My kid has graduated.  From gr 6.  She is 11.  It's not like university or something but it's still weird.  It's a thing.  She's graduated from something other than kindergarden.  We kept things simple and it still seemed like a big deal.
There was a beautiful dress made by her Granny.  Sweet and Simple.  There was no make-up.  Thank God.  She borrowed a pair of my extremely low-heeled shoes.  There was a dance in which I'm pretty sure not one boy danced with one girl.  Cause in gr 6 I guess they're just not into that yet.  And since when did dancing consist solely of jumping up and down?  It was confusing.  It's also just amazing how much junk food kids can consume.  Amazing.  All in all though, it was a blessedly simple, toned-down affair.

I took the day 'off'.  Mostly I just really needed to be away for a day but in the end it's a good that I took the day because if I had tried to fit everything into just an afternoon I would have felt even more farging nuts than I did.  I cooked all day.  All day.  Well, after my substantial morning run which helped me get through the day with a scrap of sanity.  You see, in our house there are no trips to the salon.  I remember my gr. 8 graduation...
I was valedictorian.  My Mom insisted that I get my hair done.  We didn't stop there though - being the 80's - I got my hair streaked.  We went shopping for something to wear of course.  I wasn't exactly a big pouffy dress kind of girl.  I opted for something that I felt was sensible and could by worn again and again... a business suit!  So the valedictorian showed up to her gr 8 graduation ceremony in a grey business suit (with a blue top underneath of course) and streaked hair...
So, this time around there are no trips to the salon.  Just a day in the kitchen.  I promised to send something sweet for the party after the ceremony.  I had my in-laws coming to the ceremony and it just seems wrong to send them home without feeding them.  So I made the quiche from my last post - the one with zucchini blossoms - and a thrown together sausage, mushroom and snap pea stew.  And I made these.


These bars are the last thing on my rhubarb 'must do' list for this season.  I really just had to make them.  And they might just be my favourite thing so far.  I loved these bars.  The red fife flour hit just the right note.  I made sure that I hovered so that there was no over-baking of the crust.  The custard filling turned out great too which I was a little skeptical about.


So, although after 3 graduation ceremonies in less than a week I'm a little 'graduationed' out, I offer my congratulations to everyone out there graduation from one thing and into something else.  No matter what it is.  Here's to the grad's!



Rhubarb Custard Red Fife Squares adapted from 'A Sweet Spoonful'

Crust:
3/4 cup red fife flour (or whole wheat or spelt)
1/4 cup all purpose flour
1/8 tsp salt
1/2 cup unsalted butter, cold and cubed

Filling:
3/4 cup sugar
1/2 cup all purpose flour
3/4 tsp baking powder
1/8 tsp salt
2 lg eggs plus 1 egg yolk
1 tsp vanilla
1 tbsp freshly grated ginger or 1/4 tsp ground ginger
3 1/2 cups rhubarb, chopped

Topping:
1/4 cup red fife flour
1/4 cup all purpose
1/2 cup oats
1/4 cup brown sugar
pinch of salt
4 tbsp melted butter

Preheat oven to 350 degrees F.
Line a 11x7 glass baking dish with foil (I had to use a 9x13 size but set the foil back a couple of inches on the end.  Grease the foil with a little butter and set aside.
Crust:
Combine both the flours and salt.  Add in the cubed butter.  Using a pastry butter or two knives cut the flour into the butter until it forms a crumbly texture - butter should be the size of small pebbles.  Pour everything into the greased baking dish and press it down over the bottom.  Bake for about 20 minutes or just until the crust is turning a slight golden colour.  Remove and cool slightly while making the filling.
Filling:
Whisk together the sugar, flour, baking powder and salt.  Separately, whisk together the eggs, vanilla and ginger.  Add the egg mixture to the flour mixture.  Whisk until everything is well mixed.  Add in the chopped rhubarb and stir to mix.  Pour onto the top of the crust and spread evenly.
Topping:
Combine all the ingredients and mix until the butter has turned everything into a crumbly mess.  Sprinkle over the rhubarb filling.
Bake for about 30 minutes or until the topping is just turning golden.
Serve a little warm.

With everything going on in the rest of my life at the moment, my poor poor garden has been sorely neglected.  I've been taking little snippets of time here and there to thin out my perennials and expand the garden edges.  It's not anywhere near finished and every time I look outside my heart sinks just a little.
Despite the hours of work sitting out there and waiting for me I have to try to look on the bright side.  I have managed to get some things in the garden.  My herbs are all doing well.  To boost my weary and somewhat sad soul I have decided to post a bunch of things that are good and somewhere deep down are making me happy.  At least that's what I'm telling myself.  So, without further ado, here is my list:

'Bright Things'
#1
 - I planted 3 zucchini plants.  I managed to find naturally seeded plants and grabbed 3 of them.  For the last 3 years I haven't been able to grow zucchini - mostly because the squirrels get to the little plants before they can really set.  Once was just because the seeds didn't sprout.  This year I have plants that are growing well and blooming like crazy.


#2
- My first little 'Black Prince' tomato is getting bigger and bigger every day.  There are many more hot on his heals so I'm looking forward to some lovely fresh tomatoes within the next month or so.

#3
 - I'm growing peas for the first time in addition to me green and purple beans.  Peas.  They don't look unhappy.  This is good.


#4
 - My pride and joy at the moment is this chard.  I have two red chard plants thanks to me friend C.  They are BEAUTIFUL.  I can't wait to start eating fresh chard.  Seriously seriously jazzed about my chard.

#5
 - Second to my chard are the potatoes.  Yes, I'm growing potatoes.  For the first time.  If all goes well then I may never buy potatoes again.  I hear that you can grow them throughout the winter.  This could be it.

I have to keep focussed on the future right now because living in the moment is completely overwhelming.  The future will give me a lot more time to sit and reflect and feel the growth happening all around me.  I find it soul soothing.  Try growing something this summer.  Even if you only have a window sill - throw some herbs into a tiny little pot and see what happens.  A balcony or a tiny little bit of yard space can yield you a surprising amount of fresh food and a wonderful feeling of accomplishment.


On a side note:  If you have zucchini blossoms please don't let them rot on the vine.  I snipped mine off and used them in a quiche with some garlic scapes (garlic is another thing that I apparently need to try growing) and they were delicious.  I'll keep you updated on some more zucchini blossom possibilities.