Summer days
Summer days bring much work on the farm. Lately, we have been baling hay. For that we need sunshine to dry the hay in the field. Some frequent rains can make the job frustrating.
We make small square bales which used to be popular. On a farm adorned with gently rolling hills, small tractors and equipment do the job well.
Our method for making hay bales uses a 3-4 person crew. One advantage of this type of haying operation is the comradeship we share being on a team. Each team-member has a responsibility. He or she senses the feeling of pride and joy from having completed a hard day’s work and getting it done.
On a haying day, the sun shines brightly in our Minnesota blue sky. As I drive the tractor, baler and hay wagon to the hayfield, I enjoy the sight of green hardwood forest and sparkling water dancing over the rocks of the Root River. In the hay field, I may see a mouse scurry to its hole in the ground or view a red-tailed hawk looking for his lunch. There are plenty of sights to behold.
Happily, half of the hay from the field is baled. Today, I planned to bale again. A rainy forecast changed our plans. While my husband cultivated his cornfield, I spent time weeding.
When I began my weed-work, I felt a fiery bite on my arm. Unfortunately, I found a large anthill. Several of the ants noticed me and rebelled. So I quickly moved to another safer spot to get my task moving forward.
My companion, our puppy, kept close while I pulled up unwanted plants. However, he decided that sitting on the anthill was the most convenient place to be. I dragged him away from his resting spot since I did not want him to get attacked. To ward off some ants which had already found him, I brushed off his black and white, long-haired coat. He did not understand. He sat on the anthill again. I removed him from the hot-seat with which he was toying. Finally my puppy gave up his chosen resting place. I am so glad I won this contest!
This little event reminds me of parents and children as well as God and His children. Parents, from love for their offspring, see the dangers to which their youngsters draw near and take steps to protect or correct them. The children may not understand the parent’s actions and may resist. Yet thankfully, the parents persist and continue to protect, like I did for my puppy.
Like the scripture says in Proverbs 22:6, “Train up a child in the way he should go, and when he is old he will not depart from it.”
When we get the straw baled in late July and early August, peaches come by the lug to my grocery store. I cannot resist them. Home-canned peaches are the best!
My first ripe peaches are put into pie filling. Sometimes I make jam. The rest are canned in jars.
My recipe for the pie filling comes from a cookbook, Minute Tapioca Favorites.
Fresh Frozen Peach Pies
This recipe makes enough filling for four 9-inch pies.
3 ½ cups sugar
¾ cup Minute Tapioca
2 teaspoons ascorbic acid*
¼ cup lemon juice
4 quarts sliced peeled fresh peaches
1 teaspoon salt
*Or use a commercial product that prevents browning of fruit. I use Fruit Fresh.
To prepare and freeze fillings: Blend sugar and acid; mix with remaining ingredients. Let stand 15 minutes. Line four 8-inch pie pans with heavy-duty aluminum foil, letting it extend 5 inches beyond rims. Pour filling mixture into pans. Fold foil loosely over fillings. Freeze until firm. Seal foil tightly, remove from pans and return to freezer. Fillings may be stored in freezer up to 6 months.
To bake pies: Unwrap fillings – do not thaw. Place in pastry-lined 9-inch pie pans. Dot each filling with about 1 tablespoon butter. And top crust; seal and flute edge. Cut or open slits in top crust. Bake in a hot oven (425°F.) about 1 hour.
NOTE: I freeze my pie filling in freezer boxes. To bake the pie, I break the filling up into chunks to fit into the pie crust. Sprinkle a cinnamon/sugar mixture on the top crust and bake the pie one hour at 350°F.
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