Rhubarb-aide

A~ was reading something or other online a while back and read about an interesting thing called... Rhubarb-aide?!
I'd never heard of such a thing but as we had a big harvest of Rhubarb that - coincidentally - needed to be processed and since I'm always up for something new and interesting, well, here we go...

The way we like to process our rhubarb is to clean cut and sheet freeze them. Doing it that way allows us to store the frozen rhubarb in bags and lets us take out only what we need for a recipe.

In the back of this picture is a couple of the sheet pans that we filled with our cut rhubarb. In front is the cuttings and little bits that didn't make the cut... Didn't make the cut... hee hee.. get it? OK, I'm a dork.. anyway, they're in the food processor where we pulverized them with a little water, into a thin completely pureed slurry. We then filtered that slurry through some cheese cloth until we had this...

Essence of rhubarb. To which we added water and sugar to taste and voila.

The strangely iridescent green color that is Rhubarb-aide.

I'm not sure whether to say we loved it or not, but I'm gonna go ahead and add it to the list of at least once a summer tonics that we'll tweak and work with over the years to come. It certainly holds promise.

Have you tried it before? Any hints? recipes? Care to share?

Best to you all til next time.

P~

Kombucha Making

I spoke some time back about how I was experimenting with making some kombucha and I realized that while I had taken pictures of the progress I hadn't shared it with you, so I thought I'd take a minute to bring the blog up to date with the progress on that front.

To start with I needed to get a SCOBY started. For those not yet initiated in the ways of kombucha, a SCOBY is an acronym for Sybiotic Colony Of Bacteria and Yeast.
This was the "mini"-SCOBY that I started with. It was collected from a store bought bottle of kombucha that a friend of mine gave me. To grow it into something that I could make a sizeable quantity of Kombucha from I placed in this bowl full of sweetened green tea. The Yeasts in the SCOBY consume the sugars in the tea and ferment it producing alchohol. This alchohol is then consumed, through further fermatation, by the various (beneficial) bacteria to produce acetic acid. An additional by product is the Cellulose that makes up the body of the SCOBY.

Now, biology lesson completed, I was successful in culturing my SCOBY into a nicely formed disc of Bacteria and Yeast which I would now send forth to do my komucha bidding!
That white color is from the cellulose that I was talking about.

Although you can't really see the bacteria, being microscopic and all, if you look in the photo below you can see the whispy tendrils hanging from the main body of the SCOBY. Those are mainly yeasts. Many of them being the same types that do our work for us in other goodies like Sourdough and kefir.
In fact, I was successful enough in culturing my SCOBY that I am now able to have two gallon Suntea jars going constantly brewing for me.


Now that only problem I have is that I'm running out of bottles. These bottles were from my Mr Beer experiment last year and have come in handy for bottling the finished product.

Kombucha is a naturally effervescent drink because as the yeast comsume the sugars, they also "breath" out CO2 as a by-product. After bottling the kombucha, I let it sit at room temperature for 3-4 days during which time it continues to brew and breath. The bottling holds in the CO2 and when it's opened. Phzzttt... Carbonated!

It's an acquired taste, I will say that for it, but once you've acquired it, you gotta have it. There's been some issues with the labeling on some of the store bought Kombucha out there lately and some of it has been pulled form the shelves. The nice part about making your own, as with all things, is that you always know what's in it, and more to the point that you can always get it!

You should try it out. You may not even like it after trying, but it's a great science experiment and fun to watch progress. If you do try... good luck!
P~

Strawberries and the new Dehydrator

You may remember the dehydrator we were able to get this winter because of an arrangement I made with CSN stores. You know, the online store that offers everything from Lighting to, well, to dehydrators for instance. We've used the dehydrator a couple of times so far for jerky, but now we have fresh strawberries that we wanted to be able to use for things later this year and decided we wanted to test out dehydrating them.
The strawberries weren't huge, so I cut them right down the middles and lay them flat after a quick dip in a citric acid bath (To preserve color and flavor.)
They really thinned out quite a bit, but the flavor is like.. POW! STRAWBERRY! These will be great in some recipe or on dry cereal.

But of course when the strawberries are fresh for that little window of the year, you have to have some fresh! When A~ makes fresh sourdough waffles (Yeah you heard that right, sourdough waffles.) nothings better on top than a little whip cream and fresh strawberries.

Maybe if we ask real nice we can get A~ to start blogging on here with some of her great recipe's? I think I've almost got her conviced... anyone else out there want to hear fromthe other (read: better) half of this equation?

Take care all.

Date Night at Ogden Botanical Center

I told you I was behind on things and by golly I was not lying. Waaay back in mid-June, A~ and I had a nice little date night out together at a local garden park. The Ogden Botanical Center is the sister site to the Davis Botanical Center which is our local Botanical center, the place where A~ and I did our Master Gardener training.

Of course, as with any time I get around a bunch of flowers, I took a bunch of pictures... Enjoy.

Two things A~ and I love are Gardens and Art. So of course, we had a great time.

The walking paths through the gardens were lined with booths set up by local artists. We walked through and enjoyed and thought about some time in the future when we could maybe buy the art we love... one day.

Looking out from the bridge in the "Japanese Garden" section of the center, we see the raised garden beds of the centers vegetable gardens. We walked through the garden and sat on the wide edging of the beds and determined then and there that in our next homes garden we will invest the money necessary to build this type of raised gardens. Bending was limited, the height was just right and the beds were narrow enough (I would guess 3 feet) to easily allow for reaching across them.

Just a very nice little river feature, oh and I love any kind of garden structures!

One of the local farms was out selling their local made ice creams. I think the tractor was just there for looks. It was a nice one though, old but perfectly restored.

Over in the evening shade near the rose garden was a very nice little Pavilion with a local String Ensemble playing classical music. We sat and listened for a time and just enjoyed each other.

Then, of course, we had to take time to smell the roses...



Is that not a beautiful rose?

We weren't the only ones out enjoying the garden.


As we were leaving, I noticed a little feature that I would suspect probably escapes a lot of the visitors to the Center; it was a Swale. A swale is a garden landscape feature that works in conjunction with the terrain's natural drainage tendency to help slow rain runoff and to allow the ground to receive more water.

In the Arid areas of the western United States like the one where we live, this is a great technique for capturing water that would otherwise find it's way to our rivers via the fastest way possible and the faster the water runs off the more sediment it takes and erosion that is caused. Bad all the way around.
Above you can see the way a berm was built along the contour of the lawn area. The area to the right of the lawn is a hillside that would naturally runoff a lot of rain water in our stormy seasons.
The berm make a shallow area between the hillside and the lower area that allows the water to slow and pool. During a large storm, this area will no doubt fill quite a bit and become a temporary pond area. As the pond sits, the water has a chance to percolate into the ground hyper saturating it and allowing a water plume to flow under ground where it can be used for months by the plants and trees around the gardens.

All in all we had a great time together that night. After walking through the gardens we headed down town to try out a new restaurant that we've thought of trying for some time. The food was good, deserts were great (Creme Brule for A~ and fried peaches and ice cream for me!) and we needed a walk around the block to let it sit.

Good times... Good Times!
Best to you all.
P~

Trying my hardest...

OK, I've embraced my fate...

I guess relaxing's not THAT bad. I can do this once and a while!

Truth be told, after Friday's little "procedure" I layed around watching movies all day and really felt like a bum. Saturday morning I woke to fresh coffee the boys had made for me and sat on the porch in the unseasonably cool morning air writing while A~ spent the afternoon outside with our boys doing yard work. Mowing, picking and deep watering the garden. I watched from the porch feeling a little too much like "management". I'm more of the hands on type. It drove me nuts.

You know what I did get out of the whole thing this weekend though? Appreciation. Not just thanks, but appreciation; the kind you get when you get to see how blessed you are. My wife, in between yelling at me for LOOKING like I was gonna bend over for something, worked so hard at taking up my slack in the garden and my boys - little men more like it - worked side by side with her picking our last peas and cleaning up around the house and yard. Let it be known I am a lucky man. I tried my best to reward them all that night with a rotisserie roasted pork shoulder that I slow cooked all afternoon on the grill.

Sunday, after making sure all chores were finished Saturday, was spent enjoying our home. We did go out for a bit that morning to let the boys burn off a little energy at the local skateboard park, but the rest of the afternoon was spent lazing aroung the backyard. With our shade canopy up, we sat in the cool shade on an absolutely beautiful Fourth of July Day. The high for today didn't even quite reach 75 degrees! Our oldest serenaded us with his guitar and I tried my best to play harmonica along with him. The boys played off and on again in the pool we finally got this summer and even Marcello the dog layed around in the sun chewing the bone from the night before. All was good. Sunday night we sat out in the front yard while the boys enjoyed a few fireworks and we talked with each other and the neighbors.

There's still a few things that I'd like to try to get done this weekend if possible, having this afternoon and evening left in the day, but I'll have to wait til A~'s not looking. Maybe then I can sneak off to pull some peas plants that are spent and harvest a few early potatoes. There's second crops of the season to think about now you know!

Hope you all had a great weekend. Happy Fourth to all my fellow Americans and look forward to the coming posting blitz.

P~

Taking it easy for a weekend

By Doctors orders.

Not Doctor A~, although she is doing her best to keep me still, but by my actual Doctor. I've mentioned recently that my back has been giving me a lot of trouble, well, the trouble has been getting worse and the simple fixes haven't been helping. I've been taking it easy, not been working around the house like I'd like to, and was prescribed a course of oral medication to reduce inflammation which I diligently took. Still, last week I found myself almost unable to get up and walk around. For over a week now I've been subsisting on pain medicine and little sleep.

This morning I had an appointment to get an epidural injection of cortisone to - hopefully - improve my situation. With any luck, the inflammation will reduce and I can start doing some mild exercise and stretching and allow myself to heal. In the mean time, I've been ordered to take it easy, not to work too hard at anything for the weekend and let my back rest.

I'm going to take that as an opportunity try and catch up with some of the blog stuff that I've been wanting to post and just haven't had a chance to put up.

I may post up through the weekend, but mainly I'm going to write and format. Look forward to a nice sized posting blitz in the next week.

Have a great weekend all.

P~

Around the 'Stead

It's getting to be that time of the year around here.
Some things have been a surprise, others a little slow to get going, but over all, I've been pretty happy so far. I guess I just have to keep in mind that after all, it is only June 23rd.

I could go into more detail, but in the interest of my just getting caught up, I think I'll just give you all a little over view.
Enjoy.

These are my Hamson Tomatoes. A very good producing, heirloom, determinate canning tomato.

Peppers. Two varieties of Green Bells, some Reds, and Jalapenos.

This corner is harder to get to because of the fountain, so we filled it with Beets and Turnips.
This is the first year that we're trying out Turnips. So far they seem to be doing well!
Here's a new tomato trellising method that I'm trying. I needed to find a way to effectively trellis along my back wall. Hopefully this will hold up well. This trellis is holding 14 plants (7 heirloom San Marzanos, and 7 Roma Tomato plants that I saved seed from.). At the end of the row is some Eggplants too. The front is my spinach beds. They've been producing really well too.
One of my three cut and come again lettuce beds. These will be getting trimmed this weekend. Mmmm Salad time...
A perennial family favorite, Kohlrabi. I never seem to plant enough of these.
Early Girls setting tomatoes should be reddening soon.
Peas... filling out and nearly ready to harvest the bulk of them.
One of this years biggest surprises. Our Artichokes.
You can't see it very well from here, but there were 13 artichokes on the plants at the time I took this. I've harvested a few already too. These were the Artichokes that I over wintered in the greenhouse.

Like so many things, I sometimes have higher expectations of myself and my garden than are realistic, but it seems every year I feel behind. I can only assume that it's because the season seems so much longer as I work on my off season growing and preparing.

The biggest thing I can say was successful so far this year, is this. With the exception of the Artichokes. Every plant I just showcased for you was started from seed. This is a first for us. Some did better than others, and lessons still come with every year, but I have to admit I am proud.

Hope you enjoy the tour. More to come soon!

All the best to you all.
P~