Boy season slipped upon me fast, wasn’t quite ready for it. I kept them in the frig. 4 or5 days vacuumed sealed so I ended up with a few wrinkles in them but they will be just as tasty. I’m sure they will go with something I’ve yet to smoke.
They got a little cayenne,mustard seed,dill,salt,and garlic clove in them.

]]>https://waltonsdev.nodebb.com/topic/2367/first-pickled-bush-beansRSS for NodeThu, 10 Sep 2026 22:47:19 GMTThu, 21 May 2020 13:52:25 GMT60tarp The neighbors and my brother get their share but wife and I eat at least one a week. All kinds of different ways to fix them.

]]>https://waltonsdev.nodebb.com/post/17707https://waltonsdev.nodebb.com/post/17707Mon, 25 May 2020 16:45:52 GMTI should have said you heat the oven to 450 F and put in the rhubarb pies for 15 minutes then turn the oven down to 350 F for 40 minutes more. Birds custard powder is mainly corn starch with a little flavouring. It works better than flour to jell all the juices

]]>https://waltonsdev.nodebb.com/post/17612https://waltonsdev.nodebb.com/post/17612Fri, 22 May 2020 15:28:08 GMTBrianzipperdog123 Thanks. I will need to put on my thinking cap to do the conversions from metrics, easy enough though. What is Birds custard powder? A thickening agent? Rhubarb is only about 2-4 inches tall, I expect some serious growth in the next 7 days.

]]>https://waltonsdev.nodebb.com/post/17607https://waltonsdev.nodebb.com/post/17607Fri, 22 May 2020 14:47:51 GMTThanks I can’t eat 80 pint’s green bean a year lol. These aren’t pretty enough for the local county fair. but taste good!

]]>https://waltonsdev.nodebb.com/post/17606https://waltonsdev.nodebb.com/post/17606Fri, 22 May 2020 14:46:20 GMTRhubarb custard pie. Pull your rhubarb, cut off the leaves and end and wash the stalks. Cut into 1/2” pieces and put 1250 grams into a microwave bowl and sprinkle on a little sugar (NO WATER) and nuke to cook. You can freeze it or use it now. To make the pies put 3 eggs, 3 Tbsps of Birds custard powdered and 11/2 cups of sugar in the bowl and mix well. Add the 1250 grams of cooked rhubarb and mix well. This is enough to make two double crust pies. I freeze 1250 grams of the cooked rhubarb in freezer bags. Makes pie making easy for this octogenarian

]]>https://waltonsdev.nodebb.com/post/17592https://waltonsdev.nodebb.com/post/17592Fri, 22 May 2020 02:49:28 GMTtarp I can hardly wait. My first batch just started to flower yesterday. As soon as the spinach is done that gets tilled again and 8, 25’ rows of Blue Lake Bush beans go in. I can up 80-100 pints a year for the wife and I. August/September are constant canning around here.

]]>https://waltonsdev.nodebb.com/post/17584https://waltonsdev.nodebb.com/post/17584Thu, 21 May 2020 20:42:02 GMTtarp Holy Ben Wah!!! Ground up here is finally warming up to plant much less harvesting a crop. Rhubarb barely out of the ground, trees just starting to leaf out. Congratulations, looking good.

]]>https://waltonsdev.nodebb.com/post/17577https://waltonsdev.nodebb.com/post/17577Thu, 21 May 2020 14:56:01 GMT