Pretty VIOLET JELLY for spring! Wait until you try it!

(Spring violets on our hillside...)

**********VIOLET JELLY************ >>>Ingredients:<<< *2 heaping cups of fresh violet petals (see note below) *2 C boiling water *1/4 C well-strained, clear lemon juice *4 C sugar *3 oz liquid pectin (Certo) *NOTE*: Look for fully opened flowers, not partially opened buds, for better color and more intense flavor. The violets you want are the wild violets that grow in many parts of the world - there are many varieties, hopefully some are accessible to you. Please choose violets that have NOT been sprayed. ) >>>Directions:<<< Wash petals well, drain and place in heat-proof glass or nonreactive bowl. Pour boiling water over petals and let steep from 30 minutes to 24 hours. It usually takes about two hours for violets. Strain through a fine sieve, reserving the clear, purplish liquid or infusion. If not using immediately, refrigerate up to 24 hours. Place jars and lids on rack in pan or stockpot deep enough to cover them with about two inches of water, bring to a boil, then reduce heat to a simmer, keeping the jars hot until ready to fill. To make the jelly, stir lemon juice and sugar into reserved infusion in a two-quart nonreactive or stainless steel pan. Bring to a full rolling boil that cannot be stirred down. Add the liquid pectin and continue to boil two minutes, skimming any foam that may rise to the surface. Ladle quickly into jars to within about 1/8 inch from the top; clean each rim and threads of the jar as it's filled, and place flat lid and ring on each before filling the next.Place the jars in a hot-water canning bath and boil for 10 minutes (or the appropriate time for your area). After canning, carefully check to make sure the lids have all sealed. Sealed jars will last up to one year in a cool, dark place. Put any unsealed jelly in the refrigerator. it should keep about three weeks. Makes four or five half-pint jars. The flavor and color will vary somewhat due to growing conditions and season - that is part of the joy of working with plants - the endless variety! The taste is delicate, green/floral.

Thanks to www.prairielandherbs.com for the recipe! Happy Birthday to my sweet Grandma Lechliter, and to my first doggie, Bootsie - both were born on this day and are no longer with us, we miss you!

MMMM...BACON! Bacon Jam + Chocolate Bacon Muffins...who knew?!

SO here's something a little different for Mother's Day...make your mom something she can't buy in the store! Everyone should have some bacon jam in their life. You can literally put this stuff on anything: bread, burgers, pizza, steaks, sandwiches, eggs, potatoes, chicken, fish....you name it! We love it on waffles and pancakes. The combination of the bacon, sugar, maple syrup, onions, and coffee makes a smoky, sweet, tangy combination that is really unique and quite delicious. The jam keeps in the refrigerator for up to 4 weeks, but with so many uses it will never last that long. It is best served warm. This is what I'm making with our just-delivered bacon!

SLOW-COOKER BACON JAM **************************************************** Ingredients: **************************************************** *1-1/2 pounds sliced bacon, cut crosswise into 1-inch pieces *2 medium yellow onions, diced small *3 garlic cloves, smashed and peeled *1/2 cup cider vinegar *1/2 cup packed dark-brown sugar *1/4 cup pure maple syrup *3/4 cup brewed coffee Directions: **************************************************** In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy; 3-1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks. ************************************************* And here's a link to FABIO from Chow Ciao making BACON CHOCOLATE MUFFINS! YUMMO! Sorry mom, I'm eating them all....>>> http://yhoo.it/chowciao ************************************************ “Porkchops and bacon, my two favorite animals.” ~Homer Simpson ************************************************ Homer: "I’ll have the smiley face breakfast special. Uhh, but could you add a bacon nose? Plus bacon hair, bacon mustache, five o’clock shadow made of bacon bits and a bacon body." Waitress: "How about I just shove a pig down your throat?" (Homer looks excited) Waitress: "I was kidding."

READY TO BBQ? Our PORK is ready!

READY TO BBQ? OUR PORK IS READY! We're selling our ALL-ORGANIC, LOCALLY RAISED pork packages with: *1 pork steak (1.5 - 2 lbs.) *2 packs of pork chops (4 to a pack) *2 packages breakfast sausage (about 1 lb. each) *1 package italian sausage (about 1 lb. each) The total is approx. 8 lbs., and we're selling it for $32. ($4/ lb.). They were fed on grass, hay, veggies (leftover squash, apples, cabbage, etc.) and bread scraps. First come, first served. Limited availability. Vacuum-sealed and frozen fresh! Thanks everyone!

Recipe THURSDAY! BAKE SALE! Think FAST!

Hey there everybody! With the school year winding to a close, and nicer weather headed our way, the bake sale requests are coming in fast and furiously! Here are two great standbys that sell like hotcakes and whip up in no time - ANNA BANANA CUPCAKES + CHOCOLATE CHIP OATMEAL COOKIES (with a secret ingredient! SHH!)...

CHOCOLATE CHIP OATMEAL COOKIES Ingredients: -1 cup butter, softened -3/4 cup sugar -3/4 cup packed brown sugar -2 eggs -1 teaspoon vanilla extract -3 cups quick-cooking oats -1-1/2 cups all-purpose flour -1 package (3.4 ounces) instant vanilla pudding mix -1 teaspoon baking soda -1 teaspoon salt -2 cups (12 ounces) semisweet chocolate chips -1 cup chopped nuts Directions: In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: about 7 dozen. (PUDDING = secret ingredient!) ******************

ANNA BANANA CUPCAKES (for my sis!) Ingredients: -1/2 cup shortening -1-1/2 cups sugar -2 eggs -1 cup mashed ripe bananas (about 2 medium) -1 teaspoon vanilla extract -2 cups all-purpose flour -3/4 teaspoon baking soda -1/2 teaspoon baking powder -1/2 teaspoon salt -1/2 cup buttermilk BANANA BUTTER FROSTING: -2 cups confectioners' sugar -1/3 cup butter, softened -3 tablespoons mashed ripe banana -1 tablespoon lemon juice Directions: In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen. ***************************************************** “I'm getting so old, I don't even buy green bananas anymore.” ~Chi Chi Rodriguez

Planting Guide for May/June - moon phases

Here are the next planting cycles, per the Farmers' Almanac:

~~~MAY 2012~~~ 1st-2nd A Barren Period. Good For Killing Plant Pests, Cultivating, Or Taking A Short Vacation. 3rd-4th Excellent Time For Planting Corn, Beans, Peppers, And Other Aboveground Crops. Favorable For Sowing Hay, Fodder Crops, And Grains. Plant Flowers. 5th-7th Plant Carrots, Beets, Onions, Turnips, And Other Root Crops At This Time. Cabbage, Lettuce, And Other Leafy Vegetables Will Do Well. Planting Seedbeds. Good For Transplanting. 8th-9th Do No Planting. 10th-12th Plant Late Beets, Potatoes, Onions, Carrots, And Other Root Crops. 13th-14th Kill Plant Pests On These Barren Days. 15th-16th Favorable Time For Planting Late Root Crops. Also Good For Vine Crops That Can Be Planted Now. Set Strawberry Plants. Good Days For Transplanting. 17th-18th Poor Planting, Fine For Cultivating Or Spraying. 19th-20th Favorable Planting Days: First Day For Root Crops. Good Day For Transplanting. Last Day For Beans, Corn, Cotton, Tomatoes, Peppers, And Other Aboveground Crops. 21st-22nd Any Seed Planted Now Will Tend To Rot. 23rd-24th Most Favorable For Planting Corn, Cotton, Okra, Beans, Peppers, Eggplant, And Other Aboveground Crops. Plant Seedbeds And Flower Gardens. 25th-29th A Barren Period. Good For Killing Plant Pests, Cultivating, Or Taking A Short Vacation. 30th-31st Excellent Time For Planting Corn, Beans, Peppers, And Other Aboveground Crops. Favorable For Sowing Hay, Fodder Crops, And Grains. Good For Planting Flowers. ~~~JUNE 2012~~~ 1st-3rd Extra Good For Planting Fall Lettuce, Cabbage, Cauliflower, Collards, And Other Leafy Vegetables. All Aboveground Crops Planted Now Will Do Well. Plant Seedbeds. 4th-5th Poor Planting Days. Cut Hay Or Do General Farm Work. 6th-8th Plant Late Beets, Potatoes, Onions, Carrots And Other Root Crops. 9th-10th Poor Days For Planting. Kill Plant Pests, Spray, Fertilize, Do General Farm Work. 11th-13th Favorable Time For Planting Late Root Crops. Also Good For Vine Crops. Set Strawberry Plants. Good Days For Transplanting. 14th-15th Cut Hay Or Do Plowing On These Barren Days. 16th-17th Good Days For Planting Root Crops. Good Days For Transplanting. 18th-19th Seeds Planted Now Tend To Rot In The Ground. 20th-21st Plant Tomatoes, Beans, Peppers, Corn, Cotton, And Other Aboveground Crops On These Most Fruitful Days. Plant Seedbeds And Flower Gardens. 22nd-25th Poor Period For Planting. Kill Plant Pests, Clear Fence Rows, Clear Land. 26th-28th Favorable For Planting Peas, Beans, Tomatoes, And Other Fall Crops Bearing Yield Aboveground. Sow Grains And Forage Crops Now. Plant Flowers. *************************************************** Enjoy your planting, and happy spring! Loving the green here everywhere!

Uh...spring? Where'd ya go? A Snow Angel for the Birds + Cowboy Chili w/ Corn Dumplings

SNOW STORM! SNOW DAY! “I love snow for the same reason I love Christmas: It brings people together while time stands still." ~Rachel Cohn

Since the bikes won't be out today, here's a link for fun things to do on your snow day! http://familyfun.go.com/parties/snow-day-party-704860/

Have fun with your snow parties! We'll be making snow cones, hot cocoa and chili! QUICK COWBOY CHILI WITH CORN DUMPLINGS

Ingredients: ************** 2 tbsp. oil 1 onion, diced 3 cloves garlic, minced 2 lbs. lean ground beef 2 tbsp. flour 1-2 tbsp. chili powder 1 tsp. dried oregano leaves 1/2 tsp. ground cumin 1 (28 oz.) can diced tomatoes in juice 1 (7 oz.) can diced green chilies Salt, pepper 2 c. shredded Cheddar cheese 2 eggs 1/3 c. sour cream 1 (8 1/2 oz.) pkg. corn muffin mix 1 (12 oz.) can whole kernel corn, drained Directions: ************* Heat oil in large skillet. Add onion and garlic and saute until translucent. Add ground beef and cook, stirring to break into chunks, until well browned. Drain off any excess fat. Combine flour, chili powder, oregano and cumin in small bowl and sprinkle evenly over meat mixture. Cook mixture, stirring, 20-30 seconds longer. Stir in tomatoes and green chilies, season to taste with salt and pepper. Transfer mixture to 13 x 9 inch baking dish and sprinkle with cheese. Set aside. Beat eggs with sour cream just to blend. Add to corn muffin mix and stir just until dry ingredients are moistened. Fold in drained corn. Drop by rounded spoonfuls on top of casserole, spacing evenly. Bake at 375 degrees for 30-35 minutes, or until corn dumplings are beginning to brown and sauce is bubbling. Remove from oven and let stand about 10 minutes before serving. *********************************************** "About the woodlands I will go To see the cherry hung with snow." ~A.E. Housman

Recipe Wednesday! This little piggy goes to the butcher...

A few of our pigs go to the butcher next week, so I'm gathering up my meal recipes for fresh pork. Here are some delicious dishes for you to try too!

PORK PICCATA

Ingredients:

Pork tenderloin (about 1 lb.)
Salt
Freshly ground black pepper
1/4 cup all-purpose flour
2 Tbsp. olive oil
1/2 lemon, sliced
1 clove garlic, minced
1 cup chicken stock
1/4 cup fresh lemon juice (juice of about 2 lemons)
3 Tbsp. capers, drained and rinsed
3 Tbsp. butter
2 Tbsp. chopped fresh parsley
lemon slices for garnish

Directions:
Preheat the oven to the lowest temperature possible — usually around 170°F.

Prepare the pork medallions. Remove the silver skin (the silver membrane found on part of the exterior of the tenderloin) by running a sharp knife underneath it and cutting it off the meat. Slice the tenderloin into 1-inch slices. Pound these slices gently with a meat pounder until they are approximately 3/4-inch thick. Season the pork medallions with salt and pepper. Lightly dredge the pork in the flour and shake off any excess.

Heat a large skillet over medium-high heat. Once the skillet is hot, add the olive oil and sear the pork in batches for about 1-1/2 to 2 minutes per side. Remove the pork and place on a platter, cover with aluminum foil, and place in the oven to keep warm.

Reduce the heat to medium, add the lemon slices to the skillet, and brown lightly. Then add the garlic to the skillet and cook for another minute, taking care not to burn the drippings in the skillet. Add the chicken stock and simmer, scraping up any brown bits on the bottom of the skillet, until the liquid has reduced by half — about 8 minutes.

Add the lemon juice and capers to the skillet and continue to simmer for another 2 minutes. Remove the skillet from the heat and stir in the butter to thicken the sauce. Add the parsley and season to taste with salt and pepper. Return the pork medallions and any juices to the skillet and turn to coat all the pieces in the sauce. Serve immediately.
***********************

CROCKPOT MEXICAN PULLED PORK
(FOR TACOS!)

1 lb pork tenderloin, or chicken
1 15 oz can tomato sauce, or one 12oz jar salsa
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
1 teaspoon cayenne pepper
½ teaspoon salt
3 cloves garlic, minced

Place pork in the base of your slow cooker. In a small bowl, stir together all remaining ingredients. Pour evenly over pork. Cook on low for 8 hours. When done, shred the pork using two forks, pulling against the grain of the meat. Serve in warmed tortillas (hard or soft) with shredded lettuce, chopped tomatoes, grated cheddar cheese, and sour cream. Garnish with chopped scallions.
**********************

BARBECUE PORK FOR A CROWD

1 large pork loin roast (3-5 pounds)
2 cups water or flavored liquid to taste (apple cider, chicken broth, etc.)
Homemade barbecue sauce or one bottle of your favorite sauce
Salt and pepper to taste

Place the roast into a slow cooker and add liquid.
Cook on low for eight hours. Check occasionally to see that liquid hasn’t cooked off.
Remove and trim all fat from the roast and drain juices from the cooker.
Return roast to the cooker and, using two forks, shred the pork.
Add barbecue sauce, salt, and pepper and cook on low an additional 1-2 hours.
*************************

"Ever consider what pets must think of us? I mean, here we come back from a grocery store with the most amazing haul - chicken, pork, half a cow. They must think we're the greatest hunters on earth!"
~Anne Tyler
(or, back from the butcher!)