I am a Wisconsin native who was transplanted here when I married. Accustomed to the sound of seagulls flying over my hometown, the scent of the fresh air wafting off of Lake Superior, wild blueberries and wintergreen popping up in the north woods, I expected Minnesota to be just about the same.
To my surprise, my husband brought me to live in the only county in Minnesota that did not have a lake. The birch and poplar forest to which I was accustomed became a part of my past. Nevertheless, a new beauty began to unfold before me.
Our farm, homesteaded in 1856 by my husband’s ancestors, is small but fruitful. It has been a place for our four children to grow up and learn the value of work. They learned skills that many folks these days have not had the opportunity to learn.
Not having a farming background myself, I had to be educated about country and farm living, too. I had the benefit of a neighboring mother-in-law who could teach me much. The most notable thing I learned from her was the skill of canning foods from the garden.
I hope that my writings will acquaint you with some of the life on the farm… one with a heritage. Our forebearers have left behind many items, attitudes and skills. I hope that the background and experiences that the Lord has given me may benefit you in some way.
On the farm we have had a vegetable garden every year. We raise some potatoes, tomatoes, lettuce, cabbage, carrots and more. Some of our favorite things to grow are berries – strawberries, red raspberries, golden raspberries, black raspberries and currants. We eat them fresh, freeze them or can them. God’s bounty is part of our heritage. This piece of the earth holds many treasures.
Psalm 145:15 declares of the Lord, “The eyes of all look expectantly to You, and You give them their food in due season.”
I hope you have fun being creative with this recipe. I received it from my sister-in-law. Our family relishes it every time we have it. I like that it is flexible – I can make substitutions in it. It can be used as a salad or the filling for a baked pie crust.
1 package cook & serve vanilla pudding and pie filling (not instant)
1 3oz. package strawberry gelatin
2 cups water
1 tsp. lemon juice
1 cup whipped cream or frozen whipped topping
1 cup strawberries
Combine dry pudding mix and gelatin in saucepan. Add water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Pour into a bowl and chill until thick. Fold in whipped cream or topping, blending well. Stir in berries. Let chill 1-2 hours.
(Variations can be made with raspberry gelatin and berries, lemon gelatin and coconut pudding with banana slices, mandarin oranges; orange gelatin and mandarin oranges. I have found that the lemon juice may be deleted in these other flavors.)