Gardening 365 – Day 145 Working the juice extractor steamer

And then there was juice. Quarts of beautiful sunset colored juice. First batch made the old fashioned way, by stewing the rhu and pressing through a strainer. Then, oh wonder of wonders, I remembered being served this fine elixir of the goddesses by the one and only Trudi Temple of Chicagoland gardening fame. She was bold enough to insist I go home and buy the stainless steel steamer.

Well, $200 is a lot of dough and I just happen to know someone who showed me HER fancy schmancy steamer doodad last summer. Of course, it’s not who ya know, its what you know ABOUT who you know, and a few minutes later, by golly, she was standing at my door with the shiny steamer, all ready for me to put to excellent use. The darn thing is essentially a sort of “still”.

I tarted up the recipe although it didn’t need any more “tart” at all, being rhu and all. I added just a quarter of a cup of organic raw sugar and a handful of crystallized ginger pieces. Whoa Nellie, I think I just hit the jackpot! This is NECTAR. I wish I had some kind of reverential flowery fleurish emoticon to insert here so you would know how delighted I am with the results of my Becky Home-ecky day at the stove.

If you see me cruising your ‘hood, twilightish, brandishing a machete size kitchen knife, fear not gentle reader, I come not for you, but for the rhu. Hand it over and no one gets hurt. Honest.