Garden Season Officially Begins

(although foggy, rain has stayed away for a few days here)

The garden hoses have been pulled out of storage.  It's a task for sure.  We require about 200 feet or so of garden hose to water our garden.

Our very first garden was pretty small.  Our farmhouse had zero water spigots outside.  None.

We hauled water cans, and buckets in a wheeled cart to water it, and the garden flourished.

We have also unpacked the garden tool bags I take out to the garden, watering cans, solar chargeable motion sensor do-hickies that send out a high pitched noise to deter the squirrels etc.  The first year we put them out, we never saw one squirrel until we took them out for the season.  Some stopped working, but most are still solar charging. 

 

The gardens are tilled now, and one garden area fence is back in place.  Fencing has been acquired for the other garden (although it will not keep deer from jumping). 

We have successfully planted all of the tomato plants (about 4 varieties, but mostly San Marzano).  A few are not staked yet, and about 6 may or may not make it.  You never know, as the good ol' mother nature can revive just about any sad looking plant.

(note: it takes about 50 pounds of paste tomatoes to make one full batch of canned tomato sauce).

Paste tomatoes are the type of tomato needed for canning anything "sauce" related.  I'm talking about Tomato soup, tomato sauce, pizza sauce, taco sauce, ketchup, etc.  They are a meatier tomato.  They are the best for also canning stewed tomatoes, diced tomatoes, crushed tomatoes, and for canning tomato paste.  The are the better choice to freeze as well, for chili, stews, or other recipes.

The beef type tomatoes are planted for enjoying fresh mostly.  We enjoy them on salads, sandwiches, just eating alone, topping toasted bread, BLT's, etc.

Cherry type tomatoes are planted for simply enjoying fresh, adding to summer salads, and even dips.  They can be used for focaccia bread and a lot more. If we get an abundance, I can also dehydrate some.

Rain is possible, but the remainder of the garden is being planted, and fenced.  

If you are new to planting a vegetable/fruit garden, hardening the plants is a bit of work.  The plants are moved from indoors to outdoors daily, to adjust to the mother nature (wind, rain, sun, etc.)

The plants go out an hour the first day, then back in.  They go back and forth each day, increasing the time they spend outdoors, and by the time the plants are in the ground, they have acclimated to growing outdoors.

I have planted one new cilantro plant in the herb garden.  My feverfew seeds I planted early, may have been planted too early.  I plan to drop more seeds before the next rainfall.

The sage blooms are looking beautiful right now.

Just when I thought the asparagus harvest was done, the Good Lord gives us more.  

My resident herb garden snake does not look like it's moving on.  It seems to be very interested in staking it's claim to where it's currently located.  Until I have to weed that area, or harvest, we are letting it be (there must be some tasty bugs or rodents it's consuming).

We are praying that the tomato plants were not planted too early. We now see that our evening temperatures could dip to about 44-47°F all weekend.  However, the forecast looks like it will be the end of the cooler evenings, and summer is starting to move in.

Garden Season Officially Begins  ©  May 2025 by Kristina at Pioneer Woman at Heart

Wild Violet Jelly

 

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.

There are many recipes online for this jelly, and I read some stated add 1/4 cup lemon juice.

The lemon I squeezed measured exactly 1/4 cup, but not all lemons are the same size.  I have always used the juice of one lemon either way.

The recipe I used made about 8 - 4 oz. jars.

The final jelly is delicious.  I guess I would say a fruity? Either way, it turns into a beautiful colored jelly, delicious, and gift worthy.

I think I gifted this one year for Christmas, but to be honest cannot remember.  It doesn't make a lot, so we tend to consume it all ourselves, and the pantry thieves (kids) take a few too).

Enjoy! Do some research on your own on foraging wild violets. My next venture is to research more recipes using them in breads, salads, and cookies.

Yes, I have made dandelion jelly too, but for the amount of work, it really lacks flavor (just my opinion).  We do like the flavor of homemade Queen Anne's Lace jelly (also a fruity-ish flavor), but the color is almost clear for that jelly (note:  I am told if you are trying to get pregnant, do not consume the Queen Anne's Lace Jelly, but do your own research please).

I have also baked Dandelion Bread, and we loved it.  In fact, I totally forgot about it, with the dandelion season springing into action.  Although we mow often, so picking them is hit or miss, but the bread is delicious and worth the time to make (according to my taste tester reviews here).

Wild Violet Jelly  ©  May 2025 by Kristina at Pioneer Woman at Heart

Mashed Potato Squash ~ Does it Freeze Well?

Last fall, I roasted the last of the mashed potato squash we grew in the garden, and froze them.  I thawed a container for a dinner, and it thawed very nicely.  Hardly any water in it, and I just gave it a good stir before reheating.

Reheated with some salt and butter, and it tasted as good as freshly roasted mashed potato squash.  Yum!  I'm happy to report it worked out very nicely to roast, freeze, thaw and reheat.  

We will be growing mashed potato squash again this year.  I'm so glad we discovered this squash.

Mashed Potato Squash ~ Does it Freeze Well?  ©  May 2025 by Kristina at Pioneer Woman at Heart

Homemade Plantain Salve

                       

(old photo of picked plantain, but I used both broad leaf and narrow-leafed plantain for the salve)

 I completely forgot to share our newest addition to the medicine cabinet  - plantain salve.  It's a homemade drawing salve.  Plantain  (a weed that grows wild) is what saved me when I had a very nasty spider bite years ago.  I asked my husband to go outside and pick it, macerate it, and make a poultice.  I used it until I found a decent doctor (which was hard to do at the time).

I used 1/2 cup infused oil (used grapeseed oil to infuse it), and 2 Tbsp. of beeswax.  Heat together until the beeswax is melted, pour into jars and cool completely.  You can add essential oils too, but add them after you take the melted oil/beeswax off the heat.

By the way, before this was made, and I needed a drawing salve, I used a mix of homemade calendula oil, some store purchased chickweed salve (has plantain in it), and homemade yarrow salve.  It worked until I had my own salve made.  Not sure if one ingredient was better, but together it did the job.  

You can use dehydrated plantain for making tea (soothes an upset stomach), and infusing oils with dried plantain and chickweed to make a chickweed/plantain salve (great for mosquito bites, poison ivy, burns, rashes etc).

(from my experiences with plantain)

Has anyone eaten the young leaves in a salad? I also read the older leaves can be stewed or boiled for soups.  Anyone?  I am very interested in this, as I am learning about the nutrients in the leaves.

Homemade Plantain Salve © January 2025 by Kristina at Pioneer Woman at Heart

Mashed Potato Squash ~ Roasting and Freezing Trial #1

 Mashed potato squash was a new garden treasure to grow last summer.  There is very little information about it online, and very little information if it freezes well.  

We do not have a root cellar, so as of now, freezing our roasted squash is are best option at preserving it for the winter months.

I roasted the last of our mashed potato squash, and allowed it to cool.  I scooped out the flesh and froze it.  I know it will thaw somewhat watery, as it is that way after roasting it.  

The plan will be to mix it with pureed squash, add it to tomato sauce, or other dishes.  I am not sure if it will not be solid enough to enjoy on it's own, after thawing.

I'll update as we thaw and use it in our meals.  I purposely waited to roast them, thinking it would help heat up this house.

Mashed Potato Squash ~ Roasting and Freezing Trial #1  © January 2025 by Kristina at Pioneer Woman at Heart

How I Re-Seasoned My Cast Iron Pan

A few asked how I restored my cast iron skillet, so this post is about that.

It's been a long time since I had to restore cast iron, but I did some research online.  Never soak your cast iron more than 8 hours (some Youtube videos I found said to soak overnight, do not do that).

I placed the pan in a large tote big enough to fit it.  I had the larger skillet so I used a plastic tote.

I filled the tote 50/50 with water and white (5% acidity) vinegar.  The vinegar helps loosen the rust (if you pan is rusty like the one I was given).  Completely cover the pan with this mix.  I soaked my pan about one hour, then tested it with the scrubber, and soaked about a half hour more.  

You'll have to wash out your tub or sink after soaking. There will be a residue of rust left behind.  I washed my tote outside, using the water hose.

I have read that you can scrub the rust off with a waded up ball of foil, scrubbie, or steel wool.

I had a few of these on hand, and it worked great.  Heavy Duty Scour Pad (found at the Dollar Tree or your local Wal-mart etc).  You can cut these in 4 smaller pieces to make your supply last longer.

Using Mesh Food Bags - Scrap Article (this may work as well, but you'll ruin the yarn portion of the scrubbie).  If you have food mesh bags, I'd just use that to scrub off the rust, but I think the thicker one I used worked better.

Once the rust is removed, I completely dried the pan.  I then oiled the pan with a canola oil (what I had on hand, or use vegetable oil).  If you read the instructions from Lodge company themselves, they say to use the spray type, but I suggest you do not.  That leaves a weird coating.

I placed a piece of foil in the lower rack to catch any oil that may drip off.  I read you can set your oven from 450 to 500°F.  I set mine at 450°F.  I place the cast iron pan on the other rack above it, and upside down.

You may want to do this on a day when you can open your windows.  You will get a (smoke) fog in the house from the oil baking on the pan if you do not.  It may depend on the oil you use, but for me it smoked up the house a bit.

I heated the pan for one hour, turned off the oven, and let it completely cool inside the oven.  I also re-oiled it after it cooled.

I hope this helps.  

How to dehydrate Garlic and make Minced Garlic

Peel several cloves of garlic.  You will need a garlic mincer to do this.

Line the dehydrator trays with parchment paper.

Using the garlic mincer, mince the garlic onto the parchment paper.  I use the tip of a knife to spread the garlic out.

Using the directions in your dehydrator guide book, dehydrate the minced garlic until crisp.  Once done, simply scrap the dried garlic off and store in an airtight glass jar.

The color will change as it dries.

Note:  I use this in my canned cowboy candy and any recipe that calls for minced (dry) garlic.

Wild Violet Jelly

The process of this spring jelly is so intriguing.  It starts out the color of this (above).

Wild Violet Jelly
2 cups freshly picked wild violets
2 cups of water, boiled

Place violets in a quart canning jar and pour boiling water over it.  Seal with the canning lid, allow to cool, and refrigerate overnight.

Day 2
Strain the violets from the liquid and add juice of one lemon or 3 Tbsp. of organic/non-gmo lemon juice.  Pour liquid into a steel pan and add 1 pkg. powdered pectin and bring to a boil.

Add:  4 cups of sugar, bring to a boil and boil 1 minute.

Power into sterilized jars, wipe rims, add lids and rims and place in canner pot to boil for 15 minutes.  (1/2 inch head space) Cool for 24 hours.

Yield:  approx. 4 - 1/2 pint jars or 8 4oz. jars.
(3rd time I made this, I squeezed the liquid from the violets, getting 1 more 1/2 pint jar of jelly.

Note:  I break this up into 2 days, since it takes a bit of time to pick all those violets.  You can just let the violets sit for a few hours, but I feel you get a better flavor and color if it sits over night (or up to 24 hours).

It ends up this color, and the house smells amazing.  I doubt I'll get enough violets to can this again, but I do have a good supply of jellies and jams.

Wild Violet Jelly makes a wonderful gift, so if you are already stock piled with jelly, gift it.  It's very pretty and tastes great!

I'm so thankful I picked them when I did.  Rain is coming, and possible snow this weekend.  Yes, I said snow.

Harvesting Black Walnuts

 Yesterday's sunrise.  Just beautiful!

I took some time to pick up two five gallon buckets of our black walnuts.  They have pretty much fallen in the last few days here.  In fact, they were falling on me as I picked them up.  Black walnuts contain more protein than English walnuts and have a stronger flavor.

The hulling and rinsing process is underway, but these will need to dry in the sun.  (click on "read more" to see the remainder of the post).

Goodbye Garden

I thought the garden we planted two years ago, was the worst year, but I'm starting to feel it's this year's garden.  This photo was taken on July 17th.  Yesterday, I checked them, and they are still wet, and gone to rot.

Warning:  This is a reality post.  The reality that self-sufficient/homesteading life is not always "peaches and cream." 

Declaring it Porch Time

That's it.  I'm declaring it is spring now, which means "porch time" and my furniture is coming out of storage.  Even if I have to drag it out on the sled.

The wood pile tells me so.  I should I say lack of a wood pile.  I did not even shovel the snow yesterday.  It is going to melt very soon anyway, and the scent on those sheets is so wonderful - natural "medication" for a good night's sleep.

Storm Prep ~ Second "Pop Test"

Sunday was a full work day here - wood pellets restocked, wood cut, split and stacked, animal feed restocked, and  chicken coop cleaned.  Water jugs were also filled. Around here any type of storm can cut out our electricity, and we have yet to buy our generator.  That's next on the preparedness list.

Tonight we are re-securing the snow fence, in anticipation of bad wind, rain and maybe snow.  We may even have a white Christmas this year.

Although they are talking about "storms" they are also saying it is not the worst storm to come through.  So we are praying for good travel weather for friends and family.

Catching up ~ Basic Collard Greens

Wednesday seemed like my "Monday" cleaning day.  I had a long list of to-do's, and we were out of chicken and goat feed to top it off.  As well as vinegar, a much needed agent for cleaning.  That meant two trips in two directions, or asking Hubby to help with the feed pick up.

Before I could put pork chops in the crock pot,

National Novel Writing Month ~ Recovery Room ~ My Herbal Journal

Today, I start writing a novel in one month.  It's National Novel Writing Month.  I've been participating in this for a few years now.  One day, one of these quick, fired up novels, will make it to print.  

Of course this month long writing does not suggest preparing ahead, so am starting with a blank slate this morning.

Fall Ends ~ Blueberry Millet Muffins

Yesterday morning there was a layer of fog over the fields.  Kind of pretty and perfect for a Halloween-ie type photo.

 

Walking to the mailbox I discovered

Weekend Fun ~ Back to the Grind

We earned two free nights at the campground.  Not knowing how the weather will be in October, we decided to go.  We still came home during the daytime (some of it anyway) to get work completed.

We enjoyed the campfire again, on quiet cool evenings.

Soda Pop Jelly ~ "Pop Test"

The nail polish on my nails is no longer there.  I'm back to the garden and more preserving again.  It will be a treat when I get the next break, but wood splitting is about to take over too.

Hubby and I were at the Farmer's market a while back, and he told me he wanted to buy "Root beer" jelly.  I looked at him and cringed.  I really should be roasting more pie pumpkins, pulling more out of the garden, and so forth.  I knew he wanted me to make it vs. him buy it, so I did.  

Well, I decided that if I made this, that there would be a consolation prize for me.  Hm.  Maybe a new purse perhaps?  I'll have to think on that and get back with Hubby on that "prize" but I needed to make the jelly first. 

The first challenge was . . .

Corn Cob Syrup ~ More Tomatoes

I did not go looking for this recipe.  I found it in a library book - Pearls of Wisdom, Tops, Shortcuts, and Recipes from a Country Home, by Deborah S. Tukua, who adapted their recipe from Countryside Magazine.  The actual color is more of a amber brown than the color it shows in the photo.

Gettin' Dirty ~ Hubby's Birthday

Sunday was a race against the weather.  Sporadic rain was expected, so we worked fast.  The garden looks small in the photo, but in the way, way back you can see Hubby is tilling up more space for more garden.  It's big.  We will be putting up another fence for the pinto beans and cucumbers this year.  Hubby's co-worker tried a fence for his cucumbers, and said it saves a ton of garden space to plant more of other garden goodies.

Clothesline Shoveled

Although I am still coughing a bit, I donned my winter coat and boots, and finally shoveled out the clothesline.  As most folks driving by will turn their head, I had a nice time getting fresh air, listening to the birds sing, and enjoying the sunshine.  However, I probably should have stayed inside.