Haymaker's punch...

Haying has begun.  

A few bales, but bales, nonetheless.
It will feed livestock.

 This is the tractor I drive, and I pull the dual rake behind me to rake up the mowed hay into windrows for the baler to pick up.  As you can see, it's dusty!  I'm covered with dust by the end of my turn on the rake.

We've been in the hay field since Sunday.  It's drying up fast here and so Hub decided we'd better get to it before it is totally burned up.  There are very few bales, but every little bit will help.  We have enough carry-over hay for this coming winter.  We're so thankful for that!  Our haying time will be very brief, but that will give us time for other things.

I spied this sweet bird near my gardens yesterday.  I'm not sure I've seen it here, but I recognized it..  It's a Cedar Waxwing.  I suppose it will want to nibble on my chokecherries and the juniper berries.

One delicious recipe I have been making on these hot, hot days is Switchel.  It's alias name is Haymakers Punch.  It's one of those thirst-quenching drinks that has a little sour, tangy, fermentation-thing happening!  Hubby and I really like it and it's good for us!  Read more about it and get the original recipe on Radiant Life Blog.

This is how I'm making Haymaker's Punch
(Switchel)

Quart Jar
1 - half inch slice of fresh ginger*
1/2 a lemon, squeezed (or bottled lemon juice, about 3 T.)
1/4 c. apple cider vinegar (Braggs with the mother)
2-3 T. honey
Water
Pinch of salt, optional (my addition)

In a quart jar, I pour a cup of boiled water over the ginger.  Let it steep for 5 or 10 minutes.  Then add the honey so it will dissolve in the warmish water.  Add the rest of the ingredients and top off the jar with cold, fresh water.  Stir.  Let it stay in the fridge for a couple hours to let the flavors marry and steep together.  Then pour Switchel over ice and drink.  You may adjust any of the ingredients to your liking.  I like to make the punch at night and let it sit overnight in the fridge and drink it the next day.  It's so easy to make and very refreshing.  I think you could also make a "concentrate" of this recipe and store it in the fridge and add water and ice to get the taste/strength you like.

* I learned a great trick for keeping fresh ginger root on hand.  Peel ginger root, then slice it into 1/4 or 1/2" rounds or chunks.  Flash freeze it on a cookie sheet and then store in a ziplock bag so you have ginger anytime. 
--------------------------------------------------------

It's going to get very hot again tomorrow -- breaking 100.*  More punch please!!