Planting Rhubarb

Most people don't know what Rhubarb is or how it tastes. It is one of my favorite spring foods.  It comes early in the season, when there is not much else coming in. It also tends to ripen at the same time as strawberries, which makes for a great dessert combination.  The tart rhubard pairs well with the sweet berries.  Below is information I found at the Rhubarb Compendium at http://www.rhubarbinfo.com/

Rhubarb is a cool season, perennial plant that is very winter hardy and resistant to drought. Its crop is produced from crowns consisting of fleshy rhizomes and buds. Following a season of growth the rhubarb crown becomes dormant and temperatures below 40 °F / 5 °C are required to stimulate bud break and subsequent growth. The first shoots to appear in the spring are edible petioles and leaves. These emerge sequentially as long as temperatures remain cool (below 90 °F / 32 °C). As temperatures increase, top growth is suppressed, even appearing dormant in periods of extreme heat. With declining temperatures in later summer, foliage growth resumes.

Rhubarb tolerates most soils but grows best on fertile, well-drained soils that are high in organic matter. A clean planting site is essential for the cultivation of rhubarb since no herbicides are registered for use on rhubarb. Small areas of perennial weeds can quickly build up to serious proportions. To prevent this, all perennial weeds should be killed the year before planting. The fields should be cultivated in the spring and after cutting, and hand hoeing may also be necessary. Rhubarb is relatively free of insect and disease problems.

Rhubarb is rather tolerant of soil acidity but does best in slightly to moderately acid soil. The crop can tolerate soil pH as low as 5.0; however, maximum yields are attained at a pH of 6.0 to 6.8. Liberal quantities of fertilizer are needed. Rhubarb responds well to fertilizers. The quality of the crop harvested depends to a large extent on the care and fertilization received.  Home gardeners should give each plant 1 cup (about 2 handful's) of 10-10-10 fertilizer each spring, applied in a circle around the plant when growth starts. Fertilize each year and cultivate shallowly as often as necessary to remove weeds.

Manure is an extremely valuable source of organic matter as it helps to conserve moisture, preserves the soil structure, and makes nutrients readily available. Manure should be applied before planting one to two shovels per plant for home gardeners. An application of composted manure or leaves is beneficial in late fall and early winter, but do not cover the crowns as this may promote rotting. Fresh manure should not be used as this will burn the tender rhubarb plants.

Plant rhubarb roots in early spring. Planting seeds is not recommended as it may take too long for the plants to become established, and the seedlings would not come true to color and size, if that is important to you.  Space rhubarb roots 24 to 48 inches (60-120 cm) apart in rows 3 to 4 feet (1 m) apart for commercial growing. These distances can be decreased to 36 inches for plants in rows and rows for smaller gardens (non commercial). Much smaller than this will seriously crowd the plants and result in a diminished crop and increase the likelihood of spreading disease. A 2-3 year old plant, the Victoria variety can be 4 feet (1.25 meter) in diameter and 3 feet (1 meter) tall. Plant the roots with the crown bud 2 inches (5 cm) below the surface of the soil. The hole for the crown should be dug extra large and composted manure, peat moss or dairy organic should be mixed with the soil to be placed around the roots. Firm the soil around the roots but keep it loose over the buds. Water the crowns after planting. Give the plant 1/4 cup of 5-10-10 worked in to the top 10 inches of soil at planting time. Good garden drainage is essential in growing rhubarb. For home gardeners, planting in raised beds helps ensure against rotting of the crowns. Crowns will have a longevity of many years, but because of diseases and insects, it is Normal to reset a bed after 4-5 years.

Rhubarb responds to good care and watering. Remove the flower stalks as they are seen. During the first year of planting, the stalks should not be picked, since food from the leaves is needed to nourish the roots for the next year's growth. One light picking may be taken during the year following planting if the plants are vigorous, and beginning the second year following planting, the entire plant may be harvested. When harvesting rhubarb, the first step is to cut the stalks at the soil line or simply pull them out individually. All of the stalks of a plant may be harvested at one time, or pulled out selectively over a 4-6 week period. After the stalks are cut, the leaves may be removed. For the home gardener, rhubarb will tolerate a fair amount of neglect and still thrive, they are very tough plants.

The rhubarb season runs from April to September.  Refrain from harvesting rhubarb the first year after planting. Each plant needs time to build up food reserves in the root to produce thick, robust stems.
Established rhubarb plants can be coaxed into early outdoor production by covering plants with clear plastic in the early spring, before the crown starts to grow. As growth starts, cut 1/4 inch ventilation holes in the plastic. As leaves get larger, cut the plastic to keep the leaves free.

Rhubarb hit by a frost or freeze can still be eaten provided the stalks are still firm and upright. Leaf injury may be noticeable with some brown or black discoloration on the edges. If the stems appear soft and mushy, do not eat them. Severe cold injury may cause the oxalic acid crystals in the leaves to migrate to the stalks increasing the likelihood of poisoning problems. If in doubt about the safety of eating the stalks, don't. Cut those stalks off and compost them. Allow new stalks to develop before eating, or if it is the end of the growing season, try forcing some rhubarb indoors

Rhubarb needs cold to trigger spring growth. Rhubarb tolerates very cold (-20 F) very well. Collect the last few stalks after the first hard frost and throw them on the compost pile. Then spread a layer (2-3") or compost (or leaves or hay) to prevent winter winds from drying out your roots. You don't need to do much.  Established clumps will have to be trimmed every 4 to 5 years or when the stalks get small and spindly or when the crown is visibly crowded. This will help the plant to keep growing nice thick stems. This is done by digging around and trimming the crown down to 4 or 5 buds. You can also use this opportunity to divide your plant into more plants. You may encounter is rot in the crowns from excessive water in the crown area. If so, destroy these plants.

Generally, harvesting begins in late May or early June, with an option of a second harvest made in late August.  The stalks should be firm at harvest. If they are harvested too late they become pithy and tough. Harvesting should be delayed until the second year following planting to permit accumulation of root reserve. During the second year, a light harvest may be taken and normal harvests may begin in the third year. Stalks may be clean cut, taking the entire plant at the soil line or harvesting sequentially by pulling the stalks at the prime size over a period of 4-6 weeks. Do not remove more than 2/3 of the fully developed petiole from any plant at harvest. As stalks are cut, leaves are removed and left in the field or they can be composed.

Select petioles that are bright pink, crisp and free of disease or insect damage. Young, dark pink, smaller diameter petioles are sweeter and more tender than thick, long green ones, but this also depends and the particular variety of Rhubarb. Don't cut the Rhubarb stalks from the plant, but instead snap them off. They will come away quite easily and this is much better for the plant. I grab a stalk right down where it emerges from the ground, and use a sort of rocking, twisting motion. Visualize snapping away a single celery stalk from the bunch. If the stalk is grasped too high it snaps in two. At any given time, harvest less than 1/3 of the stalks from any one plant. Rhubarb may be harvested later but very few stalks should be taken from any one plant.  Rhubarb, if not used immediately, can be stored by refrigeration, caning, freezing or drying. Cut all of the leaf away from the Rhubarb petiole and the petioles will keep well in the refrigerator for two to three weeks in sealed plastic bags.

Oxalates are contained in all parts of rhubarb plants, especially in the green leaves. There is some evidence that anthraquinone glycosides are also present and may be partly responsible. It is not clear as to the exact source of poisoning from rhubarb, possibly a result of both compounds. The stalks contain low levels of oxalates, so this does not cause problems.  The basic tip is do not eat the leaves, only the stalks are edible.

Here is a photo of the rhubarb plant a friend shared with me from her garden.  I planted it yesterday and I hope to get a harvest this year.

A view of the crown from above

April 9, 2011 update:

Two weeks after transplanting it looks like this:

St. Patrick's Day Dinner - Corned Beef and Cabbage

Every year I make Corned Beef and Cabbage for St. Patrick's Day.  And every year my husband asks why I don't make it more often than once a year.  It is a good question and one I do not have an answer to.  Maybe this year I can make it more - maybe twice?  I make my dinner for 8-10 people but it can be made for less in the same amount of time, just cut the amount of ingredients in half or a third.  Make this dinner and serve it with Irish Soda Bread smeared with Irish Butter.  That recipe is here at: http://homemadeonli.blogspot.com/2011/03/st-patricks-day-dinner-irish-soda-bread.html

Serves 8-10 with leftovers

Ingredients:

15 lbs of Corned Beef with a seasoning pack, either one large or 3 5 lb pieces
2 heads of cabbage, cut into large pieces
2 lbs small potatoes or large potatoes cut into quarters or halves
2 lbs carrots, cut into 2 inch long pieces
4 bottles of beer
water

Here's how:

Place your large soup pot on stove.

Cut your corned beef into 5 lbs pieces if you have one large piece. I had a 15 lb piece cut in 3.

Place the corned beef in the bottom of the pot.  Add the beer and then fill the pot with water. 

Add the seasoning pack.
                                                                                                                                        

Meat in the bottom of the pot

Water, beer and seasoning pack added

Turn the stove on and cook the meat for 3 hours on a low simmer.  Do not have it boiling.

After 3 hours, add the potatoes and carrots.  Cook 40 more minutes.

Add cabbage and cook 15-20 minutes until softened.  

By this point, the potatoes and carrots should be soft, the meat should fall apart if you put a fork in it.  Take it all out of the pot and serve.

If you have leftovers, save some of the cooking water and use it to re-heat the meat with - it keeps it really moist.

Seeds Growing March 23, 2011

On February 27th I started my seeds indoors.  I used plastic greenhouses and heat mats to get the seeds going.  It was a really successful endeavor in getting them to sprout.  Within a few days, I had most of the seeds sprouting.  By March 17, whatever pots did not sprout, I re-seeded and began again.  Here are the photos of where I am as of today.  My tomatoes have true leaves, the cucumbers and squash are getting real leaves and the basil is getting bigger.  I put the grow lights up once the seeds emerged from the soil, so the plants are growing upright.  I also have a small fan on the during the day to strengthen the stems.  I am happy so far.

Tomatoes, peppers and squash plants under the lights

Leeks and celery growing.

First Day of Spring 2011

The first day of Spring 2011 was a busy one.  I wanted to get out into the vegetable garden to get my peas into the ground and instead I did so much more.  The flower beds were raked out, the plants were cut down and an eight foot section of the vegetable garden was tilled and compost added. 

The crocus are up. I forgot that I have these in the flower beds but they reminded me.  They welcome spring and are always a sign of the season before us.

As the leaves and debris from the winter were raked away, other gifts were hiding below.  I was so pleased to see the Alliums have come back and are ready to stand strong in the spring garden.

Allium growth

Alliums emerge

As I cut down the Sedum Autumn Joy to remove the brown bits, I saw the emergence of the new growth and I was so excited.  I know that these plants will not come to show their beauty until the fall, but the spring growth is a sign of what is to come.

The garden that runs along the fence and garage are cleaned.  They still need weeding and mulch, but it is great to see that rich soil and green peeping up through.  I cannot wait for more.

Side garden

I also worked in the vegetable garden.  I cleaned and tilled an eight foot section to get my root veggies, beans and peas in.  But since I was distracted by the other clean up, I did not get to all the planting I wanted.  I was able to plant carrots and radishes today. Left to plant - beets, leeks, peas, green beans, shallots and some more carrots.  A gardener in the spring has so much hope and so much to do to realize that hope. I use the rake to ensure a straight line and even spacing.  You can see below the soil added to the seed trench.  The seed is then added on top and then is covered.  I then mark the end of the row so I know which seeds are where.  I keep track in my Garden Journal of when the seeds are sowed.  This helps to determine when plants are ready to pick.


Area prepped

Rake, shovel and ready to plant

This week's goal is to get the rest of the seeds in.

Strawberry Sauce

My husband received a gift of a fruit basket that looks like a flower arrangement, you know the ones I am talking about.  The next day he left on a business trip.  So I was left home alone with more fruit than I could possibly eat.  So after a few days of trying, I decided I had to make something with the fruit before it went bad.  I took all of the strawberries out of the arrangement and decided to make a sauce for ice cream or cake topping.  This goes really well on top of Angel Food cake or homemade vanilla ice cream.   This can also be added to plain no-fat or low fat yogurt to make homemade strawberry yogurt.  It can be used inside a trifle or as a cake filling.  There are thousands of uses.  It freezes well.

Ingredients:

5 cups strawberries, sliced, tops removed
2 cups sugar, organic preferred
2 inch piece of a vanilla pod, sliced length wise

Here's how:

Add the strawberries and sugar to a medium sized pot.  Cook on low until the berries start to let out some juice.  Stir during this time to encourage the break down of the berries.

Strawberries and organic sugar in the pot

After 5 minutes, turn it up to medium to medium high heat.                                                                         

This is what it looks like after 5 minutes.

Continue letting the mixture cook for 15 minutes.  Stir occasionally and use the spoon to crush the berries.  Add the vanilla bean.  Cook for another 20 minutes, stirring more as you go.  Skim off any foam.  It should be smooth and thickened up. 

Done

 Serve over Angel food Cake http://homemadeonli.blogspot.com/2011/03/organic-angel-food-cake.html or ice cream, in yogurt or however you like.  Store in the fridge or freezer.  It will thicken up like a jam and can be eaten on toast as well.

Chicken Breakfast Sausage Frittata

What is a frittata?  Be honest, that was your first question.  A frittata is a quiche without the crust.  It is a baked egg dish with delicious ingredients that can be eaten for breakfast, lunch or dinner.  It is great for several reasons - it can be made ahead and reheated, it is a great way to use up leftovers and it can be using all local ingredients. 

To make this frittata I only used local ingredients.  The eggs I used were from my CSA box but can be bought at the G&G Long Island Winter Farmers Market or at Garden of Eve Farm during the spring and summer months.  The milk is from Ronnybrook Farms which is also at the Winter Farmer's Market but is also sold all year long at Whole Foods.  The cheddar is also from the Winter Farmer's Market but local cheese can be found at Whole Foods.  The chicken breakfast sausage is from Dines Farms, found at the Winter Farmer's Market and NYC farmers markets as well.  The chives are from my garden, which has sprouted chives already this early in the season.  This recips is a great example of how you really can love and live local.  All of the ingredients are organic except the sausage, which is naturally raised.

This recipe can be altered easily.  Substitute the chicken sausage for pork or turkey.  Change the cheddar to whatever cheese you have in the fridge.  Replace the chives with parsley.  Add spinach, use ham etc.

Ingredients:

Pam or other nonstick spray
3/4 - 1 lb chicken breakfast sausage, removed from casing and broken into pieces
8 large eggs
1/2  cup milk (whatever you have in the fridge)
1 cup shredded cheddar or other sharp cheese
3 TBS finely chopped chives
salt and pepper to taste

Here's how:

Spray and large nonstick frying pan with Pam.  You need to use a pan that can go into the oven, so no plastic handles.

Preheat the oven to 375 degrees F.

Place the chicken sausage into the pan and cook until just browned and all the pink is gone.  Do not cook it too much, because it will finish in the oven.

Dine's Farms chicken breakfast sausage

Starting to brown the sausage.  Casings are removed.

Sausage brown and ready for the egg mixture

Crack all of the eggs into a large bowl.  Add milk and whisk until scrambled and incorporated.

8 farm fresh eggs

Add cheese, chives, salt and pepper.                                                                                                          

Chives added to egg and milk mixture

Sharp cheddar shredded and ready to add to eggs

Pour the egg mixture into the pan with the sausage and stir.  Cook for one minute on the stovetop swirling constantly making sure nothing sticks.

Swirling in the pan for one minutes

Place the pan in the oven for 25 minutes, until the top is golden brown and the eggs do not move when you shake the pan.

Remove and let cool on the counter for 5 minutes.  Use a nonstick rubber spatula to go around the edge of the eggs to loosen it from the pan.  Cut and serve or flip over onto a plate to serve.

Slice the eggs like a pie.  Serve hot or warm temperature.

The frittata can be made the day before and reheated in the microwave.  If you slightly undercook it, place it in the fridge, it can be reheated in the oven for 10 minutes.  It stays for several days in the fridge.

St. Patrick's Day Dinner - Irish Soda Bread

St. Patrick's Day Dinner is not complete without Irish Soda Bread.  This recipe is from my friend's Irish grandmother and I am so glad it was shared with me.  It is full of raisin and has no caraway seeds, which I love because I do not like caraway seeds. You can add them if you like them.  It has a great flavor and that crumbly texture that you want in Irish Soda Bread.  Serve with softened Irish butter and you have a delicious treat.

Takes 5 minutes to prepare and 1 1/2 hour to bake.

Ingredients:

5 cups flour
5 tsp baking powder
1 1/2 tsp salt
1 cup sugar
1 stick softened butter
1 - 1 1/2 cups raisins
1 1/2 -2 cups milk (any kind you have except skim)

Here's how:

Preheat the oven to 325 degrees F.

Spray a large round or oval casserole dish with cooking spray.  Set aside.

Combine all of the dry ingredients in the bowl of a mixer.

Turn on the mixer and add the butter.  Mix until combined and crumbly.

Add raisins.

Dry ingredients, butter and raisins added.

Pour in one cup of milk and let it incorporate.  Add remaining milk until the mixture pulls away from the sides and is thick and sticky.  It should not be the entire 2 cups of milk.  It should be about 1 3/4 cups.  This dough will be heavy.

Dough all combined.

Put the mixture in the casserole dish. 

Dough in greased casserole dish

Place the dish in the oven and bake for 1 1/2 hours.

Remove from the oven, let cool about 10 minutes.  Turn the casserole dish over and remove the bread.  Let the bread cool in a rack or towel on counter. Serve slightly warm or room temperature.

Serve with softened butter.

Roasted Potatoes

My CSA Winter Share box gives me a lot of potatoes in the winter.  They store well and can be used for so many things.  I used them to make the most basic of all potatoes, roasted.  These potatoes are an easy idea dish for a roasted chicken or pork chops, and can even be made for a weeknight meal.  Once assembled, the oven does all the work.  Try these deliciously easy potatoes.

Ingredients:

2 lbs New Potatoes, cut in half,
3 TBS olive oil
1 TBS dried Rosemary flakes
2 TBS garlic powder
2 TBS onion powder
2 TBS kosher salt
1 TBS fresh cracked pepper

Here's how:

Preheat the oven to 375 degrees F.

Add all of the ingredients to a roasting pan or cookie sheet.  Combine all of the ingredients on the pan to coat the potatoes with the oil and seasonings.

Ready for the oven

Place the pan in the oven and cook for 45 minutes.  The skin will be crisp and the potato will be soft and full of flavor when done.

The potatoes are done.  You can see the rosemary on them.

Serve.

March 2011 CSA box

I picked up my Winter share CSA.  Here is what I have:

Potatoes, 5lbs ($7.50)
1 bunch leeks ($3)
Carrots, 2 lb ($10)
Garlic, 1 Bulb ($2)
2 celery roots ($3)
3 lb turnips ($6)
1 bunch kale ($3)
.5 spinach, possibly more ($4.50)
Eggs, 3 dozen ($15)
TOTAL VALUE GARDEN OF EVE SHARE: $54

I am using the potatoes and carrots for my Corned Beef and Cabbage dinner for St. Patrick's Day.  I need to determine what to do with the rest.  Any ideas?

If you want to sign up for a CSA Share at the Garden of Eve farm for the summer do it soon.  Here is the link.  http://www.gardenofevefarm.com/

Vegetable Soup with Cabbage

I received a head of cabbage in my Winter CSA box and I needed to make something with it.  Since soup is a favorite of mine for using up ingredients in the fridge, I knew what to make.  I like to use the slow cooker whenever possible, so I can go about my day without having to hover over the stove.  If you want to make this as a quick soup on the stove, simply saute the veggies and then add the stock and let it cook.  If you want to use the slow cooker, follow the directions below.


Ingredients:

1 cup diced onions
1 cup sliced or diced carrots
3 large garlic cloves, diced
2 cups yellow or green squash, cut in rounds
4 cups sliced cabbage
1 large tomato, diced
4 cups, chicken or vegetable stock
1 tsp dried thyme or 1 TBS fresh thyme
1 TBS tomato paste
salt and pepper to taste

Tools:

Slow Cooker

Here's how:

Place all the ingredients in the slow cooker and cook on low for 8 hours or low for 5.  All the veggies should be soft and the stock full of flavor.

Diced onions

Sliced carrots

Diced garlic

Frozen yellow squash from my garden, use fresh if it is in season

 

Sliced cabbage



Diced tomato

All in the slow cooker, lined with a Reynolds liner.  Cook.

Goat Cheese Ravioli with Garlic and Oil Sauce

A recent visit to the G&G Long Island Winter Farmer's Market led me to Bambino's Ravioli. They are a Long Island company that makes fresh pasta right here on Long Island.  Here is their web address: http://www.bambinosravioli.com/ Visit their store or a local market to enjoy their delicious ravioli.  I made the Goat Cheese and Herb Ravioli with a Garlic an Oil Sauce.  I also used some of Bambino's Vodka Sauce on some and that was delicious as well. These ravioli are so good that my husband wanted more.  You will see me visiting Bambino's again soon. Serve these ravioli as a quick week day dinner or serve them as an appetizer at your next party.

Ingredients:

12 Goat Cheese and Herb Ravioli
3 TBS extra virgin olive oil
3 garlic cloves, put through a garlic press
1 TBS butter

Here's how:

Boil water in a large pot.  Add the ravioli and cook until they float.

In a saute pan, add the oil, garlic and butter.  Place on the cook top on a low flame.  You are trying to melt the butter and infuse the oil and butter with the garlic flavor.  You are not trying to brown the garlic.  Once it simmers and smells like garlic it is done, about 5 minutes. This is full of garlic flavor and the garlic will melt into the butter and oil.


Butter, garlic and oil all ready

 Add the ravioli to the pan and toss to coat.  If your pan is small, do it in batches like I did.

Half of the ravioli ready to go. 

 Eat and enjoy.

Pasta with Spinach and Mushrooms

I love pasta.  I really love pasta with vodka sauce.  Add some veggies and I have a complete meal.  I went to the G & G Long Island Winter Farmer's Market and visited the Bambino's Ravioli table.  There I bought some fresh pasta and vodka sauce.  Then I headed over to the vegetable table next to them and purchase some baby portabella mushrooms and spinach.  I made and entire meal from the market and so can you.  Stop by the market, or use what you find at other markets and make this easy pasta dish.

Ingredients:

1 TBS olive oil
1 cup sliced baby portabella mushrooms, or your favorite mushroom
1 cup fresh spinach, packed
half pound pasta, fresh if available
1 cup vodka sauce
1/2 cup cooked pasta water, reserved
Parmesan cheese

Here's how:

Cook the pasta until al dente.

Heat the oil in a large skillet until warm.

Add the mushroom and spinach. 

Oil, mushrooms and spinach in pan

Cook the veggies for 5 minutes, until the mushrooms start to brown and the spinach withers.

After 5 minutes

Add the sauce and cook 2-3 minutes, until warm throughout.

Vodka sauce added

Add the cooked pasta and 1/2 cup of water you cooked the pasta in.

Pasta and water added

Cook the pasta in the sauce and water until the sauce and water are absorbed, about 5 minutes.                

Spinkle with grated Parmesan cheese and serve.

Fried Chicken Cutlets

I try to give recipe that are local, fresh and organic.  But sometimes I just wanted something fried.  I make fried chicken cutlets that can be used in sandwiches, chicken parmesan or just eaten plain.  I like to make a batch of these and put them in the freezer for those nights when I come home late and need a quick dinner.  If you are someone who buys those frozen cutlets from Costco or other warehouse clubs, make these instead.  You can control the ingredients and know that even though fried, the meal is something you can be proud of.  I use organic chicken, organic or natural bread crumbs, organic eggs and organic milk.  I use a deep fryer so that I know the oil is to the right temperature and will not soak into the breading.  You can use a frying pan, just make sure the heat is high enough before adding the chicken.

This makes 10-12 cutlets.

Ingredients:

10 thinly sliced chicken breats
3 cups Italian seasoned bread crumbs
3 eggs
1/2 cup milk
Oil for frying

Here's how:

Preheat the deep fryer or oil in a pan to 375 degrees.

These are the crumbs I use.

 Place the crumbs in a bowl.

 Add eggs and milk to a bowl and scramble.

Add the chicken to the egg mixture, 2 or 3 at a time, and coat entirely.

Chicken coated in egg mixture

 Place the egg coated chicken into the crumbs and coat entirely.

Chicken coated and ready to fry.

 Place the chicken into the fryer for 2 and a half minutes, or if using a pan, 2 minutes per side.

Chicken in the fryer

 Remove the chicken from the oil and place on a plate with paper towels, to drain.

Eat now, refrigerate or freeze for later.