Lamb’s Quarters (chenopodium album) is considered an edible weed. But go ahead and grow it on purpose. Put it with the kale and the lettuce; civilized like. Pampered, it’s much more tender, and cooked it is much tastier than spinach. Throw some radish greens into the mix. They’re prickly, but cooking sees to that. Oh, and add turnip tops; the bottoms do better in the fall anyway.
Heck, it is the heat (and the humidity). That’s southern Ontario for you; one week there’s frost warnings and the next, it’s a steam bath ! The garden has been taking up more of my time and things are coming along pretty good. The garlic is looking lovely ,
and our chums (cross between a cherry and a plum) blossomed profusely the last two weeks.
They’ve proved to be exceptionally hardy ! The other stone fruit trees didn’t fare so well. It was a hard winter on trees; we had a number of freeze thaw cycles. Then to top it all off, there were two ice storms in late winter/early spring. So, no blooms on the peach, apricot, plum or plumcot. They’ve all leafed out well except the peach which is limping along. Hopefully it will hang in there.
But hey, it is rhubarb season so time to celebrate! This year I decided to try rhubarb syrup. It makes a spectacularly pink elixir that was a welcomed treat with water and ice today. I thought it deserved a pretty name and came up with “Rhuby Slipper”. Not original alas, a quick google search showed others had similar thoughts. A refreshing local sub for lemonade !
Simmer 4 cups of chopped rhubarb with 1 cup of sugar and 1 cup of water for ~20 to 30 minutes.
Strain and keep the syrup refrigerated. The leftover cooked rhubarb is great on toast.
Add 2 to 4 tablespoons of syrup to 8 – 10 oz of water (sparkling would be nice).
Serve with ice.
Put a Ukelele tune on (Wild Child)
Try to keep cool !
While we’re on the topic of cold drinks …
Dorothy’s Green Dream
In a blender that can handle ice:
Blend 4 cups of water, 2 lemons (peeled and seeded), 2 strips of lemon zest, 1/4 to 1/2 cup sugar, 1/2 cup fresh french tarragon and 2 cups ice cubes.
Later in the season basil is good in place of the tarragon. Some day I’ll try mint.
We live on the development edge of the ever expanding “Greater Toronto”. Despite this, there are still some wild pockets of tranquility not too far from our home. Today we slipped into the woods. It was a perfect day; sunny, and that temperature where you feel like your skin goes on forever. A bounty …
Everything is growing like a weed, and the weeds are on double time. There are waves of green everywhere. I’m overwhelmed. I wade through mint to get to green onions. What would it be like to have a sea of mint? To let it run unconstrained. But this city lot means we all have to live with not enough room to really stretch.
Green is busting out all over and it sounds like Hallelujah ! No names do justice to the green dialects currently on display. Maybe I should be painting it, but instead I’m eating it, fermenting it, preserving it, planting it and spending my days letting my eyes just listen to it. Too soon everything will dress up in summer’s green and I’ll have to wait another year to pick up this conversation.
Chippy likes it too.