It is the month of June,The month of leaves & roses,When pleasant sights salute the eyesAnd pleasant scents the noses.
Nathaniel Parker Willis
Welcome to Jonquil Junction.... We invite you to journey back to a simpler time and place, reminiscing thoughts, and unique quality crafts made one at a time..............
Sunday, June 11, 2017
Saturday, June 10, 2017
Tastes of Summer..... Sun.... 80
Fresh lettuce, asparagus, greens of all kinds, new potatoes, radishes, berries, fresh milk and eggs!!!!!! Oh my!
Our "spring" offerings are a little late this year due to all our cool, cloudy days, but this week everything has started to come off at once it seems, we've had all of the above in varying amounts of abundance. With the hens still laying well and the baby goats weaning so we are getting more milk, we have been using milk and eggs in (just about) everything, and the greens are coming off like they always do, (despite the cool weather other garden plants dislike), no way we can eat them all as quickly as we pick them! So into the freezer they will go. A quick blanch in boiling water, a quick dip in cold water, drained and packaged in a quart zip-lock they go into the freezer to await the winter time when I add them to just about every soup, or pasta sauce I make, they are a very welcome addition to hearty winter soups (and a good way to sneak a 'green' into your supper for pickier eaters!)
Our "spring" offerings are a little late this year due to all our cool, cloudy days, but this week everything has started to come off at once it seems, we've had all of the above in varying amounts of abundance. With the hens still laying well and the baby goats weaning so we are getting more milk, we have been using milk and eggs in (just about) everything, and the greens are coming off like they always do, (despite the cool weather other garden plants dislike), no way we can eat them all as quickly as we pick them! So into the freezer they will go. A quick blanch in boiling water, a quick dip in cold water, drained and packaged in a quart zip-lock they go into the freezer to await the winter time when I add them to just about every soup, or pasta sauce I make, they are a very welcome addition to hearty winter soups (and a good way to sneak a 'green' into your supper for pickier eaters!)
Fresh greens boiled with a pinch of salt a pinch of sugar and
topped with a dab of butter and a splash of vinegar
Served with boiled and buttered new potatoes
AND TOP IT OFF WITH
Bumbleberry Cobbler
1 cup strawberries
1 cup blackberries
1 cup blueberries
1 cup raspberries
1/2 cup rhubarb chopped
1 cup sugar
1 T. lemon juice
1-2 T. rounded cornstarch
1 cup dry yellow cake mix
2 T. melted butter
Combine all fruit in saucepan, heat just till juice starts to flow, remove 1/2 cup juice, add sugar and lemon juice,
continue to cook till fruit is heated through, about five minutes. Stir cornstarch into reserved juice, add to pan and cook one-two minutes or till thicker.
continue to cook till fruit is heated through, about five minutes. Stir cornstarch into reserved juice, add to pan and cook one-two minutes or till thicker.
Pour into a 1.5 quart baking dish, sprinkle with dry cake mix and drizzle with butter. bake at 350* for 3o minutes.
Serve warm, wonderful with vanilla ice cream.
Serve warm, wonderful with vanilla ice cream.
Monday, June 5, 2017
Farm Life..... Cloudy...more rain likely
Buck & Bubbles first time out in the big pasture. They didn't know whether to run & jump or eat or watch Pigeons.
They are ready to be
weaned and sold now, anybody interested?
Sunday, June 4, 2017
Saturday, June 3, 2017
Hay-Makers Switchel.... humid....hot
Well June has arrived, hot and humid, in spite of a long cool spring........ by now I figure most that make hay are 'in the hay' ...long hot days, and hard work.... Makes me think of all those that made hay the old fashioned way.....long before balers and Air conditioned tractors! and of course it makes me think of Haymakers Switchel!
In the US since the 17th century, it was a traditional drink long before Gatorade or other 'sports' drinks. Back when people worked out in the heat all day every day with out thought of air conditioning or even fans.
"Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot."
Laura Ingalls Wilder (The Long Winter)
Back before Apple cider vinegar was known to have 'health benefits', and when the only ingredients available were simple and plain (no refined sugar, or over processed vinegar).
Recipes vary based on what part of the country it was made in, back east maple syrup might be used to sweeten it but in the south or plains it would most likely be sorghum or molasses.
The recipe is simple and easy to remember, adjustable to your own tastes.
A sweetener—either molasses, maple syrup, honey or brown sugar—ginger, and cider vinegar was mixed with cold water: Of course we now know that all the ingredients happen to be sources of potassium—an electrolyte. Molasses is especially high in potassium, and vinegar has a cooling effect as well as being an 'energizer'.
I am pretty sure that most 'young'uns' today have never heard of haymakers punch and if they have chances are they've never tasted it. You don't have to be out in the hay field to enjoy it, any hot day will do (though I think you'd appreciate it more after a hard days labor in the sun!) mix up a batch and see if you like it!
Haymakers Tea (switchel)
2 quarts of cold water
½ cup of molasses or sorghum
1/2 cup of apple cider vinegar (I use Bragg's brand)
1 1/2 --3 tablespoons ground ginger
up to 1/4 cup honey or brown sugar (optional, to taste)
In the US since the 17th century, it was a traditional drink long before Gatorade or other 'sports' drinks. Back when people worked out in the heat all day every day with out thought of air conditioning or even fans.
"Ma had sent them ginger-water. She had sweetened the cool well-water with sugar, flavored it with vinegar, and put in plenty of ginger to warm their stomachs so they could drink till they were not thirsty. Ginger-water would not make them sick, as plain cold water would when they were so hot."
Laura Ingalls Wilder (The Long Winter)
Back before Apple cider vinegar was known to have 'health benefits', and when the only ingredients available were simple and plain (no refined sugar, or over processed vinegar).
Recipes vary based on what part of the country it was made in, back east maple syrup might be used to sweeten it but in the south or plains it would most likely be sorghum or molasses.
The recipe is simple and easy to remember, adjustable to your own tastes.
A sweetener—either molasses, maple syrup, honey or brown sugar—ginger, and cider vinegar was mixed with cold water: Of course we now know that all the ingredients happen to be sources of potassium—an electrolyte. Molasses is especially high in potassium, and vinegar has a cooling effect as well as being an 'energizer'.
I am pretty sure that most 'young'uns' today have never heard of haymakers punch and if they have chances are they've never tasted it. You don't have to be out in the hay field to enjoy it, any hot day will do (though I think you'd appreciate it more after a hard days labor in the sun!) mix up a batch and see if you like it!
Haymakers Tea (switchel)
2 quarts of cold water
½ cup of molasses or sorghum
1/2 cup of apple cider vinegar (I use Bragg's brand)
1 1/2 --3 tablespoons ground ginger
up to 1/4 cup honey or brown sugar (optional, to taste)
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| In this picture you can see two of our hay Mowers, in the foreground is Pocket and behind him in the field our restored Antique John Deere sickle mower! |
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