Daylilies Bed Three

DAYLILIES BED THREE

I have thousands of Daylilies. Way to many. I purchased them from a well known wholesale grower about 5 years ago. 

We have 4 long beds of Daylilies. The will ALL be moved from these beds this spring so I am looking to sell lots of Daylilies this summer and fall before they are all moved. I paid $3.95 a fan for my original Daylilies and I'm selling them for just $1.00 a fan if you come to the farm. I have also listed them with Nebraska Food Coop at $6 for a group of 5 fans. A 'fan' is a single plant. Sometimes when they are dug they are in clumps of 4-6 fans or more. We dig them and then pull them apart to sell to you. If you are interested in purchasing Daylilies email us at gramafarmer@gmail.com

BED THREE

Flowers will be pictured from South to North. This is the Third bed in from the East.

Orange. Begins blooming late June

Pretty stripped Apricot. Mid height. Begins blooming early July

Ivory with yellow/green throat and yellow edges. Tall. Beginns Blooming late June

Lovely Apricot with Pink and a green throat lined with yellow. Begins Blooming July

Daylilies Bed Two

DAYLILIES - BED TWO - JULY

I have thousands of Daylilies. Way to many. I purchased them from a well known wholesale grower about 5 years ago. 

We have 4 long beds of Daylilies. They will ALL be moved from these beds this spring so I am looking to sell lots of Daylilies  before they are all moved. I paid $3.95 a fan for my original Daylilies and I'm selling them for just $1.00 a fan if you come to the farm. I have also listed them with Nebraska Food Coop at $6 for a 5 fan bundle. A 'fan' is a single plant. Sometimes when they are dug they are in clumps of 4-6 fans or more. We dig them and then pull them apart to sell to you. If you are interested in purchasing Daylilies email us at gramafarmer@gmail.com

BED TWO

Bed two is the second bed in from the East. Flowers will be shown from South to North

Pale Yellow. Tall Plant. Begins blooming late June

This small orange flower if the first to bloom. Short Plant.

Ivory with yellow edges. Tall Plant. Begins blooming late June

Pretty light yellow with pink edges. Begins Blooming mid-July

Apricot with green throat. Begins blooming late June

Tangerine. Tall Plant. Begins blooming early July

Bible Reading for March 25

Reading Through the Bible in a Year

Matthew 28:11-20

Romans 16

Psalms 71

Deut.  33-34

This Weeks Menu

Here is my menu.  Now it's time to check my cupboards and make my grocery list.  Watch for some great recipes coming up!

Saturday:  Chicken Ala King over Angel Biscuits

Sunday: Grilled Steak, Baked Potatoes, Lemon Tarragon Asparagus

Monday:  Cheese Steak Calzones, Spinach Salad

Tuesday:  Spaghatti Squash with Beef Marinara (Spaghatti Sauce with beef), Super Salad

Wednesday: Beef Liver from grass-fed beef,  Green Beans, Garlic Mashed Potatoes

Thursday: Salmon Cakes, Wild Rice Casserole, Brocolli and Carrots

Friday:  Lentil Chili and Cornbread

Asparagus

I can't believe it but I picked my first Asparagus today!  It's really early but with this weather I guess I'm not surprised.  It was only three spears but it will make a yummy dish for me.  Here's a new recipe to try.

 

Lemon-Tarragon Asparagus

• 1 pound asparagus
• 2 tsp olive oil
• ½ tsp minced shallot or green onion
• ½ tsp minced garlic
• ¼ tsp fresh ground pepper
• 1/8 tsp lemon zest
• 1 tbsp lemon juice
• 2 tsp tarragon
• ½ tsp Dijon mustard
• Salt to taste

Cook asparagus in boiling water until crisp tender, approximately 2 minutes. Heat olive oil in sauté pan and sauté onion and garlic. Remove from heat and add remaining ingredients. Stir or whisk together until well blended and drizzle over drained asparagus

Bible Reading March 24

Reading Through the Bible in a Year

Matthew 28:1-10

Romans 15:14-33

Psalms 70

Deut. 32

Homemade Chicken Bone Broth or Stock

Just like the homemade Beef Bone Broth or Stock we made the other day we also make our own Chicken Broth.  We raise and butcher our own Chickens.  Because there are only two of us we'll cut our chickens up before freezing them bagging the different parts (breast, legs, thighs, wings) seperately.  The remaining 'bony' pieces are bagged together for making our Broth/Stock

We put the bony pieces in the stock pot with the usual onion, carrots, celery, bay leaf, 4-5 crushed garlic and some parsley.  I cook this for about an hour, remove the chicken pieces to cool and remove any meat then put the bones back in with 2-3 tablespoons pure apple cider vinegar.  The Vinegar will function to remove the calcium from the bones into the broth.  I then cover, reduce to low and cook over night. 

The broth is strained and cooled in a ice water filled sink.  The bones, etc are then fed to our barn cats who find this a real treat!

I then package it in pint zipper bags using 2 cups per bag.

The bags are then laid flat on a cookie sheet or folded over as I do.  Use whatever method you need to make the best use of your freezer space.  I fold them over so I can fit them in the door of my freezer. Left flat will make them easier to stack on your shelves.  Freeze on the cookie sheet until frozen then remove from the cookies sheet and store in your freezer.

See the Beef Broth Blog for details on bagging.

Thaw in the refrigerator before using.

I use Chicken Broth in a lot of my cooking.  I also use it as a warm drink when I'm under the weather or have been 'glutened'.  I ended up with 2 cups of chicken pieces that I can make Chicken Noodle Soup with or Chicken Noodle Casserole, or Chicken ala King, or.......yummm, even chicken salad sandwiches!