Quote from: ChrissyRyan on July 18, 2024, 07:04:12 PMIs there a poisonous part of rhubarb plant for humans?  I thought there is...

The leaves contain a certain amount of oxalic acid that can cause stomach irritation. The red parts of the stalks are perfectly fine to eat.

Black raspberries. Firm. Perfect balance of acid and sugar.

Quote from: Jessica_Rose on July 15, 2024, 07:28:19 PMVegetable: Miss Vickie's Applewood Smoked BBQ potato chips
Fruits: Froot Loops
Berry: Halle Berry

Love always -- Jessica Rose

Funny girl!

Quote from: gwenf369 on July 21, 2024, 09:46:13 PMI love love love brussels sprouts!  I am also very fond of cabbage, collard, turnup and mustard greens, lima, butter and pinto beans.

For fruits my favorite are melons, watermelon & cantaloup, pineapple and kiwi.

I love blueberries and strawberries.

Gwen

I also love brussel sprouts, but only when they're charred.

Well for the fruit lovers I helped mum pick the "trained" * blackberry bush in her garden, I brought home a large freezer bag full and we picked enough to fill a washing bowl. 2 or 3 more picks if the ripen. Made  a rhubarb crumble last week ,sorry sugar and custard for me.







*It was trained and pruned along the fence but has exploded with growth.

Quote from: ChrissyRyan on July 18, 2024, 06:50:09 PMHave you tried rhubarb?

Rhubarb and strawberries were made for each other.  Put them together in a pie and I am in heaven!

Oldandcreaky, I almost couldn't agree more.  I guess that means I almost agree.

When I cook them, I like to cut them into halfs, coat them in olive oil and put the halfs on a baking sheet.  Then I bake them for 350 degrees until they turn golden brown.  Some of the outer leaves that touch pan may even be charred.  The whole half will be crunchy, and, to someone that does not like brussels sprouts, the abode will stink to high heaven.  Those are good brussels sprouts.

Gwen

Quote from: gwenf369 on July 22, 2024, 07:55:36 PMOldandcreaky, I almost couldn't agree more.  I guess that means I almost agree.

When I cook them, I like to cut them into halfs, coat them in olive oil and put the halfs on a baking sheet.  Then I bake them for 350 degrees until they turn golden brown.  Some of the outer leaves that touch pan may even be charred.  The whole half will be crunchy, and, to someone that does not like brussels sprouts, the abode will stink to high heaven.  Those are good brussels sprouts.

Gwen

YUM!