When I put the rhubarb tires in this spring I was too eager. I didn't put any weed barrier down and the grass growing up around the tires looked terrible and was hard to pull out. It's also competing with the rhubarb for nutrients. A volunteer found this thin material that looks very similar to weed barrier fabric in the alley, looks like some sort of wedding accessory. I redid the whole area using that material over the grass then compost. It needs 1-2 more wheel barrel full of compost then I'll put wood chips over the compost. I'll add 1-2 more tires too, I removed 2 tires that were down to the wires. #reuse#communitygarden#recycle#volunteer#feedthepeople#rhubarb#stlouis#carondeletliving#carondelet#patchneighborhood#ccbf
Howto of the day: Forced Rhubarb
This Project was first published in DHMS in May 2002 and now appears in full in my Challenges book Part 2. There is also a mature rhubarb plant in my Gardens book.
I passed some chocolate coloured Fimo and a pre mixed lighter brown mix through my pasta maker on the thinnest setting. I used shredded clay to simulate the old foliage and mulch around the base of the new buds.
The rhubarb stalks and the buds are quite a bright pink and so I used a much brighter pinkish red rather than a dark red for the skin.
When you have lengthened it (very carefully) by smoothing alternate faces of the four sided cane leave it a little short of the required thinness for the main rhubarb stalks and close the skin over the end to form little cones. These cones will form the 'buds' of rhubarb which are just emerging. You can make the stalks by thinning down even more. Don't ask me how thin to make them, just keep going until they snap!
Cut out tiny circles of the thinnest possible translucent green. If you have a leaf veiner you can vein and then crumple the leaf.
If not, you can attach the leaf to the end of the stalk and then simply crumple the leaf over the end slightly curling the end as if the whole thing is just unfolding. These stalks should be oven set before adding to the mound.
The buds you made earlier should be stuck on to the top of the mound and extremely thin shavings of the caramel colour should be put around it. These should be shaved off your colour mix with a single sided blade. Then you can put two or three emerging stalks of different lengths surrounding the bud.
On my website
there are links to the printed The Challenges Book #2
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Don’t worry it maybe Friday night and you might have had your first gin or cracked open a bottle of vino - but no you haven’t got double vision 🤣. We now have TWO cabinets filled with delicious Belgian Chocolates and some new English Chocolates too! And now it’s not as hot we even have the lights on!
One cabinet is now full of Gluten Free and suitable for vegetarians. However we must tell you that whilst these delicious Belgian Chocolates do not contain any gluten and are vegetarian they are made by chocolatiers who make other products containing these ingredients.
So why not pop in and have a browse tomorrow?
We have lots of new flavours arriving soon now the Belgian chocolatiers are returning from their annual holidays! @sarundschocs @jackiemartin3600 @pralineurvancoillie #belgianchocolate#gin#rhubarb#champagne#prosecco#vanilla#saltedcaramel#shoplocal#totallylocallychorley