Mercury on the thermometer dipped down to the freezing mark this morning. A lot of people were prepared and covered their strawberry plants the last few nights. I left mine uncovered and it does not look like the frost hurt them. My plants are beside the house and are protected more from the frost. I sure do hope warmer weather is on the way, though!
Last week we processed 24 quarts of rhubarb juice, which everyone is enjoying again. I’d like to make some more juice this week. I used one cup less sugar than other years and it still tastes sweet enough. I wash the rhubarb stems, put them in a pot, cover with water, and cook until the rhubarb is tender, Then Istrain the juice off of the cooked rhubarb to get the juice.
The rhubarb is still growing really fast. The bountiful harvest has also allowed us to have our share of homemade rhubarb custard pie. Yum! Radishes and lettuce are on the menu, both being plentiful he garden now. And my winter onions should be ready by next week. Our little chicks are growing fast. We lost a few but the rest are doing good. I stated in my last column that the White Mountain are layers but was mistaken, they are broilers Our white layers will come in 2 or 3 weeks. The White Mountain are chickens that we will butcher for meat. Usually they are ready to butcher in about 4 to 6 weeks, which will fall right about church time. As far as I know church services will be here in about 4 weeks. Holding church services in the home like we do requires a lot of cleaning and preparation. Also, four weeks away: the end of the school year. Time just doesn’t stand still. They are all excited to soon be out for the summer.
Yesterday was Mother’s Day, which the children celebrated by giving me two nice potted plants. One is a potted mum and the other is a called an azalea. Both are very nice flowers. I have one hanging in the plant holder by the dining room window. The other makes a very nice centerpiece on our kitchen table. The children also all made nice cards for me. The girls made breakfast on Saturday evening and stored it in our gas-refrigerator overnight so I would not have fix breakfast on Sunday morning before church
On Sunday morning, we walked to the neighbors as church services were held there. Since it was Mother’s Day the men waited on the tables and washed dishes while the women sat and visited. We were invited back for evening supper, but since a few of our children weren’t feeling well we decided to stay home. Then for supper Joe went out and brought pizza for supper.. It was nice to get out of cooking for a day.
Being a mother to 8 children is a big responsibility and keeps one on the go. Days like yesterday, though, when the children show such appreciation makes it all worthwhile. With God’s help I hope to do the best I can raising them. We have started preparing for church by starting cleaning the basement. Hopefully we can get the basement finished this week. I also hope we can get the rest of the garden planted. Maybe by the latter part of the week it will be warm enough to finally put out my tomato and pepper plants. Thursday Joe won’t work and we’ll keep the children home from school in observance of Ascension Day.
Thank you to all who have ordered cookbooks, which helps keep this column going! The editor is including information about the new book, as I know orders are still needed.
I will share a recipe called rhubarb dump cake, which is a fun way to use rhubarb.
Rhubarb Dump Cake
3 cups chopped rhubarb
1/2 cup sugar
1-3 ounce package strawberry gelatin
1-9-ounce Jiffy Cake mix White or Yellow or homemade cake mix
1/4 cup butter, cut up into pieces
1/2 cup warm water
Layer ingredients as listed in an 8 X 8 pan and don‘t stir. Bake at 350 for 30 minutes or until rhubarb is tender.
THE AMISH COOK’S EVERYTHING-BUT-THE-KITCHEN SINK BOOK: about-to-be-released hodge-podge of everything Amish. Find lists of Amish settlements divided by state, read about the case Yoder v. Wisconsin (which made the Amish one-room schools legal), household hints, quirky Amish news stories, garden hints, and more . If you pre-order this new book, all other soft cover Amish Cook titles are available for $9.99 (excluding shipping, which varies) between now and June 15. Mix n match titles or order a set. To order call 513-849-9158 or visit amishcookonline.com/special. Or mail to Oasis Newsfeatures, PO BOX 2144, Middletown, Ohio 45042. Phone orders preferred. Available titles are: The Best of the Amish Cook, Vol 1; The Best of the Amish Cook, Vol 2, Volume 3, the Original Amish Cook cookbook, The Treasury, and Family Favorites & Facts.