Recipe:

Homemade Applesauce

~Source: Ball Blue Book, Page 17 (Water bath canner method)

2 1/2 to 3 1/2 pounds apples per quart
Water
Sugar (optional)

Wash, stem, and quarter apples; do not core or peel. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Press apples and juice through a sieve or food mill to separate seeds and peel from the pulp. Return apple pulp to saucepot. Add 1/4 cup sugar per pond of apples or to taste, if desired (note: I skip this step). Bring applesauce to a boil, stirring, to prevent sticking. Reduce heat; simmer 5 minutes, stirring to prevent sticking. Ladle hot sauce into hot jars, leaving 1/2-inch headspace. Remove air bubble (by running a non-metallic spatula around the edge of each jar). Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling water canner.

Note: using a sweet variety eating apple may lessen the need for adding sugar.

Posting for ~Carmelabee~

Lapin Cherries

Lapin Cherries from my Cherry Tree.

Gerry's Rhubarb Torte

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Been waiting to try this recipe for awhile now, ever since I spied it on Gerry 999's Recipezaar Page last winter. Now that I'm virtually buried in rhubarb from the garden {plus all that I can carry home from the neighbors!} the timing seemed right. Love, love, love these bars! And hubby has left behind pining for Rhubarb Pie and is now firmly in the Rhubarb Torte camp, singing its praises with every new bite.

These bars are reminiscent of Lemon Bars only the tartness here comes from the rhubarb instead of lemons. There is also a wonderfully flaky shortbread crust, as well as a pillow of snow-white meringue on top for sweetness. And please don't forget to add a sprinkling of grated coconut on top ~ per Gerry's suggestion at the end of the recipe. The best part!

For a printable copy of Gerry's Rhubarb Torte click HERE. =) You can also rate this recipe and check out Baby Kato's Mile-High Meringue. Wow!

Rhubarb and Lentil Curry with Potatoes and Peas

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Here's a new and interesting way to prepare rhubarb from the garden. Pictured above with Plum Chutney (made from my neighbor's Italian Plum tree last year!), a dollop of sour cream, and some fresh diced mango for a tasty meal. Source: The Flexitarian Table by Peter Berley, p.22-23.

Rhubarb and Lentil Curry with Potatoes and Peas

Spice Blend

1 Tbsp ground coriander, preferably toasted and freshly ground
2 tsp ground cumin, preferably toasted and freshly ground
1 tsp ground turmeric
1 tsp ground fennel, preferably toasted and freshly ground
½ tsp pepper, freshly ground
¼ tsp red pepper flakes

Lentils (Main Dish)

2 Tbsp ghee or unsalted butter
1 medium onion, chopped
2 large shallots, thinly sliced
1 Tbsp chopped peeled fresh ginger
Sea salt or kosher salt
3 garlic cloves, coarsely chopped
2 cups coarsely chopped green cabbage
2 cups diced (1 ½ inch) potatoes
1 ½ cups thinly sliced rhubarb
1 cup French lentils, aka “lentils du Puy”, soaked for 4-6 hours, then drained (*I used regular brown lentils)
2 tsp dark brown sugar
1 bay leaf
1 cup fresh or thawed frozen peas

For the Spice Blend:

In a bowl, stir together all the ingredients.

For the Main Dish:

In a heavy 3-4 quart saucepan, melt the ghee or butter over medium heat. Add the onion, shallots, ginger, and a large pinch of slat, cover, and cook, stirring occasionally, until the onion is soft 8 to 10 minutes.

Uncover, stir in the garlic and the spice blend, and cook, stirring for 2 minutes.

Add the cabbage, potatoes, rhubarb, lentils, browns sugar, and a bay leaf, along with enough cold water to cover by 1 inch. Raise the heat to high and bring to a boil, then reduce the heat and simmer gently, uncovered, until the lentils are tender, about 30 minutes (cooking time may vary depending on the age and type of the lentils). Stir occasionally and add more water as necessary to keep the dish fairly soupy.

When the lentils are tender, season with salt to taste, stir in the peas, and simmer until the peas are just tender, about 4 minutes. Serve.

Native Plant Appreciation: Balsamorhiza sagittata (Arrowleaf Balsamroot)

Arrowleaf Balsamroot, alternatively known as the Rock Sunflower, is a perennial common to Eastern Washington that begins blooming in early May. It's silvery arrowhead to heart-shaped leaves are silky and soft to the touch and form impressive tufts of vegetation. The bright little sunflowers are a joyous sight in spring when garden sunflowers are at best two months away!

This native plant is known to a wide range of habitats including shrub-steppe and meadow-steppe, as well as open Ponderosa pine woodlands where it is often an important part of the understory. Keep an eye out for this growing in natural areas alongside the highway, it is common and not hard to find!



Arrowleaf Balsamroot is native to the interior Pacific Northwest as well as much of the Western United States. More information about this plant can be found at the Burke Museum.

A Tasty Lunch...

This yummy spring bowl comes courtesy of the cooking site 101 Cookbooks. It features asparagus, garbanzo beans, rice, and slivered almonds tossed in a fresh tahini-lemon dressing. Absolutely what I've been craving and soooo good!

The original recipe calls for brown rice, however you'll notice I've substituted leftover white Niko rice above. A great way to use leftover rice rather than letting it go to waste.

To view and print a copy of the original recipe entitled 10-Minute Tasty Asparagus with Brown Rice along with other healthy recipes visit 101 Cookbooks here.

Native Plant Appreciation: Olsynium douglasii (Purple-eyed Grass)

A meadow of Purple-eyed Grass growing in open Ponderosa pine in Eastern Washington. This particular day was cloudy, which really seemed to make the colors "pop".

More information about Olsynium douglasii (Purple-eyed Grass) can be found here at the Burke Museum.