Spring Things

Hi everyone!! It's a beautiful day in northern Illinois! I hope it is in your part of the world, as well.


It's rhubarb time! If you've got rhubarb, I'm sure you're harvesting right now. I wrote this post last year about rhubarb, which included a few recipes and my favorite tip for growing great rhubarb! Check it out if you need some rhubarb inspiration. I found a new rhubarb recipe I'm going to try out: Frosted Rhubarb Cookies! Mmmmm. Sounds yummy! I'm always looking for ways to use the foods I grow. I also put lots of rhubarb by in the freezer (in packages sized for future uses) so that I can enjoy this sweet veggie even when it's not in season.


It's also dandelion season, if you don't weed-n-feed. Here's last year's post on a few things to do with dandelions.


Did you plant seeds indoors for plants to put in your garden? I did, and it's just about time to put those plants in the ground. Some of you in the south may have already put your plants in, if your ground has dried enough. For those of us up north, it's time to start 'hardening off' our tiny seedlings. Hardening off is taking them outside for a bit of time each day to get them used to the 'harsh' outdoor conditions they will soon endure full time. I usually bring my plants out for an hour or two the first day and put them somewhere where they can have a bit of sun and a bit of shade. I place them where they're protected from too much wind, as well. Everyday, I bring them out for a little more time, and a little more 'harsh' weather. After 5 or 6 days, the plants should be ready to put in the ground.


I believe that what's happening in the government around us is an indicator of what kind of future we'll probably have. That knowledge allows us to prepare correctly. On that note, here's an article explaining how the Indiana supreme court is shredding the 4th amendment. And, here's a video of Judge Napolitano talking about the same situation and more dangerous activity that's happening at the federal government level. Let's stay alert, folks!


Prep On!
Gen-IL Homesteader

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Rhubarb--Facts, Recipes, and The BEST Tip for a Great Harvest

Hi everyone! Did you know that rhubarb is one of the earliest foods you can harvest on the homestead? I've harvested 2 batches already!! And it's not even the middle of May!! Any perennial food you can grow will not only be a great prep, but it will allow you to save money and enjoy fresh, delicious food. Rhubarb is just one of those perennial foods.

Rhubarb grows in beautiful red stalks with a great big green leaf on the top. It is a good source of vitamin C and fiber. It is quite tart, so it's best when paired with sugar or a sweet fruit, such as strawberries. You can eat it plain, cooked in pie, bread, or muffins, and make jam with it. Botanically rhubarb is a veggie, but in 1947 a New York court declared that since it is used in the U.S. as a fruit, it could be called a fruit. (Isn't that interesting?) The leaves of rhubarb are poisonous, so be sure to remove them. They can be thrown in with your compost. If you don't have rhubarb but know someone who does, ask them if they will divide it and give you a clump. You won't be sorry.

And now for the BEST tip for a great rhubarb harvest: Cover it with a pile of fresh chicken manure! That's right! In Spring, take 'hot' shavings fresh from the chicken house and completely cover your rhubarb. I got this idea from Jackie Clay who writes for Backwoods Home Magazine. I did it this year and I've got more and bigger, healthier-looking stalks than I've ever had in about 12 years of growing rhubarb! Woo-Hoo! Give it a try! And now for some recipes......

Rhubarb Muffins
2 1/2 cups flour (I use 1/2 wheat)

1 1/2 cups backed brown sugar

1 teaspoon salt

1 teaspoon baking soda
1 teaspoon cinnamon

1 egg, lightly beaten

1 cup buttermilk

2/3 cup vegetable oil

1 teaspoon vanilla extract

2 cups finely chopped rhubarb

sliced almonds (optional)

In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffin cups half full. Top with a few sliced almonds if desired. Bake at 375 for 16-18 minutes or until done. Makes about 2 dozen.

Strawberry-Rhubarb Pie

Pastry for 2-crust pie (I assume you have this, otherwise ask and I'll provide it)

1 1/3 to 1 2/3 cups sugar

1/3 cup flour

2 cups cut-up rhubarb

2 cups cut-up strawberries

2 tablespoons butter

Heat oven to 425. Roll out pastry and fill bottom of pie pan. Mix sugar and flour. Mix rhubarb and strawberries. Put half of the fruit into the pastry-lined plate; sprinkle with half of the sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Cover with top crust; cut slits in crust. Seal edges. (Cover edges with foil or pie crust shield to prevent excess browning if desired. Remove during last 15 minutes of baking.) Bake 40-50minutes until crust is brown and juice begins to bubble through slits. Enjoy! (I like mine warm with vanilla ice cream! Yum!)

Strawberry-Rhubarb Jam (from the Ball Blue Book)

2 cups crushed strawberries

2 cups chopped rhubarb

1 package powdered pectin

1/4 cup lemon juice

5 1/2 cups sugar

Combine strawberries, rhubarb, powdered pectin and lemon juice in a large sauce pot. Bring to a boil over high heat. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Prep On!
Gen-IL Homesteader

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