Once you get a decent harvest, try the Cooks' Illustrated sous vide recipe for rhubarb. I grew up with slimy, stringy, mushy strawberry rhubard sauce. This new recipe is a revelation.dragonsfire said:Yup, happy times
I have a Rhubarb too thats four years old thats been through hell, two years in my last place barely did anything, now second year in my new place looks like it is still alive and hoping it will get big and well established.
Man, I hope those ants are not conversing about how to farm aphids. eeek, loldragonsfire said:Black ant convention yesterday. Disapeard shortly after, maybe preparing for todays rain.
Looks like I might get grapes this year
Should be a full Blackcurrant bush this year, Gooseberries are hopeful too.