May Blooms

May Blooms

Friday May 22

The May blooms in the garden are to be shared.

Enjoy!

The Roses are blooming in quanities this year.

I have plenty of blooms to come inside for cut

flowers and plenty for outside adornment.

The yellow Iris is the shortest out my collection.

This is my row Chamomile. A very pretty

flower, but a great herb to have in the garden.

This year I plan on harvesting the flowers for

tea.

The New Skirt

Rachel's New Skirt

Tuesday May 19

New Clothes are always exciting.

I had gotten this jean material at

50% off in early spring.

I managed to squeeze in making this

skirt a couple of evenings ago.

A very simple project.

Nature Study

Nature Study

Monday May 18

The spring here at the little homestead has been busy.

Home education also includes whats going on in the garden.

My daughter Rachel has been doing some studies on flowers.

The first flower study for this year was the Bleeding Heart.

Here is a question for anyone. Do you have information on the

history of this little plant. I am talking about the heirloom

red variety. We have been searching for when it was

introduced. For all you veteran flower gardeners,

look through your books and let us know.

Again, I am always looking for a

new book or old.

The second flower was the Iris.

In our study we take apart the flower and

see how the insects get into the plant to get

the nectar.

My grandmother gave this one to me.

It is finally starting to reproduce.

Iris Flowers

Iris Flowers

Tuesday May 12

These were the first to bloom.

The purple color is so beautiful.

These little yellow Iris flowers I put right

in the vegetable garden two years ago.

These are my tallest Iris's have. I placed some of

right outside the back door among the roses and

lavender plants.

Companion planting I have taken very serious.

Flowers and vegetables planted together.

I also have cabbage and lettuce planted in the same

bed.

Have a great

Day!

Saturday's Lunch

Saturday's Lunch

Today we went to Haddonfield Farmers Market.

This was a real treat.

It was about a hours drive from our home.

My dear husband found someone selling blueberry

bushes for 4 dollars a piece on Craig's List.

It turned out they were going to be at this Farmers

Market.

What a quaint town it was. The old houses, I just love

looking at the different houses. Next, time I will be sure to

take pictures.

I decided to make a nice lunch for us when we got home.

Salmon Patties

taken from Marcia Adams New Recipes

from Quilt Country

1 15 oz can of red salmon, drained

1 1/2 Tablespoons butter or vegetable oil

1 medium onion, finely chopped

1/4 green pepper, finely chopped

3/4 cup finely crushed saltine crackers

(about 20)

1 Tablespoon finely minced fresh dill

1/2 teaspoon freshly ground black pepper

3 shakes of hot red pepper sauce

3 Tablespoons milk

1 Tablespoon fresh lemon juice

1 egg, beaten

1 1/2-2 Tablespoons vegetable oil

Pick through the salmon and discard the skin

and any bones, set the salmon.

In a medium saucepan, combine the butter or oil,

onion, and the bell pepper. Saute over medium heat for

5 minutes, or until the onion begins to color.

Remove the pan from the heat and add the salmon,

crackers, dill, black pepper, hot pepper sauce, milk,

and lemon juice. Combine lightly, then add the egg

and mix lightly again. Pat down the mixture in the pan

and cut into 6 wedges. Form into thick patties, about

4 inches in diameter. Heat the oil in a sauce pan and

saute for about 3 minutes on each side.

Now, I must tell you a few things.

I did not have all these ingredients, so this is what I did.

My dear husband started getting the salmon from Costco,

I use 3 small cans.

I have no green peppers as I don't use ingredients out

of season. I had no crackers as this is something I have

decided to do away with, unless I could make them.

No, fresh dill as its too early in the season, I used dried.

I was out of milk.

I always leave out the hot pepper sauce and let my family

put it on themselves. I can't eat spicy foods.

The crackers I substituted my ground flour. The milk,

I just used a few more egg whites.

Since I make my own mayonnaise I always have extra

egg whites hanging around.

Of course you will need tartar sauce.

Really Good Tartar Sauce

(from the same book)

1 cup of mayonnaise

2 Tablespoons finely chopped onion

2 Tablespoons finely chopped dill pickle

1 1/2 Tablespoons prepared mustard

1 Tablespoon chopped capers

1 Tablespoon minced fresh parsley


Coleslaw

Recipe is called,

Five Vegetable Coleslaw

(taken from same book)

Serves 6 to 8

8 cups shredded cabbage

(approximately 2 lbs)

1/2 medium onion, sliced

2 celery ribs, julienned

1/2 medium red bell pepper, finely julienned

1 large or 2 medium carrots, shredded

1/4 cup chopped fresh parsley

1 1/2 teaspoons salt

Dressing

1/2 cup fresh lemon juice

1 1/2 cups mayonnaise

3/4 teaspoon salt

2 Teaspoons black pepper

1/2 cup sugar

1 Tablespoon celery seeds

1 Teaspoon mustard seeds

1 1/2 Tablespoons cider vinegar

Combine the vegetables and let stand for 2o minutes.

Salting the vegetables draws off the liquid in the vegetables.

Drain and set aside.

Prepare the dressing: Whisk together all the ingredients and

add to the vegetables and chill.

This is what I changed.

I usually make half this recipe. My family doesn't like all the

raw onions. I use chives from the garden. Again, I only

use what vegetables are in season. Right, now all we have is

carrots and parsley.

That's okay as everything has a season.

Enjoy!

Baked Beans

Baked Beans

Friday May 7

Since I was a girl at family gatherings someone always brought

baked beans. That was growing up in the midwest. Well,

I live on the east coast now and most people only know of whats

in the can. Here's the recipe I follow. Its from one of my amish

recipe books.

Marsha Adams New Recipes

from Quilt Country

The real ingredient to this recipe is the maple syrup.

You cannot substitute store bought pancake syrup.

Maple Baked Beans

Serves 4 to 6

1 pound or 2 cups of dried white navy beans

Liberal pinch of baking soda

1 cup maple syrup

2 teaspoons ground mustard

1/4 teaspoon ground black pepper

2 Tablespoons of Molasses

1/2 cup coarsely chopped onion

1/4 pound salt pork

Soak your beans overnight. Rinse in the morning.

Put in fresh water and place on the stove.

Then pour about a teaspoon of lemon juice into

the pot. Add any left over vegetables you may

have. I always keep any onion, celery, and

carrot ends. Never throw your scrap pieces out.

Do not add salt to the pot in the beginning process

of cooking. They should cook about an hour.

Preheat your oven to 350 degrees.

Place your cast iron pan in the oven to get it

hot. Then add some left over bacon grease to

the pan allow this to melt. Add your chopped

onion and allow the onions to soften a little bit.

Then, add your drained beans to the pan.

Mix together your molasses, syrup, mustard and

pepper. Combine with beans and onions stirring

only very gently. Put your salt pork on top and

pour enough liquid to cover beans. Cook covered,

for 6 to 8 hours. I have to tell you I usually only cook

mine for about 4 hours. Do not allow all the liquid

to evaporate though.

Enjoy.

Heirloom Irises

Heirloom Gardening

Tuesday May 5

Violet Iris

I love to grow yesterdays flowers and vegetables.

You could say,I love to do things pulled from times past.

I am always on the look out for different flowers that have

a true scent. When you go to smell a flower you are expecting a

scent.

http://www.oldhousegardens.com/

Iris is one of my favorites. I just got a new

Iris, the link is below. It is just stunning.

http://www.oldhousegardens.com/bigFlwr.asp?Cat=MadameChereau

I have been putting my Iris plants in rows for the past

couple of years. One day who knows I may end up

selling off my extra plants.

I am always looking to learn the historical aspects of these

beautiful flowers.

Relaxing

Relaxing

Saturday May 2

Today was a day of relaxing. I thought we could walk

through the garden.

My cat always follows me into the garden. He is so

patient even when I take long time. The peas are finally

starting to come up and beginning to climb.

The tulips are at their peak.

I have rows of Irises but I have mixed different

flowers among them.


This is the only varigated Iris I have. It does

bloom purple. Last year was the first year it

bloomed.

The strawberries are doing well this year.

The radishes are ready to be picked. They were one the first to be put

in the garden.

This is Elcampane it is a very tall flowering herb. I have it at the end of

the aspargus bed.

These are my baby chicks which we got in the fall. We have just

introduced them to the rest of the flock.

Enjoy your garden or visit one today.