Loving a Life of Biblical Womanhood
Three sisters is a Native American gardening technique called “intercropping”. Three plants – corn, squash, and beans – are planted together and work together. The green bean crawls up the corn stalk and uses it as a pole, nourishing the soil at its roots with nitrogen nodules in its roots, and the squash grows along the base of the corn and beans, providing ground cover to retain moisture and prevent weed growth.
My husband once joked that when the zombie apocalypse happened, everyone should come to our house because we could feed them for a while. I honestly thought that he’d made the phrase up, because he’s clever like that. But come to find out, it’s a running joke about people who stockpile food.
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Here’s the menu for my family for the week of June 6th. My menu will be scaled down a bit for the next few weeks. Kaylee is gone, and Gregg won’t be home until later in the month, so the meals are going to be much more toddler-friendly. As far as desserts go, I have some fresh peaches, so I think I’m going to make a Fresh Peach Pie. I also made a French Vanilla Bean Honey Ice Cream – I will post that recipe this week.
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The more I researched, the more I discovered that you could not only catch salmonella from melons, you could also get E.coli 0157, hepatitis A, Cryptosporidium and Shigella. These food born illnesses can be found in the dirt where melons grow – and since melons grow in the dirt, the rinds get contaminated. When you run a knife through the melon to cut it, it touches the rind then it touches the fruit inside.
Grits, for those of you who haven’t spent a good portion of your life below the Mason-Dixon line, is a cornmeal made from hominy. Hominy is hulled corn kernels that have been stripped of their bran and germ. What the American Indians gave the Pilgrims was likely hominy. “Lye hominy” is made when the kernels of corn are soaked in a light lye solution. You can get white grits (made from white corn) or yellow grits (made from yellow corn). The difference between grits and polenta, other than regions of America, is that polenta is made from corn that retains the germ of the grain.
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I know I didn’t post a garden post last week. To be honest, the garden frustrated me a little bit last week, and I just had to take a step back from it. We’d had so much rain – record breaking rainfall. Then the temperature dropped. Then it warmed up and we had even more rain.
There are as many methods to cook hard boiled eggs as there are people out there telling you how to cook anything. Every cooking show on television has some different trick or quirk about it. I’ll tell you that I’ve tried all of the tips I’ve ever heard, because I’m curious about things like that and want to find “the best way”. But, I always go back to the way my mom taught me, because it works every single time. When I use this method, I always have perfectly cooked hard boiled eggs.
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So, my container potato planting last year was a fail. The plants grew and grew beautifully, but when I dumped the dirt, everywhere there was a potato was a hollow place in the dirt. I don’t know if critters got it, or if there was something wrong with the potatoes.
Here’s the menu for my family for the week of May 23rd. As far as desserts go, I have to do a graduation cake for a friend’s daughter, a birthday cake for a friend’s daughter, and Kaylee is having a party Friday night. So, I’m not going to do a lot of dessert cooking this week in preparation for the end of the week.
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I’ve known Jen since we were pregnant with our almost 5-year-olds. She is the crock-pot recipe queen to me, and a very dear friend. I often wished we lived closer than the few hundred miles that separate us, because seeing her a few times a year just isn’t enough.
Here is her first recipe for our blog – but I hope it won’t be her last. I intend to talk her into a regular crockpot column here at Hallee the Homemaker!
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