Many different trains of thought have an idea of "be, do, have". People often think that if they have something, they can do something, then they can be something. The most common one being money. If I have money then I can do "blah", and I will be happy. When in reality it is much more effective to "be, do, have". Be happy...then the rest can fall into place. I've come to the conclusion with the farm that I need to be a farmgirl to do farmgirl things and then I will have my farm. As opposed to waiting until I have my farm to be a farmgirl. I also realized that alot of this has to do with fear. I am afraid of failing, so I don't do those farmgirl things so that I don't have a chance to fail.
So...in the farmgirl spirit...we got chickens this weekend (well...we got chicks)! They are about 7 days old and have just passed the cute phase and are fast approaching the ugly duckling phase where their wing and tail feathers are coming in. I never thought that in my lifetime I would say "I'm giong to check for pasty butts". But there it is.
Monday, February 21, 2011
Tuesday, February 1, 2011
A Farm and a truck
The universe has really been testing us this year. Starting this farm is a very scary thing for folks like us who have spent our adult lives living in the certainty of a regular paycheck (in one job or another) and days that are the same as the last. Living every day in a rut and working for someone else. Just making a paycheck to pay off something.
Starting this farm is like throwing that certainty out the window while driving down the highway at mach one. It can cause you to panic and freeze up on any forward progress. That's what this last year has been. We decided that we needed to get some fencing up so that we can get some cattle out there. Keep in mind...once that fence is up...there is nothing stopping us from getting this going. Except ourselves. That, my friends, is a very scary thing.
In life we are faced wtih choices. Now, I can sit here all day and come up with many different excuses as to why we hadn't gotten it done. But they would all be excuses. And it would just be a waste of time. The fact of the matter is, we need to "shit or get off the pot" in a manner of speaking.
And then...my truck died. After 127,000 miles, she had had enough. That's okay...she's getting a transplant and will be good as new in a few days. I can't wait. She's going to get a detail. I'm going to paint up her little rusty spots (kind of like getting her nails done)...and then...the piece de resistence...I'm going to put on her "Certified Farmgirl" sticker!!
She's earned it.
Starting this farm is like throwing that certainty out the window while driving down the highway at mach one. It can cause you to panic and freeze up on any forward progress. That's what this last year has been. We decided that we needed to get some fencing up so that we can get some cattle out there. Keep in mind...once that fence is up...there is nothing stopping us from getting this going. Except ourselves. That, my friends, is a very scary thing.
In life we are faced wtih choices. Now, I can sit here all day and come up with many different excuses as to why we hadn't gotten it done. But they would all be excuses. And it would just be a waste of time. The fact of the matter is, we need to "shit or get off the pot" in a manner of speaking.
And then...my truck died. After 127,000 miles, she had had enough. That's okay...she's getting a transplant and will be good as new in a few days. I can't wait. She's going to get a detail. I'm going to paint up her little rusty spots (kind of like getting her nails done)...and then...the piece de resistence...I'm going to put on her "Certified Farmgirl" sticker!!
She's earned it.
Monday, September 27, 2010
Monthly Ingredient Update - October - Black-eyed Peas
So...obviously I have not been around in a while. But I know you are not suprised. Currently the farm is in a hold pattern due to the weather and the fact that we just planted grass seed in the cleared 16 acres and are waiting for it to spread. We need to get our tractor up and running again so that we can cut it. It sufferred after a 6 inch rained moved it 30 yards through our lower field.
On to the monthly ingredient...I figured that maybe if I start now I will actually post some recipes this time. Black-eyed peas are one of my favorite vegetables, but I only really eat them one way. Boiled in water or stock with a nice chunk of salt pork served over fresh baked sweet cornbread. MMMM...
I will need to do a little research to find some good recipes and I have every intention of using fresh peas as they are far superior to the mush that comes in a can.
On to the monthly ingredient...I figured that maybe if I start now I will actually post some recipes this time. Black-eyed peas are one of my favorite vegetables, but I only really eat them one way. Boiled in water or stock with a nice chunk of salt pork served over fresh baked sweet cornbread. MMMM...
I will need to do a little research to find some good recipes and I have every intention of using fresh peas as they are far superior to the mush that comes in a can.
Wednesday, June 2, 2010
Monthly Ingredient - June - Zucchini
I actually love zucchini. I like it best sauteed with some butter, onions, summer squash and a little salt and pepper.
I would love to say that for all of these recipes, I will be using zucchini grown in my garden...but that is just not going to happen.
As far as recipes go, I think I will finally try a zucchini bread recipe and for the rest...well...I'll just have to see what the innernets offer up...
Happy Cooking!
I would love to say that for all of these recipes, I will be using zucchini grown in my garden...but that is just not going to happen.
As far as recipes go, I think I will finally try a zucchini bread recipe and for the rest...well...I'll just have to see what the innernets offer up...
Happy Cooking!
Tuesday, June 1, 2010
Monthly Ingredient Update - Carrots - Curried Carrot Soup
Curried carrot soup was nothing like I expected. As it sat on the stove bubbling away and I could smell the curry with its hint of cinnamon and cloves, I was expecting a sweet dish. And in actuallity, it was...I added quite a bit of salt to it, in order to cut the sweetness of the dish. Plus I added Ritz crackers to give it a little body. I guess in my mind, if I am eating carrots they should have shape (and most of the time some crunch), but looking at a big 'ol bowl of orange I was not so sure. All in all...it was good...but if I have enough carrots laying around to make this, I will make carrots au gratin instead.
Curried Carrot Soup
Ingredients
• 2 tablespoons vegetable oil
• 1 ½ onion, chopped
• 1 ½ tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed
Directions
Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Serve with caramelized onions, sour cream, and/or croutons.
Curried Carrot Soup
Ingredients
• 2 tablespoons vegetable oil
• 1 ½ onion, chopped
• 1 ½ tablespoon curry powder
• 2 pounds carrots, chopped
• 4 cups vegetable broth
• 2 cups water, or as needed
Directions
Heat oil in a large pot over medium heat. Sauté onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated.
Pour in the vegetable broth, and simmer until the carrots are soft, about 20 minutes.
Transfer the carrots and broth to a blender, and puree until smooth. Pour back into the pot, and thin with water to your preferred consistency.
Serve with caramelized onions, sour cream, and/or croutons.
Monthly Ingredient Update - Carrots - Carrot Cake
Today I will be sharing with you a recipe for carrot cake. I have never made carrot cake from scratch...in fact, I can not even remember the last time I made a cake from scratch...since making it from the box is so easy. After making this particular cake though, I can say with all honesty...I probably will not buy box cake mix again. It was so easy, and very satisfying to know what was going into my food.
This particular recipe is lower-fat than it's original recipe, but still manages to satisfy my sweet tooth. So, without further ado...enjoy:
Carrot CakeIngredients
• 4 eggs
• ¾ cups vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 cups grated carrots
• 1 cup chopped walnuts, plus a handful
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in carrots. Fold in 1 cup chopped walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle with chopped walnuts if desired.
This particular recipe is lower-fat than it's original recipe, but still manages to satisfy my sweet tooth. So, without further ado...enjoy:
Carrot CakeIngredients
• 4 eggs
• ¾ cups vegetable oil
• 1 cup white sugar
• 1 cup brown sugar
• 3 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 teaspoons ground cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 3 cups grated carrots
• 1 cup chopped walnuts, plus a handful
Frosting:
• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 3 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Stir in carrots. Fold in 1 cup chopped walnuts. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cake. Sprinkle with chopped walnuts if desired.
Sunday, May 30, 2010
Monthly Ingredient Update - Carrots - Carrots Au Gratin
Allow me to introduce you to my new favorite potluck dish...Carrots Au Gratin.
They are delicious. I think that they taste better than au gratin potatoes because they add a sweetness to the dish that potatoes just do not have. The recipe is below. Try it and let me know what you think:
Carrots Au Gratin
Ingredients:
4 1/2 cups sliced carrots
2/3 cup crushed buttery round crackers
3 tablespoons margarine, melted
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
2/3 cup shredded processed cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
They are delicious. I think that they taste better than au gratin potatoes because they add a sweetness to the dish that potatoes just do not have. The recipe is below. Try it and let me know what you think:
Carrots Au Gratin
Ingredients:
4 1/2 cups sliced carrots
2/3 cup crushed buttery round crackers
3 tablespoons margarine, melted
1/2 cup chopped onion
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups milk
2/3 cup shredded processed cheese
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place carrots in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6-10 minutes. Drain. Meanwhile, in a small bowl combine crushed crackers with 1 tablespoon melted margarine. Mix well and set aside.
3. In a medium skillet over low heat, heat the remaining 2 tablespoons of margarine and saute onions until tender. Stir in flour, salt and pepper. Cook for a few minutes, stirring to prevent browning. Gradually pour in milk, stirring constantly. Increase heat to medium and cook until bubbly and thickened. Add cheese and stir until smooth. Fold in carrots.
4. Pour mixture into a 9x12 inch baking dish and sprinkle with the crumb mixture.
5. Bake in preheated oven for 20 minutes, or until bubbly and golden brown.
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