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BUCKLEY BROTHERS BASEBALL TEAM, 1927

This is a picture of the Silver Plume, Colorado baseball team. The picture was taken in 1927. The baseball team was made up of 8 of the players in one family. There was one other team member because  for a baseball  team , you must have 9 players. This was a small town and still is. Jerrie's father was Jerry Buckley, and he is in the picture. He was the next to the oldest of the Buckley brother's. The 2 oldest brothers, Jerry and Will supported the Buckley Family and many others in the  Clear Creek County in the 1929 depression. They also took care of the Catholic Church for as long as they could during the depression that started in 1929.

The family had 13 children, 8 boys, and 5 girls. The girls worked, cooked, cleaned and took care of the home. First there was a livery stable and then later THE BUCKLEY BROTHERS GROCERY STORE IN SILVER, PLUME COLORDO. Jerrie's grandmother Alice Buckley was the first baby born in Colorado. The family came from IRELAND. SILVER PLUME, COLORADO is in the  ROCKY MOUNTAINS AND THE MOUNTAINS are BEAUTIFUL. This is a lifestyle that we will be going back to by helping each other.

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CANNING SPINACH (ALSO, GREENS)


YOU MAY SUBSTITUTE SWISS CHARD, MUSTARD, KALE, BEET GREENS, AND TURNIP GREENS FOR SPINACH.

Wash spinach thoroughly in several changes of water. Discard large and tough stems. Heat spinach until wilted. Cover with just enough water to prevent sticking. Cut through spinach several times with a sharp knife before packing hot spinach into hot jars, leaving 1-inch head-space.  Add 1/2 tsp salt to each pint jar, 1 TSP salt to each  quart jar. If desired, ladle boiling water over greens. Remove air bubbles. Adjust 2-piece caps. Process pints 1 hour and 10 minutes, quarts, 1 hour and 30 minutes at 10 pounds pressure in a steam-pressure cnner. (this is Missouri time. Please call your extension agent for your time in your area).

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DRYING GREENS

Beet tops, collards, kale, mustard greens, spinach, and swiss chard can all be successfully, and easily, dried to give you a supply of fresh greens.

I wash the greens about 2 times. Water blanch for 1 1/2 minute  or until the leaves go limp. Drain well. Chill in cold water. Drain. Chop leaves.

DEHYDRATOR:  I spread the  greens in a thin layer over the trays of the dehydrator and dry for 12-18 hours at 120 F. until crisp.  I Stir once or twice during drying and rotate trays once.

I do not dry in the sun as in the state of Mo there is much humidity.
Here is the directions for sun drying: Spread greens in a thin layer over  a cheesecloth covered trays and dry in a well-ventilated area in full sun.  Stir several times during the day. Be sure to take the trays in at night. Leaves will be crisp when you finish drying them. Takes 1 to 2 days.

TO USE:  I Pour 1 1/2 cups boiling water over 3 cups greens. Cover and cook for 15 minutes over low heat.

Dried greens may be crumbled and dropped into soup broth and cooked with your soup or stews. You can make cream of spinach soup or cream of broccoli soup or almost any dried vegetable  and add the dried greens with the soup. You can make a white sauce for the soup and add a fresh potato for a delicious soup. You can also make a creamed dried greens by  adding a cream sauce.
Clear soups can be delicious and add valuable nutrition by adding the dried greens that you like.