Our Three Sisters Garden.

I finally got our Three Sisters Garden finished & planted. The beans will go in when the corn is about 5 inches high.

Winter Squash: A Staple Through the Cold Months. A Link.

These are the type we need to get, bell shaped pumpkins that keep better through winter. Well worth reading.

http://thehistoricfoodie.wordpress.com/2012/03/13/winter-squash-a-staple-through-the-cold-months/

1744 reciept from the Old Foodie.

To Fry the Roots of Red Beets.



Wash your Beet-roots, and lay them in an Earthen glaz’d Pan, bake them in an Oven, and then peel the Skin off them: After this is done, slit them from the Top to the Tail, and cut them in the Shape of a Fish call’d Soal, about the Thickness of the third Part of an Inch. Dip these in a thick Batter, made of White Wine, [fine] Flower, sweet Cream, Eggs, Pepper, Salt, and [?] beaten, and all well mix’d. As you dip each Beet-root in this Batter, strew them over thick with fine Flower mix’d with grated Bread and Parsley shred small, and then fry them in lard. When they are enough, let them dry, and serve them with a Garnish of Lemon. These likewise may be put about Carps, Tench, and roasted Jacks, by way of Garnish.
http://www.theoldfoodie.com/2011/03/beetroot-la-1744.html

A Link To Dictionary of 18th Century Herb Usage

http://appfrontier.blogspot.com/2008/04/dictionary-of-18th-century-herb-usage.html

That time of year in this New World.

We are busy here on the homestead harvesting the winter crops and planting the summer crops. Today for me it has been the beans. We have already pulled, picked and shucked about 3-4 of these bags, and there are still more out there. But this bag is full, and it is getting hot outside, so time to come in.

The Jerusalem Artichokes are up and doing well.

Rhubarb is the first fruit to show itself after winter.

Egg plants & some volunteer beans. The back section is corn, but it is not up yet.

Cattail Pond in the bottom of the valley is full, and the cattails are doing well, but no heads yet.