New Raised Garden

New garden, finished June 16

In the last few years we've had neighbors build nice raised and enclosed gardens, and as the wood surrounding our old raised bed was starting to rot away Andy was developing garden envy. He decided to build one, and designed it using graph paper. 

He had two pallets of cement blocks and lumber delivered on April 24, and told me not to worry, he would plug away at this gradually over the summer. 

Since he was busy coaching boys volleyball, the project did putter along. I think the neighbors were relieved when the last of the solid cement blocks was finally moved to the backyard (the old wheelbarrow took a beating). It took Andy a while to get a flat surface to start laying the blocks, on top of gravel and sand. Levels and string played a part.

May 5th

May 18th

May 26, Will gets pressed into service before the Timberwolves playoffs game

Andy had 2.5 yards of compost/manure delivered, while we were camping May 25. The shoes he was wearing after hauling that back had to be thrown away.

Then on Memorial Day weekend, as we were getting back from camping, he really caught fire. I was strongly encouraged to get going on staining all surfaces of the 16 boards for the project, with two coats, which took some time.

Painting boards, May 27

Even though he originally thought this year we wouldn't get to have a growing season, it wasn't long before he stopped at the nursery and got seeds and starters.

May 30, Garden is planted, temporary chicken wire to protect plants

We picked up a piece of cattle fence to serve as a trellis at the Tractor Supply in Little Falls and lashed it to the roof. We got it on sale because it had been cut in half (which just happened to be the size we needed.)

June 7, 15 min before store closing

Then it was time to install the wood. This was done entirely with hand tools, except the old powered drill left behind in the cabinet from the previous owner at the harbor. Yet another trip to Menards to buy a gate.

June 11

The following weekend we attached fencing to the wood, and installed the gate, both were two-person jobs. I hammered the post caps on and did clean up.

Yay! Finally done

Materials

Blocks and lumber with delivery from Menards $770, plus additional supplies (sand, paving gravel, tubes of cement epoxy, 4X4 stakes) at $127. 

Stain $42 (2 qts). Stain type: Pittsburg Stain+Sealant in color California Rustic

Fencing $60

Pavers, additional sand, post caps, additional blocks $169

Dirt 2.5 yards for $340 including delivery

Gate $116

Trellis $16 (First time shopping at Tractor Supply in Little Falls)

Total $1640

We decided to plant bee balm in the 18" gap between the garden and the garage- raspberry wine in the center and two Monarda Hybrid Pink Lace on the sides. We hope they're going to fill in.

Rhubarb

We used to grow rhubarb, but our plant died and as our lot is so shady, we have never replaced it. This year my mom gave me about 5 pounds of her rhubarb.

I made this Smitten Kitchen rhubarb snacking cake. It's quite good.

Rhubarb snacking cake

Rhubarb Pudding Cake

This is a classic my mom and I have been making for many years.

• 1.5 lbs rhubarb, cut into 1/2" dice, about 4 1/2 c
• 2 c flour
• 1 1/2 c sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 6 Tbsp melted butter
• 2/3 c milk
• 1 tsp vanilla
• 1 egg

Topping

• 1 c sugar
• 1 Tbsp cornstarch
• 1/2 tsp cinnamon
• 1 1/4 c boiling water

Directions:

Preheat oven to 350. Grease a 9X13" pan. Scatter rhubarb in pan. Sift flour, 1 1/2 c sugar, baking powder and salt. Beat in melted butter, milk and vanilla, scraping bowl. Beat in egg. Batter will be thick. Drop batter over rhubarb by heaping tablespoons, then gently spread evenly to edge, covering rhubarb. For the topping, combine the first 3 ingredients and sprinkle over the batter. Gently pour the boiling water over all. Bake about 50 min, until a toothpick comes out clean.

Rhubarb Pecan Oatmeal Bars

Ingredients

• 1 1/2 c. all-purpose flour
• 1 1/2 c. old-fashioned rolled oats
• 1 c. firmly packed light-brown sugar
• 1/2 tsp. ground cinnamon
• 1/2 tsp. salt
• 3/4 c. butter (1.5 sticks)
• 1/2 c. chopped pecans
• 2 c. Chunky Rhubarb Sauce (see below)

Directions

1. Heat oven to 375 degrees F. Lightly coat a 13- by 9-inch baking pan with cooking spray.
2. In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt. Add butter and stir with fork until mixture resembles coarse crumbs.
3. Press two-thirds of crumb mixture into bottom of pan. Spread thickened sauce evenly over crumb layer. Top with remaining crumb mixture and pecans.
4. Bake until top is golden and rhubarb sauce bubbles -- 25 to 30 minutes. Let cool on wire rack to room temperature. Cut into 16 pieces and store in airtight container for up to three days.

Chunky Rhubarb Sauce

This sauce is delicious served over ice cream or pound cake.

Yield: 3 1/2 cups

Ingredients

• 2 lb. rhubarb
• 3/4 c. sugar
• 1/3 c. fresh-squeezed orange juice
• 1 tsp. grated orange rind
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt

Directions

1. In a 4-quart saucepan, combine rhubarb, sugar, orange juice, orange rind, nutmeg, and salt. Bring to a boil.
2. Reduce heat to low, cover, and simmer until thickened -- about 15 minutes.
3. Cool to room temperature. Refrigerate until ready to use.

To use it in the bars, thicken it: Mix 2 tablespoons cornstarch with 3 tablespoons water and stir into rhubarb mixture. Cook, stirring, until sauce is clear and thickened.

Rhubarb Crunch

• 1 c flour
• 3/4 c oatmeal
• 1 c packed brown sugar
• 1/2 melted butter
• 1 tsp cinnamon
• 4 c diced rhubarb
• 1 c white sugar
• 2 Tbsp cornstarch
• 1 c water
• 1 tsp vanilla

Directions:

Preheat oven to 350 and grease a 9X9" pan. Combine flour, oatmeal, brown sugar, melted butter and cinnamon. Press half this crumb mixture into pan, top with rhubarb. In a saucepan, combine white sugar, cornstarch, water and vanilla. Cook until thick. Pour over rhubarb. Top with remaining crumbs. Bake for 1 hour. Serve with ice cream. 

Rhubarb Syrup

From the True North Cabin Cookbook by Stephanie Hansen

• 4 c chopped rhubarb
• 1 c white sugar
• 1 c water

Combine in a saucepan and bring to a boil. Lower heat and simmer, stirring occasionally, until rhubarb is soft, about 15 min. Strain liquid into a jar and reserve solids as a rough jam.

Rhubarb Gin & Tonic

• 2 oz gin
• 2 Tbsp rhubarb syrup
• tonic
• Fresh rosemary or thyme sprig as garnish

Rhubarb syrup and rough jam

Rhubarb Shrub

1 lb rhubarb, diced

3/4 c granulated sugar

1/2 c water

1/2 cup white wine vinegar

Directions:

Combine rhubarb, sugar and water in a small saucepan over med-high heat, stirring as rhubarb starts to break down. When mixture boils, reduce heat to low and cook until rhubarb is completely broken down into strands, about 10 min, stirring occasionally. Position a fine-mesh strainer over a bowl and pout the mixture in, allowing it to strain about 30 min. Discard solids. Allow syrup to cool to room temp, add vinegar. Store in refrigerator.

Dad's Favorite "Treasure Chest" Bars

Dad always has to have some different bars in the freezer to grab when he's in the mood. We clearly have a thing for the combination of chocolate, butterscotch and peanut butter. These are some of his favorites, including these ones already published:

Doris Bars

Mock Heath Bars

Monster cookies

Special K bars

This recipe is from one of my PT school classmates. She usually doubled it to get higher bars.

• 1 c butterscotch chips
• 1 c chocolate chips
• 1 c white corn syrup
• 1 c white sugar
• 1 1/3 c peanut butter
• 6 c Special K cereal

Directions:

Melt syrup and sugar together over med-low heat. Remove from heat and add peanut butter. Mix into cereal and pour mixture into a greased 9X13" pan. Butter hands and press mixture into pan. Melt both types of chips together and pour over the mixture in the pan.

Dot's Blondies 

From the Star Tribune

Note: to get the proper texture, do not use an electric mixer.

• 2 sticks butter
• 1 lb (2 c firmly packed) brown sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla
• 2 c flour
• 2 eggs
• 1 c semisweet chocolate chips
• 1 c chopped pecans (optional, I usually omit)

Directions:

Preheat oven to 350. Grease a 9X13" pan. Melt the 2 sticks of butter in a 2 qt microwave-safe bowl. Add brown sugar, stir well. Add baking powder, salt and vanilla, stirring well. Stir in the flour, again stirring until it is well mixed. The batter will be very stiff. Crack the eggs into a small bowl and beat them well with a whisk of fork. Add the eggs into the better and stir well until completely incorporated. Add chips and nuts, stir. Spread the batter into the pan, it will be stiff and sticky. Bake until the top begins to get golden brown and the edges pull away from the pan, about 20-25 min. Do not overbake. Cool for at least 20 min, and cut into small squares. These bars freeze well and improve in flavor after the first day.

Snickers Bars

Note:

I make adjustments to this recipe. I eliminate the caramel layer because it's overly sweet and drippy. You can use cocoa krispies instead. I melt the ingredients for the top/bottom layer together (not divided) and pour out half into a bowl to combine with the krispies and keep the rest warm on low for the top layer. Watch the nougat- it can burn quickly.

Crunchy Chocolate Top and Bottom Layer

1 12 oz package semi-sweet chocolate chips, divided

1 11 oz package butterscotch chips, divided

1 cup creamy peanut butter, divided

3 cups Cocoa Pebbles, divided

Nougat Layer

¼ cup unsalted butter

1 cup granulated sugar

¼ cup evaporated milk

7 oz container marshmallow creme

¼ cup creamy peanut butter

1½ cups roasted, lightly salted peanuts, coarsely chopped

1 tsp vanilla extract

Caramel Layer

1 11 oz bag KRAFT caramels or caramel bits

¼ cup evaporated milk

Instructions

Crunchy Chocolate Bottom Layer

Spray a 9x13 baking dish with cooking spray and line with foil. Set aside.

Combine half of the chocolate chips, butterscotch chips, and peanut butter in a large microwave safe container. (See note- I combine top and bottom).

Microwave on high heat in 30 second intervals, stirring in between, until the chips are fully melted and the mixture in smooth. I melt on low on range.

Stir in Cocoa Pebbles until fully coated. Pour mixture into prepared baking dish.

Refrigerate until firm, about 15 minutes.

Nougat Layer

In a small saucepan, combine butter, sugar, and evaporated milk over medium heat, stirring until butter is completely melted and the sugar is dissolved.

Bring mixture to a boil and cook for an additional 5 minutes, stirring frequently.

Remove from heat.

Stir in marshmallow creme until completely combined. Stir in peanut butter and vanilla extract until combined. Fold in peanuts.

Pour the nougat layer over the chilled chocolate bottom layer. Refrigerate until firm, about 15 minutes.

Caramel Layer (I eliminate)

Combine unwrapped caramels and evaporated milk in a microwave-safe container and heat on high for 1 minute. Stir and heat on high in 30 second intervals until caramel is completely melted.

Spread caramel over the top of the chilled nougat layer.

Crunchy Chocolate Top Layer

Repeat the bottom layer.  Pour mixture on top of the chilled caramel layer.

Refrigerate until firm, about 30 minutes.

Bars should be refrigerated until ready to eat. Cut and serve.

Melting chocolate is really easy on the new induction range

Nancy's bars

Here is a bar from Nancy, a former TRIA colleague, a potluck favorite

• 1 box brownie mix (plus ingredients needed to make them)
• 1 7 oz jar marshmallow fluff
• 1 c chocolate chips
• 1 c butterscotch chips
• 1 c peanut butter
• 4 c rice krispies

Directions:

Line a 9X13" pan with buttered foil. Mix and bake brownies according to the package directions. Cool. Spread marshmallow fluff on top. Melt both chips and peanut butter in a microwave-safe bowl or on low in a saucepan, then stir in Rice Krispies. Spread over marshmallow layer and cool.

Peaches

Last year we got peaches from a fruit truck delivery service, Tree-Ripe Fruit. I drove out to Chaska once, and our friend Donna also picked up a box for us once. When they were ripe we each ate 2 peaches per day. I bought 6 lbs of Michigan blueberries from the same outfit, and while they were good, we decided they weren't better than the blueberries we usually get at Costco.

This year we tired a new company, The Fruit Truck, with dates earlier than Tree-Ripe Fruit. A colleague picked up a 20 lb box for me ($45) in Richfield on May 24. They're not good. We don't know if they were picked too early, or what the issue is, but they have no flavor, and they went from hard to rotting from the inside without a juicy ripe phase. I made the best of it, including turning the last few pounds into freezer jam. On June 21 I did another pick up of a box (25 lbs, $52) from Tree-Ripe Fruit at the Lakeville Fleet Farm- right out of the box these peaches were remarkably good, juicy and ripe. 

Peach Crisp

I made this for watching the Wolves game with Will and Cara. We ate the whole 8" pan.

4 cups sliced fresh peaches (I used 7 peaches)

½ cup all-purpose flour

½ cup brown sugar

½ cup cold butter

1 teaspoon ground cinnamon

¼ teaspoon salt

1 cup rolled oats

Preheat the oven to 350 degrees F. Arrange sliced peaches in an 8x8-inch baking dish. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until crumbly. Fold in oats. Sprinkle mixture over peaches, pressing down lightly. Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.

I made a half-batch of this crisp over the campfire in a 6" cast iron pan covered in foil.

Peach Tart

I cut this recipe out of some magazine in my 20s and have been making it periodically since. I'm a big fan of pressing vs rolling pastry.

1/2 c butter, softened

1/4 c brown sugar

1/2 c white granulated sugar, divided

1 c plus 2 Tbsp flour, divided

1 tsp cinnamon

1/8 tsp salt

1/2 c blanched almonds

1.5 lb peaches, about 6 med

1/2 pint fresh raspberries

Heat oven to 350. In the bowl of a mixer beat the butter, brown sugar and 1/4 c white sugar until light and fluffy. Beat in 1 c flour, cinnamon and salt just until blended. Using your floured fingers, press dough in the bottom and side of a 9" tart pan with removable bottom, extending dough 1/8" above side. Place tart pan on a cookie sheet (it always leaks a bit) and bake 20 min. Meanwhile, grind the almonds in a food processor or blender. Blend with remaining 1/4 c sugar and 2 Tbsp flour and spread in the bottom of the baked tart shell. Peel peaches- using a slotted spoon lower whole peaches into boiling water for 30 seconds, them immerse them in a bowl of cold water, peels will come off easily with a small knife. Halve the peeled peaches removing pits and arrange cut-side down in tart shell. Bake 15 min. When cool, scatter the tart with raspberries and dust with confectioners sugar.

When made with good ripe peaches this is SO MUCH better, as the peach juice soaks into the ground almond base. At the harbor

Small batch skillet peach coffee cake

Made in a 6" diameter cast iron skillet

1 peach, diced

1/4 c sugar (or slightly less)

1/2 tsp vanilla extract

1 large egg

2 Tbsp vegetable oil

1/8 tsp salt

1/4 c milk 

3/4 c all purpose flour

3/4 tsp baking powder

-Crumb Topping-

1.5 Tbsp salted butter, melted

1/2 tsp cinnamon

1/4 c brown sugar

1/4 c all purpose flour

INSTRUCTIONS

Preheat oven to 350 F. degrees. Place peaches in bottom of greased 6" skillet. In a large mixing bowl combine sugar, vanilla, egg, oil, salt and milk. Add flour and baking powder and mix well. Prepare the crumb topping by mixing the melted butter and cinnamon together. Mix in brown sugar and flour until it becomes crumbly. Pour the batter into the prepared baking dish. Sprinkle the crumb topping evenly over the top of the cake. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

With "cheater" topping, at the harbor

Peach freezer jam

I washed and diced peaches, leaving the peels on. I followed the proportions listed for Ball's Real Fruit Low Sugar Pectin, multiplying the recipe based on the volume of diced peaches (6 cups). I cooked according to the instructions, adding some cardamom, which turned out to be a spectacular add. This was a great way to use the remaining peaches that were getting soft. We enjoyed this on top of waffles at the cabin, and with cornbread at a smoker party for Andy's department at work.

Ready to top waffles

Peach Upside Down Cake

• ¼ cup butter
• ½ cup packed light brown sugar
• ¼ teaspoon ground nutmeg
• 5 fresh peaches - peeled, pitted and halved
• ½ cup butter, softened
• ½ cup white sugar
• 1 egg
• 1 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ½ teaspoon almond extract
• ½ teaspoon cinnamon

Preheat the oven to 375 degrees F.

Melt 1/4 cup butter in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut-side down, in pan. (I included cherries from our tree in the peach cavity).

Cream 1/2 cup butter and 1/2 cup white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Add extract and cinnamon. Spread cake batter over peaches.

Bake in the preheated oven until lightly browned on top, 35 to 40 minutes. Loosen cake edges from pan and let stand in pan for about 15 minutes; invert onto serving platter. (I could have let it sit a bit longer before inverting- the cake hadn't solidified fully and broke a bit).

Peeled peaches ready to be topped with batter

Peach upside down cake

Peach coffee cake

8x8 pan

½ cup butter softened

1 cup sugar (I cut to 3/4 c)

2 eggs

2 teaspoons vanilla extract

1 cup all-purpose flour

½ teaspoon baking powder

½ cup sour cream (I used greek yogurt)

2 peaches peeled and finely diced into ¼-⅛ inch pieces about 1 cup worth

½ teaspoon ground cinnamon or cardamom

    Topping:

⅔ cup all-purpose flour
⅔ cup brown sugar
¼ cup butter melted

Preheat the oven to 350°F. Grease an 8″ square pan with butter. Beat the butter and the sugar together until light and fluffy, about 6-7 minutes. Add the eggs and the vanilla, mixing just until combined.

Combine the flour and baking powder in a bowl. Place the peaches in a small bowl and sprinkle with a couple of tablespoons of the dry ingredients, plus the cinnamon. Stir gently to coat the peaches.

Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream, mix again, and then add the remaining dry ingredients. Mix just until combined. Stir in the peaches and pour the batter into the prepared pan.

Place the flour and sugar for the topping in the same small bowl that was holding the peaches and add the melted butter. Stir lightly with a fork to combine, leaving plenty of larger pieces. Sprinkle the sugary crumbs over the batter in the pan.

Bake for 44-46 minutes, until a toothpick comes out clean or with moist crumbs. Let cool before slicing.

Peach coffee cake

Grilled peaches

Sep 2024

Our friend Dawn picked up 20 lb crates of Colorado peaches from the fruit truck for $55 each. These ones are pretty good- not quite as fabulous as the Georgia peaches but still good. I had a single frozen pie crust, so I made Sally's Baking Addiction Peach Crumb pie. The filling in the pie was fine, but the crust was soggy, like paste. Sigh. I have bad luck with pies. Friend Dawn advises I move towards galettes.

Pork Burritos for a Crowd

A tried-and-true way to serve a crowd, we make this for family during cabin visits and other gatherings. It's easy to put together and can be customized for different dietary needs. You can serve this as burrito bowls, or with flour tortillas. Serve with salsa, sour cream, shredded cheese and guacamole.

Pork Filling

• 2 tbsp. cumin

• 2 tbsp. dried oregano

• 2 tbsp. garlic salt

• 2 tbsp. black pepper

• 4 lb. pork shoulder roast (inexplicably, this may also be called a butt roast)

Directions

Combine the cumin, oregano, garlic salt and pepper. Rub the spices into the pork roast, place in a large bowl and refrigerate overnight, turning once. 

Place the roast in a slow cooker and cook on low for 6 to 8 hours, or until the meat shreds easily. 

Lime Cilantro Rice

Double this for a crowd

1 teaspoon vegetable oil or butter 

2 tsp. fresh cilantro, minced

2/3 cup white basmati rice

1 cup water

1/2 teaspoon salt

Juice of 1 lime

Directions

If you have a rice cooker, combine the ingredients and push start. 

Stovetop: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 25 minutes. Fluff rice with a fork.

Black Beans

• 1 pound dried black beans

• 8 cups of water

• 2 cloves of garlic

• 1 medium onion, quartered

• 1 green bell pepper, diced

• 1 tsp dried oregano

• 1 tsp whole cumin seed - toasted

• 1 bay leaf

• 1/4 cup dry sherry

• 2 Tbsp olive oil

• 1 Tbsp red wine vinegar

• salt to taste

Directions

Soak the beans, then drain.

Cover with 8 cups of fresh water.

Simmer covered for about 1 1/2 hours or until the beans are almost tender. (or cook on high in a crockpot).

Combine green bell pepper, onion, oregano, cumin, bay leaf and a little cooking water in a blender.

Blend on low until the mixture is smooth.

Add blended mixture to the beans. Alternately, you can quickly saute the ingredients and add them to the beans.

Bring to a boil again, then reduce heat to a simmer.

Add salt, sherry and vinegar. 

Simmer, uncovered until the bean mixture becomes thick, about 2 hours.