In a rare dry moment this week
our boys completed numerous small jobs
around the home farm.
Any job is fun to them if they can
drive the smallest of our tractors!
Home schooling at its BEST!
|During one shower this |
week we had a beautiful
|Shares all packed.|
We've had a busy week inside the
|Lots and lots |
We worked berries 3 days this week. Once was with 10 gallons of juicy berries, and then again
|Luke was my right-hand man as we juiced|
|We use a Champion juicer to work the seeds|
out of the juice.
|Ooops! I wear the juice "well"!|
|Seedless Blackberry Jam|
1/2 Pints ~$5
Pints ~ $9
|Caleb harvested the|
first flat of tomatoes
Last week I completed the homework I
|I use Rubbermaid basins to|
corral squash, kohlrabi, carrots,
and other vegetables in my frig.
Now, I do have to say I have more than one refrigerator. I keep the most perishable items (my vegetables, fruits and the fresh eggs) that I want to use in each meal right before my eyes in my main frig. The contents of the bins changes daily. It all depends on what is leftover from each market.
|Onions are readied for quick eating immediately.|
Cut off root end, and trim tops to a usable size
before placing them into jars of water.
|I trim the stems of the herbs and place them |
into cups of water to keep them fresh.
Sandwich fixings, bulk perishable items and breakfast ingredients are in a second refrigerator as I know
|We use the seconds (cracked or discolored) of|
eggs for the family. Here I keep the duck and
chicken eggs that are for us.
To be honest, I'm struggling to write a post this week. My Daddy passed away on June 10th, and since then my heart and mind is running "too deep" for words.
In my devotional time this morning I was touched and challenged by the following reading in an old devotional compiled by Mrs. Charles Cowman entitled, Streams in the Dessert, Volume One. I highly recommend it. Find it used here at Amazon's used books.
"Doth the plowman plow all day to sow? doth he open and break the clods of his ground?"
|A view of our farm...all pictures are ours.|
Down by the roadside the saucy dandelion mingled his gold with the royal purple of the wild violet.
I leaned against the fence for a long time, feasting my hungry eyes, and thinking in my soul that God never made a fairer spot than my lovely meadow.
The next day I passed that way again, and lo! the
|A plowed field ready for planting.|
|An abundant harvest of tomatoes will soon|
Oh, that we might always catch the vision of an abundant harvest, when the great Master Plowman comes, as He often does, and furrows through our very souls, uprooting and turning under that which we thought most fair, and leaving for our tortured gaze only the bare and the unbeautiful."
Why should I, His precious daughter, be startled when He turns the soil of my soul? I know He cares far more for me than my earthly father...He is preparing a crop...
Experiments from my farm kitchen this week....
In my quest to serve vegetables at every meal I tried a new recipe this week to serve with eggs at breakfast. This recipe for "Spinach Burgers" was easily made with the Swiss Chard found in your shares. I think you could make it also with baby kale, or other tender greens.
|Chop 1 bunch of Swiss Chard greens (I twisted off most of the stems) or a bag of spinach lightly in the food processor|
or by hand.
|In a bowl, mix 3 eggs, 1/4 C. chopped onion,|
1/2 C. shredded cheese, 1/2 C. bread crumbs (I used almond "flour"), 1/2 t. red pepper flakes, 1 t. salt, and 1/2 t. garlic powder. Add chopped greens and mix well.
|Shape into patties using an ice cream scoop or 1/4 Cup measuring cup, and place on a well greased hot griddle or frying pan.|
|Let cook over medium heat until patties are golden brown and firm, about 4-6 minutes.|
|I'm sorry I didn't get a picture before we dug in!|
Serve with poached or lightly fried eggs for a delicious breakfast!
|I've begun to freeze our winter's store of pesto. This week we put 7 ~ 1/2 pints in the freezer. It is so easy to do, that I thought you'd like to share my favorite recipe!|
1 1/2 C. Basil
3+ Cloves Garlic
3 T. Roasted Nuts
(Almonds, Walnuts, or Pine Nuts)
1/4 C. Extra Virgin Olive Oil
3 T. Grated Parmesan
1/2 t. Salt
Heavy Sprinkle Coarse Ground Pepper
Place all but the olive oil into a food processor, and turn it on. Slowly pour olive oil in and let process until smooth. Scrape into a half pint jar and top with more olive oil. Refrigerate or freeze.
I love easy vegetable side dishes...little fuss...big flavor. This next recipe was little on the fuss, but exactly what we like with the lemon...a light taste is best. So if you really like a punch of lemon flavoring, up the amount of lemon zest a bit, and even consider adding it after your squash is grilled mixed with some coarse salt. I don't see why you couldn't prepare the squash in marinade up to the day before for a quick and easy side dish! I'll be trying it this week with our homemade Italian Salad dressing also! I love recipes that give you ideas for other meals.
More Pictures of the Family & Farm This Week
|Faith Anne bakes cookies for the Cumberland Sustainable Farmer's Market each week.|
|Our Friday night packing crew "hard at work". We're blessed to be able to work and fellowship at the same time!|
|After a long day of harvest the boys back the trucks up to our porch to unpack. I always hold my breath until the back-up beeper stops...|
|Brother Tim Brock is also known as "The Friday Night Farmer". The length of the rows of squash this year is a challenge to him as he keeps up with our boys. He and his family have been working with us for 4 years and they are a huge blessing to us! They are "marrying into the farm" as their daughter Destany is Isaac's fiance!|
|Levi is heading out to gather the eggs.|
|Happy 4th of July!|
Is the Lord turning the "furrows" of your life too? What kind of harvest will your life produce?
Seeking the Keeper of My Heart,
The Farmer's Wife