This was a week of abundance. We went out to my wife’s uncle’s farm for some family matters and came home with a couple pounds of strawberries, a shopping bag filled with rhubarb, and a couple pounds of asparagus.
The hardest part of getting large quantities of any kind of fruits or veggies is the processing to store them. There are a couple different ways you can do this. The most common way to do this would be to can it all. Canning takes a good portion of your day. It is also hot and uncomfortable, and can kill off the enzymes in the food you are trying to store.
If you have the space, freezing is another great possibility. We have quite a bit of freezer space. This meant the most work I ended up doing was cleaning the stems from the strawberries and cutting the ends from the rhubarb. I also go a step further and cut the stalks to the size I will be using when I work with them.
1.5 lb Rhubarb
1 cup sugar
1 cup water
1 cinnamon stick
put it all in a pot and cook till the rhubarb is soft.
Time for a pint…