I worked the flower patch and vegetable garden Saturday morning. Looking down the rows of potatoes, the red dots on the leaves at first looked like ladybugs. A second look brought panic. Potato beetle larvae were devouring the leaves of my red potatoes and white. A quick jaunt back to the house for a can of Sevin dust, a generous sprinkle, and I’m happy to say they are gone this afternoon.
Using my horseshoe hoe, I weeded the rows of vegetables and cut flowers. Hopefully by the first week of June I’ll have bouquets ready for market. Three years ago I gave up the traditional dirt free furrows between garden rows and got smart. I widened the distance from row to row and grow lovely grass paths. They make it nice for walking, whether dry or wet.
Green beans and squash are blooming, corn needs rain. But as the forecast calls for little to no precipitation this coming week, I’ll be packing water to the garden.
Saturday afternoon was spent making mayhaw jelly. You know it’s my favorite.And Then The Murders Began
A cup of juice, not used for jelly, was turned into a tasty barbecue sauce for leg quarters. My youngest son manned the grill today and Mother’s Day dinner was fabulous.
Here’s the recipe:
In a small pot, melt a 1/2 stick of butter over medium heat. Add in a scant 1/3 cup of honey and 2 tablespoons of Dijon mustard. To this mixture, stir in 1/2 cup brown sugar. Add a few dashes of worchestershire. Mix with a whisk till smooth. Turn the heat down to simmer and add in 1 cup of mayhaw juice. Now keep it on a low simmer for about an hour, stirring every few minutes so it doesn’t burn. It will thicken and turn a rich reddish brown. Cool and put in a jar till ready to use.
Dessert was chocolate cake with mint chocolate icing. And yes, we used the good dishes. Use the Pretty Dishes
Mother’s Day Blessings from the Exile’s Kitchen.