I buy a lot of my seeds from this company. They have a great variety of non GMO seeds.
http://www.rareseeds.com/
Colorado AR-15 Shooters Club Discussion Forums
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Welcome to the Colorado AR-15 Shooters Club Discussion Forums.
I buy a lot of my seeds from this company. They have a great variety of non GMO seeds.
http://www.rareseeds.com/
I got to use my little power mate cultivater today. It made fast work of some big old piles of compost and is light enough for me to lift it from level to level.
Last edited by Jonsey; 04-20-2017 at 11:38.
Have been harvesting my Asparagus, Spinach, Parsnips..
Kiwi and Artichokes came back from the winter, Planted more this year.
Planted more Artichokes.
Have Tomatoes, Peppers, Squash, Beans, more Parsnips in the ground.
I like sex, drugs and automatic weapons. That's why i'm a dues paying member of the Libertarian party. Struggling to keep the government away from messing with the above.
My Wife has her own vice.
I planted four rhubarb today, just off the edge of our septic field. They will have full sun most all day. I have another that I planted about 6 years ago where it gets plenty of ground water but it doesn't get enough sun. I might transplant it tomorrow.
In prepping the holes for the rhubarb I fertilized with organic moose berries gathered from the yard. So I'll call it moose rhubarb, and later this summer I'll make moose rhubarb pie and moose rhubarb cordial.
Will you share your recipe for rhubarb cordial?Originally Posted by Hummer
I planted four rhubarb today, just off the edge of our septic field. They will have full sun most all day. I have another that I planted about 6 years ago where it gets plenty of ground water but it doesn't get enough sun. I might transplant it tomorrow.
In prepping the holes for the rhubarb I fertilized with organic moose berries gathered from the yard. So I'll call it moose rhubarb, and later this summer I'll make moose rhubarb pie and moose rhubarb cordial.
Sure. We've made many fruit cordials or liqueurs over the years but last year was the first I've used rhubarb--from stalks a neighbor gave us. I made one with vodka, another with Buffalo Trace bourbon, and one vodka batch I blended with a peach liqueur that I'd made. I don't think I've done any batch the same, it's more what I have on hand or what seems like it would taste good. I like rhubarb but I didn't expect the liqueur to be very drinkable, but it was surprisingly good!
Liqueurs can be made from most any fruit by filling a wide mouth jar with fruit and topping up with liquor, then letting it steep in a refrigerator for a few months. Some people use Ever-clear but I find it too harsh, and it takes longer to mellow. Vodka, rum, bourbon work well, even gin and tequila. Also use or add triple sec, or Grand Marnier, etc. for richer flavor. Add sugar, the amount depending on the batch size and sweetness of the fruit. Tart fruit like rhubarb, chokecherry and wild raspberries will take more sugar. Lots of recipes on the web like this one which uses vodka, Grand Marnier and sugar: http://www.myrecipes.com/recipe/rhubarb-liqueur
Don't be afraid to get creative, it's almost impossible to screw up good booze, good fruit and sugar. But aging the liqueur a few months to a year will help integrate and mellow the flavors.
Steep the liquor in the fruit for 1-3 months or so, then drain, strain and filter if possible. We usually bottle and cork in 375 ml wine bottles, but sometimes use clear beer bottles with a capper.
The rhubarb I planted last week won't be harvested until next year. (It wasn't helped when a bear dug up two of the plants the next night!) On Saturday, a friend brought us 21 lbs. of rhubarb from her garden in Oregon so we went to work making rhubarb sauce, apricot-rhubarb pie, and rhubarb cordial. From the sauce we made and served rhubarb margaritas. Yea. We don't have our large mouth jars here now so we started a batch of liqueur in a bottle of tequila we had on hand. I'll make more soon when I can acquire more wide mouth jars.
Thank you very much Hummer. I will try this when I get my rhubarb going again as I am moving and only taking a small one with me for propagation.Sure. We've made many fruit cordials or liqueurs over the years but last year was the first I've used rhubarb--from stalks a neighbor gave us. I made one with vodka, another with Buffalo Trace bourbon, and one vodka batch I blended with a peach liqueur that I'd made. I don't think I've done any batch the same, it's more what I have on hand or what seems like it would taste good. I like rhubarb but I didn't expect the liqueur to be very drinkable, but it was surprisingly good!
Liqueurs can be made from most any fruit by filling a wide mouth jar with fruit and topping up with liquor, then letting it steep in a refrigerator for a few months. Some people use Ever-clear but I find it too harsh, and it takes longer to mellow. Vodka, rum, bourbon work well, even gin and tequila. Also use or add triple sec, or Grand Marnier, etc. for richer flavor. Add sugar, the amount depending on the batch size and sweetness of the fruit. Tart fruit like rhubarb, chokecherry and wild raspberries will take more sugar. Lots of recipes on the web like this one which uses vodka, Grand Marnier and sugar: http://www.myrecipes.com/recipe/rhubarb-liqueur
Don't be afraid to get creative, it's almost impossible to screw up good booze, good fruit and sugar. But aging the liqueur a few months to a year will help integrate and mellow the flavors.
Steep the liquor in the fruit for 1-3 months or so, then drain, strain and filter if possible. We usually bottle and cork in 375 ml wine bottles, but sometimes use clear beer bottles with a capper.
The rhubarb I planted last week won't be harvested until next year. (It wasn't helped when a bear dug up two of the plants the next night!) On Saturday, a friend brought us 21 lbs. of rhubarb from her garden in Oregon so we went to work making rhubarb sauce, apricot-rhubarb pie, and rhubarb cordial. From the sauce we made and served rhubarb margaritas. Yea. We don't have our large mouth jars here now so we started a batch of liqueur in a bottle of tequila we had on hand. I'll make more soon when I can acquire more wide mouth jars.
One year I made rhubarb butter by cooking it down into a sauce with sugar and then cooking it even more on low heat to get rid of most of the water. Then I canned it in a hot water bath. It was very nice. I would say to eat it on pancakes but I think most of it got eaten straight, with a spoon.
I think your forest is very pretty. Good luck with the mooses and bears!
Cooked rhubarb with it's high acidity and added sugar syrup will last a long time refrigerated, even without canning. Of course, canning is a good way to take advantage of fruits and veggies when they're abundant. My grandma had a perennial crop of rhubarb in her Denver garden and I grew to love the sauces, pies, syrups and jams that she made from it. I imagine she might have made rhubarb liqueur too, but she wouldn't have told anyone, or labeled the bottles. Nana was a closet sipper who re-bottled rum into plastic containers so it wouldn't look like she kept alcohol in the house. She lived through the Great Depression and her experiences led her to build a large basement cold cellar room filled with home canned goods.
We picked up a couple 3 qt. jars and added to the rhubarb cordials in making. One is dry with tequila only, no sugar yet, one uses vodka with Grand Marnier and sugar syrup, and another is with rum and triple sec with sugar syrup. We'll see how they come out in a few months.
BTW, I have neighbors here in the mountains who have rhubarb plants that I know are more that 35 years old. It's a trouble free and abundant food producer. And, I've never seen evidence that wildlife eat it.
So we just bought a house and were going to do raised beds. After calculating cost of materials, I asked the wife how much it would be to simply buy the projected yield at the grocery store. Guess what? Not worth it.
Reminds me of reloading. Sounds great until you test theory against excel numbers
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It is terrible to contemplate how few politicians are hanged. - The Cleveland Press, March 1, 1921, GK Chesterton
You may enjoy this book.
https://play.google.com/store/books/...FUiJaQodNc4Prg
I don't know why people invest in raised beds. I just started digging. This book actually has a method for digging raised beds which don't require wood or brick to hold them up. I started out with this and used it for many years until my husband got sick of me digging up more of the lawn every year and invested in those landscape bricks which was a waste of money but it looks pretty. And now I have boundries.
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