Recent searches
Search options
@IcooIey @helenclayton @JimmyB @lionelb Forced rhubarb is earlier, a delicate pink and far less acidic than later rhubarb. I used to use it to make a lovely tart a bit like a Bakewell but with rhubarb. My sister used forced rhubarb to make rhubarb gin. Don’t mistake me for any kind of expert though. My mum had a lovely old terracotta rhubarb forcing pot.
@IcooIey @lionelb @Sarah111well @helenclayton I got one of those terracotta forcing pots last year - trying it now for the first time. Like so much in my garden I have absolutely no idea what it’s going to do…
@JimmyB @IcooIey @lionelb @Sarah111well I did read that you shouldn’t force it two years running, so hoping the previous owners didn’t do it last year.
@helenclayton @Sarah111well @IcooIey @lionelb oh! We’re all education here today! I love this: Mastodon can be ace sometimes. We’ve got a fella who clearly knows all about it, some folks who’ve sort of heard of it (I’m in that group) some ‘what is it - never heard of it’ here in this thread. And all except the first (sorry @Lionelb ) are going to learn some useful stuff!
@JimmyB @Sarah111well @IcooIey @lionelb great isn’t it.
So blueberries, discuss…
Just kidding, but I do know that I have blueberries! We came here in time for their harvesting.
@helenclayton @IcooIey @Sarah111well @lionelb only question with blueberries: are they worth it???? I eat them by the billion when I’m fishing in #Norway (they grow wild by the kilo). But in a garden?
@JimmyB @helenclayton @IcooIey @Sarah111well @lionelb I suspect those are bilberries? Native here too but not readily available in Wales. Much tastier than blueberries too