Thursday, May 29, 2008

Cool Spring Update

Hello from the Garden!

This cool weather sure slows down plant growth. But things are growing! Almost everything is planted out, but we do still have things growing in the greenhouse and cold frame (mainly, the herbs). We have about 30 basil plants growing this year. Our garden friends will be able to make plenty of fresh basil pesto! yum-yum!
The beets, onions, radishes, potatoes, and peas don't care about the cool temps. They are growing like crazy.
Most things, though, are holding out for warmer nights.

While we had a lull in the garden (many vegetables don't like to be planted out until it's in the 50's at night), we kept busy by adding to our fruit orchards. We have added 5 more apple trees (Zestar, Connell Red, McIntosh, Honeycrisp, and Red Regent), 6 pear trees (2 each of Parker, SummerCrisp, and Patten), and 3 more cherry trees (Bali). We also planted some sugar maples.

The rhubarb is ripe, so we have been eating lots of rhubarb stuff lately. The radishes are almost ripe. yes, we've been eating pencil thin baby icicle radishes. We couldn't wait!

Hoping for warmer weather,
for the RoseBros

Rhubarb Cream Cake

RoseBros. Rhubarb Cream Cake

1 box white cake mix
4 cups rhubarb stalks, chopped
1 c. sugar
2 c. heavy cream

Make white cake following directions on box, except use whole eggs instead of egg whites. Pour into greased and floured pan. Layer rhubarb over cake. Sprinkle sugar over rhubarb. Pour heavy cream over rhubarb. Bake for 50 – 60 minutes. The rhubarb will sink to the bottom and a “custard” will be formed.
Bake until toothpick inserted in center comes out almost clean (it is ok if there is some rhubarb cream on it, just no cake batter).
Store left over cake in refrigerator.

Wednesday, May 7, 2008

Rhubarb Cake

Hello from the RoseBros

We have been busy working in our garden while it is sunny and dry out. Candy onions are our most recent addition planted directly in the garden. The potatoes will go in as soon as it dries up again. In the photo you can see the sprouted potatoes that we have cut up. They need to rest in the sun and heat for a couple days before they can be planted. This causes the cut sides to heal so they are stronger (to resist disease) when planted. Every eye on the potato will produce a plant. We put them in the cold frame overnight so they stay warm.

Lots of plants are sprouting in the greenhouse. The Sweet Basil and Lemon Grass just sprouted this morning. Okra popped up yesterday. Soon to emerge (later today?) are a large variety of squash.

The Rhubarb is almost ripe. It will probably be ready in a couple weeks. So prepare those Rhubarb recipes!

This week's Recipe is for our dad's yummy Rhubarb Cake. Luke had this for his first birthday. Enjoy!

Rhubarb cake
1 1/2 c. sugar
1/2 c. softened butter
1 beaten egg
1 c. buttermilk (or sour) milk (better with buttermilk)
2 c. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
1/2 c. chopped nuts (optional)
4 c. cubed rhubarb

Sugar mixture
1/4 c. sugar
1 tsp cinnamon
Mix together
(we double the topping)

Pre-heat oven to 350. Cream sugar and butter, add egg & vanilla. Sift together dry ingredients and add alternatively with buttermilk to egg mixture. Stir in rhubarb & nuts, pour into greased and flowered 9x13 pan. Sprinkle top with sugar mixture. Cook 55 min. Enjoy!

That's all for now,
the RoseBros