My best childhood dessert memory is certainly Rhubarb Crumble and Egg Custard – with the tartness of the Rhubarb and the light sweetness of the crust. Generally, I am not a big fan of American Rhubarb and Strawberry Pie – it’s a bit sweet and highlights the strawberry more than the Rhubarb. I like the Rhubarb.
My Rhubarb and Peach Crumb Pie meets on a happy middle ground. Yes, the sweetness of the Peaches are present, along with the tartness of the Rhubarb.
Make a basic Graham Cracker Base crust. While crust is cooling. Combine the Rhubarb, Sugar, and a small amount of water. The Rhubarb will release water during cooking and can often become quite watery. The Graham Cracker crumb crust is an ideal way to sop up excess liquid. Bake in the oven at 350 – until top crust is golden brown.
A Graham Cracker crust is an awesome crust for Rhubarb as the crust will absorb extra liquid. Melt butter in saucepan. Add Graham Cracker crumbs. Mix well. Form crumbs into a deep baking dish. Place crust into the fridge and let chill.
Graham cracker crumbs.
Once the base has chilled and formed. Place the sliced peaches in the base. Cook the Rhubarb, Sugar, and Water in a saucepan. Pour cooked down Rhubarb filling over Peaches.
Peaches – line the inside of baking dish.
Sugar – to taste.
Water – small amount.
Combine the flour, sugar, and butter. Roll in fingers until the crumbs form. Pour crumbs on top of the filling. Sprinkle with white sugar.
Our Brewing Kombucha playlist begins with “How To Make Kombucha” – which includes a great description of Kombucha.
The second video is presented by Rashel Harris from The Promiseland Farm “How to make fizzy kombucha at home“- you may be hard pressed in finding a better video example. I especially liked how Rashel explains the different bottles and how to add flavour – be sure to visit the Promise Land Farm website for a full description and instructions.
Need more information about Kombucha
The third video from Cultures for Health “How to Make Kombucha Tea” – has a detailed two minute introduction to the nature of Kombucha. The What it is – great resource for those looking for precise info on the Mother. The video does include the example of making a small amount of Kombucha – rather than a large batch. Perfect for a comfortable learning curve.
The last video, “How to Flavor Kombucha Tea” – includes some fun taste recommendations. Plus a nice explanation on how to bottle and get that fizz that we all like.
Use White Sugar – to help maintain the correct PH balance.Make sure everything is kept clean.Allow the Kombucha to brew for 5-7 days. Can brew up to 30 days, but may be more of an acquired taste.Let the culture develop to cover the top layer.
DAY 1 – This year we have targeted three large leaf spinach. With over 450 seeds sown, we are hoping to have a good harvest.
Spinach – Bloomsdale long standing (40 – 60 days).
Spinach – Nobel Giant (43 days).
Spinach – Monstrueux De Viroflay (28 – 50 days).
DAY 6 – Update April 8 2014: No germination from any of the three spinach varieties that were sown.
DAY 9 – Update April 11 2014: Bloomsdale are showing a small sign of germination. With maybe 10 germinations. Neither the Nobel Giant or Monstrueux De Viroflay spinach has germinated.
DAY 33 – Update May 5 2014: Nobel Giantspinach fly into first place with hundreds of buttery spinach starts. While the Monstrueux De Viroflay spinach may do best to be reseeded. The two spinach bed photo is a perfect example of why you want to seed heavy and thin when needed. Not all seeds will germinate.
Bloomsdale Long Standing spinach had a good germination rate.
DAY 61 – Update June 2 2014: . The first heavy day of spinach harvesting.
The Monstrueux De Viroflay Spinach (Monster) are an awesome 10 – 12″ soft buttery leaf. Our germination rate for the this Monster Spinach was 1/10. The germination rate is considerable low.
The Nobel Giant Spinach had a much higher germination rate. The extra plants were thinned and sold for juicing. We plan to hold off sowing any more Nobel Giant Spinach until late fall, as this variety prefers cold temperatures.
Most all of the Bloomsdale Long Standing has bloated. The seeding may have been too heavy. Will retry sowing more seeds in the fall.
DAY 68 – Update June 9 2014:
Monstrueux De Viroflay – awesome for warm growing.