Didn't seem to hurt much, I had covered the tender things in the veggie garden but the lantanas, brugs, mexican sage and things like that did get bit. I hope they will be ok seeing how it didn't freeze, only frost last night. Tonight is suppose to be frost as well, hopefully this will be the end of it. Ordinarily I would be uncovering things come late morning, but tomorrow I'll be at work when its time to uncover, so I hope things don't "cook" waiting on me to get off work. I tried to transfer some of the entries from my journal over here without luck. Don't know what I'm not doing right, Ole well I'll figure it out sooner or later.
Friday I stopped by a "Pick your own Strawberry Farm" and picked a bucket of berries, they had all but 4 rows covered in preparation for the upcoming cold week end. Figured it was best to get them then just in case the cold ruined them. I had previously dryed them or made jelly but have plenty of that already to do us awhile and wanted to do something different. So I decided to make some of the strawberry glaze that we like putting on cheesecake that I would normally buy at the grocery store. I just can't see buying something I can make myself. And at least I'd know whats in it. I found a recipe online an tweaked it a little for my taste and it turned out great. The true test is how it will hold up for long term storage, don't think it'll be a problem, will see. Here is the recipe:
4 c. pureed strawberries
4 c. granulated sugar
8 TBS Lemon Juice
20 drops red food coloring
6 TBS Corn Starch
Wash an hull berries, in a blender liquidfy berries til smooth, I strained the juice to remove the seeds. Put all ingredients into a non stick pot, be sure not to overcook. Once bubbly and as thick as u want it ladle into steriized jars, top with sterile lids. Water Bath 8 oz jars for 10 min., Pint jars for 15-20 min.