Posts Tagged ‘Staple’
Make Your Own Honey Cow
Beekeeping is an art form that dates back thousands of years. It was a DIY project undertaken by both farm families and commercial enterprises. It is said that one hive will produce enough honey to supply a family for one year with enough left over to sell. That’s why small honey production has been a staple on small farms or homesteads for centuries.
Anyone can produce honey at home. Many different kinds of hives can be used. But, for the suburban homesteader city ordinances and zoning codes could be your biggest hurdle so check those out first. If you are lucky enough to be able to house a hive check out this inexpensive and simple design called the Honey Cow by Instructables.com
The Honey Cow is designed to mimic nature as much as possible. Unlike commercial hives that have frames, a foundation or excluders the Honey Cow only has top bars, allowing the bees to do naturally what they would do in a fallen log: build beautiful, natural combs.
It’s easy to make and manage, which makes it perfect for the beginner beekeeper. Plus it’s less intrusive to the bees.
To make your own Honey Cow check out the step-by-step instructions at instructables.com
Gadzukes… Zucchini’s!
Zucchini is a delicious and simple addition to any garden. They are very common in many gardens because they are beautiful, so easy to grow and prolific. But, these garden staples can produce too much of a good thing.
If you suffer from “what to do with all these zucks”, try this simple relish recipe and put a lid on all those zucks. This recipe was given to me by my mother-in-law and has been a staple in our pantry for years. It makes a great substitute for sweet pickle relish on hamburgers and hotdogs and is the main ingredient in our homemade Thousand Island dressing.
Zucchini Relish
10 cups – grated zucchini
4 cups – grated yellow onion
5 Tbsp – salt
1 each – grated red and green bell pepper
3 cups – sugar
2 Tsp – dry mustard
3 Tsp – turmeric
2 Tbsp – cornstarch
2 Tsp – celery seed
½ Tsp – pepper
2-1/2 cups – cider vinegar
2 small jars – pimiento
Mix grated zucchini, onion and salt. Let stand overnight.
Rinse and drain. Place in large stock pot. Add red and green peppers, sugar, mustard, turmeric, cornstarch celery seeds, pepper and vinegar. Cook on low to medium heat until thick, stirring constantly, about 5-minutes. Do not over-cook. Ladle into sterilized, hot jars and seal immediately. Makes about 6 pints.
photo credit: seelensturm
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