Bright Meadow Farms

So far I have planted 3 rows (about 10 plants each) of tomatoes and 3 rows (about 30 plants each) of lettuce. I put zucchini, yellow squash and cucumber seeds in the ground today. (I bought some fresh seed at the grocery, it was 10 packets for $1.00...) I am cutting holes in the fabric for each plant or hill.

I am still trying to figure out how I am going to plant beans and corn through the fabric.

My asparagus plants, grown from seeds I collected in the wild at the farm, have sprouted. Well, not all of them, but I counted at least 5. Hooray!

I made a black-raspberry/rhubarb pie for this weekend's family gathering.
Dad said it was good, my stepmother said it needed more sugar. hmmm.
I thought it was a little tart, but just what I wanted after a long winter. I also thought maybe I used a little too much flour, as it was kind of thick.

Here is the recipe I used:

Wild Black Raspberry/Rhubarb Pie

2 pints frozen wild black raspberries including juice (frozen with no sugar), thawed
2 cups fresh rhubarb, sliced in 1/2 inch pieces
1/2 cup water
1 cup sugar (or if you like it very sweet, add another 1/2 cup)
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1/2 cup flour (would cut down to 1/4 or 1/3 cup next time, depending on how juicy the berries are)
1 Tablespoon Clear-Jel

Mix together, put in pie crust in deep dish pie plate, top with crust, sprinkle sugar on crust, slit and bake for 1 hour at 350.

The nice thing about this recipe is that the black raspberries really overcome the taste of the rhubarb for people who don't like rhubarb, and the rhubarb fills in between seeds in the seedy black raspberries.