Rhubarb crumble

I have waaaay too much rhubarb in the freezer and it needs to get used up.

Rhubarb Crumble

• Enough roughly chopped rhubarb to cover the bottom of your baking dish to a depth that makes you happy (but not too thick or it's going to be quite sour- unless you like that)
• 1/3c unsalted butter or butter substitute (unless you have salted on hand- no biggie)
• 3/4c ground almonds
• 1/3c honey, preferably local (non-store-bought has more flavour) or use a syrup of your choosing for the vegan option
• 1tsp vanilla extract (optional unless you have something gf)
• 1tsp ground cinnamon
• 1/2c flaked almonds (if you can find unbleached all the better)

Herbal hot chocolate

Herbal Hot Chocolate 

• 3 oz really good chocolate (the best you can afford)
• 2c milk of your choice (cow, almond, rice, coconut, etc)
• 1/4c cream (optional- cow or coconut)
• 2tsp dried herbs (combinations suggested below, or experiment)

Method

• Put your milk and herbs in a small sauce pan and heat gently and slowly (you don't want to scorch the milk and have it stick to the bottom of the pan
• Take it off the heat and let it cool while you chop the chocolate
• Strain the herbs out of the milk and back into the sauce pan. Add the chocolate.
• Heat again very slowly and over a low heat. The chocolate will melt. Whisk very frequently.
• Pour into a mug when it is quite warm to the touch, but not boiling.

List of good herbs and other ingredients- mint, bee balm, lemon balm, lemon verbena, sweet violet, rose, citrus (from organic peels), ginger, lavender, raspberry leaves

Herb combination suggestions- White chocolate and lavender, milk chocolate with citrus and ginger, white chocolate with sweet violet and rose, dark chocolate with raspberry leaves and mint, dark chocolate with lemon balm and ginger.

Hopefully this will help you get through the long, dark teatime of the soul in January and February... Along with garden catalogues.

How to wean your garden off its oil dependency- Step 1: Fertilizers

Happy New Calendar Year to everyone! I work in a school, so for me the year 'ends' in June and starts again in September... It also ends in the fall and starts again in the spring... It's an endless cycle of endings and beginnings, and odd spaces in between. This liminal time of the year is when I like to dream about my spring garden (and try to stay away from garden seed catalogues. Danger, Will Robinson!).

Growing your own veggies and herbs not only ensures that you have the best quality and highest nutrition, it can also reduce your impact on the environment. If you want to take that to the next level then you need to wean your garden off of its dependency on oil. The next level is barely a short step, and not hard at all to do.

Most commercial fertilizers are made from oil (natural gas in the case of nitrogen), or with the use of oil or coal in their production. In the end it's all the same chemicals (nitrogen, phosphorus and potassium), but where the chemicals come from, and what pollution is left behind in creating them, matters.