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Yes, we do scream for ice cream around this house. Ice cream is a favorite, and we eat a ton of it. It was a natural curiosity and an abundance of eggs that led me to investigate a recipe for eight-egg ice cream from an email from Mother Earth News. I thought to myself, "How hard can it be to make ice cream?" It's not.
Shortly after I purchased an ice cream machine, yes, it turns itself, does not require rock salt and ice, just a little freezer space — I found a post from a home economist about why ice cream purchased from the local grocery store stays so soft. Mind you, I have questioned the refrigerator's freezer many times in a concerned manner because I have felt for a long time now that the ice cream is never hard. It worried me a bit because if the freezer can't freeze ice cream, what can it freeze? The ice cubes leave a lot to be desired from the automatic ice cube dispenser but we think that's a water pressure issue and not a cold issue. We have since figured this one out, but the ice cream on the other hand... hmmmm. Why doesn't it ever freeze hard? You know that if you have to work harder at digging out scoops of creamy, dreamy vanilla you won't eat as much. Well, shortly after my eight-egg ice cream experiment, I discovered the post about why ice cream doesn't freeze anymore. Antifreeze. (This is an updated link from a few years ago and maybe things have changed, you be the judge.) Oh sure, this is food-grade antifreeze, approved by the FDA in small amounts. Yeah right, small amounts that accumulate in your system over the years until, well — fill in the blank. Oh sure, you say, we are too old to care anymore, what will it hurt us? Do you deny your children ice cream in the name of anti-freeze? Just let them sit and watch you eat and tell them, it's not good for you. No, you really should do something about it. June is Dairy Month, so why not try some homemade ice cream? It's so easy, I'm thinking why didn't I do this before? I can make small batches in a heartbeat and I have discovered that you can mix and match ingredients and come up with your version of BlackJack Cherry... and that was only my fourth batch. I tried Mexican Chocolate with cinnamon and cayenne pepper; vanilla bean vanilla and fresh strawberry. I can use some fresh herbs like spearmint, basil, and lemon balm ice cream... and of course, I'm going to try apple cinnamon, rhubarb, strawberry, and chokecherry. In the meantime, start small. Oh, and if you click on the links for ice cream machine and antifreeze you will find a place to purchase an ice cream machine and the blog about the antifreeze. My grandmother would be proud. You can make sorbets, yogurts, and ice milk if you can't eat all that whole milk and cream. Now if only I had a cow so we could get cream like we used to when I was young. VANILLA BEAN ICE CREAM Ingredients:
Add the bean pod and the seeds to a pan and pour in the half-and-half. Heat until small bubbles appear around the edge. Let it sit and steep a bit to absorb all the vanilla goodness. Eventually, fish out the vanilla pod. In a separate bowl whisk together the sugar and farm-fresh egg yolks. Start adding the half-and-half mixture little by little to the egg yolks and sugar. Whisk thoroughly after each addition until it's all well incorporated. I've been known to add the cream at this point and be done, but if you want to make surethe eggs are cooked thoroughly you can return the custard to the pan, and heat slowly before adding the cream. Be sure to strain if you don't want those little bits of vanilla bean seeds, but I left mine in there. It looks more authentic. Put this in the refrigerator to cool until it has a chance to chill, about 30 minutes, or overnight. Then, pour it into the ice cream maker and let it stir. It comes out deliciously creamy, decadent, and wonderful. For sundae scoopability, it will need to set up in the freezer for about an hour. You can freeze it for weeks, but it will need to be thawed a bit so you can scoop it — no antifreeze in this recipe.
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By now, all kinds of perennials are greening as the weather warms, somewhat inconsistently this time of year, but it’s spring.
The arrival of rhubarb is greatly anticipated this time of year. It is great for pies, breads, and tea, and even Garrison Keillor sings of its virtues on the Prairie Home Companion radio hour. Rhubarb is not new. Varieties of rhubarb have been discovered in history since ancient China. It was used for medicinal purposes during the plague and given as gifts to the king. There are many historical events surrounding ancient Chinese rhubarb and some can be found at: http://www.rhubarbinfo.com/rhubarb-history.html. Perfect for North Dakota's climate, rhubarb can be commonly found in yards across the state. We appreciate the tangy taste in pies or prepared as sauce over ice cream. According to the website for the “Rhubarb Capitol of the World” in Sumner, Wash., rhubarb was smuggled to Seattle in 1893 by Adam Knoblauch from Eastern Europe. The German people tasted rhubarb while in China and as they say, the rest is history. There’s a complete recounting of rhubarb production in Washington at the website: http://www.ci.sumner.wa.us/Rhubarb/History.htm. If the Germans loved rhubarb, they undoubtedly brought it to North Dakota when they settled the “triangle” of Germans from Russia in the central part of the state. A good German can turn rhubarb into just about anything. Many abandoned houses in small towns still have thriving rhubarb plants in the back yard. Rhubarb (as well as Germans) are cold-hardy making it a perfect plant for our growing zone. It grows until temperatures reach 90 degrees in the summer and goes dormant. It is usually the first edible perennial that appears in the spring. Rhubarb is easy to grow. This large-leafed plant thrives in well-drained soil of almost any type but prefers lots of organic matter in slightly acidic soil. Fertilize new growth in the spring with either a commercial mix or well-aged manure. If you cannot obtain cuttings from your neighbor, you can purchase plant roots. Growing rhubarb from seed is not recommended because it takes too long to produce a healthy plant. Space the roots two feet apart if you need more rhubarb than one plant can provide. Once established it is a prolific producer and will continue to grow new stalks until it becomes too hot. One or two roots will provide enough rhubarb to eat fresh and freeze for winter. Do not pick the first-season crop as the roots need those leaves to become established. As your plant becomes larger and the roots more crowded, you can easily separate and share the cuttings or start new areas of growth. In addition to being easy to grow, studies show that rhubarb has anti-cancer properties and when eaten fresh is a good source of fiber. The acid in a cold piece of fresh rhubarb can counterbalance stomach acid. It is also believed rhubarb extract can alleviate hot flashes. This amazing plant also has anti-bacterial, anti-oxidant, anti-inflammatory, and anti-allergy properties which would explain why the Chinese valued this fruit for treating almost anything that ails. There is a toxic chemical in the leaves, however, so you do not want your animals or children ingesting them. They do however work very well for concrete bird baths and other fun art projects. Around here, we love rhubarb pie made in a fashion similar to apple pie with fresh fruit, sugar, and cinnamon. But, my mother Lorraine Kaseman, used an alternate recipe for a more custard-like pie filling. She used to make pies, juice, jellies, and more from her rhubarb patch that may still be growing in the lot of their former house in Fredonia. Be sure and download this month's recipes in PDF form for your recipe box as well as Rhubarb Dream Dessert. Trust me, that dessert is so simple and so delicious you will eat the whole thing in one sitting. It appears that more gardens will be planted this year than since Victory Gardens in the 1940s
Yes, I have been a gardener all my life. Now, it seems I field more gardening questions than ever as people are concerned about the current state of affairs in the world. Becoming more “local” has been a goal of mine for many years. My only qualifications for local foods systems is simple. I grew up in one. That’s correct. When we moved to Gackle, I was about 12 years old. That town was amazing. Five hundred people and it had within its borders:
Now that people are paying a bit more attention to local instead of global, Victory Gardens are coming back into vogue. Victory Gardens began during a time of rationing during the war. Both labor and transportation were limited, so people had to fend for themselves. According to a web site, written by Claudia Reinhardt, of the Ganzel Group, “nearly 20 million Americans answered the call. They planted gardens in backyards, empty lots and even city rooftops. Neighbors pooled their resources, planted different kinds of foods and formed cooperatives, all in the name of patriotism. Farm families, of course, had been planting gardens and preserving produce for generations. Now, their urban cousins got into the act. All in the name of patriotism.” So, while I fall into the “farm” family track, I have been spreading the joy of gardening for years now. Several of my jobs, starting a community garden in Mandan and sharing my transplants; okay selling some transplants with education and advice, have prepared me for this time in life. There were Victory Garden posters, pamphlets, magazine articles leading up to PBS Saturday morning show called, “The Victory Garden.” You can find it here: https://www.pbs.org/wgbh/victorygarden/. Also, on the Ganzel Group website a staggering 315,000 pressure cookers were sold in 1943, compared to 66,000 in 1942. That was how families preserved the nine to 10 million tons of vegetables were preserved from more than 20 million victory gardens. Once World War II ended, so did the government promotion of victory gardens. Not so many gardens were planted in the spring of 1946 resulting in a bit of food shortage until commercial production ramped up. Not only is gardening a good source of fresh produce, the sunshine, stooping, digging in the soil will give you some additional health benefits as well as a good night’s sleep. So, dig in folks. What mother has never accepted the first bouquet from their child in the form of sunny yellow dandelions? The first spring flower has begun blooming in earnest along our driveway and under the back steps. There was a time when my husband would dig out the pull-behind tank and sprayer and precisely drive back and forth across the lawn spraying chemicals, which by morning forced the yellow heads of the dandelion to droop and eventually fall to their death.
Then one day, while surfing the net, JC discovered the importance of dandelions to the survival of the insect population. Since we are market gardeners, those buzzing bees and friends are vital to the pollination of squash, cucumbers and nearly every flowering plant on our property. Naturally, you will find articles on both sides of this issue. One states that dandelions do not supply the appropriate nutrients for bees. It does not, however, mention all other pollinating insects that may find the dandelion delectable. And, perhaps it is not the lack of nutrients that is detrimental to the bees, but the presence of chemicals ingested if they land on a dandelion. Speaking of ingesting dandelions, it would not be wise to eat these chemicals at your dinner table either. The dandelion is a member of the aster family and is regarded as a common herb rich in nutrients, including protein, calcium, iron, and Vitamins A and C. One of the plant’s common nicknames in French—pissenlit (pee-the-bed)—attests to dandelion’s use in traditional healing cultures as a valuable diuretic agent (rich in potassium). More and more people are trying dandelions while they wait impatiently for their garden lettuce to grow in early spring. Every part of the dandelion can be used in some way, shape, or form, but how do you know how or when to harvest it? Collect flowers as soon as they open, for they do not last long before forming seed heads. You should harvest the visible parts as soon as possible. Flowers can be used to infuse oil for soap making, infused vinegar, and other recipes like this traditional Scandinavian recipe from thenerdyfarmwife.com blog. Dandelion Syrup with Green Apples
Pour the mass through linen to strain so the juice is clear. It’s beautifully yellow. Weigh the juice and pour it back into the pot. Use the same amount of sugar as the juice weighs. Bring it to a boil until it thickens. Be careful not to let it boil for too long; it must not change color. Pour the syrup into scalded glasses, and voila, the syrup is done. It’s perfect for yogurt or pancakes. You can also use it for oven-baked beetroot, carrots, potatoes, or such; pour some syrup over the vegetables and into the oven. It tastes WONDERFUL. Another way to enjoy those beautiful flowers is fried blossoms. Fried Dandelion Blossoms
Dandelion leaves can be used in salads or stir-fries. Before harvesting the leaves, cover the plant with dark fabric to blanch them. This will reduce any bitterness. The youngest leaves are the tastiest, but mature leaves are still excellent sautéed. Or, you could make a healthy “green” soup for your seasonal spring detox. Dandelion Soup Ingredients:
Wash dandelion greens in warm water to remove dirt particles. Combine with cold water in a soup kettle and simmer, covered for 10 minutes. Drain. Press through a food mill and return to the kettle. Add stock and basil and simmer for 10 minutes. In a separate bowl, combine cream and egg yolk. Spoon ½ cup hot stock into cream mixture, blend with whisk, and return to kettle. Heat but do not boil. Garnish with croutons. (Also good cold.) If you love pasta, try this pesto recipe until the garlic scapes are ready to be trimmed. Dandelion Pesto
Yield: 3-1/2 cups If you try to eliminate the spread of dandelions in your garden and don’t want to spray them down, you can dig them out root and all when they first appear. Rather than throw those roots out, you can make dandelion root coffee. I know, it's not a substitute for a dark French roast, but why not try it? Dandelion Root Coffee Dandelions can be used for coffee in two ways: added to coffee (like chicory) or used alone as a coffee-like substitute. Coffee-Like Beverage Ingredients:
Scrub roots, drain, and place on a baking sheet. Roast at 150°F (65°C) until roots are dark and dry (about 4 hours). Cool and grind roots with a food blender. Store in a covered jar until used. Add 1 heaping teaspoon of roasted roots to 1 cup of water. Steep for 3 minutes. Strain and serve. Add cream and/or sugar to taste. Added to Ground Coffee Ingredients:
Scrub roots, drain, and place on a baking sheet. Roast at 150°F (65°C) until roots are dark and dry (about 4 hours). Cool and grind roots with a blender. Store in a covered jar until used. Brew coffee as usual, adding 1 teaspoon of roasted roots for each 6 cups. More or less root may be used depending on taste. As my life moves on, my children are grown with children of their own, but the memories of tight-fisted preschoolers proudly offering the gift of dandelion bouquets warms my heart, and I hope yours also. Spring seems to have come early to the western half of North Dakota. Warm weather and sunshiny days push farmers and gardeners to the brink in anticipation of planting season.
With this weirdly warm weather, the race is on a wee bit earlier than usual. You know that gardeners, in particular, are competitive by nature vying for the first person on Facebook to eat radishes. Farmers, gardeners, and general soil enthusiasts begin the season by looking at seed catalogs early in December. Like the old Sears and Roebuck catalog of yesterday, we drool over new vegetable varieties, seek out our old reliable cultivars, and calculate just how much soil we have to contain our ever-growing list of seeds and seedlings. There is never enough space for everything, ever. “I will not quit planting until every corner of my two acres has food and flowers growing on it,” she said to no one. Gardening is a single soul-satisfying occupation for some of us. Then we ordered from not one company, but several. Old standby varieties first, and then the newest and most recently offered heirlooms. Sometimes we select types just out of curiosity. When those seeds arrive, we arrange and plot and plan future homes for those seeds, whether in the house or outdoors. In our minds, we begin a competition to see who can get their garden planted first; or bragging rights, “My plants are bigger than your plants,” or better yet, who can harvest radishes, rhubarb, or lettuce first. We observe the weather. When nighttime temps dip below freezing, it seems senseless to plant warm-weather crops. They require so much coddling and resist growing anyway until everything warms up to 50 degrees or more. Once the snow is gone, the impatience to grow consumes us day and night. If we can work the soil, we bury peas, radishes, lettuces, and spinach in the earth; all the while caring for our tomato, cabbage, pepper, and herb starts in our greenhouses and on sunny windowsills. Then, it’s finally playoff time for the impatient farmer. Once those frost dangers disappear, it’s off to the races, and planting begins fast and furious. Everything we can put in the ground, whether seeds or three-foot-tall tomatoes we started too soon in February. Planting a vegetable garden as large as the four plots we are fortunate enough to have on our property takes two weeks or longer, depending on which relatives are available to help. Fully expecting, of course, in return for labor, their fair share of veggies at harvest time. So, the rush is over by the beginning of June, and then what? We exercise patience. Gardeners walk about their gardens in the early morning dew, looking for signs of life. At night, they watch the weather, walk around their gardens, and do what they have to protect their investments. We water and weed because those weeds always take advantage of the watering by attempting to outdo the vegetables and flowers we plant. We get down on our knees sometimes and inspect the tiny cracks in the soil's surface. Is something coming up yet? With the proper weather conditions, soon the first radishes and peas sprout. The lettuce usually wins the race to maturity at our house. It’s a beautiful thing — a reward for the farmers' patience. This time of year, gardeners are gearing up to grow, but it’s too early to start any garden plants. As daylight increases, so will your desire to eat more greens. Just like gardens are seasonal, so is your body.
When cold strikes, we hunker down and crave warm, thick soups and stews rich in carrots and potatoes. As the daylight increases and the seed catalogs come pouring in, we crave lighter foods. So, if you take the desire to grow and the desire to eat greens, it’s time to plant some microgreens. Unlike sprouts, microgreens are grown in soil. Then, we eat the leaves and stems, leaving the roots behind. Unlike sprouts, microgreens are harvested once the plant's first true leaves appear in 7-21 days after germination. Sprouts will produce in 2-7 days. There are many different varieties of microgreen seeds. You can use garden seeds or purchase large bags of seeds packaged specifically for microgreens. Any seed, from cabbage to cucumbers, can be grown and enjoyed on sandwiches or salads. Planting spicy varieties like radish, mustard greens, or spicy salad mix will boost the flavor of any salad or sandwich. My favorite microgreens are sunflower sprouts, but don’t stop there. Cauliflower, broccoli, cabbage, radish, lettuce, dill, carrot, fennel, and celery are just a few varieties you may want to try this month. PINTEREST FAIL: We all have them I planted two batches of greens in December or early January, and because we have had so many grey days, they did not produce satisfactorily. So I will try again. If you are ready to install your transplant grow lights, that would help turn those gray days into sunshine. Most of what you need to grow microgreens can already be found in your home.
Fill a tray, a plastic container from take-out works perfectly. It doesn't need to be very deep. Sprinkle the seeds generously on the soil and mist. Use a plastic lid to cover the soil to keep it moist. Check your trays daily and keep them moist. Once the seeds have germinated, remove the cover and get those seedlings under the light. Water and watch them grow greener every day. You should be harvesting in 7-10 days. Cut them with scissors at the soil line as you consume them. Enjoy. Every year, about the time we make our New Year’s Resolutions to eat healthier, less, or expand our taste buds, all the food sites list upcoming trends.
Being a foodie and agrarian contrarian, we eat whatever we like. It’s fun though to see what’s buzzing around the country. Speaking of buzzing, Specialty Food Magazine has listed natural honey at the top. By natural, they mean honey without added sugar. Well, according to the ND Department of Agriculture, “North Dakota is the No. 1 honey-producing state in the nation. In 2023, North Dakota bees produced 38.3 million pounds of honey valued at over $67.8 million.” I'm thinking, “If you aren’t eating North Dakota honey, read the label.” I was shocked to find that one of the local restaurant's packages of honey served with whatever we were eating had filler ingredients. Needless to say, buy your honey locally and keep eating it. SFM also mentions pistachio as the “it” flavor of the year and I’m like “Really.” Our family makes Watergate Salad religiously at every holiday dinner. You know the recipe.
Just for fun, the original recipe, and there are variations, came from General Foods and was called "Pistachio Pineapple Delight." According to the All Recipes website, some Chicago food editor renamed it Watergate Salad to capitalize on the scandal of the same name. The next trend tickling my fancy was “impulse treats.” Okay, since when is any treat NOT an impulse treat? There are also sustainable foods. Coming from ag land, we know that trend falls in line with organic and regenerative farming practices – something we have been focused on for a long time. There are more trends, too many to expound on at this time, but consider these trends: drinking more tea, less alcohol, eating more seaweed, and organ meats, spicy chicken nuggets, spicy granola, higher-quality meat (grassfed), international foods and pulse crops. On that note, we eat lots of international foods around here like knephla, kase knephla, strudles, Wishek sausage, and sauerkraut. Let’s not forget to add some fiber by supporting the pulse crop industry in North Dakota. Yes, you guessed it – back on the ag department’s website we find that “North Dakota is a top producer of most pulse crops, including dry beans, chickpeas, lentils, and dry peas.” In conclusion, I think with everything we do and the natural resources in this state, we could just become our own country. Hungry for more? Here are some websites to check out for food trends. Happy New Year. Whether you think about it or not, we all have circles. If you are of a certain age you may remember your mother belonging to a circle at your church. Those circles were often named after Biblical characters like Ruth or Mary. These gatherings served several purposes — social, mission-related projects and sewing, as in quilts or church banners.
Circles, especially women’s circles, have been around since the beginning of time. It seems when the men were running the country, women were gathering for the purpose of education, friendship, sharing their faith and support. During World War II, sewing circles in the United Kingdom helped to win the war. Women were called together to sew garments, gloves and socks for the war effort. It was a “make do and mend campaign” supported by Elizabeth II who hosted two circles a week inviting palace staff and other society ladies to join. For our purposes, Oxford languages define circles as groups of people with shared interests. Hence, the Sowin’ Circle idea came to mind when I decided to share this newsletter. So, no need to know how to “sew” to join this circle. We will be “sowing” seeds. Its sole purpose, of course, is to keep me focused on penning a book idea that has been burning in my brain for a long time. I’m currently working on documenting a year in the life of a market gardener, cumulating in the storied recipes I have come to love. I’m gathering all the tips and hints I have learned over the years into one document to share with my children first and foremost, but with anyone who enjoys similar interests. This circle is meant for sharing with everyone interest in gardening, cooking, canning, having fun or anything that comes my way. Conquering social media, email newsletters and videos as part of this endeavor will be as much a learning experience for me, with you by my side. I hope it will be fun for you, as well as educational. I’m counting on your feedback over the next year or so to keep me on target with my writing project. So, please, pull up a chair and join our circle of friends Don’t forget to leave your comments or suggestions below. Last Christmas I began what I have found out is called “Death Cleaning” in Sweden. It’s the time of life when you begin to let go of all the things you have spent your life collecting because your children do not want any of it.
I started in the root cellar with the many boxes of paper accumulated over the years. There were several storage tubes of neatly organized cards and letters dating back to the 1970s. Years and years of birthday cards, Christmas cards, hand written letters and photos documenting the birth and consecutive growing up years of everyone’s children. It was painful sorting through those memories which included thank you notes from my time as Sue B Weaves when I taught classes and visited my children’s school telling them about weaving as an art. The hardest part was the beautiful cards people used to send. You remember, the ones that only cost $1.95. I saved the letters. I sorted the cards. I threw the photos (please forgive me). Then, I Googled recycling old cards. That’s when I discovered Putz Houses. What’s a Putz House? One of many Christmas traditions was to build a village under the tree for the holidays. “Putz” is a German word (I am a German-Russian) meaning to put or putter, as in “quit putzing around with those houses.” I guess it stuck. In the late 1800s and early 1900s, about the time my family immigrated to American from Russia, these tiny houses were made from candy boxes and were filled with candy. When electricity heralded the advent of lights on Christmas trees, the Japanese made holes in the back of these tiny houses and the villages came to life with cellophane windows lit from behind. Eventually the Putz houses were decorated with cotton snow or a coconut coating and then glitter, becoming known as glitter houses. Being difficult to find, today’s collectors began designing and creating their own villages from churches to lighthouse and everything in between. The houses can be made from chip board, cardboard and card stock – yes, a use for those cards I couldn’t throw away. If you Google glitter houses or Putz houses, you will find many sites have templates or instructions on how to design your own little Christmas village. My background in printing required the use of X-acto knives and rulers before the computer replaced the way printers do their jobs these days. And, I love paper. I have always loved paper. So I’m addicted. HELPFUL HINTS
This is a great site with history going back to the old country: https://christmasloft.com/blog/all-about-putz-houses/. What is a glitter house: https://cardboardchristmas.com/html/what_is_a_glitterhouse.html. If you are on Pinterest or Etsy, there are many templates available for downloading or purchasing for use on the new cricut machine you got from Santa. https://www.etsy.com/market/putz_house_svg. Even Martha Stewart created a tutorial with patterns for glitter houses at https://www.marthastewart.com/264225/winter-village-how-to-build-a-house. If you are really bored, you can watch me make a glitter house at https://youtu.be/zxSBBS2qBII. Would it surprise you to find a pickle hanging on your Christmas tree? Another German tradition focuses on one German-Russian dinner staple – the dill pickle.
The Christmas Pickle Naturally, you wouldn't hang a real pickle on your tree for obvious reasons. And, because of its color, the glass pickle disappeared within the branches of a pine tree. It was hung very last. On Christmas morning, the children would rush to the tree, looking for the ornament. The child who finds the ornament receives a special gift. The silver pinecone tradition was carried to this country by German immigrants until after the 1920s. It then became a pleasant Christmas memory. The Silver Pinecone Pinecones are one of those intriguing, gotta-pick-a-few-up natural decorations at Christmas time. Pinecones are abundant and come in all sizes, from tiny to giant high-mountain cones, depending on where they grow. Sometimes noted as a symbol of eternity on a tree, pinecones remind us of God’s love for us and the offer of eternal life. Pinecone ornaments, like pickles for your tree, were made of blown glass by German artisans. I prefer the real ones. Here is one German legend about the pinecone. As with the pickle, the story begins with a mother who in this story is picking up pinecones for her fireplace. While filling her basket, an elf asked, “Why are you stealing my pinecones?” The mother explained her situation and the need for fuel for the fireplace. “Put my pinecones back,” the elf said, pointing to an older section of the forest. “Pinecones are more abundant over there." So the mother emptied her basket and made her way even farther from her home, hoping to return before dark. Stopping to rest at the foot of a tree, the woman had to shield herself from the pinecones falling to the ground. The elf was right, the pinecones were larger and more abundant. She quickly filled her basket and headed home. Tired from the long walk, she placed the basket of pinecones next to the fireplace and fell asleep in her rocking chair. In the morning, she found the pinecones were shining with a bright silver light. Upon further inspection, she discovered the pinecones had turned to real silver. She will always be able to provide anything for her children from this Christmas forward. Because of this legend, placing a silver pinecone on your mantel or hanging from a tree is supposed to bring good luck in the coming year. |
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