Trying to be like the original example of a homesteading woman: "She's up before dawn, preparing breakfast for her family, and organizing her day. She looks over a field and buys it, then, with money she's put aside, plants a garden." Proverbs 31:15-16 (The Message)

Studying The Way

The One Year Bible for Women (NLT)

My Utmost for His Highest
by Oswald Chambers

Streams in the Desert
by Mrs. L.B. Cowman

Keep a Quiet Heart
by Elisabeth Elliot

Your Scars Are Beautiful to God
by Sharon Jaynes

A Woman's Secret to a Balanced Life
by Lysa TerKeurst & Sharon Jaynes

A Christian Woman's Guide to Hospitality
by Quin Sherrer & Laura Watson

Studying Writing

The Writer Magazine

Writer's Digest

Hooked
by Les Edgerton

Write Away
by Elizabeth George

Studying Health & Nutrition

Let's Eat Right to Keep Fit
by Adelle Davis

King Arthur Flour: The Baking Sheet

Cook's Country Magazine

Welcome to Morning Glory Farm

A wonderful thing about a book, in contrast to a computer screen,
is that you can take it to bed with you. ~Daniel J. Boorstin~

Fall Gardening ~ Cold Frames - 09:59, Wednesday, August 22, 2007

Is anyone out there in the Upper South or Mid-Atlantic states prepping a fall/winter garden. I've been searching seed sites and I think I'm going to try some garlic, Shvelisi (Chesnok Red) Hardneck Garlic from Seed Savers, in the winter garden. I'm looking at putting in some Buttercrunch lettuce and spinach in a cold frame. I'm also gonna spend a little time the rest of the week prepping another bed of peas...hoping for a last minute crop. I never tasted fresh peas before this season and I don't want to go back to canned if I can help it.

Any other suggestions for the winter garden or the cold frame. We're not very adventurous with lettuce. I'm about the only one who likes a little bite to my salad.

We're still getting okra from the garden. I've made my own cornmeal batter and they're better than any I've tasted at a restaurant. If we get a few more cool nights I might be able to start bringing in the pie pumpkins and the buttercup squash. The spaghetti squash has been a big hit with the chickens...but I haven't found a way to prepare it that the family likes. My son told me he only ate the casserole I made so he didn't hurt my feelings. I guess I'm going to set it all aside for the hens if I can't come up with a more creative (and tasty) way to serve it. My dear husband said the flavor was good, but the texture was odd. Suggestions? And of course, the tomatoes are going strong. I will have more than enough to can again in about a week.

Tonight's menu is:

Leftover brisket (from my dear son's 18th birthday party yesterday~~my husband is a wonder with a smoker grill!!)
Some homemade slaw
Sliced cucumbers
Sliced tomatoes, garden fresh
Maybe a bit of corn, if I can salvage any off the remaining stalks from our first planting

To drink...Sweet Tea, of course~~what else can a girl born in Mississippi and raised by a mother from South Carolina serve her family??? Although only my daughters (they get email updates of the blog) will know ahead of time that I'm starting to experiment with Stevia and will be gradually blending it with less and less sugar until maybe we'll be able to eliminate the sugar all together.

Dessert is leftover cake: German Chocolate Cake & Old-Fashioned Chocolate Layer Cake.

I'll post pictures & recipes of the cakes when my camera batteries finish charging.

Post Comment

Spaghetti squash recipe - 11:47, Wednesday, August 22, 2007

Split one squash and deseed. Place in pyrex dish, split side down. Bake at 350 for 45 mins to one hour, until desired tenderness is achieved. Using a fork, scrape squash into strands into a bowl. Add margerine or butter to taste (1/2 to 1 stick), and 8 oz freshly grated parmesan cheese. Salt and pepper according to your family's desires. I make this for Thanksgiving every year. Hope this helps!

Posted by chronister4673

? Last Page

Next Page ?

Categories

Recent Entries