|Apple tree still alive, unmarred by deer, and |
surrounded by violets.
|This does make finding a corner of table on|
which to eat breakfast a little tricky.
I also dug out my seed potatoes from the back of the fridge, cut the ones that needed separating, and set them out on newspaper to dry. If all goes well, they'll be in the ground in the next few days.
|The kitchen is back in production mode.|
But perhaps the most spring-y part of today, is that I did our first round of canning. Huzzah! We had a few of the lemons left that Alex's aunt and uncle sent, and managed 4.5 cups worth. I love this stuff, and I love giving it out to people, which means you can never have enough. The curd is yellowier than I was last time we made it because the girls' eggs are so much more colorful than the ones you get in the store. It's gorgeous.
|I finally got little jars!|
If you are interested in trying it for yourself, the recipe is below. Adapted from Sheri Brooks Vinton's Put Em Up Cookbook because I like my curd tangier and thicker than her recipe suggests.
1.5 sticks of unsalted organic butter
1 c sugar (preferably raw or unrefined, fair trade and vegetarian)
1/2 tsp salt
4 eggs (our girls eggs are a little smaller than the store-bought kind, so I add a 5th sometimes)
1 c lemon juice (from 5-ish organic lemons)
1 T lemon zest (or just whatever comes from the lemons you juiced.)
Combine all in a double boiler, and whisk until it's a custard, around 10 minutes. You can store this in the fridge in an airtight container for 2 weeks, or can in a water bath canner for 10 minutes so it's shelf stable for a year. Yumm-o! If you don't have lemons, limes or oranges would work too.