|Tomato seedlings under the grow light.|
Today is the Pittsburgh Marathon.
Alex had to drive 15 miles east just to find a place where he could cross Penn Avenue (the main street, located between us and the Home Depot) and even then, couldn't find any road on which he could go back west. Boo.
Still, this was a productive weekend all in all. Yesterday we moved, scrubbed down, disinfected, and reoriented the chicken coop. We transplanted all the tomato seedlings up into bigger pots. They are looking very healthy and happy. Yesterday I made and canned lemon curd. Then we attended the second annual "Food in Our Neighborhoods" event at Chatham. The students do a great job of putting it together, and there is always yummy grub to be had. One woman at the event was selling dandelion jelly and violet jelly, made from wildflowers on her farm. It was gorgeous and delicious, so we bought some at the heart-rending price of 10$ for 4 ounces (!!!!)
|Wild violets soaking in the boiling water. |
Aren't they gorgeous?
The answer is, not very.
|Blue violet infusion.|
|Now it's purple once the lemon juice|
|Finally it becomes pink with the sugar addition.|
Then you just make jelly the usual way: lemon juice, sugar, pectin, and heat. The lemon juice changed the color to purple, and because I only have unrefined sugar, the color changed a little more to pink when I added the sweetener.
It's a really subtle flavor. I think it'd work better as a syrup so the violet is more concentrated. I also think squishing the violets more to get more oil out of the petals might work well. Dandelion is a more flavorful flower, so the jelly ends up tasting a lot like honey. We'll try that this week.
|They don't look like much now, but it'll|
be awesome when it's holding buckets of
potatoes in midsummer.