How do you eat the rhubarb? My mom used to make a really tasty rhubarb pie!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.
That is just enough reds for a nice frogmore stew.
I've got the frogs
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