Cucumber Lemonade
A refreshing cucumber beverage perfect for a summers day and excellent use of garden fresh cucumbers
The heat this summer is turning out to be beyond wrong, especially for a farmer!
Our goal on this farm is to adhere to sustainable practices and yet were imagining watering our pastures so our sheep can continue to graze? Something is wrong with that plan! We’re not really considering watering the pastures but I’d be lying if I said the thought hadn’t crossed our minds.
We'll instead pray for rain and do everything we can to extend the grazing. Watch out, we might do a rain dance!
In the midst of the heat and the added stress it’s causing we have to keep ourselves hydrated and we’re forced to spend a lot of time in doors. That, coupled with cucumbers coming at me from every direction in my garden were the main reason this recipe for cucumber lemonade from Smitten Kitchen called out to me. I usually like any recipe I try of Deb’s This one sounded so incredibly refreshing ( and it is); it used a bunch of my cucumber abundance and it’s timing was perfect because we were having an Open House for our farm store and it was the perfect refreshment to serve!.
Added bonus, your drinking your a mega dose of vegetables.
Makes just over 1 quart (4 cups). Serves 4 to 6 and up to 8 if you like a lot of fizzy water in yours.
1 pound cucumber(s), peeled or unpeeled, cut into large chunks, plus a few extra thin cucumber slices for garnish
1 cup lemon juice (from about 7 to 8 lemons, although juiciness will vary)
1/3 cup granulated sugar
2 cups cold water
Run cucumber through a blender or food processor until pureed, then run it for a full extra minute to ensure that it’s as processed as possible. Set a fine-mesh strainer or a regular strainer lined with a couple layers of cheesecloth or a coffee filter over a pitcher and pour cucumber puree through it, stirring to help it move along faster. Discard solids. In the pitcher, you should have about 1 cup cucumber juice.* Add lemon juice and sugar to it, then water. Give it a good stir or shake, and let it sit in the fridge (to get it started chilling) for 15 minutes, after which a couple more stirs or shakes should leave the sugar fully dissolved. Taste lemonade, adding more sugar or water if desired.
Almonds, Sweet and Spicy
Almonds for snacking are a universal favorite. Flavor variations are a simple, economical and easy way to keep healthy snacks on hand. Added bonus: gift these and you’ll be eveyones’s favorite
With intent, I purchased a very large bag of raw almonds.
Almonds are a great snack and a good source of protein! I figured I would make multiple batches of flavored almonds.
I began an online search for the recipe(s) that called to me and of course had great reviews. I don’t know about you but reviews are very important to my decision making process. I love reading folks’ opinions and often get ideas from the reviewer!
My first recipe find and attempt did not disappoint. This recipe is oh so easy and complete in less than 30 minutes.
A guaranteed yummy snack, appetizer or share as a gift and I promise you’ll be thanked immensely!
I found the recipe on The Cafe Sucre Farine , a cute husband and wife team developing and sharing and photographing recipes! This one is fantastic!
Just a little bit of sweet from honey and a little (or a lot, your preference) from cayenne.
WARNING: these will not last
Warning: hide these if you want to have any for later
Lamb Sliders
The most requested lamb recipe in our collection
Its getting to be that season we dust off the outdoor grills. BTW, I hear you grilling artists out there saying grilling has no season, it’s year round! Have you noticed burgers are off the charts trendy right now? Restaurants, chefs and home cooks alike are changing flavor profiles, adding unusual ingredients like beets? Varying meats and meat combos or meatless options. Varying the bun type and gracious the add ons ! Well I’ve got one to add to the selection that could be your new superstar. I know every time I’ve made them I quickly become the best cook ‘for the moment’ I’ve made these Lamb Burgers for wedding functions, catering events and just hubbie and me. My very favorite rendition is as mini sliders
Stoney Mountain Farm Lamb Sliders
1 pound Ground American Lamb
1 link Italian sausage, casing removed
3-4 cloves garlic, grated or minced
¼ C grated onion
½ T cumin
½ t cinnamon
1 t fresh chopped cilantro or ¼ t coriander
1/8 -1/4 t hot pepper flakes
1-2T fresh parsley, chopped
1 egg
½ Cup oatmeal soaked in milk
S&P to taste
Feta or goat cheese
Place all ingredients, except cheese, in a bowl and mix well (I use my hands). The mix will seem wet. Form into 1” balls, place on roasting rack or prepare for grill. Flatten the patty gently, then press dime size ball of cheese into center. Cover with just enough additional meat mixture that the cheese is sealed in. Roast in 400 degree oven for about 10-15 minutes or starting to brown. You can turn to broil if you like a crispier texture. I also like to grill them. These are also great regular burger size but the sliders are alot more fun!
Serve in “slider” rolls now available in most groceries. “Hawaiian Bread “Slider” rolls are a great option. I serve these with pickled onions or an onion relish but tomatoe relish or any one or combo of these would be great.
Tagged: burgers, lamb burgers, ground lamb, grilled lamb, party food
0 Likes Share
Lamb Bone Broth /Stock
Easy to make and a heathy addition to any diet. How about the perfect base for any soup? Make good use of leftover bones. How about an economical purchase of fresh bones from your local farmer? All great reasons to try bone broth.
A staple in cultures across the globe, bone broth is a key ingredient in cooking and for gut health. It can be enjoyed as a healing elixir, in stews, a welcome addition to casseroles, or the base for many a soup.
Generally made from chicken or beef bones, the comforting flavor of lamb broth will add variety to your epicurean or healing repertoire .
Lamb is high in tryptophan, an essential amino acid that regulates the control of serotonin, one of the key brain chemicals involved in regulating your mood, and making you feel calm, relaxed and sleepy. And even better, helps regulate your appetite .
Incorporating lamb in your diet will help you build a strong immune system, due to its generous antioxidant content. Lamb is rich in a very highly absorbable form of zinc, important for strength, hormone production, cardiovascular and bone health.
It is especially important to find stock bones from humanely raised healthy animals or wild game like deer.
Conventionally raised animals that are fed a diet of genetically modified grains loaded with pesticides and herbicides and other chemicals and heavy metals should never be used. The body naturally stores many toxins in the fatty portions of the bone and that is what you are consuming in your bone broth.
It is best to know the farm and farmer where you are getting your stock bones. The more grass and green foods the animals eat the more rich the nutritional value of the meat and bone contents. Some grain in the feeding is acceptable unless you have celiac.
So, how to do it?
I like to have a mixture of large and small bones. The larger bones have more marrow and smaller bones offer more gelatinous material. I toss them with olive oil and garlic and roast them in a 400 degree oven for about an hour or until I smell them. I then cover them with water and add the ubiquitous aromatics, celery, onion, carrots, raw, or start with a mirepoix. As you simmer it if any foam develops, remove and discard. After about an hour add parsley (or cilantro if you like. I’ve tried it, it’s good) a bay leaf and some fresh peppercorns. Allow it to simmer for another 4-5 hours. I then refrigerate it overnight and skim the fat, strain it, heat it again and add a bit of tomato paste, or not!
Healthy, yummy, and I always feel good making use of all the parts!
Strawberry Balsamic Basil Pops
A mouthful in word and flavor!
This time of year we’re all blessed with the bounty of glorious juicy naturally sweet seasonal fruits exploding from the gardens. Blessed with a basket of fragrant strawberries…plenty enough to make my ‘current’ favorite jam, Strawberry Rosemary. I still had plenty left.
What to do with the rest?
Make a strawberry pie, muffins, my new ‘current’ favorite Strawberry Cake, my grandmother’s strawberry shortcake, more of my new favorite jam (cause I never have enough)…..hmm, what shall I do?
Then I remembered my new pop sickle molds! I googled strawberry pops! I had no idea the number of results that would come up. Apparently strawberry pairs with a lot , even black pepper which I’ll try next time around.
Sooooo many combinations. Adding ice cream or yogurt, sugar, no sugar or sugar substitute, no dairy, straight fruit, water, lemon or lime juice…they’re all good.
A food processor, blender, or hand blender…strawberries (or any fruit really) some liquid (you choose what and amount…regardless they’ll freeze) ice cream or yogurt if you choose and herbs, if you choose.
Blend
Pour in molds
Freeze
Yum
Most of all I want to impress upon you….these are sooooo easy and I think a yummy refreshing treat to have around! The molds are inexpensive. And if you prefer really healthy they are so adaptable…again, everything freezes!
Start with about a pint of Strawberries. Remove stems. Throw in the blender or food processor. Add sugar, 1 Tablespoon to 1/3 Cup depending on your desired sweetness. Add about 2 cups of liquid or dairy or combination of. Blend. If you don’t want texture in your pops, blend alot…if you do want texture…don’t. If your adding herbs I like to wait until everything else is the consistency I want and then add the herb, blend just enough to have tiny bits throughout
If you’d rather specific directions to refer to…My favorite so far is Strawberry Balsamic and Basil…I just added about 1- 2 Tablespoons of Balsamic vinegar about 3/4 cup water and 4 Tablespoons fresh lime juice to the strawberries and sugar and threw in freshly torn basil leaves at the end. Each brand of pop sickle molds hold different amounts of liquid so you might have too much liquid. I adjusted my water and lime juice. More then once I’ve had extra liquid. The pops go fast so I cover and save the liquid in the fridge and when one pop disappears I refill and freeze!
Easy Peasy
Collard Salad
When I saw this recipe for collard salad the northerner in me was apprehensive. Did I say NORTHERNER? Don’t worry or get confused that this shepherd living and farming in the south is not the person you thought you knew… I am not a true northern but a confused mix of both. Most of my rearing took place in the south. I was after all born in the south. Alas I cannot get too far away from the fact that both my parents were northerners and I spent a lot of my youth in the north. Growing up we ate like northerners most of the time. My mom was a northerner so that’s how we ate. My mom also was adventurous and would be the first to honor any culture so we did eat southern foods from time to time but mostly like a northern transplant might. She DID as so many northern folk do, put sugar in her cornbread, not much but enough to know she could not be a southerner. I have one of her old cookbooks and my story is evidenced by her handwritten “cornbread” recipe on the back cover. Yep, sugar! So in my round about way I’m saying collards are not and never were a common item on any menu in my house. I eat them and enjoy them once a year, New years day.
On one particular Saturday in May at our weekly farmers market I was gifted a bundle of collard greens. Grateful yes. Unsure what I could do; so true. Unable to waste anything =challenged.
Who better to help with this deeply southern food group then Vivian Howard. I luckily own her first cookbook, Deep Run Roots. I journeyed through several of the recipes when I first got the cookbook, everything I tried was good. Her deviled eggs with buttah, blueberry BBQ sauce, and her Party Magnet Cheese ball (as featured in Garden & Gun Mag) all were hits. Anywho, gifted with a bundle of collards I decided to try one of the recipes and ended up choosing the collard salad. What a surprise, what a treat. I usually ALWAYS commit to making a recipe exactly as written the first time but I just did not have pineapple on hand. I did have collards though! The heated dressing wilts and tenderizes and the overnight marinade brings out the wonderful flavors. The greens keep a “green” texture which allows it to be considered a salad I suppose. I honestly say the pineapple was not missed and the idea of it has me a bit confused. Alas, out of my desire to respect all recipes as written I shall try the pineapple next time.
Who knew this southern green staple, collard greens, aka collards could become something other then a slow cooked slippery mass of greens swimming in liquid, aka pot liquor? I didn’t. This ubiquitous bowl of greens, commonly served with cornbread, can be found most anywhere in the south. If not served, they sure know somewhere close you can go get some!
When I saw this recipe for collard salad the northerner in me was apprehensive. Did I say NORTHERNER? No need to worry or get confused that this shepherd living and farming in the south is not the person you thought you knew… I am not a true northern but a confused mix of both. Most of my rearing took place in the south. After all I born in the south. I cannot get too far away from the fact that both my parents were northerners and I spent a lot of my youth in the north. My mom was a northerner so that’s how we ate growing up. My mom also was adventurous and would be the first to honor any culture so we did eat southern foods from time to time but mostly like a northern transplant might. She DID, as so many northern folk do, put sugar in her cornbread, not much but enough to know she could not be a southerner. I have one of her old cookbooks and my story is evidenced by her handwritten “cornbread” recipe on the back cover. Yep, sugar!
So in my round about way I’m saying collards are not and never were a common item on any menu in my house. I eat them and enjoy them once a year, New years day.
On one particular Saturday in May at our weekly farmers market I was gifted a bundle of collard greens. Grateful yes. Unsure what I could do; so true. Unable to waste anything =challenged.
Who better to help with this deeply southern food group then Vivian Howard. I luckily own her first cookbook, Deep Run Roots. I journeyed through several of the recipes when I first got the cookbook, everything I tried was good. Her deviled eggs with buttah, blueberry BBQ sauce, and her Party Magnet Cheese ball (as featured in Garden & Gun Mag) all were hits. Anywho, gifted with a bundle of collards I decided to try one of the recipes and ended up choosing the collard salad. What a surprise, what a treat. I usually ALWAYS commit to making a recipe exactly as written the first time but I just did not have pineapple on hand. I did have collards though! The heated dressing wilts and tenderizes and the overnight marinade brings out the wonderful flavors. The greens keep a “green” texture which allows it to be considered a salad I suppose. I honestly say the pineapple was not missed and the idea of it has me a bit confused. Alas, out of my desire to respect all recipes as written I shall try the pineapple next time.
Lamb Liver Paté
delicious and nutritious …and easy!
I love our customers and I love it when they share what they’ve created or how they’ve used our products. At the market last week someone shared his very successful rendition of liver paté using our liver. He’d made it over the holidays Not only did it sound yummy I thought, why haven’t I done that? I decided to try paté with our lamb liver instead of the ubiquitous chicken liver. Lamb liver is much milder then beef liver and much healthier then all liver. For those who declare they don’t like liver I’d suggest you give this a try.
I’ve made paté before but most often I enjoyed it while sitting at one of my favorite restaurants enjoying their paté with the traditional accompaniments of coarse mustard, cornichons and caper berries with toasted baguette slices. One of my sisters brought some to our recent holiday festivities, same accompaniments but, to be expected, made with chicken liver.
Well my life has been changed FOREVER!
So easy. So good .
Hey, did you know lamb’s liver is one of the worlds richest sources of B vitamins, and an incredible source of iron, zinc, copper, vitamin A and D.
Ingredients
1 shallot, minced
allspice 1/8 to 1/4 teaspoon, depending on your tastes
peppercorns, whole 3 teaspoons
creme fraiché or cream, 2 Tablespoons
port (or brandy) 1/8 to 1/4 cup
2 cloves garlic, minced
3/4 pound lamb liver
2 tablespoons fresh rosemary, minced or 2 teaspoons dried crumbled
3 tablespoons fresh thyme, minced or 2 teaspoons dried
½ cup butter, melted
½ teaspoon sea salt
⅛ cup chopped fresh parsley
Instructions
Saute the shallots in the butter and cook for 2 minutes on medium-high. Add the garlic and cook for a minute. Add the liver, sprinkling with the herbs. Cook until no longer pink in the center. Add the port and cook just to incorporate. Remove from heat, and place contents into a blender or food processor with the butter and all other ingredients except peppercorns. Process until it forms a paste, adding more port if too thick. Add the peppercorns and pulse until they crack.
Garnish with some fresh herbs parsley
Serve with thin baguette slices and cornichons and coarse mustard.
YUM, just sayin’
BTW, it freezes beautifully. DH isn’t fond of it so I have a bit, freeze the rest for a time I want a bit of decadence or just to feel really healthy. It’s a great protein source for morning needs.
Since my original post I’ve had quite a bit of feedback! One of our fans (a chef by trade) suggested adding a caramelized pear….2 DIE FOR! Another of our friends decided to use the lamb liver but created her own pared down version…first for simpler makings she roasted the liver, tossed with some EVOO. Then she blended simply with lemon zest, and the caramelized pear idea. She brought some for me to try. AGAIN, 2 DIE FOR! The lemon zest added a brightness that was so refreshing.
I guess the moral of the story is, use good quality ingredients and combine to your hearts content!
Cucumbers Galore
A garden offers so many wonders. Whether growing a patio tomato or the whole produce department, you know the feeling.... sitting down to eat the bounty from your plot of earth, big or small. There is nothing like biting into something that you nurtured day after day to it's maturity. Sharing the gardens riches with friends is another of the garden perks. Pickles, preserves or baked goods made from what I've grown and nurtured are a true gift of love... to give and receive.
One vegetable that I adore growing is the good old cucumber. That good old cucumber gives us pickles, dill or sweet, whole or sliced and relish. How about soups; gazpacho and chilled cucumber with yogurt, YUM! How about some raita served with grilled unleavened bread? I could eat that duo for every meal! As kids I remember eating marinated cucumber and mayo sandwiches! Last but not least, how about that ever popular, never a southern summer table without, bowl of sliced cucumbers with a bit of dill, a pinch of sugar and vinegar?
Because there are so many things a person can make with cucumbers, size doesn't really matter BUT if pickling is your intent, it can be tricky harvesting cucumbers. Since the very best pickles are made from cuc's right off the vine you want to be able to pick enough of the same size all at one time. Unless you have quite a few cucumber plants it's not likely you'll find the quantity needed in one picking. When a few cucumbers are ready to be picked the others are still coming. That is why I love this DILL Pickle recipe from a previous blog post...all you need is enough cucumbers to fill one quart jar at a time.
Alas, you invariably end up with some cucumbers that sit on the vine too long. And, as those of you who've grown them before know, there is always that one hidden cuc you discover that has been growing for goodness knows how long. Yikes! A great option for those cucumbers is my Cinnamon Pickles from a previous post
This ongoing struggle with my cucumber harvest has probably been the source of my love of them today. I do not like to waste anything so no matter the size or shape; I had to create! I'm loving a pantry full of edibles for my table, gifts of love for family and friends and what better then a homemade gift for a host/hostess.... straight from your kitchen!
Today, I'm talking relish!
This was my first attempt and I can't say enough about the ease and results. One thing that did jump out at me was the color of the results...why wasn't my relish green? I now know they add blue dye to relish, EEK...no need, just change your expectation...it is so worth the small effort.
I adapted this recipe from Genius Kitchen
Tangy Pickle Relish
makes 6-7 1/2 pint jars
INGREDIENTS:
- 3 lbs cucumbers , peeled and seeds removed
- 2 -3 sweet onions
- 1⁄4 cup pickling salt
- 3 cups white vinegar
- 1/2 cup sugar
- 5-6 garlic cloves, minced
- 2 teaspoons dill seeds
- 2 teaspoons mustard seeds
- 2 teaspoons celery seeds
- 1⁄2 teaspoon turmeric
- red pepper flakes to taste
DIRECTIONS
- Finely chop cucumbers and onions. I use a food processor and do smaller batches to be sure not too fine. Place in a large bowl and sprinkle with salt, stir well. Let stand for 1 hour.
- Drain mixture in a colander, rinse under cold water and drain again, pressing out any excess moisture.
- In a large pot, bring vinegar, sugar, garlic, dill seed, mustard seed, celery seed, and pepper flakes to a boil.
- Add cucumber mixture, bring to a boil again, stirring frequently. Reduce heat and simmer for 10 minutes.
- Remove from heat, add the turmeric and mix well.
- Pour into sterilized jars, leaving 1/2 inch head space. Seal with lids and rings. Process in boiling water bath in canner for 10 minutes.
Squash Lasagna
My squash bounty continues and I will not cave to the guilt of waste!
I'm having a momentary vision of Lucy and Ethel shoving those chocolates in their mouths as fast as the conveyor belt brought them. That's kind of how I feel with the squash....
The squash is coming so fast. I have given squash to all my neighbors til they don't want anymore. (Husband yells from other room, "don't plant so much next time", DAH). Come winter when I pull many of these recipe renditions from the freeze I will again dream of planting squash in my garden.
Who doesn't love ooey, gooey, yummy lasagna?
I've never met that person and quite frankly I'd think something must be wrong with them. Chances are, if there is that person, it might be because of the pasta in the traditional rendition. Many folks these days are staying away from pasta.
How about lasagna, sans the pasta?
It can't be done you say?
How about replacing the noodles with
SQUASH
.
WHAT?
I saw many renditions of this on the internet. Why not give it a try?
I am here to tell you it is yummy.
I am not going to share a complete lasagna recipe with you. I'm only going to share the basic premise...
slice the squash about 1/4" thick and cook it until it's pliable. Most of the recipes called for boiling it. I LOVE everything roasted. I think it brings out so much more developed flavors. So, I tossed it with olive oil and sea salt. Placed it on a cookie sheet in a 400 degree oven and roasted it until it was soft but still holding shape.
Now your ready to create your dish.
Layer it in place of the pasta just as you would your favorite lasagna recipe, just the same!
I always finish my lasagna with a layer of Parmesan to create the crust.
You can make this very vegi or add your favorite meat sauce.
I promise, it will NOT disappoint....
Squash Squares
The garden over flowith with squash...
As is familiar to most of you gardeners out there, it starts coming and it comes fast. We eat it, we gift it, we preserve it, we.....hmmm, what else can I do?
Luckily I have a recipe from a friend I've stashed away. I knowI liked it, otherwise I wouldn't have requested the recipe.
I'm trying to "healthy" up most everything in my life these days so I wanted to trade out the Bisquick for something else. Don't get me wrong, I have a box of the grand ole gal in my pantry but, these days, if I can I do switch it out for the very stuff it was meant to replace in the beginning...flour, baking powder, salt and shortening. I wanted to health it up even more and replace some of the white (although I do use only whole grain white flour) for some whole wheat. So, I did.
yecch....
I do believe there are certain recipes that are meant to be just as they are.
Health, it can be argued, is just as dependent on the feeling of happiness as it is the nutrients we consume!
So, revert to the original recipe I did and it is a yummy way to cook the bounty of yellow squash
3 Cups Squash/zucchini , coarsely grated
1 Cup Bisquick
1/2 Cup onion, chopped fine
1/2 Cup grated cheddar cheese
1/2 teaspoon salt
1/2 teaspoon marjoram, oregano, or combo of Italian Seasonings
dash of pepper
1/2 Cup of oil
4 eggs, beaten (hopefully farm fresh)
2 Tablespoons chopped fresh parsley (I think this is an important ingredient)
1 clove garlic, chopped, minced or grated
Mix eggs, oil and seasonings. Add all the rest of the ingredients. Bake at 350 degrees in a greased 9x13 pan for about 40 minutes or until lightly browned.
Cut 1" squares for appetizers or 4" squares for sides.
Oh no, more squash is coming!
More squash recipes too!
Enjoy!
-
September 2024
- Sep 10, 2024 Back to basics with sheep healthcare Sep 10, 2024
- Sep 10, 2024 Mac and Cheese Bites Sep 10, 2024
-
August 2024
- Aug 12, 2024 Tales of a female farmer Aug 12, 2024
-
July 2024
- Jul 12, 2024 Caring for sheep hides Jul 12, 2024
- Jul 11, 2024 Cucumber Lemonade Jul 11, 2024
- Jul 1, 2024 Cucumber Gazpacho Jul 1, 2024
-
May 2024
- May 23, 2024 Almonds, Sweet and Spicy May 23, 2024
-
January 2024
- Jan 17, 2024 Sheep fencing gone wrong… Jan 17, 2024
- Jan 17, 2024 In the beginning :Tales from the shepherd Jan 17, 2024
-
April 2023
- Apr 3, 2023 The journey to vegetarian, or not? Apr 3, 2023
-
March 2023
- Mar 20, 2023 Making sense of scents, or not... Mar 20, 2023
-
February 2023
- Feb 26, 2023 Lamb Sliders Feb 26, 2023
-
March 2022
- Mar 15, 2022 HOW TO BE THE BEST SHEPHERD: Lessons from a sheep Mar 15, 2022
-
January 2022
- Jan 17, 2022 Lamb Bone Broth /Stock Jan 17, 2022
-
April 2021
- Apr 26, 2021 Farming through Covid Apr 26, 2021
-
June 2020
- Jun 19, 2020 Turning 60 Jun 19, 2020
-
January 2020
- Jan 12, 2020 wool dryer ball transparency Jan 12, 2020
-
September 2019
- Sep 10, 2019 It's hard not to project Sep 10, 2019
-
June 2019
- Jun 21, 2019 Weaning, a whole new meaning Jun 21, 2019
- Jun 17, 2019 Strawberry Balsamic Basil Pops Jun 17, 2019
- Jun 10, 2019 Collard Salad Jun 10, 2019
-
February 2019
- Feb 28, 2019 Shearing Day was not a washout! Feb 28, 2019
- Feb 5, 2019 The life of a sheep! Feb 5, 2019
-
January 2019
- Jan 25, 2019 Lamb Liver Paté Jan 25, 2019
-
August 2018
- Aug 23, 2018 Pokeweed, Friend or Foe? Aug 23, 2018
-
July 2018
- Jul 20, 2018 Cucumbers Galore Jul 20, 2018
-
September 2016
- Sep 5, 2016 Mother Nature's Lessons Sep 5, 2016
-
August 2016
- Aug 23, 2016 Walking the Walk Aug 23, 2016
-
July 2015
- Jul 2, 2015 To Wean or not to Wean Jul 2, 2015
-
February 2015
- Feb 1, 2015 Sustainability & Our Precious Soil Feb 1, 2015
-
July 2014
- Jul 24, 2014 Squash Lasagna Jul 24, 2014
- Jul 24, 2014 Squash Squares Jul 24, 2014
-
June 2014
- Jun 2, 2014 Sustainability...What's it all about! Jun 2, 2014
-
May 2014
- May 29, 2014 What I know now.... May 29, 2014
-
April 2014
- Apr 4, 2014 Is the boss the farmer or the sheep? Apr 4, 2014
- Apr 3, 2014 Felted Chicks Apr 3, 2014
-
January 2014
- Jan 28, 2014 Lamb Ribs Jan 28, 2014
- Jan 26, 2014 DIY Wool Dryer Balls Jan 26, 2014
- Jan 15, 2014 Let the New Year Begin Jan 15, 2014
- Jan 13, 2014 DIY Heat Jan 13, 2014
-
October 2013
- Oct 30, 2013 WHOLEsome Food: EGGS Oct 30, 2013
- Oct 7, 2013 Cinnamon Pickles Oct 7, 2013
- Oct 7, 2013 Dog Biscuits Oct 7, 2013
-
September 2013
- Sep 18, 2013 Peaches, Peaches everywhere Sep 18, 2013
-
August 2013
- Aug 14, 2013 The Spider and the Butterfly Aug 14, 2013
-
July 2013
- Jul 30, 2013 They don't wear galoshes Jul 30, 2013
- Jul 21, 2013 Blackberry Lime Jam Jul 21, 2013
- Jul 11, 2013 Lamb Sliders Jul 11, 2013
- Jul 9, 2013 Our Little Orchard Jul 9, 2013
- Jul 2, 2013 The Hay Bale Fiasco Jul 2, 2013
-
May 2013
- May 17, 2013 My Secret Place May 17, 2013
- May 2, 2013 April. Did I miss it? May 2, 2013
-
March 2013
- Mar 28, 2013 Prada to Carhart Mar 28, 2013
-
February 2013
- Feb 21, 2013 Puttin Up the Fence Feb 21, 2013
- Feb 7, 2013 Lovely Cup of Chai Feb 7, 2013
- Feb 5, 2013 Looking for Llama's Feb 5, 2013
-
January 2013
- Jan 29, 2013 Winter Garden Jan 29, 2013
- Jan 24, 2013 The rams are back in their pasture Jan 24, 2013
-
September 2012
- Sep 7, 2012 Pickles! Sep 7, 2012
-
June 2012
- Jun 13, 2012 Morning Gifts Jun 13, 2012
- Jun 5, 2012 Finding the Words Jun 5, 2012
-
April 2012
- Apr 13, 2012 The girls and a few token boys! Apr 13, 2012
-
March 2012
- Mar 30, 2012 Flavor! Mar 30, 2012
-
October 2011
- Oct 9, 2011 Hay. A little three letter word that packs a PUNCH! Oct 9, 2011
-
July 2011
- Jul 22, 2011 The Glorious Tomato Jul 22, 2011
-
February 2011
- Feb 10, 2011 Shearing Day 2011 Feb 10, 2011
-
November 2010
- Nov 30, 2010 This farm gives me Goose Bumps Nov 30, 2010
-
July 2010
- Jul 23, 2010 Another aHaa Moment in Farming Jul 23, 2010
-
February 2010
- Feb 24, 2010 Farmers Wearing Lace? Feb 24, 2010
- Feb 16, 2010 Girls with no Coats Feb 16, 2010
-
January 2010
- Jan 4, 2010 Midnite on the farm Jan 4, 2010
-
April 2009
- Apr 22, 2009 Hard Day on the Farm Apr 22, 2009
- Apr 15, 2009 Lamb Meatballs Apr 15, 2009
- Apr 14, 2009 Spring Apr 14, 2009
- Apr 14, 2009 Roasted Coffee Marinated Leg of Lamb Apr 14, 2009
- Apr 13, 2009 In the Beginning Apr 13, 2009