Fresh Apples and Apple Cider

Soon, you will see a photo of my fresh apple sauce from my new found apple tree and I got another thought-why don't I make some apple cider in my fruit juicer. Believe it or not, these thoughts are just coming to me!

Becoming more and more knowledgeable with edible herbs, using the fruits that are right in my own yard, are a start to self sufficiency.

To all of my sisters in the Lord, I depend wholly on the Lord and His provisions are great.

Last year was so rainy, I received nothing from my garden. This year is so dry, I am losing plants everywhere in the yard. Friends pruned my raspberries and blueberries so much and in November (they were trying to help me with my huge yard because of health reasons) and I have no raspberries this year and only one bush of blueberries which aren't looking so great either.

So, to a better thought, I am going to forage and harvest edible weeds and herbs.

Today: Queen Anne's Lace!

Sour Dough Starter

This recipe was found in a small magazine I get called "Above Rubies". In a plastic bowl, pour boiling water over it to sterilize it first. Add one cup of rye flour and one cup of water. Keep it on your counter and cover it with a breathable cloth. I am using a linen towel. Every day for seven days, add the dough to a clean sterilized bowl and add one cup of rye flour and one cup of water. What this does is keep the dough bacteria free. After seven days, your starter should bubble and be somewhat spongy looking. Smell it and if it smells sour that is o.k. Now you will need a three quart container to put the starter in. Feed it one cup of flour and one cup of water everyday. Suggestion: only use a plastic or wooden spoon, metal spoons are not good for the starter. Keep one cup of starter when you use it so that you can keep it growing.

Directions for bread making will come soon!