Rhubarb And Beansprouts

24 Mar

Today started weirdly. I’ve been pretty gung-ho about the coronavirus so far but when I got up this morning (I didn’t want to get up) I stayed in my pyjamas for ages and comfort ate from a huge bag of salt and vinegar crisps. But then I pulled myself out of it and got stuck into sorting out the garden – it needed a good clear up after the winter. I picked a tidy crop of rhubarb as well – haven’t decided what to do with it yet – crumble, chutney, bottled and gin are the options.

rhubarb

I also started off some beansprouts. I had a box in the pantry that I’d forgotten about. They’re a quick crop, 3 – 5 days and there should be a decent amount and they’re really nutritious. I’m still finding it hard to get motivated to make art, but there’s plenty to do in the house and garden which seems more appropriate for the times really.

 

8 Responses to “Rhubarb And Beansprouts”

  1. Hansi March 25, 2020 at 15:01 #

    I’ve got my garden going full-blast: beets, chard, kale, peas, lettuce and carrots. I live in Southern California so I can garden year-round (no frosts). Like you, the challenge is: how do I make all this stuff tasty and edible? Thankfully, The Wife is very creative when it comes finding new recipes. Kale, however good for ya it may be, is basically gawd-awful stuff eaten raw. I’m finding juicing to be an easy solution. Just juiced a batch of beets, carrots and apples and it turned out quite well; I just have to hold my nose when I drink it πŸ™‚
    Stay well and be healthy

    • Rosie Scribblah April 2, 2020 at 14:54 #

      How lovely to garden all year round. We’ve just come out of about 4 months of relentless rain and cold, just in time for a pandemic. Luckily the government is encouraging gardening so it’s full steam ahead for the food production. Have you tried tossing kale in olive oil and sea salt and roasting it in the oven on a tray? It’s lovely πŸ˜€

  2. Leonie Andrews March 25, 2020 at 09:32 #

    Sometimes you just need to do the mundane stuff. I cooked some rhubarb last night. There was just enough to go with some post-dinner yoghurt. Today we made tomato passata. Thankfully we have had a great crop this year. Apart from that I even washed the windows! Shells bells!🀣🀣🀣

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