Crazy Weather and Other Tidbits

 

What a whirlwind of weather here.  We got more rain (yes, more) yesterday, and a lot of wind.  It's a really brisk 33°F this morning here, and now they are saying we may just get up to 60°F. I had high hopes the 72°F forecast for today would be correct.  Brr!  We need dry days to dry up the garden to till, plant and get on with this garden season.  My word.

We are still enjoying stuffed bell peppers I froze last fall.  When you eat your garden goodies, it's hard to not want to grow a garden (although it was on the possible list to not grow one this year).

Thanks to the massive amounts of rain, I picked more asparagus (in the rain, ha ha!).  I do see a few more coming up to enjoy.  I also see new baby shoots from seeds randomly dropping last year.  Yay to that.

Let's talk herbs. . .

My husband bought me a tea mix months ago, and I have been enjoying it, but the flavor is not very strong.  I plan to start dehydrating this Spring, and mixing my own.  However, I have lemon balm and not lemon verbena.  

I do not know the medicinal differences of these.  I'll be doing some reading, to see if I need to plant a new herb, but in a pot, which means shopping for a new plant and pot.  To be honest, I don't even know that I have seen lemon verbena in the green houses. 

Despite rainy days, I have not had a lot of time to read nor do handiwork.  I finished a stack of hand crocheted dust cloths, one jar opener/gripper, one book, and one book blanket granny square.  The book was a random pick from a used book store.  One more off the home shelf. I am behind on the book blanket oddly.  Did I mention I was busy with all sorts of things going on?

Anyway, I hope to catch up with the book blanket and get the recent granny squares attached.  Meanwhile, I'm babying the indoor garden plants and having conversations about bountiful harvests.

I think the biggest part of my busyness is cooking and preparing meals here.  We eat all meals at home, zero out.  Some days I feel like I am in the kitchen all day long.

Eee-ghads!  I have found another book I want to read.  Sigh.  I currently have another started (off my shelf), and another ebook going at the same time.  To buy it?  To borrow it?  To check around with friends first?  Maybe I will make it a reward for finishing a few more shelf books, ha ha!

I have no current handiwork going.  I'm lacking the "sit" time, which is normal for Spring time here. I have a lot of garden work needing done soon too.

Crazy Weather and Other Tidbits  ©  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