A Time to Plant

Posted on by theexileskitchen by Amanda Ellison Anglin

It’s still a little early to put plants in the ground.  The seedlings bought yesterday need a few more weeks before going into raised beds. The sunny bench in the potting shed is now loaded with hope for a full potager garden.

The mayhaw is blooming now.
Lots of sweet banana peppers.
Three kinds of mint including variegated pineapple mint.
Tiny, tiny Creole tomatoes.

Three kinds of mint, two kinds of peppers, Creole tomatoes and cilantro were potted up. I’ll add sweet basil and more chives to the collection.

And the faithful mayhaw is blooming, as are the Methley plums planted a year ago and the blueberries. (I’m hoping the rabbits will leave the berries alone this year…) Two more plum trees, one more blueberry bush, two new pears and a loquat will be added to the orchard. I’m excited!

It’s almost time for Ecclesiasties 3: 2; the part about planting.

Blessings from the Exile’s Kitchen. 

Windfall, Lagniappe: Unexpected Goodness

Posted on by theexileskitchen by Amanda Ellison Anglin

It’s mayhaw season. The first part of the year, though trying in many ways, must have had the right weather conditions to produce the biggest mayhaws I’ve ever seen. Storms last Sunday night brought a great windfall of these little red fruit. I picked up a gallon this afternoon and the fact that many were the size of pennies and nickles was lagniappe. A windfall because the wind made them fall and all I had to do was pick them up. Lagniappe because they were a generous size. They filled 2 quart bags! And like the dish towel says, I’m grateful.

Windfall and Lagniappe Blessings from the Exile’s Kitchen.

Mayhaws: A Superfood

Posted on by theexileskitchen by Amanda Ellison Anglin

If you’ve read theexileskitchen the last few years, you probably know that I am a fan of Mayhaws. I was thrilled to find the remains of an archord on the small piece of property I bought back in 2016 and really excited that it contained two Mayhaw trees. Each Spring when they begin budding and then setting fruit, I get super jazzed about the upcoming jelly making days. Mayhaw jelly is such a pretty pink, with a flavor of strawberry/apple.

Doing some research today, for other Mayhaw recipes, didn’t net much success. I did, however, find the nutritional information on this tiny red fruit.

hawthorninfo

You can Google Mayhaw facts for yourself; LSU Agricultural Department has great information on this fruit tree found in our  native Southern states.

After I have a years worth of jelly in the pantry, I will put up jars of juice for teas and Lemon/Mayhawade. For my supper beverage this evening, I mixed into my sweetened iced tea 2 tablespoons of mayhaw juice. It was a refreshing berry-tasting tea.

Sorry this video is sideways. I cant figure out how to edit it. Check local farmer’s markets for Mayhaws this time of year. Maybe you’ll be lucky enough to snag this superfood.

Blessings from the Exile’s Kitchen.