Independence Days Update

I don’t have a lot to update.

You can view Sharon’s update and many others in the comment section here.

Planting – I did finally plant my cilantro babies, and I am letting some go to seed for next year.

cilantro blooms aren’t they pretty? delicate like.

Harvesting - I am still harvesting the same things from last update…OH yeah, I harvested some pitiful excuse called garlic.

pitiful excuse for garlic

I learned something new..don’t plant garlic in the same place next year!

Cook something new and manage reserves -Trying to use up my crabapple jelly from last year I added vinegar to some of it and found out it made a nice salad dressing.

Squash and cucumber are in bloom. Tomatoes and potatoes are getting ready to bloom.

squash blossom

Everything is a little late this year because of the weird weather we had April/May.

Still weeding and watering the gardens and trying to remember to throw stuff on the compost “heap”. I say “heap” because hubby is too covered up right now to build a bin.

Maybe I need to learn some hammer skills?

Independence Days Update.

Here is my very late Independence Days Update from last week. You can find Sharons update here.

1.Plant something - more green beans, more radish, eggplant
2. Harvest something – radish, lettuce, all sorts of herbs
3. Preserve something -mint jelly, froze a large batch of pesto, more herbs dried and frozen
4. Prep something – nothing
5. Cook something - new! mint jelly for lamb, first time I ever did mint jelly although I have done blackberry and crab apple. I thought I might have gotten too much food color in it as I was working, but once finished I had to put it in the window to show off the beautiful color for this photo. Isn’t it beautiful?

Here is the recipe although I only got 3 jars and it claims to make 4 jelly jars. Got this off the net from somewhere I think. I can’t remember.

Mint Jelly

1 1/2 cups fresh mint leaves and stems — washed
4 drops green food coloring — (4 to 6)
2 1/4 cups water
3 1/2 cups sugar
2 Tbsp. lemon juice (in the bottle)
1 pouch liquid pectin — (3 ounce)

You’ll need half-pint-canning jars with bands and new lids and a large cooking pot or canner. Sterilize jars while working with jelly mixture.
Makes 4 jars

*Make sure mint is washed clean. Chop finely. Combine with water in a saucepan. Bring to a boil and remove from heat. Cover and let stand for 10 minutes. To remove the mint, strain through cheesecloth (triple layer) or jelly bag. Add food coloring.

Combine 1 3/4 cups of mint juice, lemon juice, and sugar in a 4-quart saucepan. Bring to a boil over high heat while stirring frequently. Add liquid pectin and continue stirring until you return to a full boil. Boil 1 minute. Remove from heat and fill hot 1/2 pint jars with mixture. Do not fill to the top, leave about 1/4-inch headspace. Place hot lids on jars and screw on bands. Process in boiling water canner for 5 minutes.

6. Manage your reserves- cleaned out freezer and sorted by items
7. Work on local food systems - Gave hay to neighbor for his beef cattle. He had to cut and bale it though. I got my field mowed.

I have probably forgotten many things but that is what I remember. These ID posts have turned out to be good for my motivation and journal skills.