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Old 05-24-2012, 10:58 AM   #81
 
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I actually have been very lucky with bugs in my garden. Except for my arugula, which was completely eaten by an unidentified creature last night. I mean, the leaves were completely stripped. I suspect a slug.

Do you know what kind of bugs you are getting?
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Old 05-24-2012, 11:18 AM   #82
 
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I'm not sure exactly what they are. Some are these almost clear green things that are super hard to see and then there was these little weird very tiny white things that I think may have been eggs on some of my spinach leaves. I'm sure it could be worse, but I feel so wasteful letting the faucet run while I rinse every. darn. leaf. Not to mention it takes forever which makes me reluctant to pick anything for dinner.

I'm pretty sure our house is built on a slug and snail breeding ground and we use Sluggo for that. If we didn't every single thing we planted would be totally obliterated. It's amazing that an animal that moves so slow can do so much damage in one night.

I told Mr. Spring we're not planting any leafy greens ever again because my fingers are turning to prunes and our water bill is going to be so high I could have gotten out cheaper buying it at the grocery.
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Old 05-24-2012, 11:30 AM   #83
 
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I wonder if you could soak your greens for a little while instead of rinsing them? It might drown the bugs and they might just float up. It would probably use less water.

My biggest garden problem is squirrels! I have two big pecan trees and those squirrels bury those nuts EVERYWHERE. I have baby pecan trees all through my garden beds. They're a pain to get rid of too, they have a tap root so I usually have to dig them out. At any given time, I probably have several dozen pecan seedlings through my garden
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Old 05-24-2012, 11:35 AM   #84
 
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Soaking may be what I have to do. I'll just have to scrub the sink before hand each time or get a container to use (which would be easier) that's a good size. At least then I could examine each leaf and use the tub of water to get any scragglers off instead of running water.

Gardening is a labor of love. Darn those squirrels!!
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Byron,GA> Charleston, SC> Jacksonville, FL> Guilford, CT> Rohnert Park, CA! A southern drawl in sunny Cali! .
The amount of time from slipping on the peel and landing on the pavement is exactly one bananosecond.
I do have a secret yen for pink in unexpected places. ~ninja dog
I've decided that I'll never get down to my original weight, and I'm OK with that--After all, 8 pounds 2 oz. is just not realistic.
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Old 05-24-2012, 11:49 AM   #85
 
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Vanilla and lemongrass-poached rhubarb:

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Old 05-24-2012, 02:44 PM   #86
 
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Oh my. Be still my heart.


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Old 05-24-2012, 02:49 PM   #87
 
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So playing around with rhubarb, I find 25% sugar by weight to be rhubarb sweet spot. It can go up or down depending on the preparation, but that's about where I like it for most things (pies, compotes)
50% sugar is about the most I can tolerate, and it's still pretty good.
I can go as low as 10-15% for something like a rhubarb meringue tart.
Cakes, mousses and a few other things it's harder to tell, but 25% is a good starting point.
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Old 05-25-2012, 07:21 AM   #88
 
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I just had the most amazing home-made cranberry rhubarb scone for breakfast. Yummmmmmmmm!!!
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Old 05-25-2012, 10:01 AM   #89
 
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Lemon verbena and almond scones with rhubarb-ginger jam.
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Old 05-25-2012, 10:17 AM   #90
 
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Three things to do with your rhubarb bounty - Canadian Gardening
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Old 05-25-2012, 12:10 PM   #91
 
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http://www.rhubarb-recipes.com/



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Old 05-25-2012, 12:29 PM   #92
 
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Honestly, I have too many things I want to do with rhubarb! And meanwhile I'm neglecting strawberries. Heh. Of course, cherries tend to get the most love from me once their season starts. Maybe this year I'll finally do the Bing cherry pie I keep meaning to make each season only to get distracted by other things.
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Old 05-25-2012, 01:16 PM   #93
 
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The French restaurant downtown just posted their dessert of the day on FB:

Strawberry rhubarb crisp with creme fraiche ice cream. Mmm I might have to go there tonight!
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Old 05-29-2012, 05:10 PM   #94
 
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I'm making the rhubarb ice cream on that Canadian Gardening website. It's in the ice cream maker working working working. Woohoo! I used lime juice instead of lemon juice since I was out. I wonder what the point of the lemon juice, to keep the color? Because I don't see needing it with rhubarb!
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Old 05-29-2012, 06:18 PM   #95
 
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The lemon perks up the flavor. Even with sour things, lemon is often added for that purpose and because it complements the flavor. In jams it's basically essential for setting because of acid's strengthening of pectin. It's also why it's so common in fruit pies.
Pectin makes smoother, creamier ice cream and sorbet, so that's possibly another reason.
Considering the ice cream contains part milk (instead of all cream or evaporated/condensed milk which contain less water) and doesn't have either a starch or a custard base, plus is fairly low in sugar, maybe the lemon is to strengthen pectin so as to make offset iciness?
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Old 05-29-2012, 08:12 PM   #96
 
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You're probably right Saria. I don't know if it'll get icy in the freezer but it's very creamy, a lot like whipped cream so I'm probably going to adjust the milk/cream ratio a little bit.
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Old 05-29-2012, 09:19 PM   #97
 
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Saw this at the market, thought of u ladies...

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Old 05-30-2012, 09:04 AM   #98
 
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I had no idea that's how much rhubarb costs (and that doesn't even look like it's fresh). A benefit of living in the boonies - free rhubarb. Not that I've used any in years. My mom makes her annual pot of over cooked and over sweetened sauce and I love it, but then my rhubarb craving is over. Now if I could get free avocados......
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Old 05-30-2012, 09:09 AM   #99
 
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^It's definitely too expensive, but then, I doubt it's local considering the fact that figs surround it, so that's part of the reason it's expensive and why it doesn't look fresh.
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Old 05-30-2012, 09:34 AM   #100
 
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whoa! $6.99 a pound!!!???



i thought the $3.50 a pound they charged at the Farmer's Market was bad.

and here i give it away...

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