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KellyB's Buzz May 13, 2012
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Picking peas, making stock for chard and dandelion green "collard greens" and cooking up another batch of rhubarb ketchup with some minor tweaks-- that first batch went FAST! Happy Mother's Day, all!
Clenram replied about 1 year ago
Sounds good!  What do you put in your stock for the Chard and Dandelion? 
SweetDomesticity replied about 1 year ago
I finally tried making rhubarb ketchup a week ago - it is fantastic!
KellyB replied about 1 year ago
The stock is my standard with chicken, carrots, onions, leeks, mushroom stalks and herbs and spices. I keep a bag in our freezer for stock-friendly veggies scraps and chicken trimmings. Then brew it up and keep it on hand for regular use. Whenever my husband or I is sick, I make "spicy garlic broth" by crushing 6-10 cloves of garlic and simmering them in broth with a good heavy sprinkle of cayenne for about 10 minutes. Drink up and feel better every time!Nice to hear someone else is enjoying amazing rhubarb ketchup-- sure is great!

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