Category Archives: Garden Friends

From The Pasta Princess Ideas for Beets and Labels

From The Pasta Princess Ideas for Beets and Labels

Right now I’m using beet juice to dye washcloths that I have knit and crocheted. I found this great article about another great idea for beets. I hope you enjoy it.

 

What to do with all those beets – try canning some Pickled Beets and make Your Own Beautiful Canning Labels!

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Do you have a lot of beets in your garden or do you just love pickled beets?  Try canning them.  It’s super easy and you’ll have delicious pickled beets in the winter.  I love almost all vegetables, and although I like beets, I could take them or leave them.  But … pickled beets that is entirely another story!  I could eat them by the jar full.  I loved my mother’s pickled beets and it’s been years since I’ve tasted devoured them.  I don’t know why I never tried canning beets myself, but I am so glad I finally did.  I’ll have to save a jar for my mother …although, they won’t be quite as good as hers! Read the rest of this entry

The Heirloom Life Gardener by Jere and Emilee Gettle

The Heirloom Life Gardener by Jere and Emilee Gettle

It’s not a secret that I heart all things Baker Creek. A couple of weeks ago I was able to get the book by Jere and Emilee Gettle called, The Heirloom Life Gardener The Baker Creek Way of Growing Your Own Food Easily and Naturally. I’ve been pouring over it and I must say, this is a book you’re going to want to get!

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It’s Wednesday! Here’s a Butterfly!

It’s Wednesday! Here’s a Butterfly!

It’s Wednesday. If only there were a butterfly.

I’m baking.

Here’s a butterfly.

Eastern Swallowtail Butterfly

Butterfly

Eastern Swallowtail

This is the Eastern Tiger Swallowtail I believe. At least that’s what it appears to be from the Butterfly website I looked on to find the name. This is a female, the males are the reverse color. That’s kind of cool.

Eastern Swallowtail, thanks to the Parsnip for taking the pictures!

 

Butterfly

Eastern Swallowtail Butterfly

Today I am making Butterfly Salt…not really, but I am making Rosemary Salt from the recipe in Marissa McClellan’s book, Food in Jars

Rosemary Salt

1 Cup Fine or Medium milled Sea Salt

1/4 cup fresh Rosemary leaves finely chopped

  1. Preheat oven to 200°
  2. Toss salt and chopped rosemary together
  3. Put a layer of aluminum foil on a baking sheet, I used my baking stone
  4. Bake in oven for 15-30 minutes or until a nice rosemary scent is permeating your house
  5. Remove from oven, allow to cool
  6. Place your salt in a decorative tin or bottle if you’re giving it as a gift, or in a handy mason jar if you’re using it yourself. It should keep with care to not allow moisture in the container, for about 1 year.

Have a great paisley Wednesday!~KeriAnne