Posted here are photos of our 2012 crop of Savanna bucks that we have for sale. Enjoy!
The blog has been silent due to the beehive of activity on the ranch. Calving and kidding kept us on our toes in the early Spring. Now we are onto handling livestock in drought situations and being prepared for prairie fires. The gardens are producing well. Fencing, repairing stock dams and buildings are daily activities.
We have butchered and sold our first batch of pastured broilers and now have half-grown chickens with our second batch of broilers. We consider ourselves lucky to stay busy with Nature’s bounty and enjoy the challenge that Life brings our way living on the prairie.
Summer is the time for picking fruit of the prairie. 2012 has proven to be an excellent chokecherry and currant year.
Here are a couple of my favorite recipes for currant jelly and chokecherry syrup.
- 3 3/4 cup black currant juice
- 3/4 cup lemon juice
- 1 pkg. powdered pectin
- 6 cups sugar
Pour black currant juice into a 6 or 8 quart kettle. If short of juice, fill last cup with water to equal exact amount of juice. Add lemon juice. Add pectin to juice in kettle; stir well.
Place over high heat and bring to a boil, stirring constantly. Add the sugar, mix well. Continue stirring and bring to a full rolling boil. Boil hard for 2 minutes, remove from heat. Pour into sterile 1/2 pint jars, leaving 1/8 inch headspace. Hot water bath for 5 minutes. Makes 7 half pint jelly jars.
- 3 cups chokecherry juice
- 6 1/2 cups sugar
- 1/4 teaspoon almond extract
Pour the chokecherry juice in a large kettle. Next add sugar. Cook on high stirring constantly. Bring to a rolling boil and boil hard for 1 minute.
Remove from heat and skim foam. Add almond extract. Pour into sterile pint jars, leaving 1/8 inch headspace. Hot water bath for 10 minutes. Makes 3-4 pint jars. Great for making milkshakes or over pancakes.