Celebrate Planet Earth This Whole Month
by Leslie Cox; Saturday; April 22, 2017
Earth Hour, Earth Day, Earth Week, Earth Month.
It is heartening to see the growth in environmental awareness through the events scheduled globally in April honouring these momentous titles. What started with twenty million people on the first Earth Day, March 21, 1970, as a teach-in at numerous American schools and universities to raise awareness of environmental concerns has now expanded to 192 countries and well over a billion people. (The date was moved to April 22 in 1971 to avoid conflicts with spring breaks and end of term exams.)
Even more spectacular is the fact this growing global movement transcends race, religion, and social status. Participants from diverse backgrounds are united and focused on saving our planet. No other event in the world accomplishes this phenomenon.
New Recipe Posted
by Leslie Cox; Saturday; April 22, 2017
I have been remiss in letting readers know my recipe for Violet Sugar is posted in Recipes from Garden to Table under In the Garden on the main menu bar. (Quick link here.)
This is a quick and easy recipe that is fun to give as special gifts to friends and family. Adds a mild, delicate flavour to baked goods and gently-flavoured fruits such as peaches, strawberries and pears. Enjoy.
Don’t forget to make up your annual supply of Violet Jelly either! (Quick link to recipe here.)
And if you wish to find out more about the delicate sweet violet (Viola odorata)…the plant to grow for its edible flowers…look in Plants We Grow under In the Garden on the main menu bar. (Quick link here.)
Foto Friday
by Leslie Cox; Friday; April 21, 2017
Photo by John Cox (click on photo to enlarge)
Teaser Tuesday
by Leslie Cox; Tuesday; April 18, 2017
This Group C clematis is literally a blooming fool…from early June straight through to pretty
much the end of September. Its name is: Clematis viticella ‘Madame Julia Correvon’.
Photo by John Cox (Click on photo to enlarge)
Violet Sugar
This is a delightful recipe for something sweet…and a little out of the ordinary. If you love sweet violets, you must try this recipe.
Ingredients:
24 – 30 freshly picked sweet violet flowers
1/2 – 2/3 c (125 – 165 ml) berry sugar
Note: Pick only organic sweet violet flowers. Do not pick where pesticides or herbicides have been sprayed.
Procedure:
- Layer one third of the sugar in bottom of a half-pint (205 ml) sterilized canning jar, or other suitable sterile container with a tight-fitting lid.
- Sprinkle 8 – 10 flowers over the sugar. Note: Be sure the flowers are not damp from early morning dew.
- Repeat Steps 1 and 2 until layers fill your jar or container.
- Put lid in place and screw tightly.
- Invert jar and shake vigorously to distribute violet flowers throughout the sugar.
- Place in cupboard or dark pantry for 1 – 2 weeks, depending on how strong a flavour you want.
- Sieve sugar before using.
Uses:
- Flavour cakes and cupcakes.
- Sprinkle over fresh fruit cups.
- Great gift for family and friends.
- Let your imagination dictate other uses.
Posted on April 18, 2017
