Rain Gardens with Music

Spring is here. I am ordering Herb Seeds and plotting Flowers. I am planting Milkweed for the Monarch Butterflies this year. I am getting that Happy Green Feeling in spite of the cold outside.

I have learned you can make that boggy place in your yard a thing of beauty and help clean and conserve water by planting a Rain Garden. 

Once planted, such a garden is maintained with little to no effort. And that is good news. Gardening can be hard work.

The woman in the photograph below is teaching a class in Rain Gardens and you can see the perfect sort of location. Find out all the particulars at this link.

"To select a location for a rain garden, begin by observing your yard during a good rainfall. Notice where water is flowing. Rain gardens should ideally be located between the source of runoff (roofs and driveways) and the runoff destination (drains, streams, low spots, etc.)."

The photograph on the right is a rain garden in Philadelphia, designed by Edgar David.

"Rainwater that flows from the house roof to the stone cistern is used to irrigate an intimate collection of woodland plants."

The Philadelphia Water Department has some excellent information about making Rain Gardens. The PWD also has a rain barrel program for those of us who do not have a boggy spot and still want to utilize and help manage rain water runoff. And now it is time for a Spring song by The Velvet Fog.

Tutti Frutti Pie

My Aunt Carrie (rest in peace you Great Cook) made Tutti Frutti Pie often. I was so happy when I found this old recipe in a community cookbook Simpson-Fletcher's Soul Food Recipes.

This pie is delicious and inexpensive. Best of all there is no need for fresh fruit. Pie in the Winter. Pie from the pantry.

Miss Maxie Gaine's Tutti Frutti Cream Pie

1 cup Sugar
2 cups Milk
1 tablespoon Corn Starch
1/8 teaspoon Salt
1 tablespoon Butter
2 Eggs
1 tablespoon Flour
2 tablespoons Sugar
1 cup canned Fruit Cocktail, well drained

Heat one cup Sugar, Milk and Butter together. Make a smooth paste of Flour, Salt and Corn Starch with a little Water. Add this gradually to the heated Milk. Separate Eggs. Beat Yolks well; blend into the Milk mixtures, stirring constantly to keep smooth; cook 5 minutes over low heat until mixture becomes thick. Remove from heat and fold in well drained Fruit Cocktail. Pour into a baked Pie Shell. Beat the Egg Whites until stiff and blend in two tablespoons of Sugar until very smooth. Spoon onto the Pie filling. Place in a 300 degree oven until light brown.

Never Fail Pie Crust
(makes 4 single crusts)

4 cups Flour
1 tablespoon Sugar
1 1/2 teaspoons Salt
1 3/4 cup Vegetable Shortening
1 tablespoon Vinegar
1 Egg
1/2 cup Water

Mix Flour, Sugar, and Salt. Cut in the Shortening with a fork or cutting tool (or you could give it a whirl in your food processor for a bit).

In a separate bowl mix Vinegar, Egg, and Water. Add it to the flour mixture, stirring with a fork until moistened. Use your hands to mold into 4 equal balls. The dough may be frozen and thawed for future use. Four frozen homemade pie crusts and four cans of fruit and you do not have to go out in the snow all Winter. 

First Day of Spring 2018

“If winter comes, can spring be far behind?”
- Percy Bysshe Shelley, Ode to the West Wind

Today is the official First Day of Spring. The United Nations declared today is official International Happiness Day.

Humbug! We have a 24 hour Winter Storm Warning In Philadelphia today. Happy Spring all the same. I am planning my garden. It must be Spring.

Jeffrey Koterba is the cartoonist. His blog is HERE.

Polish Dill Pickles

Is there a difference between a Polish Dill Pickle and a Kosher Dill Pickle? No difference, although I think a Polish pickle has much more garlic. I am sure pickle enthusiasts will disagree.

A Kosher or Polish pickle is made without using vinegar, uses a crock or glass jar (with a weight if necessary) to keep the cucumbers submerged in the liquid, and involves lactic acid producing fermentation. 

I was going to type the recipe and then I discovered Danny Mac's Kitchen video. Lots of good suggestions in the comments. Seeing is believing. Making Pickles is easy and you can do it even if you think you cannot cook. After four days of fermentation, you can make Pickle Soup.

There is more than one way to sour a Pickle. A charming Russian Lady gives us her system which includes Lemon and Apple Cider Vinegar. So yummy.

In my house old fashioned winter preparation starts with pickling cucumbers. So enjoy my grandmothers old fashioned Naturally Fermented Kosher Dill Pickles - Рцепт Малосольных Огурцов.