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Egg Salad

Egg Salad

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Do you have lots of eggs right now?

If you have chickens, you should be inundated with eggs about now.  One of the names of  the April’s Full Moon is the ‘Egg Moon’ because this is the time of year that chickens are in full laying mode.  Chickens lay eggs according to the number of day light hours-during the winter when the day light is shortened, they lay less, and as the day light lengthens, the laying picks up.  During these longer days of spring, and after the winters rest,* the laying is steadily picking up.

My hens, as old as they are, are laying very well.

(*some people provide artificial light in the hen house to keep the hens laying as much as they can all winter, but I prefer to let the hens take a rest over winter and do not provide winter light.  Old ladies need a rest!)

So what to do with all those eggs?  One of the ways to use them up is egg salad.

Egg salad sandwiches just say ‘Spring’ to me!

I have no idea where I picked up this little egg stomper, but he sits (cheerfully?) on the window sill above the sink all year.

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His little feet do a great job of smashing up hard boiled eggs.

He also makes quick work of making ‘picnic’ eggs (which is what we call ‘deviled’ eggs), another good use for lots of eggs.

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The other ingredients that I use in my egg salad-

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This size dice is probably a little too large-chop to the size of dice you prefer.

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Mix all of the ingredients together…..

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…and enjoy a delicious egg salad sandwich.

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Egg Salad

10-12 eggs, hard boiled

1 stalk celery, chopped fine

(I also chopped and added some of the celery leaf)

1/4 red onion, chopped fine

1/2 cup mayonnaise

(My favorite is Hellmans!)

Salt and pepper to taste

Optional is:

1 Tbsp. pickle relish

2 Tbsp. prepared mustard

( I did not use either as I prefer mine plain.)

Peel and chop the eggs.

Mix together with the remaining ingredients.

Store unused portion in refrigerator.

This will make approximately 5-6 sandwiches.

What are some of the ways that you use the abundance of spring eggs?

*

Isaiah 45:2

“I will go before thee,

and make the crooked places straight.”

 

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A Canning Guide, and a Recipe for Basil-Garlic Tomato Sauce

Canning Guide

1939 food storage

A canning pantry from the 30s

Here is a canning guide, also taken from the Ball Blue Book.  ( See the post HERE. ) This guide is only for foods that can be canned, and is for 1 year of eating for a family of 4.

Product                                             Number times served      Approx. size serving        Amt. needed or 1 person    Amt. needed for family of 4

Citrus fruits and Tomatoes          7 per week/36 weeks                     1 cup                                   63 qt                                       252 qt.

(includes juices)

Dark green and                               4 per week/36 weeks                    1/2 cup                                 18 qt.                                       72 qt

yellow vegetables

Others fruits and                            17 per week/36 weeks                    1/2 cup                               76 qt.                                      304 qt.

vegetables (apples, apricots,

peaches, beans, corn, peas, etc.

Meats, poultry, seafood                 4 per week/36 weeks                1/2 cup (2-3 oz.)            18 qt or 36 pints                72 qt or 144 pints

Soups                                                 2 per week/36 weeks                      1 cup                                   18 qt                                          72 qt

Soft Spreads                                     6 per week/52 weeks                      2 Tbsp                         40 half pints                            160 half pints

Relishes                                             3 per week/52 weeks                      1 Tbsp                              5 pints                                     20 pints

Pickles                                                2 per week/52 weeks                           –                                  13 pints                                    52 pints

Wow!  This is a lot of canning!

And the homemakers from years ago really did this much canning, to keep their families fed through the winter.   Is it any wonder the homemakers flocked to the supermarkets and purchased already prepared foods?   This was one of the reasons that young people fled the farms for the cities and ‘a better life’.  The farm life was a hard life and so much work.

I know of Mennonite and Amish women that can in this amount today, but most ladies now days would do well to have a canning cupboard like this.

canning jar storage

(photo from Old World Garden Farm)

Even this cupboard represents a great amount labor.

There is great satisfaction in home canning, and it is a wonderful skill to learn. There is no comparison to home grown produce, and canning is a great way to capture the wonderful flavors of the summer garden.

Here is a recipe from the Blue Book.  A nice recipe to use up all of those tomatoes that you will grow!

Basil-Garlic Tomato Sauce

20 pounds tomatoes

1 cup chopped onions

8 cloves garlic, minced

1 Tbsp olive oil

1/4 cup finely minced, fresh basil

Bottled lemon juice or citric acid

Wash tomatoes, drain.  Remove core and blossom ends.  Cut into quarter; set aside.

Saute onion and garlic in olive oil until tender.  Add tomatoes; simmer 20 minutes, stirring occasionally.

Press mixture through a sieve or food mill; discard seeds and peels.

Combine tomato pulp and basil in a large saucepot.

Cook over medium/high heat until volume is reduced by 1/2, stirring to prevent sticking.

Add 1 Tbsp. bottled lemon juice or 1/4 tsp citric acid to each pint jar.

  Ladle hot sauce into hot jars, leaving 1/2 inch headspace.  Adjust 2 piece jar caps.

Process 35 minutes in a boiling-water canner.

Yield; about 7 pints

*

1 Peter 3:12

“For the eyes of the Lord are over the righteous,

and his ears are open unto their prayers.”

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A Chick Update

Here is an update on the baby chicks.  (See HERE)

They are growing (though they still seem so small to me-I am always afraid that I will step on one!)

They are growing wing and tail feathers, and starting to try and fly.

You will notice only 3 chicks here, lined up to drink.

We had a loss of one after just a few days…chicks are fragile and die easily, but it was still sad.

These 3 seem very healthy.

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And I had forgotten how messy chicks are-they kick the litter everywhere, and with a big mother scratching up for them, it is impossible to keep clean water for any length of time.  They quickly dump the feeder so I gave up on the cute little feeder that I got for them, and just scatter the feed on the floor.

Henrietta puts them to bed very early-about 2 hours before sunset-it is very cute to see little black beady eyes peering out from under her when I go out and close the big hens in and check on them.

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Henrietta always has such a wild look in her eyes when I come around, and she has made it harder for me to do the chicken chores.  I have to get past her to feed and water the big hens, and she is ready to attack for her babies.

It will soon be time to let them outside to explore the big world.

*

1 Peter 5:7

“Casting all your care upon him;

for he careth for you.”

 

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His Lamp Am I

His Lamp Am I

imagesLUNUJ7O4

 

His lamp am I,

To shine where He shall say;

And lamps are not for sunny rooms,

Nor for the light of day;

But for the dark places of the earth,

Where shame and wrong and crime have birth,

Or for the murky twilight gray

Where wandering sheep have gone astray,

Or where the lamp of faith grows dim

And souls are groping after Him.

And sometimes a flame we find,

Clear-shining, through the night

So dark we cannot see the lamp,

But only see the light-

So may I shine, His love the flame,

That men may glorify His name.

Annie Johnson Flint

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Matthew 5:14

“You are the light of the world.”

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Blossoms

Blossoms….

and other stuff going on here.

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Hush, Can you hear it?

The rustling in the grass,

Bringing you the welcome news

Winter’s day is past.

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Soft, Can you feel it?

The warm caressing breeze,

Telling you the sticky buds

Are bursting on the trees.

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Look, Can you see them?

The primrose in the lane,

Now you must believe it-

Spring is here again.

(Mary Fenn)

A beautiful pink tulip, greeting everyone coming up the walkway.

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Pear blossoms.

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Apple blossoms,

on the old apple tree.

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A blooming purple sand cherry shrub.

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And the viburnum, getting ready to burst into bloom,

with Forget-Me-Nots blooming at its feet.

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We will soon be bowled over with the lovely fragrance of this shrub.

(You can read more about it HERE)

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And in other news from the garden on this day-

Strawberries that have jumped into the walkway of the garden.

These will be dug and re-planted into the strawberry bed.

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The rhubarb is growing tall, with no damage from the snow last week.

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The garlic is growing great-

too great!  What was I thinking to grow this much garlic!?

 I will never be able to use this much!

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This is my tribute to the Full Pink Moon tonight-

so named for one of the first blooming flowers of the spring.

Moss Pink, or Ground Phlox, a wonderful ground cover for a sunny location.

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This full moon is also known as the sprouting grass moon…..

(and it sure is-time to mow!)

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And known as the egg moon, the chickens are in full egg laying mode…

and as the fish moon.

How happy we are to find the gold fish still alive and swimming

when the ice melts off the pond.

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*

2 Corinthians 5:17

“Therefore if any man be in Christ,

he is a new creature:

old things are passed away;

behold, all things are become new.”

 

 

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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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