I am a public school teacher. My work schedule coincides with the (arguably outdated) agrarian calendar. I start my school year at the end of August, and I end that school year in the beginning of June. I have my Summer “Off” in between.
In an earlier post, I mentioned a quote I’d heard on a fascinating television show called Unplugged Nation. The expert told the people starting their off-grid trial period that “Off the grid, there are two seasons: winter and preparing for winter.” I’m not off grid, but I can see the sense in this statement. Here at the O.K. Chorale, I spend a great deal of my summer prepping for winter, too.
I prep for winter to make my school year easier on me and the family. My workload, like that of teachers everywhere, is much more than the calendar might suggest. By canning and freezing foodstuffs all summer long, I save money, save time, and provide a better quality product for my family. Here’s an example: rhubarb.
Eating in season and eating locally means harvesting and cooking while it’s ripe. I make rhubarb desserts and rhubarb jams and rhubarb barbecue sauce each and every June. Any rhubarb left after that gets diced and stashed in the freezer. If you have a source of rhubarb growing like a weed in or near your home, here’s the rhubarb barbecue sauce recipe with a few Daisy twists.
8-9 cups of chopped rhubarb (approximately 9 pounds)
1 cup chopped sweet onion
1 medium jalapeno pepper, diced and seeded
2 cups brown sugar
3/4 cup honey (local, of course)
3/4 cup apple cider vinegar
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon ground or crystallized ginger
1/2 teaspoon salt
Combine all ingredients in a large pan and cook over low-medium heat until mixture comes to a gentle boil. Allow mixture to simmer for 30 minutes, stirring often to prevent sticking and burning. Blend gently with an immersion blender until mixture is smooth.
Ladle sauce into clean, hot pint jars, leaving at least 1/2 inch head space. Add lides and rings on pint jars. Process in a hot water bath for 15 minutes. Remove from heat and allow the jars to rest in the boiling water bath canner for 5 minutes. Remove the jars to a safe place (for example, on a towel at the back of the counter) to cool. Label and store after 12 hours.
To use rhubarb barbecue sauce: pour over a pork or beef roast in a slow cooker. Simmer all day until meat can be shredded with a fork. Serve on buns. Heck, serve any way you wish!