A few summers ago me and Mike headed to the valley to go to Noggins Farm and corn maze. I had heard about it for a while but never went. What they do is take a huge corn field and cut a large maze in it.
This was a view from the flower and herb garden at Noggins. You are able to pick your own apples at certain times, herbs and some flowers.
These sunflower were so pretty, fluffy almost.
Bees were in abundance at the farm.
Once in the maze it was hot and hard! Once we got about halfway through and we had to pee lol so we didn’t get too far. Overall I would love to go again with the kids and work our way through the maze. I love the valley in general, driving by the huge garden and corn fields and apple orchards.
Found a new hiking trail in Digby Neck, Nova Scotia called Gulliver’s Cove Hiking Trail or as the sign show’s High Cliff Cove Look-Off. It’s a pretty easy walking trail, until you get to the cliff, you can stop there, or go down over the cliff onto the rocks(at low tide).
One of the rocks down on the beach was like a lounge chair! This other picture below is me down on the beach below, high cliffs!
The cliffs were scary coming down. We came down and around in the area in the picture below. There was a walkway of sorts but that was ruined in the weather, however there was a rope to help you down. I am not a climber and I made it down, so I think just about anyone can.
The look off..you are quite high up, to get to this point it’s a very easy walk.!
These 2 sweet people are my step aunt and uncle:) Charlie and Marilyn Belong. I love this picture of them. They are such hard workers! Charlie is the pastor of a church on Digby Neck in Nova Scotia. They are very kind people and work harder physically then some 20 year olds. They both chop, split and haul wood for their fire and many others in their church. Their level of giving and caring for others is something to admire.
I love my vegetable garden and they have inspired me in what they can do. They do all their work by hand and grow tons of vegetables! Every time I go up I always go look at their garden and ask tons of questions on what they do.
I love passing that information on, my Dad taught me some and Mike has taught me so much. In the picture above Mike is explaining to Maddy and Cait about corn(picture from last year). Maddy listens and absorbs a lot and loves to help me in the garden.
My dad gave me a rhubarb plant before he passed away. I never actually cooked anything with it until today! Its grown like crazy every year, huge leafs and tons of rhubarb.
Normally I do not like rhubarb as it is way too sour. However this is the first recipe I have found that uses only rhubarb and I enjoy it more then anything else I have tried with rhubarb. Well except my grandmas rhubarb pie.
Rhubarb Crisp Recipe
4 heaping cups of cubed rhubarb soaked in water then drained well
1 cup of sugar( might try 3/4 next time)
1/4 cup flour
1 tsp of cinnamon
1 cup of flour
1 cup of brown sugar lightly packed
2/3 cup rolled oats( original called for 1/2, used a bit more so adjusted to 2/3)
1/2 cup melted butter
1. Cut and wash rhubarb into 3/4 inch pieces and let soak in water and prepare other ingredients.
2. In an ungreased pie plate or 8×8 square pan place well drained rhubarb. Sprinkle with sugar, flour and cinnamon coating and toss with hands.
3. Crumble topping over mixture and pat lightly. Bake at 375° for 35 minutes.
I actually preferred this over apple crisp due to the tartness!
Growing up Bread and Butter pickles were my favorite! 🙂 I made these pickles with the cucumbers from my garden!
Ingredients Brine(do not use in pickling mixture) 1/2 cup pickling salt
8 cups of water Pickling Mixture
2-1/2 cups granulated sugar
2 cups cider vinegar (5% acidity)
1 cup water
1 tsp celery seed
1 Tbsp mustard seed
1-1/2 Tbsp mixed pickling spice
(cinnamon stick, ginger, mustard seeds, cloves, peppercorns, chilies, etc.)
3-1/2 pounds cucumbers, cut into 1/4″ slices
2 Onions Chopped
1. In a bowl combine Pickling salt and water. Dissolve it
2. Chop the onions and cucumbers and remove the seeds like shown below and soak over night.
THE NEXT DAY
3. Clean your jars by boiling them in water for 5 minutes. After boiled take out and set on a towel or dishcloth upside down. Now drain the salt water off of your cucumbers and onions. Now stuff the cucumbers and onions into hot, clean jars. Put the jar rings and covers in the boiling water.
4. In a seperate pot, combine sugar, vinegar, water and spices. Bring to a boil, stirring to dissolve sugar boil for 2 minutes, then remove from heat and pour immediately into the pre stuffed jars leaving 1/8″ head space. (You may have extra brine; you can refrigerate this up to a week if you are making another batch soon.)
5. Stick a knife in the jars or something to remove the excess air or bubbles. Wipe rims clean with a damp paper cloth and add lids and rings. Process in a boiling water bath — 20 minutes for quarts, 10 minutes for pints. Begin timing when the water has returned to a boil after you submerge your jars.