I really must try that rhubarb recipe. When I was a kid we had 1-week school outings. And every lunch, wherever we were, there was rhubarb. The taste was so horribly acid that it put me off for years (and I never had a sweet tooth).
Glad you're back. Was starting to think your hiatus was permanent. Your articles are always a pleasant read. You're right that Substack is the only online platform of real interest: Substack and NOAA.gov (for the local weather forecast) are all the internet I need (like the two channels of antenna TV that were available when I was a kid).
I planted artichoke last year, here in the north country. I had to start them early, in February indoors, then put them outside in 40F weather for two weeks to trigger the fruiting cycle. I left them in the ground, covered them with a lot of wood chips, hoping they will come back next year. They would not make it through an historical winter, but last year the ground did not freeze, and this year we only really had two weeks of hard cold.
Not sure about the Globe artichoke picture under the Jerusalem artichoke notes. A Jerusalem artichoke is a tuber, related to the sunflower and has yellow daisy like flowers.
Please please please don't plant horseradish. It's totally invasive and you can never get rid as the roots go deep deep deep (40') and you'll have to abandon that ground, then it'll spread even further and suddenly no farm. Only place would be a solid tub of concrete with NO cracks. 🙏
Oh man...I love horseradish, and every photo you've taken here looks incredible. I blend horseradish with salt and apple cider vinegar, and put that $ on everything! Missed you Samantha! Was starting to wonder about you this morning (not being creepy (: but concerned, and here you show up!
I really must try that rhubarb recipe. When I was a kid we had 1-week school outings. And every lunch, wherever we were, there was rhubarb. The taste was so horribly acid that it put me off for years (and I never had a sweet tooth).
I grow rhubarb every year. I add to salads, bake it, make jams and pies. It’s very versatile and easy to grow here in California.
Glad you're back. Was starting to think your hiatus was permanent. Your articles are always a pleasant read. You're right that Substack is the only online platform of real interest: Substack and NOAA.gov (for the local weather forecast) are all the internet I need (like the two channels of antenna TV that were available when I was a kid).
I planted artichoke last year, here in the north country. I had to start them early, in February indoors, then put them outside in 40F weather for two weeks to trigger the fruiting cycle. I left them in the ground, covered them with a lot of wood chips, hoping they will come back next year. They would not make it through an historical winter, but last year the ground did not freeze, and this year we only really had two weeks of hard cold.
Welcome back, Gluck!
Not sure about the Globe artichoke picture under the Jerusalem artichoke notes. A Jerusalem artichoke is a tuber, related to the sunflower and has yellow daisy like flowers.
Please please please don't plant horseradish. It's totally invasive and you can never get rid as the roots go deep deep deep (40') and you'll have to abandon that ground, then it'll spread even further and suddenly no farm. Only place would be a solid tub of concrete with NO cracks. 🙏
Oh man...I love horseradish, and every photo you've taken here looks incredible. I blend horseradish with salt and apple cider vinegar, and put that $ on everything! Missed you Samantha! Was starting to wonder about you this morning (not being creepy (: but concerned, and here you show up!
Welcome back!
Welcome home!