We are nearly ready for our first harvest of greens. Our greenhouse is small but we get quite a bit of food from it. Like everything else, there’s a learning curve. We are learning the intracacies of insulating it, planting schedules, appropriate plants and timing as well as insect control (aphids love the asian greens) and fertilizing. A greenhouse may be a good place to put your income tax refund. We are looking to put any extra cash into tangibles like food sources and energy efficiency. I hope we get enough of a thaw to pull some of the carrots and parsnips we left in the ground last fall.

Bruce is going skiing today and I plan to spend the day getting my early seeds planted. We have been so diligent about eating up the stuff in the cellar. I now have a list of what I ran short on and what I am giving away because I put up more than we ate. That list will help with my garden plan.

I put an ad in our little paper looking for greenhouse frames. I see a lot of them cluttering up backyards. If I could find a frame for free, I could reskin it for not to much and come up with more winter food space. I am wondering if I could keep it warmer if I raised rabbits or chickens inside. I fear that when inflation hits, it will impact food prices hard. The more I can raise, the better I eat and the more I have to share.

I made chicken and dumplings last night. It was so good. I can make dumplings in my sleep. They are one of those things that everybody loves. I am going to make more tonight, add some sugar and cook them on top of some stewed peaches. I plan to put together a bunch of my favorite recipes for my girls. I do so much by memory and feel but a hard copy is needed if I’m out of commission.

Dumplings

2 cups flour

4teaspoons baking powder

1 teaspoon salt

4 tablespoons butter

You can whiz all this in a food processor but then you have to wash it. I think it takes less time to use a hand-held pastry cutter.

Add a cup of cold milk and mix lightly with a fork. Cook in barely simmering liquid for about 20 minutes. Keep the pot covered the whole time so the dumpling steams.I stick a skewer in mine. When the skewer come out clean, the dumpling is done.

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