I am pleased with myself this year as I took the time to really plan out everything I wanted to plant in the vegetable garden - not like last year where I just kind of thew a bunch of things in the garden and hoped for the best.
Vegetable gardening is all about eating. My parents always had big vegetable gardens and I grew up eating fresh vegetables all summer long and then as good as fresh for the remainder of the year. I had forgotten the difference in real fresh from the garden and fresh from the grocery store. Believe me, there is a difference.
I froze a lot of vegetables last fall and even those were better - more flavourful than any you could buy in the store, and I am sure loaded with much more food value than those processed in big plants across the country.
We are just now finishing up the vegetables I froze last fall. If this years garden produces as good as last year, I will be more than happy.
As a reward for a good couple of days work completed, we had our first "fresh from the garden" treat of this season last night for dessert.... Rhubarb Crisp.
It was so refreshing, so tasty that I can't wait for dessert tonight!
Rhubarb is loaded with nutrients and vitamins, the best being Iron. Some just don't like it, but I would wager even if you don't like rhubarb, you would love this dessert. It is sweet but still has enough tang to make it refreshing. If you can get your hands on some fresh rhubarb, give it a try.
4 cups fresh rhubarb
1 cup white sugar
1/3 cup flour
1/2 tsp cinnamon
Mix these ingredients together in a bowl and pour into a glass baking dish
1 cup brown sugar
1 cup flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup rolled oats (oatmeal)
1/2 cup butter or margarine, melted
mix together and sprinkle over the rhubarb mixture.
Place in a heated 375 degree oven for 30-35 minutes or until topping starts to turn brown.