Rhubarb BBQ Sauce

This sauce is listed as Victorian Barbecue Sauce by Bernardin, page 259

However it really should be called Rhubarb BBQ Sauce and its outstanding.. If you don’t have the bigger canning book from this company, I highly recommend it!

  • 8 cups of chopped rhubarb
  • 3 an half cups of packed brown sugar
  • 1 an half cups of chopped raisins
  • 1/2 cup of chopped onions
  • 1/2 cup of white vinaegar (standard canning)
  • 1 tsp ground allspice
  • 1 tsp ground cinnanmon
  • 1 tsp ground ginger
  • 1 tsp salt.

It will make four pints (500 ml jars) Cook your all the above it to a large steel pot at med heat.. Bring to a boil and make sure you stir lots, reduce the temp and simmer it down until it thickens, approx. 30 min but if your rhubarb is wetter it can take longer.

Leave a half inch head space and process for 15 min.

This recipe is very close to my own families rhubarb relish recipe to a point but the amount of onion is way off.. we use a lot more.. and no Raisins..

If you want a different Rhubarb Sauce.. check out the Orange Rhubarb Sauce post as well

 

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Rhubarb Scrub Drink

Ah Scrub’s, those old fashion vinegar based drinks, before pop there was the refreshing Scrub. It makes sense because it was a way to take fresh fruit that would spoil fast in the heat in a time when there was no fridge and make it last a lot longer.

In a nut shell, it’s a mix of fruit or herbs that are made into a juice, mixed with a sweet hit be that sugar or honey and combined with plain or flavoured vinegar.

The mix between fruit and sugar can be as equal are 50-50 or it can be as low as 75% fruit with 25% sugar and that finished fruit or herb syrup is blended at 2/3rd fruit syrup to 1/3rd of a vinegar..

Now you can use a touch less vinegar to start with if you find it a touch much, but you want to create a mix of sweet and sour to the drink.

Today I very finely cut up 12 cups of rhubarb and then gave them a smash with potato masher and covered them in sugar and into the fridge for a cold process scrub. The cold process will produce a intense color and flavour in the juice that is pulled out of the fruit.

I will be heading out a bit later today to collect a number of lilac flowers and will be making a lilac version of this.. I also adore my elderflower in this drink!

A mint version is one of the most popular drinks on the farm in the early spring here on the farm. I do love a good mix of rhubarb and Nettle in a Shrub.. two of the earliest plants that tend to be ready at the same time.

Spring Rhubarb with Nettle Tea Shrub
4 cups of coarsely chopped Rhubarb stalks
1 cup of cleaned coarsely chopped Nettles Leaves
2 cup of sugar
Half a cup of White Wine Vinegar
Tiny pinch of Salt

Place above into a steel pot and add six cups of water, simmer gently till the rhubarb is cooked though, pour though a cheese cloth, straining it out, if you want a pure sweet color, do not squeeze the bag at all, or if you are like me and it matters not at all that is cloudy and might have bits in the bottom of the jar, get every last bit of goodness out of it.

Put in a clean jar or jug and chill till cold, work up a sweat in the garden or yard It is the most lovely pink color, almost like the fake pink lemonade from the store but so much more healthy for you!

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Gizzards

Its sunny, plus 25 and they say we have maybe rain for three days coming, I am in for lunch 🙂 and otherwise its a outside day.. So here is a older post but a good one talking about Gizzards.. I am bringing this out because I will be bringing out a new cheese recipe using fowl Gizzard as the rennet in the next few weeks.. have a great day folks!

Just another day on the farm's avatarJust another Day on the Farm

So when I was growing up, my mother was the queen of the gizzard, she loved to bake it besides the bird, along with the heart and neck to help flavour the stock, and it was the cook that got to eat them hot and O so flavourful in the kitchen with them never even making the table.. as a child and teen, I remember sometimes a tiny peice being cut off and being shared as a treat, so it was not until I moved out on my own that I was able to get to eat a gizzard.. Now heart was a different story, as you can buy packages of chicken hearts or livers and make whole meals of them..

In the last year, I have found out the hard way that when I say Gizzard, (and by such, I do mean the gizzard of a fowl, aka the…

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Rhubarb Crisp

Rhubarb Crisp Recipe

Topping.. this is as simple as it gets.

  • 2 cups of all purpose flour
  • 1 cup of room temp butter
  • 1 cup of packed brown sugar
  • 1/2 tsp of salt

Mix together with pastry cutter or washed clean hands, its mixed together perfect when you can give the crumb a gentle squeeze and it will hold its shape but when touched gently break apart.

12 cups of washed, clean rhubarb that is med chopped, add 1 tbsp. of flour (2 if you want it thicker sauced) and 1 cup of sugar.. You know your rhubarb best.. one cup of sugar is pretty standard to Canada Ruby Red Rhubarb.. but I can use less sugar when I make it with German Green Pie..

In a bowl, mix the cut rhubarb pieces, flour and sugar and stir it together, coating each piece, then pour it into a 9 by 13 pan.

 

Over that top, put the crumble.. always make it just slightly higher in the middle with just a bit less on the edges.. Bake in a 350 for approx. 40 min, or until its top is golden brown and the sides are edged with bubbling rhubarb juice 🙂

Can be served hot with ice cream or cold plain or with whipped cream.

 

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31 Day Self Reliance Challange Week Three Overview

 

Week Three Overview

How did we get to week three already! Crazy how fast the time this month is flying by.. We finally got rain, and we really needed it. I got to try out our new small metal shed roof rain collection system.. working well, I will need to do some tree trimming. Otherwise, we have had very nice weather this week. Sunny, warm with a light winds.

Things that we got done over the past week.

  • Dried two jars worth of nettles for winter use
  • Planted our 4 Saskatoon tree’s, added in new Black Rasberry canes (new kind to the farm to go with the other two types I have) added in two more female and one more male Haskups, which were planted in between the current bushes.. think of them as in-fill.
  • Worked on three more permaculture guilds and put in more of the “bones” larger fruiting tree’s and bushes and canes into the being built Diamond garden.
  • Found and hauled all the rotting wood for the base of the new hugelbed, also added into five more wheel barrel’s to the outer ring for the same bed.

  • Took out a number of smaller baby tree’s.. Took out some bigger tree’s and cut some firewood from them
  • Had a clutch of new chicks hatched on the farm- moved them to the grow out pen
  • Made a natural dewormer for the flock out of nettle roots and treated everyone in a flavoured drinking water.
  • Made our first rhubarb Crisp (yum) of the year

  • Crazy amount of yard work, working it the main garden, and some fun with my horse’s.. perfect horse back riding weather.
  • Ferrier came for a visit and one morning was taken up with making sure my team’s feet are all ready for both riding season and for farm work.
  • Continuted to do purge in the house.. four more box’s of stuff that went to our local church run second hand shops.
  • Picked up my tomato and pepper plants, I have a smaller non-heated greenhouse on the farm, but I worked with a local who can start my plants in feb, which means even compared to my own early starts, it gives me another full two months head start..

Things I did not get to this week that I have moved over to this weeks list.. my shear my two wool sheep (thankfully the rest are hair sheep and shed out naturally), I need to do both sheep and goat feet trims.

Not planned.. lost 4 chickens to a fox.. a bold as brass fox that didn’t even feel the need to run a way while eating my livestock.. Not a good choice.. it will not be getting any more of my flock.

https://practicalselfreliance.com/edible-hostas/

A wonderful detailed post on a great spring edible that many people over look, the hosta.. Also at the end of this post, do take a peek at the other recipes listed.. her bacon wrapped hosta recipe looks so good! hmmmm Bacon..

https://www.mygreenterra.com/self-reliance-challenge-second-project/

I very much enjoyed reading franks post about the fruit tree cuttings, fruits that I would never be able to grow in my own zone but so interesting to read about.. Check out his post for detailed information on how he makes a drip water feeder for use in his greenhouse.

I enjoyed reading all the blogger post goals for the challenge and I look forward to sharing different bloggers posts that I liked reading over the coming weeks 🙂

We would love to have you join the challenge and share your own steps to self sufficiency . Follow us and share your self reliance methods, tips, goals, and dreams! Be sure to visit the other bloggers and read about their self reliance journey! You can follow along each members blog or other social mediums be it Facebook, twitter or more.

If you would like to join in this challenge, please go here to fill out the form on her site

Please check out this outstanding bloggers that are joining in the challenge. More might join as we go along.

Lisa Lynn – The Self Sufficient HomeAcre

Maria – Maria Zannini

Frank – My Green Terra

Shawnalee – Homegrown Self Reliance

Ashley – Practical Self Reliance 

Candy- Candy’s Farm House Party

Robin- A life in the wild

Kathi – Oak Hill Homestead

Nancy- Nancy on the Homefront

AnnMarie- 15 Acre Homestead

And myself.. Just another day on the farm 🙂

I will be writing new content for this challenge. However I am also going to bring out of off my most popular homesteading and related posts over the blogs seven plus years history. We are asked to do a one week round up and sharing of other blogs favorite posts, I am looking forward to getting to know these new bloggers. We never stop learning 🙂

 

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Working with the local’s

While I admit that I can and have started my own starts many years.. if you look back on the site, you will see them in detail.. but some years it nice to let others do things for you..

In this case, when I had the chance to put in a tomato and pepper order for what I wanted for this years garden and get a four month head start on them due to the person have a full greenhouse and starting them in Feb, when my own “green house” is a deep freeze.

I took it.. boy am I happy with the results.. they huge, strong, amazing root systems and I will bury them up to the first node to give them even more sturdy start and will be able to set up their climbing cages as they go in.

24 Roma’s , 6 cherry and 6 fresh eating-slicers..  Can you believe that bare-root these guys were done at 2.50 and as I asked for them to potted up two weeks ahead.. they were a mear dollar more..

They where brushing the top of the vehicle..  3.50 each is outstanding!  I will be pruning in June, I am sure.. I expect I will be eating cherry tomato’s in june as well.. instead of my harvest being in late july.. push in aug and clean up huge on green tomato’s in sept.. I expect that I will be starting much earlier this year..  we will see..

The pepper plants are smaller but that is natural and good for me.. they look good but many of them are a foot and half and in bloom already! I ordered 24 peppers,  all of them are good for eating but mainly for canning uses in sauce etc

I am very glad to have given a order to fellow farmer and thrilled with the plants I got in my order 🙂

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Can we talk about Bee’s for a moment?

My Plum tree’s are in full bloom.. so many other things in bloom as well.. including creeping Charlie and the Violets, the wild strawberries and of course all the currents.

But there is something missing this year.. Bee’s.. Where are my bee’s? I normally have a number of native bees that call my farm home, I have lots of bumble bee’s and I make a huge effort to plant, and allow to bloom for bee feeding in all three season’s, spring, summer and fall pollen harvesting.  Nothing has been sprayed in the farmers fields yet, which always if there is drift does a reduction of my bee’s..

I have carefully not bothered my squash bee’s overwintering grounds, I left my leaves and habit over the fall and well into late spring so that I would give them their needed home and protection.. many of the native bees overwinter under leaf litter in the ground.

However it does not seem to matter this spring.. the flowers are blooming, the fruit tree’s are blooming but on any given day, if I am lucky, I might see one to four bees.. mostly native smaller or the odd bumble bee. On good years, I can hear the hum of the bee’s as I walk up.. this year its silent..

Depending on what I am working with, I am either using a tiny fluffy bush to gather and move pollen around or I am using feathers..  I am going to need to order in more native bees for the farm to rebuild the population and see what the rest of the garden season brings.

Not just on my farm this year.. It would appear that its been a very hard winter-spring on the honey bee’s and keepers both in my own province and across Canada as well.

How are the bee’s looking in your local area?

www.570news.com/2018/05/15/winter-losses-bee-colonies-ontario-worst-record/

“Canadian beekeepers are expressing concern about the effects of poor weather on their colonies, with the president of the Ontario Beekeepers’ Association describing the level of dead or ailing ones as “astounding.”

“It’s quite discouraging and demoralizing for beekeepers,” Jim Coneybeare, 55, said in a phone interview Monday.

An association survey of almost 900 Ontario beekeepers indicated that 70 per cent suffered unsustainable losses this past winter.

“I’ve been getting calls from beekeepers around the province,” said Coneybeare, who lives in Fergus, Ont.

“The number of dead or weak colonies is astounding. These could be the worst winter losses on record.”

That’s bad news not only for beekeepers, but for vegetable and fruit growers who depend on bees for pollination.

More than 40 per cent said the recent long, cold winter that extended into spring was the main reason for the heavy losses.

“Pollen from the trees usually comes at the end of March, beginning of April, (but) nobody saw that until the end of April, beginning of May, so a lot of our pollen was delayed,” Coneybeare said.

The third-generation beekeeper explained that an abundance of pollen and nectar leads queen bees to raise a lot of young bees, but that production of the brood is cut back if there is not enough.

Coneybeare, who said Ontario has more than 3,000 beekeepers, noted that plants want sunshine and temperatures of around 25 C and that they don’t yield pollen and nectar if it’s 18 C and cloudy.

“And then there’s still certain areas where we see certain problems with pesticides,” he added.   The association has asked the Ontario government for financial assistance to allow beekeepers to recover and rebuild their colonies.

Coneybeare doubts the problem will affect the price of honey in stores, but fruits and vegetable prices could feel the impact.”

 

 

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Spruce Tip Vinager

O yes, it’s that time of year again.. Spruce Tip season.. As I was mowing in the diamond garden, I looked at the spruce tree’s an saw that its spruce tip picking season and that the pollen is going to be at the perfect picking this weekend.  I love my spruce tips in a big way.  I have chosen this post to re-share for the 31 day challenge with a link at the bottom to many more ways to use spruce tips 🙂 Enjoy..

so many things to do, such a small window of time to make it happen with the lovely fresh soft tips.. This is to my eye pretty much a perfect tip, it’s on the bigger side, but it’s still soft, light green and still tightly together..

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Picked but need to be cleaned.. those paper caps need to come off..

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Gave them a rub and then used the bowl and the wind outside allow with my breath to winnow most of it off.. and then hand-picked off the rest..

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Now that is a stunning butch of tips.. I had lost the light and used the flash on this photo but the color in real life is outstanding..

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Into the pint jar they went and covered in pickling vinegar, some years I use apple Cider, one year I tried it with white wine (that was interesting) and I have tried small batches with red wine and rice wine -play around with it..  place your jar into a cool, dark place and let it sit for at least six weeks, shaking it at least once a week ideally.. then start testing it to see where it sits with your taste buds.

The flavoured vinegar can be used in many ways.. but think of it as a northern Balstmic and you are ahead of the game in melding of flavours but if you tried some of the different wine or rice.. the basic under tones typically are citrus like..

I will do a few recipes with it later in the year.. now is the putting it up time 🙂

for more ideas.. check out my overview page on how to use Spruce tips 🙂

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Eating Cattail Root.

Hi Guys, Peter is one of our great local Forage leaders in the Local Ottawa Area. He is such a down to earth great guy. When this video came across my facebook feed, I asked nicely if it could be set to public so I could share it on the blog..  Thank you for being willing to do so Peter and Karen.

Thank you Valerie for sharing my sister’s video! It was an impromptu video so I missed a few things I wanted to point out. There are many edible plants out there, but in a survival situation, most green vegetables do not have sufficient carbohydrates or fats to nourish our bodies, cattails are one of the few exceptions. Although I wouldn’t recommend expending extra energy digging up rootstalks to make flour in a survival situation, the starchy bases of the new growth shoots can be easily pulled up, sometimes with a bit of rootstalk attached. Just a dozen of these should provide a much needed serving of carbohydrates. Although I did eat this raw, if you are not certain of the water conditions, it is best to cook it first, and do not harvest from polluted waters.

 

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Chocolate Rhubarb Cake Recipe

Chocolate Rhubarb Cake Recipe

  • 2 1/2 cups flour
  • 1 teaspoons baking soda
  • 1 cups sugar
  • 1/4 cup, generously rounded, cocoa
  • 2 teaspoons baking powder
  • 1 tsp salt
  • 2 cups finely diced fresh rhubarb
  • 2 eggs
  • 1/2 cup butter just melted
  • 1 an 3/4th cup warm water
  • 1 teaspoons vanilla

Stir together the dry ingredient, make sure to put your cocoa though a sieve if you have it, so that you can get all clumps out. stir together the dry

Then take your butter, eggs and your warm water(not hot) and blend together till smooth, add your vanilla. Then blend in the wet to the dry and beat well, it should be a smooth and starting to puff batter. Then add your rhubarb mix and get it into your greased pan

like with all hot water cakes, you add the wet to the dry and must beat it right after, no pausing, so do not add till you have the time to give to mixing it right away 🙂

Bake the cake at 350 degrees knife comes out clean.

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