Three-Day Weekend: A Lot of Work

Posted on by theexileskitchen by Amanda Ellison Anglin

Memorial Day Weekend is the unofficial start of summer. The origins of Memorial Day are claimed by different states, but all began after the Civil War to honor the fallen.

I’ve spent my time off from work gardening and canning. The flower patch has been hit and miss this spring.  I’ve planted twice and have had as many volunteers come up as I’ve had those I purposely planted.

The row of Isabellina zinnias are some of the flowers planted early. They have not disappointed. Such a lovely pale yellow.

Green beans, snap beans, string beans – whatever they’re called, the one row I planted have been making this last week. Another bucket was picked on Saturday and I canned them Sunday evening.

In the pantry are three quarts and 12 pints. I like having a full larder for the year. I’ll probably have another picking of beans and a subsequent canning.

I spent a good bit of the weekend cutting grass. Coreopsis planted last year has been beautiful this spring, but it is going to seed. Resseding itself is exactly what I want it to do. 

The bike ‘lane’ is planted in cosmos and mixed zinnias and should be in full bloom in a few weeks. I did some cloud spotting while mowing.

This morning, I drove to my eldest’s. He and his wife are selling homegrown vegetables and fresh baked sour dough from their farmstand. They’ve done such a great job building it and filling it! Heron Hollow is what they named their place. https://www.facebook.com/share/p/16DTAG7Jo5/

Support your local farmstands and farmers’ markets this summer. 

Farmstand blessings from the Exile’s Kitchen. 

Yay For Blueberries!

Posted on by theexileskitchen by Amanda Ellison Anglin

Last year, due to a late spring freeze and then a long summer drought, there were no fresh, locally grown blueberries.  This year, the weather has been perfect for berries. The mayhaws in May were plentiful, and  now in June, the blueberries are  bountiful. 

Blueberries are in the freezer and four batches of jam are cooling on the kitchen counter. Their tops are pinging; always a happy sound.

Enough blueberry jam for us to enjoy and also to give to friends and family.
Taste testing is my favorite.

To the recipe from the pectin package, I added a pinch of salt and a dash of cinnamon.  The spice gives it another layer of complimentary flavor.

George passed through the kitchen while I worked at the stove. I had my modern blues playing. Filling my jam jars.

He didn’t miss a beat: “You jamming. Literally!” Ha!

Supper!

Blessings from the jam pot of the Exile’s Kitchen. 

Peaches and Puttering Around

Posted on by theexileskitchen by Amanda Ellison Anglin

I went to the McComb Farmer’s Market Thursday, looking for bell peppers. Love stuffed peppers! Local honey and fresh peaches is what I came away with.

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Peach preserves? Peach cobbler? Peach pie filling? I decided I’d make peach butter.  For one pint, only three ingredients: 5 large, pitted peaches, 1 cup sugar, 1/2 cup water. No need to peel your peaches.

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I had enough peaches to make about 6 pints. In an 8 quart pot, I simmered the peaches and water till tender.

 

 

 

Here’s a tip; vent the lid on your 8 quart pot or you will be cleaning up a big mess. Big stcky mess.

After the peaches were tender, I let it cool slightly and then pureed with an immersion blender. Bringing the  puree back to a simmer, I stirred in the sugar. Cooking at a gentle boil till the mixture thickened, I stirred it often to keep it from burning or sticking. When it was thick enough to coat the back of a spoon without running off, I poured the peach butter into sterilized canning jars, sealed and process them in a water bath canner for 10 minutes.

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As you can see, I used different sized jars. It’s the end of canning season for me, so I filled what I had. It’s been a fun spring and summer, stocking the pantry.

Its taken two years of renovations to make my farmhouse livable and comfortable. Now, on Saturdays I can putter around.

I’ve told y’all before that I didn’t start drinking coffee till I was fifty. Late bloomer, I know. Coffee, however, has turned into a morning must. A well stocked drawer of coffee accoutrements-and, you know- “Coffee Time”. Plus, with coffee supplies arranged in a drawer, it frees up counter space.

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This drawer had held kitchen papers and freezer bags, but I cleared it out to just have coffee stuff. The adjacent drawer was the junk drawer- every appliance manual, miscellaneous hardware, twist ties- those got moved to the bottom drawer and kitchen papers were placed in that space. Neat and tidy, just don’t ever open the bottom drawer…

Let’s see… putter-putter. I’ve got homemade clotted cream setting up in the frig. Manna from heaven. Smear it on a biscuit and then top with peach butter. Oh, yes!

I picked lots of hot peppers and a few figs. Thinking about braving the heat and starting on sanding and painting a cabinet that will return to its original wall mount. I said I was thinking about starting.

Life is peachy, nowadays. (Oo, groan)

Blessings from the Exile’s Kitchen.