rhubarb coffee cake

Everybody likes to talk about rhubarb when it first makes its debut in the spring. Our winter appetites long for something fresh so we accept this tart vegetable as placeholder in our pies until the real fruits ripen. Then it is forgotten until next spring. But seriously folks, you can sparingly harvest rhubarb through fall as long as you keep enough leaves on the plant so it can come back next year! Spread out the tart vegetable love and enjoy the benefits of continuous harvesting and lazy gardening!

(recipe from Smitten Kitchen)

arugula

Feeling thankful for the thicket of arugula growing along the side of our new patio!

galactagogue oatmeal milk stout

Way back on Father's Day in June, Eric brewed this oatmeal milk stout and infused it with herbs that promote lactation - fennel, anise, coriander, fenugreek. Honestly, there are hardly enough herbs in it to counteract the anti-lactation properties of the alcohol. Wah-wah sorry mamas! It makes for a good beer name though, right? Plus it's super tasty!

plum wine

A few weeks ago we picked up 30 pounds of plums from a friend with a plum tree. The plum tree was still weighed down with plums when we left. We hardly made a dent! We used a handful of plums in a plum upside down cake. We dehydrated about 10 pounds of plums into prunes. AND with 20 pounds of plums we made a 5 gallon batch of plum wine using this basic plum wine recipe. We will let you know how the plum wine tastes in about a year!