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The Vegetable Garden

The Vegetable Garden in the Middle of July

“If well managed,

nothing is more beautiful than the kitchen garden.”

William Colbert, 1829

I guess that my garden is now classified as a ‘kitchen’ garden.

I am missing the ‘big garden’, but it has been so nice to just be working here at home in my little garden.

How nice to just step out the door, stroll thru the garden on the way to the chicken yard

and pull a few weeds.

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The vegetable garden is growing very nicely.  It is always surprising to see how fast things grow when the weather heats up.  This is why it is valuable to regularly take photos of your garden-you can really see the difference in just a few weeks.

Below, the peppers, both sweet, in different colors, and hot.  I am just growing a few hot peppers this year. Some for salsa and I am wanting to try cooking chili rellenos.  We really enjoyed the sweet peppers last year.  I made stuffed peppers and froze containers of them, and how nice to pull one out of the freezer and have dinner almost ready, or have frozen chopped peppers for a stir fry.

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The bed of mixed cauliflower, broccoli, savoy cabbage and red cabbage.  And a few volunteer gladiolas that over wintered from last summer, amazingly.  Also,  there is one plant of cutting celery that also over-wintered.  It is nice to use in making soups, or anything that calls for celery.  The variety is ‘Afina’.

In the raised beds, I am able to plant very close.  As long as the beds are well fertilized.  The plants are so close together that most of the weeds are shaded out.  I also tried to plant dill in amongst the cabbages,  to help keep the cabbage moths away,  but they also got shaded out.

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Here you can see how tight I planted the bed-a row of tomatoes down the middle of the bed, and a row of beans on each side of the tomatoes.  They are both doing very well, considering how tight they are.  There are green tomatoes (can’t wait!) and I will be picking beans and canning on Monday.

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The newest raised bed, planted to different varieties of cabbages, and a few more peppers.

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This is the bed of garlic that was planted last fall.  As I type this, this bed had been dug, and the garlic set to drying.  The garlic did very well, but I planted far too much.  Will be looking for ways to get rid of some garlic.  Also, a few kale plants.

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And where would a garden be without cutting flowers?  Mixed sunflowers in the back, cosmos, mixed zinnias and gladiolas.  I should have planted the cosmos in front of the zinnias-the zinnias are growing taller and over shadowing the cosmos.

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The early tomatoes in the green house.  But these are not so early-I planted them late.  I was so happy with the tomatoes that I grew in the greenhouse last year-they grew without any blemish or insect or other damage, and just kept producing beautiful tomatoes all season, that I planted twice the number this year.

I have been pruning these tomatoes diligently, pinching out the suckers.   I saw a photo of greenhouse tomatoes, and the vines were all pruned from the bottom up to the first fruiting branch.  So that is what I am trying, and we’ll see how it works.  I just want that first ripe tomato!

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The little pot of herbs that is used in cooking-rosemary, stevia, oregano, sage, thyme, and a separate pot of parsley and cilantro.

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There is also a bed of zucchini squash, some peas, and the beds of strawberries, asparagus and onions.

How is your garden growing?

Psalm 119:114

“Thou art my hiding place and my shield;

I hope in thy word.”

 

 

 

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Day by Day

Pittsburgh sunrise by kurt shaw

Pittsburgh Sunrise

photo credit-Kurt Shaw

Day by day, and with each passing moment,

Strength I find to meet my trials here.

Trusting in my Father’s wise bestowment,

I’ve no cause for worry or for fear,

He whose heart is kind beyond all measure

Gives unto each day what He deems best,

Lovingly tis part of pain and pleasure,

Mingling toil with peace and rest.

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Every day the Lord Himself is near me,

with a special mercy for each hour.

All my cares He fain would bear and cheer me,

He whose name is Counselor and Pow’r.

The protection of His child and treasure

Is a charge that on Himself He laid.

“As thy days, they strength shall be in measure,”

This the pledge to me He made.

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Help me then, in every tribulation,

So to trust Thy promises, O Lord,

That I lose not faith’s sweet consolation,

Offered me within Thy holy Word.

Help me, Lord, when toil and trouble meeting,

E’er to take, as from a Father’s hand,

One by one, the days, the moments fleeting,

Till I reach the promised land.

words by Caroline V. Sandell-Berg, 1856

translated by Andrew L. Skoog, 1931

music by Oscar Ahnfelt, 1872

Deuteronomy 33:25

“Your strength will equal you days.”

 

 

 

 

 

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Blueberry Time and Blueberry Muffin Recipe

Yes, It Is Blueberry Time!

A beautiful sight!

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These are not my blueberry bushes.

I want some…but daughter says why?  She has so many, just come pick hers.

Her bushes are loaded!

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So, while it was still cool in the morning, off we went to pick berries.

Meadow could get lost in the patch!

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A lovely sight!

Home to put in the freezer for lots of delicious memories of summer

on a cold winters day.

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Blueberry Muffins

2 cups flour

3/4 cup sugar

1/2 tsp. salt

2 tsp. baking powder

1/2 cup milk

1 egg

1/4 cup butter

1 pint blueberries, fresh or frozen

  1. In a medium bowl, sift together the flour, salt and baking powder. Set aside.
  2. In another bowl, cream together the sugar and butter.
  3. Beat in the egg.
  4. Gently blend in the milk and blueberries.
  5. Add the flour mixture and stir just till blended.
  6. Grease muffin cups or insert paper cup liners.  Fill each 7/8 full.
  7. Sprinkle with crumb topping.
  8. Bake at 375 degrees for 25-30 minutes.

Makes 1 dozen.

Crumb Topping

1/3 cup flour

1/2 cup sugar

1/2 tsp. cinnamon

1/4 cup softened butter

Mix the above ingredients together with a pastry blender until crumbly.

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What is your favorite way to eat blueberries?

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Psalm 68:19

“Blessed be the Lord,

 who daily loadeth us with benefits.”

 

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Garlic Scapes

Uses for Garlic Scapes

My garlic bed in early spring.

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For more about growing garlic, see here.

If you grow garlic, you will have noticed that the garlic plants do an unusual thing in early summer.

The garlic plant will send up a tall, hard stalk that will begin to curl at the top.

This is called a ‘garlic scape’ and it signals that the garlic is bulbing below ground.

At the end of the curling scape, a flower head will grow-

the garlic is bulbing up at the same time it is getting ready to flower.

It is best to cut these flower stalks off so the garlic can send more energy into the below ground bulb.

(Only hard neck garlic do this, soft neck garlic do not, and they can be used to braid.)

If you do not grow garlic, you may be able to find scapes at the farmers market.

(Or find a friend like me who grows way too much garlic and is looking for some one to give garlic to!)

What to do with those garlic scapes?

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There are many uses for these scapes-

They have a mild and sweet flavor, like chives or scallions with a garlicky flavor.

They can be used raw-

They are crunchy, like green beans or asparagus.

They can be cleaned, and stored in a plastic bag

in the refrigerator-they will last for weeks.

 They can be chopped and used in salads, or

added to dips and vinaigrette.

Or mix chopped scapes with softened butter to make a garlicky spread

for bread or vegetables.

The scapes can be used in your cooking for a special treat.

Add them to frittatas, scrambled eggs, stir frys, or fried rice.

They can be sautéed and put on pizza,

or drizzled with olive oil and grilled for a side dish.

They can also be pickled.

If the seed head begins to flower,

the flower bulbils can be rubbed between your fingers and sprinkled over

pizza, salad or eggs for a nutty garlicky texture.

My garlic bed today-

about ready to be dug.

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One common way of preparing garlic scapes is garlic scape pesto-

here is the recipe.

Garlic Scape Pesto

1 cup garlic scapes, chopped

(or equal amounts of scapes and basil can be used.)

1/4 cup parmesan cheese

1/2 cup olive oil

few squeezes lemon juice

Pepper to taste

Pulse the scapes in a food processor first and then add the cheese

Add the olive oil in a steady stream while the processor is running.

Stir in lemon juice and pepper, if desired.

This will keep in the refrigerator for 2 weeks or can be frozen.

Try mixing the pesto with mayonnaise to spread on bread or crackers,

or use on pasta.

Have you ever used garlic scapes?

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Psalm 37:3

“Trust in the Lord, and do good;

so shalt thou dwell in the land,

and verily thou shalt be fed.”

 

 

 

 

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Conference, 2016

2016

Annual Conference

of the Allegheny Wesleyan Methodist Connection

This past June found us again assembling on the old ‘Hilltop’,

at Stoneboro Pennsylvania, for the annual church conference,

the 173 session.

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A lot happens in those 5 days,

but I will just share a few photos.

The administration building, right next to the tabernacle.

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Stoneboro Campgrounds was known as the ‘Grove’ many years ago.

It is on a hill top, overlooking Sandy Lake, and is dotted with beautiful, old trees.

Many little cottages are nestled in among the trees.

(Always only painted white with only green shutters.)

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Our family has owned a number of cottages over the years,

but now days this is how we go…

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…with travel trailers, or 5th wheels.

The reason being;  air -conditioning!

The above is daughter Maria and husbands 5th wheel,

our trailer is right behind.

I tell ya, having air-conditioning makes those hot days of camp so much more bearable!

(We are so spoiled!  The old-timers faithfully came with horses and wagons,  stayed in tents

and slept on straw ticks!)

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The bell ringer-Joe Duncan….

the bell is rung before each session and service.

My boys did this job for many years.

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Hurrying to service.

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Rev. John Treese caught me taking his picture….

and he stopped and posed so nicely for me!

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I told him that this was going on my blog, (he is a ‘no internet-er’)

 and he graciously gave me permission.

Told him I would only say nice things about him!

He and his wife provided the music and singing for the conference…

..they did a beautiful job!

They pastor a pioneer church in Canada.

He is an excellent preacher of the Gospel also!

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 The day time sessions are devoted to the conducting, of church business.

 The evening services are open to the public; each evening is devoted to a different subject.

The following photos are from the Friday night Missions service.

The Women’s Missionary officers at the table on the right,

and Rev. Tom Corbin, retired missionary from Peru, opening in prayer.

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The out-going Missions/Pioneer Director, Rev. Tim Young, conducting the service.

He has done a beautiful job these last few years-

Thank You Rev. Young!

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Rev. Jonathan Troyer was elected as the new Missions/Pioneer Director.

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During the service there was a special event-

the commissioning of new missionaries to Northwest Indian Bible School.

Members of the Mission board, giving the commission to the missionary candidates

Daniel and Ashley Carpenter, standing up  on the left.

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And what would a missions service be without an offering?

David Large, taking charge of the offering,

 Rev. Gabriel Clyde reading one of the pledges.

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All those under 40 years of age, wanting to give their lives in the service of Jesus,

gathered to the front for prayer.

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Visiting after service.

Rev. Richard Price.

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Rev. Dan Clyde, Matt Clyde, Rev. Quesenberry.

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Hummm…an interesting conversation taking place?

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That’s it!

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Proverbs 3:6

“In all thy ways acknowledge him,

an he shall direct thy paths.”

 

 

 

 

 

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Who am I ???

Child of God, pastors wife, mother of five, grandmother of ten (and counting), gardener, quilter, homemaker, reader, homebody and dreamer…

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