Last weekend:

First tomato harvest (moravsky div) and some snap peas and dandelions for salad.

2 cups of sweet ciciley seeds into 1L of moonshine for something ouzo-like?

2 cups of borage flowers in white wine vinegar (they turn from blue to pink!)

2.5kg rhubarb in 2kg sugar, simmered, immersion blended, then burnt. Gently lifted off the top layer and canned it- tasted caramely and actually surprisingly good. So: caramel rhubarb sauce I guess.

Macerated 1.5kg thin sliced rhubarb in 1.5kg sugar for 2 days, now I'll simmer gently without burning and can.

One rhubarb out front died, the other is doing really well. Go figure. In the back half the rhubarb is huge and half is still tiny.

Also did some soap: 15% tallow, 62% lard, 16% coconut oil, 5% castor oil, peppermint essential oil. One more round with tallow and I'm back to lard-only soap.

The season for spruce tips comes first, overlapping roses and rhubarb.

I made a spruce tip rhubarb sauce: 1:1 fruit/tips and sugar, immersion blended. Tasted amazing.

Also made some marmalades, since every time folks come over they go home with marmalade and my vanilla marmalade is almost gone. One was a rose rhubarb orange, one was a spruce tip rhubarb orange. In both cases it was 1:1 fruit and sugar cooked to 218F.

Next year I very much want to make a spruce tip cured pork sausage.