Life on Regal-Hill: Sept. 30, 2009

Now that we have had several frosts in a row here at Regal-Hill it is time to clean up the gardens and get ready for colder weather. After all, it is now officially fall. The first day of fall really turned out to be nice since it was about 70 degrees even though the sun didn’t shine nor did it rain, considering how cloudy it was most of the day.
This morning while walking I saw some deer. Apparently they had come down for a drink in the brook and then went on their way back across the road and up the bank to our meadow since the road was wet in places. Yesterday we saw a number of deer not just here, but all along the brook as we traveled in the car. It was late in the afternoon and getting dark, when from the house I saw eight deer grazing in the meadow beyond the barn. George told me later that two bucks were in the group, but he was closer to them being he was by the barn so he could see them better.
I thought it was going to rain any minute when I went to walk the next morning so I dressed accordingly. There was no rain, just a nice warm breeze, so I was glad I didn’t bother with the umbrella. There were new smells around though since the recent frosts. The ferns were all brown but the wild flowers like the asters and Queen Ann’s lace still look nice. I also noticed that the forget-me-nots are also still nice. The lavender asters are quite abundant around here this year and look so pretty on the banks of the road and in the vacant fields I pass on my daily walk. It is so interesting how the wild flowers differ from year to year. I guess it all depends on the weather and how the seeds are blown around by the wind.
We are still looking for several fair days with lots of warm sun since we have several fields of second cutting yet to harvest. The more hay we have for feeding our animals and other peoples’ this winter, the better and then everyone will be happy.
Cabbage should soon be ready to eat if it is not already. The problem with growing cabbage is that it often all becomes ready to eat at the same time. I don’t grow it anymore, but one time when I did, I tried to make sauerkraut with the excess and it was a complete failure so I never tried again. Besides, we aren’t very fond of sauerkraut. Try these recipes for cabbage. I think you will enjoy them.

Shredded Beef ‘n’ Slaw Sandwiches
4 pounds beef stew meat, cut into 1-in. cubes
2 cups water
2 cups ketchup
1/2 to 3/4 cup Worcestershire sauce
2 tablespoons lemon juice
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
2 teaspoons salt
8 cups shredded cabbage
30 sandwich buns, split
In a Dutch oven, bring beef and water to a boil. Reduce heat; cover and simmer for 2 hours or until tender.
Remove beef with a slotted spoon, shred with two forks and set aside. Skim fat from the cooking liquid. Stir in the ketchup, Worcestershire sauce, lemon juice, horseradish, mustard and salt. Add the shredded beef and cabbage. Bring to a boil. Reduce the heat; cover and simmer for 45 minutes or until cabbage is tender.
Spoon 1/3 cup beef mixture onto each sandwich bun.
Yield: 30 sandwiches
2009 Taste of Home Annual Recipes

Sweet-Sour Red Cabbage
1 medium head red cabbage, shredded
1 large onion, chopped
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
1/4 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons maraschino cherry juice, optional
In a large skillet, sauté cabbage and onion in oil for 5-8 minutes or until crisp-tender. Add apples, vinegar, salt, pepper and cherry juice if desired. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until cabbage is tender.
Yield: 8 servings
2008 Taste of Home Annual Recipes