August is almost over promising to end the sweltering summer heat that restricts growing greens and many of our favorite vegetables in Central Florida. There may not be much in the way of veggies at our farmers market table but I am getting out in our fields as much as I can every day to prepare my beds. I have learned how quickly the soil can dry out in September and then scorched sands can lead to dune like seeding conditions (most unfavorable!) I have tried to rototil only when necessary and have quite a few beds covered with Sudan grass crops which can be pulled up fairly easily and used for compost building leaving behind a manageable bed for tiny seeds. The Sudan grass shades the soil and retains moisture while out competing some of the summer weeds I would rather not have to tangle with!
Small Batch Hibiscus Flower Jam
Cook up a small batch of hibiscus jam in less than an hour with this recipe. Makes about 6 oz INGREDIENTS: 4 cups fresh, whole hibiscus flowers (Hibiscus Sabdariffa) 1/2 cup sugar 1/2 cup water Method: Separate the red hibiscus sepals from the green inner seedpods. Discard the seed pods. You will be left with about 2 cups of red sepals. Rinse and place in a medium sized pot. Add the sugar and water. Heat gently, stir to prevent scorching. Cook for 20 minutes until the hibiscus sepals are soft and the liquid is reduced, thickened and no longer saucy. Cool enough to ladel into a clean glass jar. Store in the refrigerator. Keeps for weeks!
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