Henny Penny Farmette

Rain . . . unrelenting rain makes working outside near impossible. Since rain is in the forecast for the rest of this week, I’m doing indoor projects here on the Henny Penny Farmette. Why? Because let’s face it: try driving screws into wet fence boards or digging when the earth is like a giant mud ball, or pruning trees when looking upward against a downpour is rather ridiculous. Here are some things to do inside until the weather clears up.

1. Clean the clutter from the kitchen and test some new recipes

2. Read seed catalogs

3. Order beekeeping supplies (to be ready when the weather turns warm and the bees get active)

Blood oranges keep that lovely red color when made into marmalade

4. Make a batch of blood orange marmalade (since blood oranges are ripe now)

5. Feed bees, birds, and other wildlife

Our resident black phoebe eats a lot of insects but other birds are attracted to our feeders

6. Work on indoor renovation such as finish the installation of base boards and crown moldings

7. Sew curtains; make a quilt, or start an embroidery or knitting project

8. Start the spring cleaning in one or more indoor rooms

9. Plan the spring vegetable garden on paper with a drawing

Rhubarb takes about three growing cycles to produce enough stalks for harvest

10. Clean out closets and recycle unused items from cupboards and drawers

11.Make herbal teas  (for example: dried leaves of herbs such as mint, dried lemon or orange peel, spices, rose hips, and dried berries)

12. Catch up on your reading for pleasure or books and periodicals about farm and homesteading topics

13. Bring your beekeeping or gardening journal up to date

This Bantam rooster likes to strut his stuff

14. Order supplies–antibiotics for the chickens or medicines for your bees and other domestic stock

15. Bottle honey from the bucket and affix labels

Filling jars of honey from the honey bucket in the kitchen

16. Make a dazzling dessert

The  sunflower cake comes out near perfect when baked in a bundt pan

17. Mend clothing

18. Start working on the taxes for the upcoming season

19. Play your fiddle, piano, horn, or drum

New seedlings moved to an outdoor raised bed

20. Start heirloom seed in flats or get some sprouts growing in a jar

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If you enjoy reading about farming topics, check out my cozy mystery series from Kensington: A Beeline to Murder, The Murder of a Queen Bee, and A Hive of Homicides. Delicious recipes, farm lore, and tips for keeping chickens and bees add to the charm of these delightful mysteries.

Jars of orange marmalade make lovely holiday gifts

Who can resist the flavors of homemade jams? Whether it embellishes an appetizer of grilled fig and melted goat cheese or is spread upon a fat slice of fresh-baked bread, jam has power to elevate any meal to another level.

Using the seedless oranges growing on our farmette trees, I’m making marmalade. Marmalade made with the oranges ripening this time of year make great additions to holiday gift baskets. I like to add jars of honey, fresh tangerines, nuts, summer jams, and homemade treats.

RECIPE FOR ORANGE MARMALADE

Ingredients:

4 large oranges (preferably a seedless variety)

2 medium lemons

1/2 teaspoon butter (to reduce foaming)

1/8 teaspoon baking soda

6 Tablespoons dry classic pectin

5 1/2 cups sugar

Directions for Preparing the Jars and Canner:

Wash pint jars in the dishwasher or wash the jars and screw rings in hot soapy water, rinse, and drain upside down on paper towels.

Remove the wire rack from the canner and set aside; then, fill the canner half full of water and bring to a simmer.

Directions for Making the Fruit Mixture:

Wash the oranges and lemons.

Peel the fruit, using a vegetable peeler or a sharp paring knife. Discard any seeds and the pithiest parts of the inner peeling as the pith tastes bitter.

Cut the peeled skins into narrow strips.

Pour water into a saucepan.

Add baking soda and strips of peel.

Bring to boil and then reduce the heat, simmering for 20 minutes and stirring as needed.

Cut the fruit into thin quarters.

Add the fruit and juice to the saucepan of simmering peelings, cover, and allow everything to simmer for 10 minutes.

Remove 4 cups of the fruit/peeling/juice mixture  and pour into a large saucepan (6 or 8 quart) or stock pot.

Stir in the pectin and add the butter and sugar, mixing well.

Bring to a roiling boil, stirring constantly, for a full minute and then remove from heat, skimming off any foam.

These jars are filled with hot fruit mixture, ready for lids and canning

How to Can the Marmalade:

Ladle the fruit mixture into the warm, clean jars, leaving between 1/4 and 1/8 inch space from the top.

Wipe the jar rims before placing the jars on the wire rack of the canner.

Lower the wire rack of jars into the simmering water in the canner.

Make sure the jars are covered by 2 inches of water (add boiling water if necessary).

Cover with lid and boil for 15 to 20 minutes.

Turn off flame, remove the jars of marmalade, and set them onto a towel to cool.

Listen for the popping sound that signals the lids have sealed. Check lids for seal once the jars have cooled by pushing against the center of the lid. If it springs, the jar has not sealed and must be refrigerated. The marmalade will still be good to eat.