Rhubarb!
Stick some rhubarb leaves in a bucket of water for a few weeks... use resulting water as a spray for the plants that have an aphid problem. I actually use an old milk jug... stuff as many leaves in as you can and fill with water... put in shed and forget... when you find it again, it should be ready for use.
I think it was agreed before that it is probably not a good idea to use it too much (only if you have a problem) the water should be acidic (oxalic acid) and it might not be a good thing to use repetitively on acid hating plants.
I think it was agreed before that it is probably not a good idea to use it too much (only if you have a problem) the water should be acidic (oxalic acid) and it might not be a good thing to use repetitively on acid hating plants.
Ann Pan
"Some days you're the dog,
some days you're the lamp-post"
My blog
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"Some days you're the dog,
some days you're the lamp-post"
My blog
My Tea Cosy Shop
Some photos
My eBay
Mad our first batch of Jam today, Rhubarb.
Made a varation of the one on the website.
800g Rhubarb (about 10 sticks)
200g Strawberries
1 medium can of Pineapple in natural juice.
1 1kg bag Jam Sugar (with Pectin).
I didnt strain the pinapple as I usually put a bit of water a the bottom of the pan just meant it didnt need water.
Out seven year old gave a thumbs up licking the spoon once it had cooled.
I will try on my toast in the morning!
Made a varation of the one on the website.
800g Rhubarb (about 10 sticks)
200g Strawberries
1 medium can of Pineapple in natural juice.
1 1kg bag Jam Sugar (with Pectin).
I didnt strain the pinapple as I usually put a bit of water a the bottom of the pan just meant it didnt need water.
Out seven year old gave a thumbs up licking the spoon once it had cooled.
I will try on my toast in the morning!
Jamie Oliver does rhubarb bellini-for 6 he boils 300g rhubarb with 75g sugar, purees it, divides it between the glasses and pour over prosecco/champagne!
He also puts pork belly in a rhubarb mixture (with honey, soy sauce, garlic, chillies, 5-spice and ginger) and cooks for and hour and half (gas 4), fries a bit, then serves with noodles and salad leaves.
It's lovely with black pudding, with plenty of black pepper ground over.
And these rhubarb buns sound different, though I haven't tried this yet:
http://lifeandhealth.guardian.co.uk/foo ... 84,00.html
He also puts pork belly in a rhubarb mixture (with honey, soy sauce, garlic, chillies, 5-spice and ginger) and cooks for and hour and half (gas 4), fries a bit, then serves with noodles and salad leaves.
It's lovely with black pudding, with plenty of black pepper ground over.
And these rhubarb buns sound different, though I haven't tried this yet:
http://lifeandhealth.guardian.co.uk/foo ... 84,00.html
-
ina
- A selfsufficientish Regular
- Posts: 8241
- Joined: Sun May 22, 2005 9:16 pm
- Location: Kincardineshire, Scotland
Just made the first lot of jam - rhubarb and ginger; the second lot is in the pan for the sugar to dissolve (rhubarb and figs); the third will be rhubarb and banana, and I think there are still raspberries in the freezer - so that'll be the fourth lot then. And if I get cheap strawberries, they make a nice mix, too.
Ina
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)
I'm a size 10, really; I wear a 20 for comfort. (Gina Yashere)