Stewed and sweetened with bananas - or learn to thrive on acidity 🙄🤪😵💫 - makes great jam (with ginger or with strawberries), sauce too (lots of spices and chili) - but mostly in crumbles etc with banana and a little orange zest. We put stewed rhubarb on porridge.
You have olives? Nice!!!! You could make your own olive oil if you have enough trees, it's so much better than shop stuff. To answer your question about me going to the wild foods festival, usually i don't only because for adults to get in it's like $50 and usually I'm working on the Saturday.
I have 2 plants I never eat, rhubarb and onions... never have never will. I tasted a rhubarb pie at age 10 and never again.. laughed out loud at the OLIVE... maybe next year?
I couldn't imagine life without onions. I was in a meditation group in my 20s for which I was the cook if they went on retreat weekends. They wouldn't eat onions and hadn't told me so it was a complete surprise to arrive and unpack their supplies and I gasped 'someone forgot onions!' 🤣 I couldn't can't imagine any of my fav recipes without the opening smell of sauteeing onions🫣😵💫
Nice to see a memory of cribbage with your paternal grandmother teaching you the game, a simple way to sharpen adding up skills from an early age. Morgan's Orchard as a single pair makes a neat image in its own right, small but memorable in a hand. The feijoa crop, olives, plus the steady rhubarb all point to a garden settling into its own rhythm for the season, quiet progress showing itself in different corners.
what do you do with rhubarb? It requires so much sugar to be in a pie or sauce...Any magic recipes?
ReplyDeleteStewed and sweetened with bananas - or learn to thrive on acidity 🙄🤪😵💫 - makes great jam (with ginger or with strawberries), sauce too (lots of spices and chili) - but mostly in crumbles etc with banana and a little orange zest. We put stewed rhubarb on porridge.
DeleteYour garden will soon be a food forest. Keeping you nicely fed
ReplyDeleteHari OM
ReplyDeleteMy dad was a dab hand at rhubarb chutney... and at least you know the feijoa and olive bushes will provide... eventually! YAM xx
Feijoas aplenty next year I reckon - but I've had to move 3 of 5 in order to make way for pules of excavated earth. Bother.
DeleteGood start 😀 you can only do better next season. The olive looks nice and plump, and full of oil lol
ReplyDelete🤣 - no oil here. These ones just for table olives (if i ever get any). There are two more trees to plant next spring.
Deletesmall beginnings.
ReplyDeleteHope you are keeping dry enough.
I saw a recipe for Rhubarb Schnapps last week...
I tried making a rhubarb vodka a few years back - the result was unimpressive. I prefer my rhubarb in chutney or crumble
DeleteYou have olives? Nice!!!! You could make your own olive oil if you have enough trees, it's so much better than shop stuff. To answer your question about me going to the wild foods festival, usually i don't only because for adults to get in it's like $50 and usually I'm working on the Saturday.
ReplyDeleteIt's progress, and more will come.
ReplyDeleteI have 2 plants I never eat, rhubarb and onions... never have never will. I tasted a rhubarb pie at age 10 and never again.. laughed out loud at the OLIVE... maybe next year?
ReplyDeleteI couldn't imagine life without onions. I was in a meditation group in my 20s for which I was the cook if they went on retreat weekends. They wouldn't eat onions and hadn't told me so it was a complete surprise to arrive and unpack their supplies and I gasped 'someone forgot onions!' 🤣 I couldn't can't imagine any of my fav recipes without the opening smell of sauteeing onions🫣😵💫
DeleteNice to see a memory of cribbage with your paternal grandmother teaching you the game, a simple way to sharpen adding up skills from an early age. Morgan's Orchard as a single pair makes a neat image in its own right, small but memorable in a hand. The feijoa crop, olives, plus the steady rhubarb all point to a garden settling into its own rhythm for the season, quiet progress showing itself in different corners.
ReplyDelete