Godless in the garden


Godless in the garden

Welcome to gardeners, growers of veggies, fruits, flowers, and trees!  


Welcome  backyard hen enthusiasts, worm farmers, beekeepers & composters!

Location: Planet Earth
Members: 161
Latest Activity: 6 hours ago

Welcome to Eden!

If you like to dig in the dirt, plant & prune, grow food & flowers, or sit and watch as someone else does your landscaping, you'll find something here to discuss!

Selected topics, in no particular order:
Moon Phase Widget here. Moon phase topic here.
What's your gardening style?
Frugal gardening.
Backyard Chickens here. here. here. here.
Growing Fruits
Wild Parsnip - It can burn skin.
Why buy locally-grown plants?
Cheap gardening.
Buy locally grown plants to prevent blight transmission here.
Grow lots of fruits in a small space, by backyard orchard culture.

Sentient Biped's Garden Blog. Happy to add a different feed if there are suggestions.

Comment Wall


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Comment by Plinius on April 14, 2013 at 1:58am

Chalk - I'm not very sure what she used, Joan, it's so long ago that I saw my mother in the kitchen. But the idea was that some vegs (rhubarb and spinach) use the calcium from your body when your eat them, so you add some calcium to prevent osteoporosis.

I like the burial ideas, but I'm going in for short term recycling. Many people here are waiting for new organs and many die when on the waiting list.   

Comment by Joan Denoo on April 13, 2013 at 11:38pm

Neil deGrasse Tyson stops a religious troll (w/captions)

Dominic and Daniel, I like your ideas of a "green burial in a forest or meadow, no embalming, no casket, just shroud.  The trees and grasses will have minerals from my body."  

I hard a tough time finding this old video, but it makes such good sense to me. 

Comment by Joan Denoo on April 13, 2013 at 11:33pm

Daniel, you do not talk enough about your bees and figs and rhubarb and garden. Your garden stories delight me. Thanks for the recipe. I haven't seen my rhubarb yet, but it is in the back of the garden. I shall go look tomorrow. It is so easy to freeze. I spread out slices of rhubarb on wax paper or parchment paper on a baking sheet and fast freeze them. Then I fill glass jars with frozen slices, put them back into the freezer. Glass jars take more room than plastic bags, however I am staying away from plastic as much as possible. 

I agree with Dallas, rhubarb sauce is wonderful with yogurt. I love Greek yogurt with honey, however, it is a little too sweet for my blood sugar. 

Spud, perhaps you can try some early varieties of strawberries. There are varieties that come out that early. And like you, I love a stalk of rhubarb to eat in the garden. 

If you gently simmer balsamic vinegar until it is a syrup and pour it over the strawberries and/or rhubarb, that is ambrosia. 

Chris, you said "chalk"; like black board chalk? I sometimes use a little flour or corn starch, but only if I cook it ... it acts as a thickener. What does chalk do? 

Dominic and Daniel, I like your ideas of a "green burial in a forest or meadow, no embalming, no casket, just shroud.  The trees and grasses will have minerals from my body."  

Grandmothers come to mind for me as well. Oh the pies they could bake! Crusts as light and tender as I have ever eaten.  

I think this is the brightest spring I can ever remember; the colors just dazzle.

Well, dear friends, I hope you all have a smashing weekend, get a little fresh air, but not too much garden work. Sore muscles and aching backs do not bring any kind of joy to life. So, easy does it. 

I don't mean to bore you with this video, but I just feel so good when I watch it, so here goes:

We are the Universe (Lawrence Krauss, Neil Degrasse Tyson, Carl Sagan)

Comment by A Former Member on April 13, 2013 at 11:19pm

Sounds lovely, Joan. 

Comment by Joan Denoo on April 13, 2013 at 10:57pm

Oh! My garden explodes with colors. I tried to go out and do a bit of trimming, but the cold drove me in to a hot cup of coffee and tasty crumpet. Forsythia along the east fence has such a lemony color, I can almost taste it. The Star Magnolia peaked; blossoms continue to hold on. The bergenia, all children of a mother plant, bloom in the border where the skunk lives. A splendid time of year. Last year's dead flowers look like tired soldiers that want to go to their rest, and I have not the energy to lay them on the compost; maybe next month. Green everywhere, barely a spot in the garden that hasn't turned green, some of them little spring crocus, yellows, purples, blues and a blue flower called "Bright Eyes". Helleborus, all over the garden bloom white this year; I find no pinks or wine colors. The leaves begin their growth, and soon the blossoms will disappear into the leaves. Their pretty faces will turn downwards and by autumn, will have mature seeds ready to be scattered into a few bare spots.

Three more nights of below freezing forecasted, the ground will begin heating up quickly after these night frosts. 

Comment by Plinius on April 13, 2013 at 7:34am

I remember that my mother simmered rhubarb with some sugar, spices and a little water, she also put chalk in it. It was eaten as a dessert. After the rhubarb season she had a whole row of pots with preserved rhubarb.

Comment by Idaho Spud on April 13, 2013 at 6:52am

Thanks for the Rhubarb Crisp recipe and taste test Sentient.  

I remember Rhubarb fondly because my Grandmother had impressively huge plants and I usually munched on a stalk when we visiter her.

I used to grow it, but the only thing I knew to do with it involved strawberries, and the two weren't ready at the same time.

Comment by A Former Member on April 12, 2013 at 11:28pm

At a restaurant I worked at we simmered it in sugar and made rhubarb shortcake instead of strawberry shortcake. 

You could also spoon it over yogurt, I suppose. 

Comment by Sentient Biped on April 12, 2013 at 10:39pm


The rhubarb crisp came out great.  There is one change- I used 1/4 cup butter, not 1/2 cup.  That was by accident, but I think it's just as well.

Comment by Sentient Biped on April 12, 2013 at 9:00pm

What to do with all that rhubarb?

There is an epic rhubarb plant in my yard.  The stalks grow 3 ft long and the leaves are big enough to.   I don't know, use for umbrellas?  The variety is Victoria.  It was a store rescue, a dead looking root that I felt sorry for about 10 years ago.

I should freeze some for later.  Maybe make a rhubarb syrup for pancakes?

Usually I make a pie, but one can only eat so many pies.

I wonder how it would be in stir fry?

This is what's in the oven now.  Recipe was a modification from one on the internet.

Rhubarb crisp.

4 cups rhubarb chopped 1/2 inch chunks.

3/4 cup sugar

1/4 cup flour

1/2 tsp cinnamon.

Combine all of above in a bowl, coating all of the rhubarb evenly.  Spread into 8X11 glass casserole dish.

Then combine

1 cup flour

1 cup brown sugar

1/2 cup rolled oats 1/2 cup melted butter

stir up and sprinkle evenly over the rhubarb mixture.

Then bake at 375 for 25 minutes.

It's baking now.  I'll let you know how it turns out.


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