Catherine The Grateful - not permaculture farm, lessons from the field (BEL)

Inge Leonora-den Ouden wrote:I have some rhubarb plants too. They are of two (at least) varieties. Two plants grow early and large, I already harvested 1/3 of those red-and-green stems. I used them to make some jars of 'rabarbermoes' (maybe you'd call that 'rhubarb butter', or 'rhubarb jam'), and a large 'upside-down rhubarb cake'.

The other variety grows much later, it just started. The stalks are thinner and deep red, the taste is sweeter (I know from past years).

Upside-down rhubarb cake sounds yummy.  I just looked it up. It's pretty too.
Did you know there is a song called Rabarbermoes - by Pina Jones?
Thanks for sharing. Blessings

The Gift That Will Keep on Giving

When the WWoofers arrived, they didn’t just bring boots, backpacks, and big smiles—they also showed up with three tomato plants and a horseradish plant, like it was the most natural thing in the world to travel with produce-in-progress.

We transplanted those plants on the lab today and are looking forward to enjoying the tomatoes. It's likely they will be the first tomatoes we'll have since most of the others planted on the lab are from seed.

Check out the homemade trellis and those cool knots. All done by Matt who learned rope knots while sailing the Caribbean.

2 Corinthians 9:7 (NLT)You must each decide in your heart how much to give. And don’t give reluctantly or in response to pressure. “For God loves a person who gives cheerfully.

Catherine Barnes wrote:

Inge Leonora-den Ouden wrote:I have some rhubarb plants too. They are of two (at least) varieties. Two plants grow early and large, I already harvested 1/3 of those red-and-green stems. I used them to make some jars of 'rabarbermoes' (maybe you'd call that 'rhubarb butter', or 'rhubarb jam'), and a large 'upside-down rhubarb cake'.

The other variety grows much later, it just started. The stalks are thinner and deep red, the taste is sweeter (I know from past years).

Upside-down rhubarb cake sounds yummy.  I just looked it up. It's pretty too.
Did you know there is a song called Rabarbermoes - by Pina Jones?
Thanks for sharing. Blessings

I didn't know about Pina Jones, but now I listened the song and I know it; it's an old traditional campfire song.

Happy Friday ❣️

Today we ate things from the grounds that would not likely be found in a supermarket.

It's fun foraging.

We are supposed to have a guest this weekend who is an expert at foraging. I'm looking forward to discovering what else can be eaten.

What was the most recent thing you ate while walking about your garden or town?

Ecclesiastes 9:7 Go, eat your food with gladness, and drink your wine with a joyful heart, for God has already approved what you do

Catherine Barnes wrote:What was the most recent thing you ate while walking about your garden or town?

A few days ago had dandelion blossoms (with some sort of light batter) fried in coconut oil- amazing!
[edit: the batter had Almond, hazelnut, sorghum, coconut flour, coconut milk, baking powder, salt, vanilla, and cinnamon.]

Most recent foraged things I ate? Yesterday I made a sort-of pesto using plants from my garden. Those are not 'vegetables', but just edible plants ... does that count as 'foraging'?
Some years ago here and there in my front yard garden I put garlic cloves in the ground. Some of them I forgot ... No (yesterday) I saw that bunch of garlicy leaves. To be sure I did the smell test: yes, definitely some kind of garlic (at least and Allium). With a small trowel I managed to get about 10 small bulbs/cloves out. I mixed them (in the blender) with other edible plants, like dandelion. Today I cooked pasta to eat with that pesto.

paul wheaton wrote:

Surprising that field pennycress is growing around the labs as wikipedia says it is a water hog and doesn't grow well in arid environments. Then again, the reliability of wikipedia is demonstrated here as the article says it isn't fit for consumption because of the erucic acid content. This is a significant component of rapeseed (canola) oil, so seems to be a matter of convenience for food scientists whether this is good or not?  Sam Thayer has talked about making flour out of the seeds. I'm thinking it is a matter of how medicine/poison is all about dosage...

This is the best day of the week

Why?
It's a time to focus on God, engage in worship, and renew our relationship with Him.


There's no:
No work
No business

There is lots of:
Studying God's word
Napping
Strolling
Relaxing
Quality-time with family and friends
Good food and fellowship

Genesis 2:2-3 – “By the seventh day God had finished the work… so on the seventh day he rested… Then God blessed the seventh day and made it holy.”


P.S. Thank you Inge Leonora-den Ouden for sharing about Rhubarb upside down cake.

We blitzed away today. The floors are gleaming. The dishes are washed and put away. Everything is in it's place because the new boots are on their way.

The blitz isn’t just a clean-up—it’s a reset. It’s about getting our minds right, tightening up our standards, and making space for the new boots.

To those stepping into this vibrant permaculture community: welcome.

You're about to embark on a journey of hands-on learning, community living, and deep connection with the land. Whether you're here for a short-term experience or a longer stay, know that your presence adds value.

In your future you can expect Gardening, Gardening, and more Gardening, exploring natural building projects, and lighting up a rocket mass heater.

You are in for an unforgettable journey.

We’re glad you’re here.

Welcome to the New Boots! 🥾


Romans 12:10 (NLT) Love each other with genuine affection,[a] and take delight in honoring each other.