[QUOTE=Tormato;353461]How about rhubarb/stevia or rhubarb/honey?:?!?:[/QUOTE]

The sweeteners are all the same, just degrees of harm. In most diets particularly Western, people get more than enough sugar and all its substitutes in their food. There is absolutely no valid reason for adding extra. My opinion.

[QUOTE=Durgan;353525]The sweeteners are all the same, just degrees of harm. In most diets particularly Western, people get more than enough sugar and all its substitutes in their food. There is absolutely no valid reason for adding extra. My opinion.[/QUOTE]

I agree with most of what you said Durgan, but stevia is an herb. No harm in plucking off a few leaves and adding it to a juice, much like adding mint. BTW mint might be nice too!

Just a thought.;)

[QUOTE=Redbaron;353531]I agree with most of what you said Durgan, but stevia is an herb. No harm in plucking off a few leaves and adding it to a juice, much like adding mint. BTW mint might be nice too!

Just a thought.;)[/QUOTE]

I grew stevia and used it for awhile. I found it almost useless. Much over hyped. Actually it is rather delicate to grow.

With the rhubarb I just drink a glass and imagine I am being exposed to some quality food. Who knows?

I love your posts, Durgan. I love rhubarb pie but never thought of using the juice, the pineapple mix sounds like a great idea.

I hear ya, Durgan.

But then, I'm awaiting my yearly "fix" of sweet corn in August, after eleven months of withdrawal.

T:panic:rmat:panic:

Rhubarb and ginger jam is my favorite use, in fact have just split one plant into four so there will e more to use in a couple of years, and I have no problem with the extra sugar as I don't eat it that often.

Green Produce Juice
 

[url]http://www.durgan.org/URL/?OFQLU[/url] 17 June 2013 Green Produce Juice
Juice was made from the green produce in the garden, romaine lettuce,broccoli,pak choi, some kale, chives, mint, dill, radish.The broccoli was starting to bolt. The produces was cut into small pieces and cooked and made into slurry.The produce was covered with water about six litres for processing. The cooked product was put through a food mill strainer, then the residue of the straining was put through a Champion juicer to extract most of the nutrients.Six litres of juice was obtained and this was pressure canned at 15 PSI for 15 minutes for long term storage at room temperature. Pictures depict the process.

Did you know you can make muffins from the leftover pulp?

[QUOTE=tlintx;356888]Did you know you can make muffins from the leftover pulp?[/QUOTE]

That discard is pretty rough. No need to feel guilty throwing the final filtering from the Champion Juicer out. It is devoid of nutrients and a bit rough for the human digestive system. For my starch, I make pilot bread of various types.

Vegetable Juicing
 

[url]http://www.durgan.org/URL/?UBAMR[/url] 21 June 2013 Vegetable Juicing
The green vegetables in the garden were ready for using. Vegetables used,tomatoes, romaine lettuce, pak choi,kale, collards, mint, onion, chives,basil,dill.Everything available was made into a juice and pressure canned for long term storage at room temperature.All the vegetables were washed, cut into small pieces, cooked, and blended into a slurry.The slurry was put through a food mill, then the residue of the food mill was put through a Champion juicer. Seven litres of juice was obtained and was pressure canned at 15 PSI for 15 minutes. Pictures depict the process.

Elderberry (Sambucus canadensis) Identification
 

[url]http://www.durgan.org/URL/?NREJG[/url] 1 July 2013 Elderberry (Sambucus canadensis) Identification

Elderberry (Sambucus canadensis) is relatively common in my area, growing along side roads. The large, palm size flowers are easy to spot, and I mark them for future picking of the berries during the first week of September.The bushes with berries when ripe fade into the background vegetation and are difficult to see. The berries must be very dark almost black for consumption. Never eat any red berries. Be sure of your identification. The saw tooth leaves, and flat plane flowers, and almost palm size flowers are are easy to identify.I make juice from the berries usually around 60 litres if I can get enough berries.Two pounds of berries are required to make one litre of juice. [url]http://www.durgan.org/URL/?TPVRN[/url] 26 August 2012 Elderberry Juice

Wow, this seems like so much work.

That just sounds healthy and delicious!:yes:

Purslane (Portulaca oleracea L)
 

Purslane (Portulaca oleracea L) is abundant in my garden this year, so 40 litres was harvested and 25 made into juice and about 15 was dehydrated. The plants were cut at ground level to eliminate the root and associated soil.The juice is simple to make, since it only had to be blended into a slurry, since the plant has almost no coarse cellulose. The dehydrated plant material will be utilized as a drink or soup base. Apparently this ubiquitous weed has many desirable nutrients.

[url]http://www.durgan.org/URL/?IUQUU[/url] 14 July 2013 Purslane Juice Pictures depicting the juicing process.

[url]http://www.durgan.org/URL/?VPOEH[/url]
14 July 2013 Purslane Dehydrated Pictures depicing the dehydrating process.

I've used the plant as a potherb, either boiling it or sautéing it lightly. It never occurred to me that one could make a juice from it.

Woo hoo! It's a lovely, healthy herb, with lots of omega 3's- I had it some years ago, but lost the battle to little creatures...(aphids)

i keep looking at it in the garden but have yet to try it. soon.

tom

I thought the purslane in my garden was particularly succulent this year, but nothing compared to yours, Durgan.

It grows as weeds in my garden, and I have only used it as filler in salads. At it's best, if picked early in the morning, it has a bit of a sour lemony tang, at it's worst it just tastes grassy. I will have to try some in soup.

I usually get ground-hugging mats that I pull when they get to be a foot in diameter, but this year I let them go and I've gotten a couple small "shrubs": just under a foot high and 2-3 ft. diameter. I nibble on it in the garden. In past years it's been more lemony; this year it's quite bland.

We have eaten it fresh in the past, but discovered that it is excellent sauteed.

Since my ability to grow weeds far surpasses my ability to grow tomatoes....do I just add olive oil in a frying pan to sauté it?

[QUOTE=habitat_gardener;364066]I usually get ground-hugging mats that I pull when they get to be a foot in diameter, but this year I let them go and I've gotten a couple small "shrubs": just under a foot high and 2-3 ft. diameter. I nibble on it in the garden. In past years it's been more lemony; this year it's quite bland.[/QUOTE]

I get the mats, also.

I've tried to start golden purslane (larger leaves) from seed with no luck. I can't figure that one out.

Gary

Is it possible for you to cut off some roots of these plants, and replant them near the originals? I've found elderberries just about the easiest thing to propagate by root cuttings.

Gary

[QUOTE=Tormato;364648]I've tried to start golden purslane (larger leaves) from seed with no luck. I can't figure that one out.
[/QUOTE]

That's what happened when I wanted to grow stinging nettles. I planted seed and nothing came up. I finally got nettles (nettles!!) to grow when someone was offering plants (dig up free!). I planted a few, let them go to seed, and voila! A garden full of nettles forevermore.

One site claims purslane germinates best with soil temps of 90F. Another site says a single plant can put out 240K seeds and that seeds can lie dormant for 5 to 40 years. So if a seed packet has a paltry 5K seeds...

[QUOTE=Tormato;364650]Is it possible for you to cut off some roots of these plants, and replant them near the originals? I've found elderberries just about the easiest thing to propagate by root cuttings.
Gary[/QUOTE]

I know absolutely nothing about propagating elderberry. I pick abundant berries alongside the back roads, since nobody else seems to be interested in them in my area. They are picked the first week of September in my Zone 5.They are superb this year, since there has been sufficient moisture, I expect to can, preserve, around 40 or 50 litres of juice. About two pounds of berries to each litre.

[QUOTE=habitat_gardener;364662]That's what happened when I wanted to grow stinging nettles. I planted seed and nothing came up. I finally got nettles (nettles!!) to grow when someone was offering plants (dig up free!). I planted a few, let them go to seed, and voila! A garden full of nettles forevermore.

One site claims purslane germinates best with soil temps of 90F. Another site says a single plant can put out 240K seeds and that seeds can lie dormant for 5 to 40 years. So if a seed packet has a paltry 5K seeds...[/QUOTE]

thousands of years after a nuclear war the cockroaches will be eating pursalane.:lol:

tom

Vegetable Juice
 

[url]http://www.durgan.org/URL/?JXDDN[/url] 25 July 2013 Vegetable Juice
Twelve litres of vegetable juice was made from garden produce. Kale, beets, cucumbers,green beans and celery were the main ingredients. The produce was cooked and beat into a slurry and strained then placed in litre jars and pressure canned at 15 PSI for 15 minutes for long term storage.Pictures depict the process.

The question is how does it taste?

All vegetable juice has the same taste. I use no condiments. The criteria is nutrition.

But one could swamp it like all commercial products if desired.