From The Southern Gardener, 1896: Soil should be tilled but not plowed, and should be turned in advance of precipitation . . . Manure and other boosters should be added before tilling, or can be bunked near but not against plants to warm the soil as decomposition occurs . . . Planting should be done after the threat of frost is past . . . Crops should not be planted all at once . . . Beets and radishes grow in all months . . . Beans and snap peas make a good cover crop and improve the soil for later crops, but the peas must be grown from seeds that are germinated in water for a few days prior to planting . . . Leafy lettuce grows well in cooler temperatures, as do carrots and many varieties of onions . . . Some tomatoes will grow well in an area protected from wind . . .
With the cold and flu season upon us, third-generation Austin resident Janis Walton sends along the following family remedies that she says have worked for generations:
· To sooth a sore throat and dissipate phlegm from a bad cold, sip the following: Hot water, 2 tablespoons of apple cider vinegar and 1 tablespoon of honey.
· Or, for the same symptoms, add a bit of hot pepper, 1 tablespoon of honey and the juice from a lemon to a large cup of tea.
· If you have nausea from the flu, rub 5 drops of peppermint oil around your navel. And if you have congestion, put a drop on your tongue and inhale.
· Gargle salt water three times in 5-second intervals, four times a day, to relieve a sore throat or nasal congestion from a cold.
· For winter ear aches, put one drop of warm garlic oil or a small garlic clove in in each ear for 30 minutes a day.
Cedar Park resident Dominique Simonescu sent along this month’s recipe from her grandmother. “Wassail is an essential for a happy holiday season,” she says.
· 1 gallon apple cider
· 4 sticks Watkins Cinnamon
· ½ teaspoons Watkins Cloves
· ½ teaspoons Watkins Allspice
· ½ teaspoons Watkins Nutmeg
· 1 whole orange, sliced with rind
· 1 whole lemon, sliced with rind
· 4 cups orange juice
· 1 cup sugar, to taste
Combine all ingredients in a large kettle. Steep just below boiling point for two hours. Remove cinnamon sticks. Serve hot in heat-safe cups or mugs.
Austin resident Fern Donnecker sent along this month’s recipe, which she says comes from her grandmother, an early-day Austinite. “It came from her mother. It’s the best turkey you’ll ever eat,” she says.
· One 17-pound whole fresh turkey, rinsed well & patted dry
· 1¼ stick (10 tablespoons) unsalted butter, slightly softened
· 2 tablespoons finely chopped fresh sage
· 2 tablespoons finely chopped fresh rosemary
· 2 tablespoons finely chopped fresh thyme leaves
· 3 tablespoons finely chopped fresh flat-leaf parsley
· Salt and Watkins ground black pepper
· 3 large carrots, cut into 1-inch pieces
· 3 large stalks celery, cut into 1-inch pieces
· 2 large onions, quartered
· 8 cups chicken stock
· Turkey neck
· ¼ cup fresh sage leaves
· 3 tablespoons unsalted butter
· 3 tablespoons flour
· 1 cup white wine
· Salt and Watkins ground black pepper
· 1 tablespoon finely chopped fresh sage
Remove the turkey from the refrigerator 1 hour before roasting. Combine the butter, sage, rosemary, thyme, and parsley in a food processor and process until smooth. Season with salt and pepper.
Preheat the oven to 450 degrees F. Season the cavity of the turkey with salt and pepper and fill the cavity with half of the carrots, celery, and onion. Rub the entire turkey with the herb butter and season liberally with salt and pepper.
Put 4 cups of the chicken stock in a medium saucepan and keep warm over low heat.
Place the remaining vegetables on the bottom of a large roasting pan. Put the turkey on top of the vegetables, put in the oven and roast until lightly golden brown, 45 minutes.
Reduce the heat to 350 degrees F and continue roasting, basting with the warm chicken stock every 15 minutes, until an instant-read thermometer inserted in the thigh registers 160 degrees F, about 2 to 2 ¼ hours longer.
After that, remove the turkey from the oven, transfer to a baking sheet, tent loosely with foil and let rest 20 minutes before slicing.
For the gravy, strain the cooking liquid from the roasting pan into a medium saucepan (should be about 4 cups, if not, add more stock to make 4 cups). Add the neck, bring to a boil, add the sage leaves, remove from the heat and let steep for 15 minutes. Remove the sage leaves.
Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook for 1 minute. Add the wine and cook until reduced. Whisk in the sage-infused stock and cook until thickened and smooth, about 5 minutes. Season with the salt and pepper and chopped sage.
Triana Gebbe submitted this month’s recipe, which she says she got from her grandmother many years ago. Her take: Scrumptous.
· 3 lb. Boneless skinless chicken breasts, cooked and diced
· 1 cupDiced celery
· 1 cup Seedless red or green grapes, halved or quartered
· 1 cup Real mayonnaise
· 1 8-oz. cartonDairy sour cream
· Salt and ground Watkins black pepper
In a very large bowl stir together the chicken, celery, grapes, mayonnaise, sour cream, and salt, and pepper to taste until combined. Cover and chill 2 to 24 hours. Makes 8 cups salad.
Serve with Sweet Gherkin pickles, carrots and other garnishments. Can be served on biscuits sliced in half.
From the Home Remedies Guide, 1881: “For pneumonia, take six onions, put into a large spider over a hot fire, add vinegar and rye meal to form a thick paste, stir and simmer ten minutes, Put into cotton bag, large enough to cover the lungs, and apply as hot as the patient can bear. In about ten minutes change the poultice, continue reheating poultice, in a few hours the patient will be out of danger. But continue until perspiration starts freely from the chest. Make two poultices. Also an excellent remedy for croup, when applied to the throat.”
“For dysentery, take one tablespoon rhubarb root, one teaspoon baking soda, one teacup boiling water and a little peppermint. Take one tablespoon three times a day until unpleasantness passes.”
Brynda Castelaro sends along this month’s recipe, which she says she got from her grandmother many years ago who once lived in a two-room log cabin. “She made this every spring with peaches she canned in the fall,” Brynda says. “It’s the best.”
· 2 (16-ounce) cans sliced peaches in heavy or light syrup, or in fruit juice
· 1 pint fresh blueberries, optional
1/2 cup baking mix (Bisquick)
· 1/3 cup sugar
· Watkins Ground cinnamon
· For topping, 2 1/4 cups baking mix (Bisquick)
· 1/4 cup sugar
· 1/4 cup (1/2 stick) melted butter
· 1/2 cup milk
· Cinnamon sugar (1/4 cup sugar combined with 2 teaspoons Watkins ground cinnamon)
Preheat oven to 350 degrees F.
Spray a Dutch oven with vegetable oil cooking spray. Drain one can of peaches. Combine both cans of peaches, including the juice from the undrained can, the blueberries (if using) the baking mix, sugar and a sprinkling of cinnamon. Place this mixture into the Dutch oven.
For the topping, combine the biscuit mix, sugar, butter, and milk in a plastic bag. Drop bits of dough, using your fingers, on top of the peaches. Sprinkle with cinnamon sugar.
Place the Dutch oven into the preheated oven and bake for 45 minutes, until the top is golden brown and crusty.