Medicinal Benefits of Rhubarb

     

Medicinal Benefits of Rhubarb- Interesting part of this article below- The astringent roots from these plants have been used as a purgative for more than 5,000 years since they have such a strong laxative action; and they have also been used for treating burns, dysentery, appendicitis, toothache, various skin maladies and more. All rhubarbs, both culinary and medicinal, are members of the buckwheat family (Polygonaceae), and the name is believed to have originated from the Grecian Rha, their word for rhubarb. The medicinal rhubarbs of the past had deeply lobed leaves, while the more recent culinary rhubarbs have huge, heart-shaped leaves with less-defined lobes. From- Grit.com 

Who knew! Lots of great recipes, etc., too in the article.

Planted Veggies! Independence Days Challenge, Thrifting, Big Chicks

Planted Veggies! Now that school's out I've started plant the veggies in the new cold frame, and moved some shrubs around. I planted the new cold frame with: green cabbage, Swiss chard, mustard greens, collard greens, a new rhubarb and moved the 2 old rhubarbs there. Added some perennial dill, since I never seem to be able to grow it from seed. There's still some room, so I may add some different lettuce mix too. Finally all planted, woo hoo! I planted some snapdragons along the border, and moved a burning bush shrub that needed a new home in the front to add some winter interest. I think it will look nice once it's grown in a bit. I may add more flowers since we can see it from the kitchen and will be looking at it all day, every day. I already had 2 ornamental grasses we left by the frame. My new perennials to the right of it, along the fence, are growing in nicely. I softens the fence, I'm glad I did that :)  I'll be re-seeding the turf in another week, to fill in the bare spots. I need to trim our somewhat broken nectarine tree in the front yard. The city guy came through our easement to spray weed killer (yum) and broke some branches, the bastard. I also have some brown curling on the edges of the leaves. I hope the tree stays alive. I've watered it heavily to flush out the toxins...

Lots of basil I grew from seed, ready for pots!

Independence Days Challenge-

1. Plant Something- In a few day we will start our main, sunny veggies bed. Will plant- eggplant, tomatoes, peppers, pickling cukes, peppers, lemon cukes (my fave!). I'll be planting some flowers to help keep away some of the bugs. Basil babies ready to be put in a pot.
2. Harvest Something- Eggs, rosemary.

3. Preserve Something- Clothing, keeping the too-big summer work clothes stuff to take in for fall (it's hot then). 

4. Store Something- Nothing in particular this week.

5. Manage Reserves- Get A Good Deal/Barter/Stock Up/Prep- Bought some deeply discounted work shoes for the fall on sale, Dave got a "fresh eggs" sign at a yard sale. Got a good deal on some big, cheap veggies at a feed store for the garden.

6. Eat the Food- Try New Foods/Recipes- Just making stuff, digging into old recipes.

7. Build Community Food Systems- I asked my neighbor if I could buy some of her rhubarb (that she never uses!) and she told me to take whatever I wanted, oh boy! Mine fizzled out with the heat. I moved it to a cooler spot. My hubby's co-worker is selling his local butchered chickens. Will price those to buy.

8. Recycle/Re-Use- More composting, feeding chickens food scraps. 

9. Skill Up- Reading more homesteading books, this week- The Quarter Acre Farm by Spring Warren. My goal next year is to start more veggies from seed indoors.

10. Regenerate What is Lost/Salvage Something- More clothing to take in. Finished planting raised bed. Saved shrub by moving it. Dave fixed up his bike himself, as it didn't need major repairs (he bought it used). He also put new tires on my bike. Ready to ride!

Thrifting- Dave found this at a yard sale for $2.00, how cute! It will go on the coop, of course. I finished painting part of my lighthouse lamp and added the silicone bulb, better than the plain white tube I think...

Painted the other small birdhouse. Now I have a red and blue one, sitting on my kitchen window.

Big Chicks- 

Big girls are now transitioning from the outer mini-condo to the big coop. A few pecking incidents I broke up, but not too bad. Ellie, our Barred Rock can be a bit mean :( Still not sure what breed they are. I was supposed to have a Red Sexlink and  a Brown Brahma. I think I may have 2 R.S. or 2 Rhode Island Reds. 

Chicken Rosemary Burgers, Muffuletta Sandwich, Thrifting

                                
Chicken Rosemary Burgers- I haven't broken out the outdoor grill yet, so I made these inside tonite, they're awesome! Chicken Burgers  I skipped the salt in the ground chicken mix, doubled the pepper and garlic. Added some sliced purple onion, lettuce, chips and veggies. Yummers!

I made this last weekend- Muffuletta Sandwich- a New Orleans speciality from what I've read. Really flavorful and healthy the way I make it. Recipe below, which can be modified-

1 round loaf of Italian bread, crusty outside, about 10 inches in diameter
4 slices of Genoa salami and provolone cheese
           Olive salad-
           1 cup black olives, chopped
           1 cup of green olives with pimentos, chopped
           1 tbl. tiny capers (also good without)
           1/3 roasted red bell pepper, diced
           2 tsp. garlic, minced
           1/4 cup diced celery with leaves
           2 tbl. red wine vinegar
           6 pepperoncini peppers, stems removed, chopped
           2 tbl. chopped flat leaf parsley
           pepper to taste
           2 tbl. olive oil
Begin by making your olive salad first. Chop and mix everything in a bowl, then store in sealed container in the fridge for at least 2 hours. Slice the Italian round loaf horizontally, then remove some of the interior of the bread to make a nice scooped out area. My chickens love the soft bread! Place a generous amount of the olive salad on the base of the bread. Then layer the the slices of salami, then the provolone cheese, then add a layer of olive salad on top, placing the top of the bread on top. Push down slightly, then wrap tightly in foil or plastic and refrigerate for at least an hour. Don't skip this step! When ready, cut into half and serve! Makes about 4 serving, depending on how hungry you are. I serve with chips and veggies. I served it recently to guests and they RAVED, because it's not heavy, but very bright and filling. Perfect for a hot day!

Thrifting- I'm fixing up my garden star wall item above. Some of the moss had fallen off, and the dried flowers were pretty old. I bought some new dried flowers, cream colored, dyed them with tea, and will post "after" pictures soon. I got it on eBay!

I also got this, at a local thrift store, for $1.50. A little lighthouse light, to go on my "sea table" I put out in the summer. I'll add some paint on the white, tall tube, and a silicone bulb, and nestle it inside something.

I got these for a buck each at a craft store. The one on the left is unfinished, the right is painted. The other one will be navy blue for 4th of July, and summer in general. I also got a wonderful, like-new Eddie Bauer stone colored denim vest for next fall/winter, $3.00. :)  Summer's coming, only 2 more days of school for me!!!