A Man and His Hoe

Around Cook'n by the Creek we have to work the good days even if we are not having a good day.  You know at our age the aches and pains just keep multiplying but like we say...."it's gonna hurt to work or set so we better keep moving.  In the end we work through the kinks and moans, by the end of the day we usually are smiling and say....."damn, we did it".  Being outside and especially in the garden gives us the greatest enjoyment.  The garden is first nothing but weeds and leftover dead crops from last year.  With the exception of asparagus and early spring onions.  We have had asparagus for the last two weeks and will hopefully get another 2 weeks of picking.  Last week I used my cast iron skillet with 4 tablespoons of butter melted and added the asparagus turning until tender.  This might be the best way so far.  Next I will be pickling 6 pints.  We tried it last year and everyone liked it.

He loves to play in the dirt and his Amish hat!

Dick is the hoe man.  I am the seed planter, considering I am a foot shorter than him it is easier for me to plant.  Works out great because I have never liked hoeing.  That was my job in my younger years growing up on the Horse Run Farm.  I was never trusted to do the planting so hoe it was.  I look back and realize, I never was asked or had a choice.  Of course it might be where I learned to give those looks that are always showing on my face when I have a silent opinion....not good most of the time.

The peas we planted a few weeks ago are up about 3 inches.  We planted two more rows Friday.  I am pretty sure they will both produce at the same time.  Growing season is all about ground temperatures.  Although we have planted two weeks apart the early planting is struggling with cool temperatures.  Friday we also planted 3 varieties of carrots and beets.  Tuesday and Wednesday we will plant cukes, green beans, corn, tomatoes, pumpkins, winter and summer squash.   Then it is hope we don't get a heavy frost after they come up.

About July we will be picking, shucking and freezing peas.



If you live in our area you have probably noticed the fruit tree blossoms!  They are plentiful on the tame and wild fruit trees.  Our apple trees and blueberry bushes are loaded with blossoms.  We did have a hard frost or two which is usually not good for the fruit crops.  I am hoping it was just the right timing that will not ruin the fruit.  It has been two years since we were able to gather wild apples for our weekend of apple cider pressing.  The family is ready to press and fire up the pizza oven.

How pretty this year!



Our blueberry bushes are loaded with
blossoms.

Wild strawberry blossoms, hoping this year for a few pints to make
"wild strawberry jam", nothing tastes better.

The weekend has been a dreary rain which we need and also provides a couple days rest for us.  We headed to the Amish for horse, chicken and wild bird feed.      Happened upon a lawn sale, great deal on a pair of cross country skis made in Norway.  I love the poles, so old fashioned looking.  The plan for the poles is to use as a wall decoration in the cabin.

 If I am "stuck" inside it usually means kitchen time.  I baked Toll House Cookies and thawed up leftover ham we had for Sunday dinner a few weeks ago.  Even with Amber and family we had  plenty of leftover ham.  I made a batch of ham salad after dinner and the rest of the ham went to the freezer.  Today I cut meat from the bone and made scalloped potatoes, Navy Bean Soup and more ham salad.  That ham cost $17.00 and provided a Sunday dinner with family, 2 batches of ham salad, soup and Sunday dinner for today of scalloped potatoes.  That is a bargain!  I love what I call free meals with leftovers.  About the ham salad, it is the recipe my mom used.  We like it on bread, rolls or crackers.  I use to use the old time hand grinder, now I use my food mill which gives the same consistency.  Just grind the ham, add relish, chopped onion, mustard, mayonnaise, garlic, salt and pepper.  Sometimes I use sweet pickles, dill pickles, hot peppers or horseradish, what ever sounds tasty.

All the talk of food, break time!  My favorite pottery, the cups are a gift from
Bart and Deb from NC.  Dick bought the tea pot at the Creative Arts Center
in Wellsville, NY.  Perfect match for being made 700 miles from each potter.