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Delhi-Price Hill Press
Life
April 21, 2010
Everything’s coming up violets this spring
One good turn deserves another. You’ve heard that time and again. But this week it’s really true in my little corner of the world. Frank, my husband, plowed several of our neighbors’ gardens, including the Caudills’ garden. A few days later some of the Caudill kids stopped me as I was walking past their home with grandson, Jack. They ran out to the road and gifted me with several packed baggies of violets, completely stemmed. Now, I don’t know if they did that in reciprocation for Frank plowing their garden, but regardless, their effort far outweighed Frank’s. If you’ve ever plucked tiny violets from
a thick carpet of spring grass you know what I mean. To m o r row they’re coming over to make vioRita let jams, jelHeikenfeld lies and Rita’s kitchen vinegars. If we have time, we’ll pick redbud flowers from the trees and make jelly from those, as well. Redbud jelly doesn’t have the beautiful color that violet does, but it’s a delicious jelly. Redbud flowers make a beautiful garnish on salads and desserts. You can also eat the seed
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pods that form. I like to pick them when they’re real slender and young and sauté in a bit of garlic and butter. Just make sure the edible flowers, etc., you ingest have not been sprayed.
about 10 minutes before slicing.
Authentic cottage cheese pie
Jim Long’s violet jam
Jim is a famous herbalist and proprietor of Long Creek Herb Farm. Check COURTESY RITA HEIKENFELD out his Web page, jimlongsgarden.blogspot.com, for Mandy, Mary, Jamie and Tiffany Caudill with violet jams and jelly. just the most fun informaJuice of 1 fresh lemon 3 tion, from gardening, to cook⁄4 cup water Tuscan pork roast ing, to health and wellness. 21⁄2 cups sugar When pork is on sale at the 3 (And he’s already found ⁄4 cup water (a second store, I stock up. Pork can be morels …) time) healthy meat when rubbed 1 pkg. Sure-Jell pectin with a flavorful garlic, rose2 cups, loosely packed viomary and olive oil combina3 let blossoms, without stems Directions: Put ⁄4 cup tion. water and the violet blossoms The aroma of this roasting in a blender and blend well. in the oven will tempt everyAdd the lemon juice and body to the table. It’s a nice notice how the violet paste Sunday dinner sans the fuss. turns a richer purple as soon as the lemon juice hits the dull 6-8 garlic cloves purple paste. 1 tablespoon dried roseAdd the sugar and blend mary or couple tablespoons again to dissolve. Next, stir fresh the package of pectin into the Olive oil, start with a cou3 second ⁄4 cup water in a ple tablespoons saucepan and bring it to a Salt and pepper to taste boil, continuing to boil hard 3-4 pounds whole pork for 1 minute. Pour the hot loin roast pectin into the blender with the violet paste. In a food processor, comBlend again and pour into bine garlic, rosemary, olive oil jars or small storage containand salt and process to a ers. Let cool, then cover with paste. You can do this by lids and store in the freezer. hand, too. Rub all over roast, The jam will turn a deeper cover and let stand 30 minpurple as it sets up. You can utes. dip out the jam whenever you Roast, uncovered, at 350 want some. about an hour and 20 min7714 Voice of America Drive Check out our Web version West Chester, Ohio 513.777.1211 utes, or until meat thermomeat www.communitypress.com ter registers 160 degrees. for violet jelly and vinegar 6920 Dixie Highway Check at 1 hour to see recipes. Florence, KY 859.282.6400 where you’re at here. Let
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It didn’t take long for readers to respond to Ruthann Hein’s request. From a reader who said, “I believe I have the recipe for the cottage cheese pie that your reader was requesting. I grew up in the 1950s and it was a special treat when my mom made it. I still make it, however I use fat- free cottage cheese and Splenda to reduce the fat and calorie content.” 1 pound cottage cheese 1 cup sugar 2 eggs 1 ⁄2 cup milk 1 tablespoon vanilla Combine all ingredients in a blender. Pour in a graham cracker pie shell, sprinkle with cinnamon, and bake at 350 degrees for about 30 minutes. More cottage cheese pie recipes: Bev Beckman’s cottage cheese pies are in Web version of this column, as well as Kathy Baier’s, Helen Braun’s and one from Sarah DeMoss. The recipes they are sharing are heirloom ones. Thanks a bunch! Visit www.communitypress.com or call 513591-6163. Rita Nader Heikenfeld is Macy’s certified culinary professional. Email columns@community press.com with “Rita’s kitchen” in the subject line. Call 513-2487130, ext. 356.
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