Letters to the Editor in the July/August issue of GRIT

In this batch of letters to the editor, readers send us their thoughts on fruit tree care, making English muffins, saving old barns, delivering the old GRIT, and a pig on the loose. We’d love to hear from you! Send us your thoughts to be published in Mail Call.

| July/August 2018

  • apple tree
    Success at growing fruit trees.
    Photo by Adobe Stock/xalanx
  • english muffins
    Easy and delicious homemade English muffins.
    Photo by Getty Images/Amarita
  • old barn
    Restoring old barns.
    Photo by Getty Images/Richard McMillin
  • lucky pig
    One lucky pig survived a chilly winter on his own.
    Photo by Getty Images/ands456
  • pot bellied pig
    A pot-bellied pig sitting in an open yard.
    Photo by Getty Images/smileitsmccheeze

  • apple tree
  • english muffins
  • old barn
  • lucky pig
  • pot bellied pig

Enjoying the Fruits of Labor

Just received the May/June 2018 magazine. My husband and I both enjoyed the "Fruitful Tree Care" article. It gave us a better understanding of the reason for fruit thinning, as hard as it is to pluck that fruit. We get it now! Thanks for all the info.

I also enjoyed the container gardening ideas. The blue jean "container" brought good memories and a smile to my face. Keep up the great work.

Deborah Wall
Wichita, Kansas


Sourdough English Muffins

I bake these Sourdough English Muffins in the cast-iron skillets that were my mother-in-law's wedding presents 100 years ago! My old batch of sourdough starter went bad on one of our frequent moves with the military some 40 years ago, but I was inspired after reading on sourdough in one of your issues to start making these Sourdough English Muffins again. They are so chewy and flavorful when toasted, and they freeze well. The original recipe came from Sunset Bread Cookbook and used a milk-based starter, but yours works as well.



Sourdough English Muffins

  • 1/2 cup starter
  • 1 cup milk
  • 2 cups flour (half white, half whole-wheat)
  1. Stir together starter, milk, and flour in large glass bowl; cover. Place in oven overnight with oven light on.

In the morning:

  • 3/4 cup flour, divided
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  1. Combine 1/2 cup flour, sugar, salt, and baking soda, and mix into starter dough. Add remaining 1/4 cup flour, and knead in bowl 2 to 3 minutes. Wet your fingers with water to keep dough from sticking.
  2. Turn out dough onto floured surface, and pat to 3/4-inch thickness. Using a 3-inch cookie cutter or tuna can, cut 12 muffins from dough and place on a cookie sheet dusted with cornmeal. Sprinkle more cornmeal on top.
  3. Cover with wax paper. Let proof in oven with light on for 1 to 2 hours.
  4. Heat cast-iron skillet to low-medium. Grease very lightly with bacon grease if needed. "Bake" muffins 10 minutes per side.

Connie Catron
Pleasanton, Texas


Old Barn Revival

I was so happy to see your article on saving old barns (November/December 2016). My family thought I was crazy when I purchased my property with the idea of saving the 100-plus-year-old barn that had seen better days. I have seen so many of these historic treasures left to simply fall down. My brother and I are in the process — and about half done — of restoring our barn. It has a lot of "new" wood and right now does not have the old weathered look, but when we are done it will outlast us, which makes me extremely happy.






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