NEWS FROM THE HILLS
The Rose of Sharon bush has burst into a deep pink shower of double blossoms; its branches are literally drooping with its burden of gorgeous rose-like flowers. Every time this shrub puts forth its flowers, I am reminded of our Savior who was compared to this beautiful flower.
In Song of Solomon, Christ was called “the rose of Sharon and the lily of the valleys.” His love is seen in the lovely blossoms of the rose of Sharon, and His comfort is felt in the lilies of the valleys. I had never realized that “valleys” are plural in that verse, and it makes me understand that there will be many valleys in our lives.
If you never had to travel down through a valley, you would never experience the deep comfort that the Lord gives. We may dread these times, and draw back in fear, but it is in these places that we find the Lily of the valley. How sweet the victory when Christ leads us through and we can look back and see that it truly was good for us.
Some botanists feel that the rose of Sharon is actually a tulip, which grows in abundance on the plain of Sharon. It doesn’t really matter, as the important thing is knowing the love of Jesus. We can see His love manifested in many ways–in nature, in godly persons, and in blessing our own hearts.
The song that was requested recently describes the love of the Father perfectly. I have personally experienced God reaching out to me in my time of despair.
PART THE WATERS
(Words and music by Charles F. Brown)
Knowing you’ll love me through the burdens I must bear,
Hearing your footsteps lets me know I’m in your care,
And in the night of my life, you bring the promise of day,
Here is my hand. Show me the way.
When I feel I’m goin’ under, part the waters, Lord,
When I feel the waves around me, calm the sea,
When I cry for help, oh, hear me, Lord, and hold out your hand,
Touch my life, still the raging storm in me.
Knowing you’ll love me helps me face another day,
Hearing your footsteps drives the clouds and fears away,
And in the tears of my life, I see the sorrow you bore,
Here is my pain. Heal it once more.
The words to this song were sent by the following folks—Carol Kerns of Bethany Bay, DE, Charlotte Harding of Elkview, Karen Jackson of Pt. Pleasant, Ellyn McLaughlin of Annapolis, MD, Janet Tucker, and Susan Chapman who relayed the words from Doris Young of Charleston. Susan adds that Doris’ daughter was a friend of the author, Charlie Brown. A big thanks to all of you.
Now that it is canning season, and we are up to our ears in vegetables that have to be put away for the winter, it is a good time to share a canning recipe with you. It comes from Patricia Webb of Hurricane, and she adds that the recipe is at least 35 years old.
CHOW-CHOW
1 peck (1½ pounds green tomatoes)
8 large onions
10 green bell peppers
3 tablespoons salt
6 hot peppers, chopped
1 quart vinegar
1 tablespoon cinnamon
I tablespoon allspice
¼ teaspoon cloves
3 tablespoons dry mustard
Few bay leaves
1 ¾ cups sugar
Chop tomatoes, onions and peppers together and cover with the salt; let stand overnight. Drain, add the hot peppers, vinegar and spices, (tie spices in cheesecloth bag.) and sugar. Allow to boil slowly until tender—about 15 minutes. Pack into sterilized jars, place in hot water bath and process for 15 minutes at simmering temperature.
Not only is the garden producing, but wild mushrooms are beginning to appear after the recent rains. The tender Bradleys, or meadow mushrooms, pop up overnight in the meadows and fields.
They are easy to distinguish as their gills are pink, turning to darker brown as they mature. The immature ones look like the button mushrooms found in supermarkets.
Our daughter Patty mixed pancake batter, dipped the small button ones into it, and deep-fried them. They were delicious. She and Bob found an enormous batch of chicken mushrooms, or sulphur shelf. They were just a little past their prime, though. When the mushroom is dripping juice, it is at its best. The outer edges are the tenderest. It can be used in most chicken recipes.
It is important to be able to identify edible mushrooms, lest you cook and eat something that will cause a gastric upset, or even worse. A good mushroom guide is invaluable, but having someone knowledgeable with you to point out the different varieties is much better.
This goes for gathering most things. My son-in-law Bob’s brother Greg was helping Patty gather squash, and he remarked, “Here’s a funny-looking round one.” Patty cried, “Greg—you’ve picked my pumpkin!” And so he had.
That reminds me of a friend named Jimmy who went trout fishing for the first time. He caught some nice horny-headed chubs, thinking they were trout. The family didn’t tell him any better, and he was so proud of the “trout” he had caught. He showed them off to his friends—I don’t know if they ever told him or not.
There are other wild foods showing up in the woods and fields that are ours for the gathering. The herb we always called “horse mint” is blooming, their lavender flowers showing up against the green of the underbrush. This mint, with its strong fragrance, can be used in the place of oregano. If you crush the leaves, you can smell the oregano scent.
Wild peppermint and spearmint are blooming now, and it is time to harvest it to dry. The best way to make peppermint tea is to crush about a cupful of the green leaves, place in a quart jar, and fill with water. Put in the refrigerator overnight, and pour off the tea for a delicious drink. Heating the fresh leaves makes the flavor dissipate.
Until next issue—happy foraging!
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