs.
Combine sugar, buttermilk, oil, & vanilla. Add dry ingredients-flour, soda & salt. Gently add rhubarb & nuts. Pour into lightly buttered muffin tins. Sprinkle with this topping:
Combine: 1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
Bake at 325 degrees for 25-30 minutes.


It's almost 80 degrees here this morning--really exceptional weather for out area so I can't wait to head out and hang up my laundry and do some gardening.

April garden notes

First off, thank you all very much for your kind words on my garter yoke cardi!!  I especially loved hearing about all your projects.

I thought today I would share some notes from my gardening journal:

1. mid April, the 3 Heritage raspberry plants and 25 Mara des bois strawberry plants arrived and were planted in the raised beds
2. mulched beds with fresh straw
3. started cutting rhubarb, which was made into muffins, a fabulous upside down cake, and rhubarb compote--mmmm!
4. the hens have helped by keeping me well supplied with eggs
5. planted a mauve colored Climbing Blue Angel rose and a double-flower deep pink Gene Boerner floribunda rose, both found on sale for 1.99 each
6. weeded some more flower beds on one gorgeous, unseasonably warm 80 degree day
7. covered the new strawberry babies with straw when frost and rain and snow made an April come back
8. enjoyed the tulips and daffodils from the bulbs put in last fall
9. have chosen to accept the fact that dandelions are pretty too

Happy gardening!