Hello my freinds, I wish you well, and I hope spring just keeps on a coming! The little "belly" flowers are all over the yard and the grandkids think they're "so cute". I don't know if they beleived me when I told them they're called belly flowers because they're so tiny you have to get down on your belly to see them.
Snowdrops are bloomed and gone, and mama's buttercups are showing gold beneath the pussy willows branches. The tame plum is rushing into bloom but the wild ones are clever enough to hold off for a while. Apples and cherries are still deep asleep apparently, but the apricot branches are showing fat pink buds. A large dendelion blooms down in the garden, but it's hugging the dark ground for warmth.
The 'taters I've saved back are getting mighty strong sprouts on them, but that dirt is still wet down yonder in the garden. I santered around down there this evening while Bear was out running his dogs. All the red resberry bushes have survived so far, and the blue berries. The few strawberry plants that made it through last summers drouth and neglect are looking good and the one sprout of rhubarb has been joined by 6 or 8 more.
Arent they pretty, those sprouting rhubarb stalks? All crumpled and soft bright green with red showing here and there. Heres some recipes we favor.
Rhubarb Custard Pie
3 C Rhubarb, cut small. 2 Eggs. 1 1/4 C sugar. 2tbl milk. 2tbl flour. 1/2tsp (scant) nutmeg.
Beat the eggs until light, add other ingredients, mix well, then stir in the rhubarb. Pour in an unbaked crust then dot with butter. Put on the top crust and cut a quarter-sized hole out of the center. Pierce crust in fern patterns. Bake 50 to 60 minutes at 400 degree's. Adjust cooking time to suit your ovens whimsies.
I can't wait till the rhubarb gets big enough in the spring to make this delicious pie. It took ages for the lady who brought these to our pot luck lunches at our little country church to feel sorry enough for me to share this recipe. The custard is sweet, the rhubarb is tart and the double crust is needed to finish of f the tast. If I have any rhubarb left iver I freeze it in Pie size batches- no blanching needed.
Jerusalem Artichoke Relish
1 lb Artichokes, 1 C sugar. 1 C white vinegar. 8 Whole cloves. 1/4 tsp salt. 1 C water.
Wash & slice artichokes, cook covered in a small amount of boiling, salted water till tender (very quickly). Drain well. In a saucepan, heat sugar, Vinegar, Cloves, salt & 1 C water until boiling. Pour over Artichokes. Chill overnight, drain, serve.
Civil War green Tomatoes
8 lbs green tomatoes. 8 onions, sliced, 8 C vinegar, 8 C sugar, 1 tsp cloves, pinch red pepper.
Bring vinegar, sugar, cloves, red pepper to a boil. Add onions & tomatoes & simmer till tomatoes look clear, and Can.
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