Rhubarb and Peaches

In the 4 years since we moved here and since I transplanted my rhubarb from the old house, this is the most I have ever harvested. Even moving them from a spot in the garden to the side of the house in the Spring did not deter them from doing well. Baby chicks pecking their leaves didn't bother them. I'm convinced that moving them to the side of the house was the best thing for them. From now on, if we ever move again, the rhubarb will be transplanted by the side of the house.

Since there is now a chill in the air, it was time to harvest the rhubarb. I pulled 90 percent and made 2 rhubarb-strawberry pies, then chopped the rest and froze them. We reallllllllly need a freezer. sigh.. That's first on our list after we get new tires for the van.

I did the next step for the Peach wine this afternoon. Last week, I strained out the peach pulp, added the sugar and then stirred daily for a week. Today I poured it through cheesecloth and divided the liquid equally among 3 gallon jars. Now it gets moved to a cool, dark place (the basement) where it will ferment for the next 6 months to a year. This time, I'll be checking after 6 months to be sure it doesn't go past wine and turn into vinegar, like what happened with the Strawberry wine I made.

Isn't it a nice peachy-pink color? I'm looking forward to trying this when it's ready!