The sun shines.
The temperatures are warm.
We had a late snow storm in May.
But now; it’s Summer in all its glory.
With the warmer weather the haying Season began for the Davis Farm.
The farm boy took the reigns and haying was completed in two days.
There wasn’t much for grass.
Low inputs to the fields and a cold Spring provided a low yield.
The days dawned clear and warm.
Perfect weather for haying.
All hands were on deck.
There was a flurry of activity at the last minute
With the work comes preparation of food.
Long days require nourishment.
Breakfast is usually quick and accompanied by lots of coffee.
Lunch and dinner will be brought to the field.
Hydration is important.
A beloved recipe.
Ginger Water.
Passed through the generations.
Sweet.
Tangy.
Liked by some of the kids and not the others.
A common thread through the years.
Ginger Water.
Memories.
Familiar.
Nostalgia.
A haying staple.
An old recipe handed down.
Not sure of the origin.
Used for decades.
Ginger Water.
There’s still calves to feed, bales to wrap and food to gather.
The rhythm and flow of the day is not over.
It will be a late night and early morning.
Contentment will permeate the weariness.
A sense of accomplishment reigns.
We have repeated this process over and over through the years.
Fall is headed our way.
Bales are still coming off the fields.
Ginger water is still the drink of choice.
Tradition.
Memories of years gone by.
Ginger Water.
| Servings |
|
- 1 gallon water
- 2 cups granulated sugar
- 1 cup Apple Cider Vinegar
- 1 tsp ground ginger
Ingredients
|
|
- Mix well all the ingredients. I put ice in a gallon thermos then add water and all the ingredients.
- Shake well.
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