Today's Pickings


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Many seem to be posting threads, with photographs of their harvest, (and rightly so, as many are very impressive), so I hope you don't mind if I join in.


Another stone or so of rhubarb (I've used two stone for wine, have another stone in the freezer, made three batches of jam and lost count of how much I have given away) shows how poor a summer it's been weatherwise.
Usually rhubarb goes dormant here before the end of June, as temperatures rise, and, if lucky, we get a second flush in September as "summer" abates, but it's been so cold and wet this year, it's still growing.
The savoy cabbage on the left is approx. 3 lb and is destined for tonight's dinner, with the left-overs used to make a big batch of bubble & squeak, with home-grown onions and potatoes.
Then we have three courgettes (zucchini) to go with the dozen or so already in the fridge, 2 aubergines (my best attempt at growing them so far, as I'm well into double figures), 11 little cucumbers, delistar and superbel, all female varieties, with fine skins which mean no peeling, and a beautiful, if delicate flavour.
The bottom row has an ice-cream box crammed to overflowing with tomatoes; the standard ones are f1 Nimbus whilst the large cherry tomatoes are the delicious Maskotka, which I've posted about previously.
The beans fill and overflow from a 5 litre plastic tub. I'm picking this amount of them every day.
 

zigs

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Most impressive Bees (y)

Especially as the weather has been so pants this year :)
 
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Wow. I love rhubarb as is but rhubarb wine sounds fascinating.:D I think this is my happy rhubarb wine face:ROFLMAO:..or maybe this one. Keep up the good work. It must be very satisfying having such a fresh bounty
 
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Wow. I love rhubarb as is but rhubarb wine sounds fascinating.:D I think this is my happy rhubarb wine face:ROFLMAO:..or maybe this one. Keep up the good work. It must be very satisfying having such a fresh bounty
I'm satisfied, and about as fascinated as a rat.
:confused:
 
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Beautiful and well done!
What variety of green beans are those?
 
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Beautiful and well done!
What variety of green beans are those?
These are an old variety called, "Achievement" and although they are supposed to be quite late, mine are fruiting a week ahead of others' on the allotments.
 
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I really admire the beauty of your tomatoes :) Is that a super huge kale? It's so beautiful! All your harvest is beautiful actually, very good job! I'm actually impressed people in England can grow way more things that people in the Netherlands.
 
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I really admire the beauty of your tomatoes :) Is that a super huge kale? It's so beautiful! All your harvest is beautiful actually, very good job! I'm actually impressed people in England can grow way more things that people in the Netherlands.
It's a savoy cabbage.
 
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I am interested in the rhubarb. It is a plant or vegetable that is alien to us Filipinos and the only time I encountered rhubarb is when my father-in-law had planted one in the garden and had harvested a few stems for cooking. I don't quite remember the taste but I guess it was a jam that he made the rhubarb into.

Is there anyone here who can post some more details about the rhubarb? Thanks to those who would react.
 

zigs

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I am interested in the rhubarb. It is a plant or vegetable that is alien to us Filipinos and the only time I encountered rhubarb is when my father-in-law had planted one in the garden and had harvested a few stems for cooking. I don't quite remember the taste but I guess it was a jam that he made the rhubarb into.

Is there anyone here who can post some more details about the rhubarb? Thanks to those who would react.
It's a vegetable really, but I think it's been reclasified as a fruit in America, as it's mainly eaten as a dessert.

Leaves are poisonous, but good for nettle stings.

Stems are usually stewed in a little water with some sugar :)
 
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It's actually petioles (leaf stalks)
They are very acidic, but when sweetened to balance, have a delicious flavour.
Probably the nearest things I can think of to compare it to are tamarinds, sour cherries and sour plums, perhaps even cooking apples.
Rhubarb can be used in most of the ways you'd use cooking apples.
 
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@zigs and @headfullofbees, thank you for the info on rhubarb. I had seen rhubarb only once in my life and that was a long time ago. Now I wonder how my father-in-law got to plant it in their front yard. And no one knew about it so when he started harvesting, we were all surprised. I remember that reddish (or purplish) stems that he would peel and say he would make into dessert.
 

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