It’s a sure sign of spring when the rhubarb pops up; it’s a perennial and is the first thing we can really start harvesting fresh each spring. This is a very simple but delicious way to use that first spring rhubarb, and the recipe can be varied endlessly with other fruits such as raspberries, strawberries, cherries, etc. Simply substitute 1/2 of the fruit quantity with whatever other fruit you’d like to use. We also like to double this recipe and that fits perfectly into a 13 1/2 x 9 1/2 inch standard baking dish (the crisp shown in the photo is a double recipe of 1/2 [...]
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This year, I’m happy to report that we’re getting a bumper crop of sugar snaps peas; and they’re absolutely delicious. As a result, I’m documenting exactly what I know about growing them, in hopes that there’ll be more bumper crops in future years.
What Exactly Are Sugar Snaps?
Sugar snaps (Pisum sativum var. macrocarpon), are a type of edible podded pea; similar to a snow pea except that their pods are round when mature rather than flat. They’re also similar to garden peas, except the pod is less fibrous, and can therefore be eaten when young. This eliminates the need for [...]
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Previously, watermelon has not done particularly well in our garden – generally the growing season’s over before the watermelon are ripe. However, this year I used the old heirloom variety called Crimson Sweet, and we’ve been happily eating watermelon for several weeks.
Crimson Sweet is described as an AAS winner (1964) that’s crisp and sweet; has medium-red flesh and mild flavor; and is a very popular, old heirloom. The packet says the variety takes 85 days to mature. I started the seeds indoors; hardened the transplants off, and then planted them in the garden after all chance of frost was over.
They vines [...]
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