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Anyone have any champagne rhubarb seeds?
"Mike Lyle" wrote in message
.. Passing Wakefield on the M'way you see fields of it, which for some reason I always find amusing. :-)) Is the term "rhubarb, rhubarb, rhubarb" used in the UK? Much better than the "yada, yada yada" which seems to have become popular since Seinfeld hit the small screen. It isn't so much about climate or temp, as rhubarb is a cool temperate crop -- they even grow it in the Faroes -- it really is mainly about the darkness, so they get pure pink tender stems. But what of the taste? Is it significantly different to the field grown stuff? The only times I've bothered to try the darkness treatment I've used those square black 25-litre dairy hypochlorite "drums" with the bottom sawn off. (I've lost count of the number of ways to use those things: sawn in half lengthways for pig troughs, crossways for tomato tubs, floats for carnival rafts, and so on and on.) I couldn't live without those type of drums (mine are from glass cleaner)! I use then with a tap just dripping to sit beside plants that need more water, I've cut the top off some to use as chook nesting boxes, I've cut the tops of some to use as big "hands" for collecting Autumn leaves, I've cut an L shaped bit from the top and a side so I can use it as a carrier for small tools. I've used them to soak things in etc, etc - wonderful (free) resouce. |
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