To one gallon of water add, when cut down small, a quart of the following vegetables; equal quantities of turnips, carrots, and potatoes, three onions, two heads of celery, and a bunch of sweet herbs; fry them brown in a quarter of a pound of butter, add the water with salt and pepper, and boil it till reduced to three quarts, and serve with fried toasted bread.
By Priscilla Marshall
For the homesteaders of Colorado’s short grass prairie in the 1880’s, winter meant food supplies had to be stretched several more months.
During the long days of winter, settlers had listened to the howl of the wind, fought their way through deep and shifting drifts of snow to attend animals and fed the voracious belly of their stoves to stay warm. With spring’s lengthening days, it was time to prepare the fields for planting and work to put
Special Visits to the Plains Center
By Kathy McClintock
Every visitor has their own special story of why they venture to the PCC. Some have seen the tipis as they drive by and are curious why they are here. The open area lures many to find peace or look for raptors. And there are those with a long time curiosity of history who want to experience Wells Crossing as it comes to life on Saturdays. The reasons are as unique as the thousands of visitors that we have each year. <
Homestead Spiced Cider Recipe
To one gallon cider, add a bag of spices, heat over trivet.
Spices: 6 cloves, 1 broken cinnamon, 3 allspices.
When hot, remove spices. Serve.
Five Things You May Not Know About The Plains Conservation Center
by Ashley Burross
1. Started in 1957, The Plains Conservation Center conserves more than 10,000 acres of rare short-grass prairie between two locations. The main 1,100 acre site sits in Aurora, where most of the center's environmental education programs take place. The 9,000 acre acre sits on the Arapahoe/Elbert County line near West Bijou Creek and, boasts a herd of bison and the finest above ground example of the K/T Boundary in the world. (The distinct layer of rock in