Pioneer Woman at Heart

  I had a request to share the final wild violet jelly after it was processed and made, and I am finally getting the photos together to share that.   I apologize for the delay. 2 cups of wild violets with 2 cups of boiling water poured over them to infuse).  I was told to let it sit up to 24 hours, but I have let my infusion stay in the fridge after that for up to 3 days.  Strain the flowers from the liquid. Add juice of one organic lemon.  The mixture turns from a blue-ish color to a more pink color. Add the liquid to a pot on the stove, and add one box of powdered pectin.  Stir and bring to a boil. Don't forget to get canning pot ready and prepare jars and lids. Once it comes to a boil, add 4 cups of sugar and bring to a hard boil for 1 minute. Fill jars with 1/4 inch head space, wipe rims, add lids and I put my jars in a water bath for 15 minutes.  The recipe I was shared, did not have a water bath time, but most jelly recipes say 10 minutes. T...

  I tried a new recipe this month already - a spin on the traditional green bean casserole, but I left out the "fried onions" it called for.  I used homemade mushroom soup as well. Recipe is from  Mennonite Girls Can Cook.   I adapted with organic ingredients, and of course, homemade condensed mushroom soup (it really is the best). Results:  We love this casserole!!  Of course we had the delight of trying it with freshly picked, homegrown asparagus, so it will be on the meal rotation, as well as a welcome substitute casserole for the traditional green bean casserole at the holidays. Note:  We both felt that 2 cups of asparagus were not enough.  I will be using more asparagus when we make this recipe again.   If you saw my last Christmas countdown post, you read that I was making something handmade for the advent gifts next. Here it is. . .  I made a hand crocheted item to add to the advent gifts this Christmas - Dust cloths.  Y...

Woke up to a brisk 49°F (feels like 47°F).  Brrr!  Not good for the garden.  Sheesh.  Yesterday the wind was blowing so hard I chose not to use the clothesline in fear my bloomers would end up in the next county. Garlic scapes are part of the garlic plant that gets cut off to help the plant continue to grow.  By the way, if you do not grow garlic, check your local Farmer's Markets for garlic scapes.  Many gardeners sell them this time of year.   They are edible and we love to make garlic scape dip with radishes we grow as well. They also last a long time in the refrigerator, but this year I tried something new with the remaining scapes.  I dehydrated them into garlic scape powder. Dice scapes and use the temperature on your dehydrator you use to dehydrate vegetables. Once they are dried, grind to a powder using a coffee mill and store as you would garlic powder.  It's a milder flavor, but I'm excited to have it in my pantry this year....