I recently made STAINED GLASS JELLO for a church coffee hour and thought the kids would love them.  AND THEY DID!  Extremely easy and very good.

Click on the link for instructions, it will take you to a great blog called the food librarain
 http://www.facebook.com/pages/Blossom-Wild-Herb-Lavender-Farm/97145588095

JOIN ME ON FACEBOOK, ALL ABOUT SEDUM PHOTO'S THIS WEEK.

http://www.facebook.com/album.php?aid=136950&id=97145588095&saved#/pages/Blossom-Wild-Herb-Lavender-Farm/97145588095?ref=mf

HOREHOUND COUGH SYRUP
Make an old-time cough remedy by mixing horehound tea with honey.  Make an infusion by steeping 1 ounce of fresh or dried horehound leaves in a pint of boiling water. Allow it to steep only 10 minutes.
Strain off the leaves, then measure the quantity of liquid remaining. Add twice as much honey as liquid, mix well, and bottle.
To soothe a cough, take 1 teaspoon at a time, about 4 times a day!! Taken from: Rodale's Illustrated Encyclopedia Of Herbs

HOREHOUND DROPS
1 cup fresh horehound leaves
I cup water
2 cups sugar
2 tablespoons corn syrup or honey
Put the horehound in a small non reactive sauce pan and add the water.  Bring to a boil and simmer, covered,
for 20 minutes. Allow to cool, then remove the horehound and squeeze out all of the liquid. Add the sugar and
corn syrup or honey to the pan, stir with a wooden spoon while bringing to a boil, then turn the heat down to a
gentle simmer. If bubbles threaten to overflow the pan, reduce the heat slightly and stir.Boil to the hard-crack stage. If you have a candy thermometer, this is in the range of 330°F.  Keep
a shallow cup of cold water nearby. Stir the liquid occasionally, and watch how it falls from the spoon. When it forms a thread, begin testing for hardness by allowing a drop of the mixmixture to fall into the cup of cold water. Don't trust your fingers to examine the nowhardened drop in the cup: bite it. If it's at all gooey or sticks to your teeth, keepcooking. When it's hard enough to crack when you bite it, remove the pan from the heat immediately.
If the mixture crystallizes, just add a cup of water and an extra tablespoon of corn syrup or honey to the pan, scrape all of the crystalline chunks into it, and begin again.
Lightly butter a candy mold, cookie sheet, or other heatproof baking pan, and pour in the hot mixture. If
you're using a flat-bottomed pan, score the surface of the candy after it has cooled enough to become firm. This
will help in breaking it apart, which should be done as soon as the candy can be handled.  After individual "drops" are
formed, sift granulated or powdered sugar over them to keep them from sticking together Store in a moisture-
proof container.
From the Herb Companion Magazine

This week, I found out.

From 1558 until 1829, Roman Catholics in England were not permitted to practice their faith openly. Someone during that era wrote this carol as a catechism song for young Catholics.

It has two levels of meaning: the surface meaning, plus a hidden meaning known only to members of their church. Each element in the carol has a code word for a religious reality which the children could remember.

-The partridge in a pear tree was Jesus Christ.

-Two turtle doves were the Old and New Testaments.

-Three French hens stood for faith, hope and love.

-The four calling birds were the four gospels of Matthew, Mark, Luke & John.

-The five golden rings recalled the Torah or Law, the first five books of the Old Testament.

-The six geese a-laying stood for the six days of creation.

-Seven swans a-swimming represented the sevenfold gifts of the Holy Spirit--Prophesy, Serving, Teaching,  Exhortation, Contribution, Leadership, and Mercy.

-The eight maids a-milking were the eight beatitudes.

-Nine ladies dancing were the nine fruits of the Holy Spirit--Love, Joy, Peace, Patience, Kindness, Goodness,  Faithfulness, Gentleness, and Self Control.

-The ten lords a-leaping were the ten commandments.

-The eleven pipers piping stood for the eleven faithful disciples.

-The twelve drummers drumming symbolized the twelve points of belief in the Apostles' Creed.

So there is your history for today. This knowledge was shared with me and I found it interesting and enlightening and now I know how that strange song became a Christmas Carol...so pass it on if you wish.  

Merry (Twelve Days of) Christmas Everyone

Thank you, Ken and Teresa for passing this to me.

Infusions

Infusions, or tisanes as they are frequently called, are made by pouring
boiling water over the herbs
and allowing the mixture to steep for 10-30 minutes depending on the
strength you prefer. Infusions
are used for extracting the properties of flowers and the herb or leafy
part of the plant. Always keep
the container tightly closed when infusing herbs. If using a teapot, a
tea caddy is helpful in keeping all
the properties in the water.

Decoctions

A decoction is used to extract the more tenacious plant material and is
the preferred method for
brewing most roots, barks and hard nuts/seeds. A decoction is made by
simmering the herbs in
boiling water for 15-30 minutes depending on the strength of tea
desired. Always keep the pot tightly
covered.

Solar Infusions

Sun charge your tea! Place the herbs in a large glass jar and cover
tightly. Put in the direct sunlight
and leave for several hours or until the desired flavor is attained.
There's nothing quite like the taste of
sunshine brewed in a perfect blend of herbs to lift the spirits.

Lunar Infusions

Just as solar infusions capture the essence of sunlight, lunar infusions
utilize the great luminary energy
of the moon. Though much subtler than other methods of brewing herbs,
lunar infusions capture a
certain magic and essence. To make, place herbs (fresh flowers are
especially nice in lunar infusions)
in a crystal bowl and set the bowl in a place where it will get direct
moonlight. Let sit overnight and
first thing in the morning, drink your lunar infusion. Try it on the
next full moon. You'll be enchanted.

Herbs in an Advent Wreath

*Last night at the local youth group ages 6 to 13, I suggested to write a short note to wounded American soldiers, I was quite surprise at the eagerness the children wanted to participate instead of doing some type of craft or activity. After reading a few inappropriate (but I must admit funny) letters, a few third graders stated they thought they were writing to their sisters.   I not that old.....   There is just something about a ornery little boy you just cannot deny amusing, I am sure if I had them in a class for 6 hours I would think differently...

Every year at Christmas my Mom would make potato candy for my father, his father was from Norway and his Mother was of Pennsylvania Dutch heritage. So I believe this is from my grandmothers side of the family. 

My son was doing a report at school and need to bring in a treat.  So with a little help from me he proceeded with caution and prepared his extra credit. He was quite pleasantly surprised at the results. My mom would also would use leftover mash potatoes when she had them. Enjoy!

1 medium boiled potato, chilled
*Do not cut in a bunch of chunks it will get watery
1/2 vanilla extract *My addition
1 or 2 boxes confectioners sugar
Creamy peanut butter 

Mash the cold potato with a fork on a bowl making sure you do not have any lumps or skin add vanilla extract and start adding powdered sugar. The mixture will be runny, so keep adding sugar till you get a doughy consistency. When dough is firm, roll out into a circle about ¼- to ½-inch thick. Spread with peanut butter,
leaving a ¼-inch edge. Roll up, jelly-roll style, Refridgerate for an hour (easier cutting) and slice into ½-inch slices, allow to air dry for an hour then package and store in the fidge.

And as always, thank you for supporting our family farm!

Gayle

Believe it or not after all the years of growing basil, I have never tasted pesto. I had planted about two 50 foot rows of basil plants and was planning to make basil vinegar for sale...... but since sales have been down, I decided not to waste anymore vinegar -- until I sell one bottle.

So with about two bushel of herb, I decided to make a small batch. I think I always shied away from pesto, due to the large amount of oil and nuts.

I cut this out of the local Chronicle Telegram based in Elyria Ohio, and uses less oil and nuts then other recipes I had researched.

2 solid cups basil leaves
2 clove garlic (I use 3 since I love garlic).
1/4 cup toasted walnuts
salt and pepper to taste
Whirl in food processor then add
about 6 Tablespoons Olive Oil

Enjoy!!!
Thank you for supporting an
AMERICAN FAMILY FARM!  Gayle

Ps. I will be posting pixs, I accidently deleted them.... Planning to make more for the freezer...

I found this recipe at the Washingtion Post Newspaper...  This was fresh tangy...     Use any type of milk percentage..... No fancy equipment needed.

1/2 gallon pasteurized milk make sure it is not ultra-pasteurized
1/2c active culture plain yogurt as your starter
crock-pot
thick beach towel or blanket

Turn crockpot on low.  Add milk; cover & cook on low for 2-1/2 hours
Unplug crock-pot. Keep lid on, and completely wrap crock-pot in large thick towel or blanket for insulation, let sit for another 3 hours.
 At the end of 3 hours, in a small bowl, whisk 1/2 cup active culture plain yogurt with 2 cup of the milk from the crock-pot and return to crock-pot.
Keeping crockpot unplugged, completely re-wrap in heavy beach towel.
Allow covered for another 8 to 10 hours.
Yogurt will have thickened but will be watery. Now you simply ladle yogurt into a paper coffee filter within a fine wire mesh strainer and allow to drain into a bowl into the bowl for about 30 minutes.   Store in a plastic covered container and will stay fresh for 7 to 10 days.
My breakfast consist of  a squirt of sugar free maple syrup and homemade low fat granola.
I have used honey or stevia to sweeten, fresh fruit, jam and fruit extracts to flavor.  If you want a smoother yogurt give a whorl in the blender.
Always keep keep a a bit yogurt for  your next batch.
If you like a thicker yogurt like greek simple allow to drain longer and for yogurt cheese strain over night in the fridge.

***I just found this post which I thought was important:
Only half of the process is listed here!!! Yogurt is a two step process, and simply heating the mixture is not enough. After the heating process, whichever method you use, you need to chill it covered in the fridge for several hours before consumption. The heat grows a Strep bacteria, the cold converts that into lactobacillus.(aka the good stuff) Also with each successive batch, your culture will be stronger, and it won't need as long to process."and simply heating the mixture is not enough.  

Fall is in the air and I have been putting off  the apple harvest.  Our weather has been sunny and I usually wait until a rain day to do chores like this.  I  cannot  remember the last time it rained here...
I have a function in the  morning so I made a batch of Apple Oatmeal Bars, I modified it a bit by using 1 cup apple sauce in place of the original 1 1/2 cup butter.....   I did not have my glasses on to see the pre-bake crust and instead baked it 45 minutes.  It is slightly gooey on the bottom but I not going to tell anyone.... I did not follow instructions.  I also made my Aunt Marge (from Howard Pa) apple cake with my version of bourbon sauce  for a Saturday dinner at friends in Valley City.  I post  it the next time it rains...... 

Apple Oatmeal Bars
Measure Ingredient
2½ cup Flour
2½ cup Oats
1½ cup Packed brown sugar 
1/2 teaspoon Baking soda
½ cup Butter, melted
1 cup Applesauce
1 teaspoon vanilla
1 teaspoon maple extract optional
4 1/2 cup Finely sliced apples
1 T.Cinnamon



Stir together flour, oats, brown sugar, cinnamon and soda. Stir in melted butter applesauce. vanilla, maple extract until well combined. Set 2 cups of oat mixture aside. Pat remaining oat mixture into an ungreased 15 x 10 x 1 inch baking pan. I used waxed paper  to smash it down.  Bake in 350 degree oven 12 minutes. Carefully layer apples atop baked crust and remaining oat mixture. Slightly pat oat mixture into filling. Bake in 350 oven 20-25 minutes more or till top is golden. Cool in pan on wire rack. Cut into bars. Enjoy.......

Happy Gardening, Gayle

My fruit  trees are bursting with apples this year, but my sprayer broke and was not able to purchase a new one.... so I had to share this years harvest with a few squirming pals.   It will be gallons  and gallons of applesauce.......  Which I use in recipes like barbeque sauce and replacement for oil in recipes, my son uses as a barter to eat sauce instead of green vetgetables.   This is an outstanding recipe I found on the net somewhere....  I added maple extract to give a depth of flavor... Especially when you leave out the nuts and raisins.

Chunky Apple Muffins Recipe
I think it came from a Gourmet magazine about 12 years ago.
24 muffins
4 cups peeled baking apples, ¼ inch dice (1 ½ lbs)
1 cup sugar
2 large eggs, beaten lightly
1/2 cup canola oil
2 teaspoons vanilla
(I added 2 teaspoons maple extract)
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 cup raisins
1 cup chopped walnuts

1.In a large bowl toss together the apples and the sugar.
2.In a small bowl whisk together the eggs, the oil, and the vanilla.
3.In a third bowl stir together well with a fork the flour, the baking soda, the cinnamon and salt.
4.Stir the egg mixture into the apple mixture; add the flour andd stir the batter until just combined.
5.Batter will be stiff.
6.Stir in raisins and walnuts.
7.Divide the batter between 16 greased muffin tins.
8.Bake in a preheated 325 oven for 25-30 minutes.
9.These are best eaten right from the oven, but you can enjoy them a day later too.

I love reading great recipe blogs, and I had to share. 

http://bakerella.blogspot.com/

and

http://thepioneerwoman.com/cooking/category/all-pw-recipes/

I have been keeping myself busy with creating living wreaths from plants that tolerate neglect....  I am planning to try herbal plants - but I feel that they will need much more attention to keep alive...  I am hoping to have them ready for the holiday Season...  The wire frames are handmade and take very long to stuff with moss.....  Then there is the planting and there are lots and lots of plants.... this is why the cost is costly but they will last for years and besides you can steal cuttings which is simply easy to root.

I hope you will enjoy them as much as I enjoy making them.

Gayle at Blossom Farm

It has been about a week since my daughter moved out of state, sorta missing her today.  I made cold cucumber yogurt soup and I know she would have enjoyed it.   The other two boys I live with will not eat anything green.
I also want to thank for the folks that sent me a kind word and poems....  I remember meeting someone a few months ago who told me her son after college just joined the service....  I thought how horrible for that mom, but she told me as long as my son is happy, I am happy, so that is my advice I am telling myself.  
So if you have a garden filled with cucumbers, try this soup it is surprising good.

Ingredients 
2 cucumbers, peeled, seeds removed
1 garlic clove, minced
4 cups lowfat plain yogurt
1/2 cup water
1/4 tsp. salt
2 tbs. dill, chopped
Directions 
1.Mash the garlic with salt and then add all the other ingredients in blender
2.Add additional salt to taste.
3.Refrigerated at least two hours before serving to allow flavors to mingle.
4.Serve chilled. 
Optional:  Sprinkle with chopped walnuts and add a teaspoon of good olive oil.  ENJOY! GAYLE

 Ingredients:
1 cup distilled water
1 cup white vinegar
1 tablespoon baking soda
18 drops lemon essential oil 
Combine all ingredients in a  spray bottle with a pump. Shake, spray mixture on produce, and rinse thoroughly after 5 to 10 minutes.

It has been cool summer in Northern Ohio, but makes it nice to work in a sunny greenhouse.  So strange when I was in school, teachers from South Carolina were imported to the Ohio area, now times are so tuff here in Ohio for teachers that South Carolina is importing our Ohio teachers.   So I hope you southerners will welcome my daughter to the Columbia area.  
To take my mind off of not seeing my little girl not every day I plan to  make rose petal jelly.

Ingredients
3-1/4 cup rose petals  (or any edible flower petals)
2 cups water
1/2 cup sugar
1 cup white grape juice
1 package powdered fruit pectin
3 cups sugar
1/4 cup rose petals

Remove bitter white nail of all the rose petals. Rinse petals and pat dry. Bring the 3-1/4 cups rose petals, water, and 1/2 cup sugar to a boil in glass or stainless steel saucepan; reduce heat. Simmer for 5 minutes, stirring occasionally. Remove from heat. Let stand, covered, for several hours to overnight.
Strain syrup, discarding flowers. Combine syrup, grape juice, and pectin in glass or stainless steel saucepan; mix well. Bring to a boil. Boil for 1 minute, stirring occasionally. Add remaining 3 cups sugar; mix well. Bring to a full rolling boil that will not stir down. Boil for 1 minute; remove from heat.
Place remaining 1/4 cup rose petals into 4 hot sterilized 1-cup jars. Ladle jelly into jars, leaving a 1/2-inch headspace; seal with 2-piece lids. Drape jars with a towel. Cool to room temperature and store in a cool place.

This was so wonderful, I just had to share the recipe, of course you can use one cup of lavender sugar in place of the regular sugar.  Need a recipe for lavender sugar?  Simply place about 1/3 cup culinary lavender flowers in a ball jar and cover with sugar, in   about 2 weeks the sugar will absorb the fragance and tast.  Strain if you do not desire the lavender buds.   Later this week I am planning to try using Splenda in place for part of the sugar.  If you need culinary lavender Click HERE
Ingredients:
2 lemons, juiced and zested
2 cups white sugar or lavender sugar (for less sweet use 1 1/12 cups sugar)  
4 cups milk ( I used 1 %)
2 TB  Peach schnapps liqueur or other fruit based liqueur
 
Directions:
1. In a medium bowl, stir together lemon juice and zest with sugar until smooth. Stir in milk and liqueur. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden, until firm, 2 hours. Or pour into the freezer canister of an ice cream maker and freeze according to manufacturers' directions.  My ice cream maker took 45 minutes.....   AND YUM!

If you have any questions, email me at hello-AT-blossomfarm-DOT-com

This is a recipe that was adapted and change to my liking from allrecipes website.

A tapestry of sensational succulents, will last for years. Use as a wreath or as a table centerpiece.

Handcrafted nine to eleven inch sphagnum moss wreath - the actual size with plants is over 11" in diameter. Planted with winter hardy living succulents from our very large collection of hens and chickens and stonecrops.
This wreath: Easy to care for for and will last for many years. Comes with separator legs and 6" long hanging chain. Can be used as a center piece or hanging. Plant mix might vary form the one pictured on our website, but we insure that it will be a large amount different textures and hues.

A tapestry with sensational succulents! The plants have a way of capturing the imagination with beautiful flowers, and interesting foliage and textures, making them irresistable.

Forgetting to water is not a problem. They thrive on neglect, so if mom or sending a special gift for someone that loves plants but tends to forget they need love too, this is a wonderful idea! But they will need water on occasion. Best to hang part shade.

Click here to visit the lising on local harvest.   If you have question about this please email me at:    hello-AT-blossomfarm-DOT-com

Have a great Day!  Gayle