What are You Eating from the Garden?

baymule

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Last night we had pulled pork sandwiches. The pork is sorta from the garden, the pigs got lots of weeds and veggies tossed over the fence to them. LOL In fact, they insisted on it, they would squeal for weeds! The BBQ sauce was made from my tomatoes, it is so good. Have some leftover, so will have it again today.
 

digitS'

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I didn't harvest the dandelion roots that grew in the bed after the peavines were pulled off of it. They weren't even pencil-size. Apparently, dandelion isn't a suitable "2nd crop" after peas ;).

But I was just thinking about @baymule 's BBQ sauce. I'm sure that she knows what she is doing and that it's good. But, her appreciation for dandelions ... (I'm not gonna suggest them for BBQ sauce but I DO have a recipe for tomato and coffee BBQ sauce ;).) Maybe Bay' would be interested in another northern crop for sauce - rhubarb :D.

Did you know that rhubarb is grown commercially as an annual crop in Florida? I didn't, until recently.

I haven't made any rhu-barbecue sauce lately. The last batch lasted quite awhile and, I really like the Sweet Baby Ray's Honey sauce, DW bought at the store. Looking at it ... whoa, an awful lot of sugar with the honey and corn syrup. Its vegetable/fruit ingredients amount only to tomatoes and pineapple juice extract unless the vinegar counts. Oh, there's garlic powder.

See how the nature of rhubarb might fit in? I'd have to go back and look at the 3 different recipes that I tried but one did use some tomato something ... but, it was the Canadian recipe that I liked the best.

Steve
 

digitS'

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No buts about it - and, this one uses catchup. I did like all 3 that I tried. (The one from the chef at the Cd'A resort was a bit complicated.) Here's Canadian Living:

 

flowerbug

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today's lunch was a simple thing, macaroni and tomatoes, not sure where the macaroni came from but the tomatoes were from here. :)

dinner was a salad, nothing in that was from here. :(

bbq sauce from rhubarb, sure! :) but i'm odd anyways as i think strawberries and yellow mustard are a good start too... :)
 
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