Sunday, August 26, 2012
Tuesday, June 19, 2012
|Blue Maran Roosters|
|Blue Maran's lay beautiful dark chocolate brown eggs|
Thursday, June 14, 2012
Early American Gardens: Garden History - Practical Structures - Beehive
How people chose to shape & use the land around them is complex. The process becomes symbolic as well as practical, as they integrate their memories, history, legends, & religious beliefs into a personal landscape. That symbolic landscape must also meet immediate sustenance, income, social, politica...
Saturday, June 9, 2012
|First pit the Cherries|
Very easy recipe. You pit the cherries, Then layer them in 2 cups of the sugar. Cover and let sit over night. That draws the juice from the berries. The next day, drain the cherries over a pot and set them aside. To the juice in the pot, add the balsamic vinegar, the remainder of the sugar and the pepper corns. Bring to a boil and bring to a temperature of 220 degrees. Add the cherries and bring back up to the same temp. Turn off the heat and let set a few minutes. Prepare your jars and canner and process for 10 minutes.
The trick to successful canning is to keep everything spotlessly clean and process for the time specified: don't cut corners. Wipe the lips of the jars with a clean cloth before putting on the lids. The rings should be snug but don't over tighten. You'll hear the jars sealing after they are out of the canner, they make a popping sound. If you push down on the lid and they don't give, you know they sealed. The flavor of home canned food is so much nicer than store bought. It's easy....try it!
Whole Cherries in Balsamic~Black Pepper Syrup
5 pounds of fresh cherries
5 cups of sugar
3 cups good quality balsamic vinegar
2 tablespoons coarsely cracked black peppercorns
Pit cherries, spread half in a shallow pan and sprinkle with 1 cup of the sugar. Add the remaining berries and sprinkle with another cup of sugar. Cover and let sit overnight at room temperature. The next day, transfer them to a colander set over a good sized pot. Let them drain. Set the colander with the berries over a bowl. Add the remaining 3 cups sugar, vinegar and peppercorns to pot with juice. Bring to a rolling boil stirring often till it reaches 220 degrees on a candy thermometer, about 10 minutes. Add the cherries and any remaining juice from the bowl and bring back up to 220 degrees. Remove from heat and let set a few minutes. Fill clean, hot jars and process in water bath canner for 10 minutes.
Friday, June 1, 2012
|Second stories added|
|Chickens are growing up|
|Quails are starting to lay|
|French Breakfast Radishes|
|Isa's booboo is better|
Thursday, May 31, 2012
|I used coffee filters and screwed the metal band over it to hold it in place|
|Before straining out the lemon zest|
|The zest looked so pretty I froze it to use later for another recipe|