spring is finally here. i have been walking the fields and wooded areas on the farm waiting for the first offerings to make their presence known. fiddlehead ferns should be up shortly here, and this will be my first year to try to preserve them....i am going to try pickling them. i'll let you know how it comes out.
i have been inspired by some of my favorite blogs this winter. i'll be watching for thistle for a new experience.....Feral Kevin says the stems are similar to cucumber when raw; like green beans or asparagus cooked:
Rebecca Lerner talks about violets in her blog this morning, "First Ways" :
i follow Rebecca's blog via email, and on Facebook. in a sleepless moment last night, i read her latest entry on my cell phone, and thought of violet jelly.
fill a qt. canning jar with the blossoms, packing tightly for richer syrup. pour boiling water over them, just covering blossoms. cap tightly, and let sit 24 hours. strain.
to each cup of liquid, add juice of 1/2 lemon and 2 cups of sugar. bring to boil, pour into pint jars and seal.
**use as a gentle laxative and cough suppressant
Violetade: add 3 tbsp. of syrup to cold water.
sprinkle on anything from pancakes to fresh snow. (fresh snow becoming somewhat of an oxymoron, sadly enough)
this definitely needs re-doing without sugar. suggestions welcome!
follow procedure for syrup. to each cup of liquid, add the juice of one lemon and 1 pkg. of Surejell. bring to boil, add 4 cups of sugar. hard boil for 1 minute, and pour into jelly jars.
yikes, the sugar! i haven't made this stuff in awhile, looks like some experimenting is needed.
Violets are rich in vitamins C and A. 1/2 cup of greens supplies as much vitamin C as 4 oranges, and more than RDA of vitamin C.
i do not know where this info comes from, and cannot vouch for it's accuracy. i've been making this off and on for a couple decades, and can vouch for the beautiful color in the jelly jars, and the delicate flavor.