A Farmer's Wife

Friday, July 4, 2014

GIANTS

Colvin Family Farm
Week 5

Can you guess what is growing in
our high tunnels.

Greetings from the farm! It's week 5 in our CSA and with the variety of vegetables coming in, it will be a fun week to experiment in the kitchen! I did that today, but I'm getting ahead of myself...I'll show you latter what I made for dinner today.

Cooking has taken on a new challenge for me over the past few weeks. You see, 15 weeks ago I had an accident on the farm stepping over a pile of wood. One misstep, and a tomato stake (oak, about 4 1/2' tall) sprung up and smacked me square in the face, gashing my chin..I can see it to this day right between my eyes! Then there was a thud (I can still hear that too) as I landed on the back of my head on a rock. I've been recuperating from what they called a "mild concussion". (Really?!) I won't go into all I've/we've been through since that life changing day, but it's been a long road of relearning skills, trying to remember clearly what I knew in the past, and a myriad of lessons the Lord has taught me through this trial.

One such lesson is what I call, "Seeing Giants". When Moses sent the ten spies into the Promise Land to spy out the land, they saw giants. "And there we saw the giants, the sons of Anak, which come of the giants: and we were in our own sight as grasshoppers, and so we were in their sight." Numbers 13:33 KJV As God taught me, giants stand for great difficulty in our lives. We all have giants stalking us.....in our families, in our workplaces, in our friendships, in our churches, even in our own hearts. If we do not overcome them, they will "eat us up" (vs.32) even as the eight spies said of the giants of Caanan.

Eight? You said there were ten spies. Joshua and Caleb were the two of the ten spies that stood apart. They too saw the giants, BUT they also saw God! They stood alone and said, "Let us go up at once and possess it, for we are well able." Joshua and Caleb, the spies who believed said, "for they are bread for us:" In other words, they knew that the nation of Israel would be stronger by overcoming them than if there were no giants at all to overcome.

There are many "giants" in all of our lives. Here on the farm there are the giants of drought, flooding, plant diseases, financial hurdles, mechanical problems, time restraints, physical weariness, and relationships among the family members. If we face these giants together as a family farm we will emerge stronger and more unified than if we had no struggles (giants) to face.

So, while laying for weeks recovering God has asked

me time and time again, "Will you face your personal giants?" With His assurance that I'm never alone I answered, "Yes."

Giants in my mind appeared first...clouded with pain and confusion they marched forth. In the power of God's might I slew them one by one. Praise His name! A straggler appears in my mind occasionally ...should I lay down my "sword" in defeat? No, it's another chance to allow God to be strong through me.

Next, giants of my abilities and strengths appeared. Surely I thought confidently they'd be easily won...no, they had too had to be faced and won also in God's might till the giant called Pride lay dead at my feet. As I lay there on the "battle field" the Lord assured me He could still use me...but maybe in a different capacity. Was I willing? How could I, the humbled and weary solider do anything for my Lord than submit?

Another giant loomed in my mind...the farm...it's future! You see, I've had the joy to be there from the beginning. I helped the boys as toddlers tentatively plant their first seeds. I shared in their wonder as the plants emerged. I even watched two of them pull up perfectly healthy plants so they could, "see the roots they eat with". I designed their school work

around our LARGE raised bed gardens, figuring square feet, projected harvest per square foot, graphing the harvest, journaling their experiences, drawing plants and vegetables, and

calculating the savings from buying at the grocery stores all the while delving into books, magazines, and latter websites that feed their hunger for knowledge only found on the off beaten trail of the time of Sustainable Agriculture. Then I also wrote their botany courses in high school which led to earning Distributive Education credits as we started our first CSA in Dayton in 2002. As young teenagers we set up at the courthouse and out marketed the old timers there. They learned to approach local restaurant

owners to present their Certified Naturally Grown produce, (we were the 3rd farm to be certified in the state of Tennessee) and to earn their respect through a long term relationship. They also took their leftover produce to the local United Grocery Outlet where they learned to package and resell what would have been counted a loss.

These days are long gone, and the boys are now known as up and coming
farmers. They've run a 300 member CSA during a flood and drought year, bought equipment straight from China without a middleman, established the farm in 9 farmer's markets, they've made their presence known on Face Book and Twitter, designed a website that is the hub of our business, taught a social media and the farm class at a southeast regional farmer's convention, and are learning every day to grow better, wiser, more efficiently. I'm proud of them. (Can you tell?) But back to my giant...it was time for me, their Momma to step aside and let her men stand alone with what the knowledge and wisdom God had given them. In reality I physically had done that a few years ago...but in my mind, I was right beside them...trying to teach...guard them from mistakes...and make sure they learned each lesson that a failure held.

God gave me a picture of Jochebed, Moses' mother while copying Exodus. Jochebed, to me is the picture of trust. She trusted God to protect Moses after he was born, as the Pharaoh was killing all the male

babies. When she could no longer hide him, she made a little ark and daubed it with mud and pitch. All the while she was bent over the little ark daubing on the mud and pitch I see her praying to God for Moses' protection! My heart broke for Jochebed as she placed her 3 month old baby boy Moses in the ark, and then placed the ark into the alligator infested waters of the Nile! As a mother of 13 children I could feel a lot of what she felt..then it struck me...I must be like Jochebed and pray and trust. I/we had "built the ark", (raised my sons for God and trained them as He directed) and now it was time to "set it to float on the Nile". So in my mind the giant of letting go fell...I must be like Jochebed and pray...watch...and pray some more! I am confident that my sons will see God work MIGHTILY in their lives as Moses saw Him work in his IF they keep their faith centered on Him alone.

Our Cinnamon rolls are now being sold
at the Crossville market. They're made
like our breads with freshly ground
wheat.

So, I'm now beginning to cook more. Cooking came easy for me after 33 years of marriage...now though it requires a great deal of thought, and calculation. I've faced my fears (giants) and will do all God gives me the strength and wisdom to do.

Until we restarted our CSA and began The Farmer's Wife letters in 2010 I've been content with old style cooking. Steaming, baking, stir frying...now the "foodies" of the Internet have raised the bar. Pintrest makes me feel like everyone else is creating "pinable" meals every night! In reality, my family likes simple fair with an occasional "WOW" meal when time and my energy allows it. When I cook, I must cook for around 18 as my HUNGRY farmer boys can really clean up a table! For most recipes it takes forever to do a

The meal we fed our work crew after
packing shares last Friday night.
Lasagna, Cold Pack Pickles,
Steamed Broccoli & Cauliflower, and
Zucchini Chips. The cheese and noodles
were the only parts of the meal produced
off the farm.

"pinable" meal for a crowd, whereas I can have lasagna for 30 in the oven in around a half hour. So my recipes will mostly be old time fare with an occasional "pinable" twist. Here is what I made today.

For this recipe I will not list quantities needed. You can picture what your family will eat as you cut up the vegetables. I stopped when I had two large 3/4 size cookie sheet full.

Roasted Vegetable Medley

broccoli
zucchini

onion

red potatoes

green tomato

green beans

Radish seed pods

(Surprisingly voted our favorite vegetable!)

kohlrabi

Optional:

Chili Peppers

Jalapenos

Cut all the vegetables into small cubes. Place on a parchment lined pan that you have drizzled extra virgin olive oil on. (The parchment paper saves clean-up time and prevents burning!) With clean hands toss the vegetables in oil. Judge whether you need more...they should be shiny, but not oily. Sprinkle with your favorite seasonings. We like garlic salt, season salt, or Cajun Seasoning. Place in HOT oven (450) for 15-20 minutes. If your pan is FULL, you will need to stir it a couple of times for even cooking. They will have browned areas and be slightly crispy when done. If you have a convection oven, lower the temperature 25 degrees and bake. Rotate the pan for even cooking. Serve hot!

This past week I had the privilege to invite three

young ladies to cook with me. (They really came to pack vegetables with my sons!) We had a great time making zucchini chips. I did find this recipe on Pintrest and thought of ya'll. It will be a long season of squash...so I'm always on the lookout for new ways to cook with squash. It will be in your shares for most of the season, and if you are like me any new ideas on how I can cook with it are greatly appreciated. This is one of those "pinable" recipes that wouldn't normally be a good fit for my kitchen feeding a crowd. But the old saying, "many hands make light work" rang true as I had three gals to help me try out this recipe. Allison,

Shelby, and Destany (my boy's "friends") chatted and enjoyed getting to know each other as we worked. (A squirt gun attack on the boys interrupted our cooking time...but it sure was fun!) The whole

work crew decided this recipe was a winner and should be included in the blog this week.

Oven Zucchini Chips

2 medium zucchini (about 1 pound)

3 T. milk

1/4 C. grated Parmesan Cheese

1/4 C. plain dry bread crumbs

1/8 t. salt

Preheat the oven to 450 degrees. Either spray the cookie sheet with cooking spray or line it with parchment (recommended). First mix the bread crumbs with all dry seasonings. Next wash the zucchini, and slice it in 1/8" slices. Dip each zucchini round into the milk, then into the seasoned bread crumb mixture, coating both sides. (It is best to move most of the bread crumbs to one side of your dish and only dip the wet zucchini into a small portion or you will have a hard time getting the crumbs to stick. If this happens, just press the crumbs into the slices as you coat them. Working with a small portion at a time helps prevent this.) Place them on your prepared cookie sheet. Spray with olive oil or canola cooking spray. Bake 25 -30 minutes until browned and crisp. Serve immediately.

This week has really been hot and muggy. I'm thankful that the mountain breeze continued to cool us down here on the farm. I'm also thankful I have about 2
gallons of cold pack pickles (see last week's blog for the recipe)left in my frig! On these hot days I can dip
some out to "cool off" a sandwich meal, or to add a zippy cool treat to an evening meal without extra work. We highly recommend you try this recipe! I'm going to try a new refrigerator pickle recipe prayerfully this week.

Other great quick meals I fell back on this week were what we call "Chips and Cheese". This is a special treat, and the older children can make them in single serve if they need to. We buy the large boxes of tortilla chips at Sam's. (I know they aren't the healthiest chip I could buy, but they are in our budget.) We also buy our shredded cheese there also in 5 pound bags. So, it turns out with the addition of our vegetables to be an inexpensive meal. We also like to serve our homemade salsa mixed with our canned pinto beans with the chips. So I reassure myself that there is some nutrients in it. This week I'm going to try sauteing thinly sliced Swiss Chard with onions and using this also as a topping like we did with the pizza in week 4.

Farm Style Chips and Cheese

onions, diced

cherry tomatoes, sliced in quarters

(or slicing tomatoes cubed)

Bell Pepper, cubed

Jalapeno Pepper, sliced thinly

Chili Pepper, sliced thinly

Salsa

Pinto or Black beans, drained

Place a single layer of tortilla chips on a baking pan. Sprinkle liberally with grated Cheddar Cheese. Top with your choice of vegetables. Place pan in 350 degree oven until cheese has melted and vegetables look "wilted".

Simply mix a jar of salsa with your choice of beans. Heat and serve in a small bowl with the chips and cheese.

ENJOY!

It was when the nation of Israel was going forward that the giants appeared. When they turned back into the wilderness the giants disappeared. So, forward I go facing my giants...who wants to wander in the dessert of life? I'm bound for the "Promise Land". Are you?

"We came unto the land whither thou sentest us, and surely it floweth with milk and honey...and there we saw the giants... fear them not."

Numbers 13:27-14:9

Abundant Blessings,

The Farmer's Wife

The Famer's Wife

Here's some more pictures of the farm this week!

The Farmer & His Wife

Late tomato seedlings went in. These will taste
great this fall!

A light moment
during packing.
Titus

The children have been picking blackberries that have come into season.

The melon patch is looking good!

The boys cooling off after a long, hot day in the field.

Charity cooling off after a hot sticky day.

A little friend that came to visit this week. One of our ways
to kill bugs naturally in the fields.

Friday, June 27, 2014

Feasting on the Farm ~ Week 4

Feasting on God's Blessings...

Greetings from the farm! There are many signs of summer all around me...the home farm pond is waaay down (lack of rain)...we're picking green beans...AND TOMATOES ARE RIPENING! We're excited at the earliness of the harvest due to our high tunnels that allowed us to plant them in April. We live on a mountain where we were still getting frosts in May. The investment in our

high tunnels has allowed us an earlier season, and prayerfully will extend the season into the winter! We are committed to providing you with fresh vegetables as much of the year as possible!

With the advent of summer we're feasting on a wide assortment of vegetables. I don't feel guilty this year snacking on a few green beans, or peeling a cucumber and taking a big bite! Ha ha! We've done it and enjoyed it. Last year was a very, very difficult growing season. It was very draining on the family, and we were sorry to cut the season short. So this year we are delighting in God's provision through our labors.

We are really blessed and feel that each time we sit down to a meal that we are feasting on God's blessings. The bounty of the harvest is very evident, whether it be breakfast, lunch, or supper! If you eat fresh and local, each new season brings the joys of something new. We often get calls in early spring

from wholesalers wanting corn or tomatoes. The only tomatoes on our farm that time of year are in mason jars, and the few ears of corn I froze have LONG since been eaten! Buying vegetables out of season is fruitless as they, "can't shake a stick" at the taste (or nutrient levels) straight from the field!

~ Breakfast ~

Since I'm unable still to go to church, I treated myself to a special brunch one morning recently. I used the last of our asparagus, green onions, fresh spinach, bacon, and farm fresh eggs. After gathering what looked yummy in the frig I started to cut up the bacon. It fried while I washed and prepped the vegetables. When I added the green onions I knew I was in for a treat! Next I added the thicker stems of the asparagus which take a little longer to get tender. When the time looked right, (you have to trust yourself) I added the tops...then the spinach. I stirred this for no more than a minute before cracking two eggs on top. Next I seasoned the eggs with sea salt

and cracked pepper. Then I added a few tablespoons of water to create steam, and put a cover over the pan to cook the eggs. All this while I was toasting a bagel on this stove top toaster Colvin style. (Since we toast 18 slices at a time for a meal I only use this nifty camping toaster when I'm having a small meal with a child or my husband. It folds neatly and can be tucked away for small meals..can't do that with a clunky

toaster. See a picture of it at the end of the blog.) I buttered my bagel, picked a special dish and checked on my eggs. I like them runny, but not with loose whites...this is an art! :) When just the right consistency was reached I gently lifted the greens out with the eggs intact on top into my dish. It was delicious...a rare morning feast, quiet, and delicious taste of late spring! You can do this too with just about anything you like found in your share. It's a great way to have vegetables for breakfast!

Levi (8) learned to make
kale chips this week to go with
his sandwich!

~ Lunch ~

(A note to the younger members of our CSA)

One day this week Charity Rose (6) decided to hold a luncheon for her babies. We have a corner of our porch (which is also our packing facility for your vegetables) reserved for "her house". She has a 27 year old kitchen there that her Daddy made her oldest sister Missy when she was a toddler. She serves her delicacies on a small table that is about that old too. We call this the summer playroom because we keep tubs of Legos, Tinker Toys, and other fun things on a shelf there also. She picked flowers and decorated a jar with some fabric to make a vase. I donated one of Grandma Colvin's oilcloth table cloths for the occasion too! Next we made the dainties to serve. A sliced mini loaf of bread, a small cup of peanut butter, apples with cheese, and more.

Each little guest was all dressed up, and were propped up to the table. Birds sang in nearby trees and a cool breeze blew in. Charity served up the "tea" and had a great time chattering to each of her guests as she served them. Somehow all the food disappeared off their plates! Maybe someday you too can come to the farm and have a meal with Charity.
(Fall shareholders Day!)

While Charity was feasting, her 7 of her big brothers and Daddy were planting and harvesting vegetables at the other farm. They had a picnic lunch, so things were quiet at home. They often augment their picnic with a few handfuls of cherry tomatoes, lettuce leaves, or

pull an onion and slice it for their sandwiches. They are more than ready to come home to a big warm meal, and to relax.

~ Supper ~

Last night was no different, so the age old question haunted my mind..."What should I make for supper?" This week I've been inspired by one of our virtual farmhands over at Full Tummies . She throws "everything but the kitchen sink" on her pizzas. I didn't follow her recipe, but was inspired to look in the frig and do the same...throw I did! I made five large pizzas, and we had a fun movie night with this extra special treat. It was marvelous! Here's what I ended up doing:

Pizza CSA Style

1 pizza crust ( I use the Master Recipe from

Healthy Breads in 5 Minutes a Day ) Pre-baked 5-7 minutes

1/4 C. Flour

1/4 C. Butter

2 C. Combination of Yogurt & Milk (Milk alone will do in a pinch.)

2 Cloves Garlic, minced

1/4 C. Parmesan Cheese

1/2 t. Sea Salt

4 Swiss Chard leaves (any green will do), sliced thinly

1 Medium Onion, sliced thinly

1 Small Squash, grated (I used Zucchini)

1/4-1/2 lb. Italian Sausage

Handful of Pepperoni

Mozzarella Cheese, shredded

Melt butter in a medium sauce pan. Add flour and whisk in the milk or milk/yogurt combination as I did. Whisk until thickened. Add Parmesan cheese and salt. Set aside.

In a skillet drizzle about 1 T. olive oil. When heated add garlic and onions, saute until fragrant. Add the sliced greens and squash. Cook until limp. Set aside.

In another frying pan brown sausage. Add pepperoni to heat through. Set aside.

Spread white cheese sauce over pre-baked crust. Next, spread sauteed vegetables evenly over sauce. Next, layer the meat over the vegetables. Top with mozzarella cheese. Bake in 450 degree oven until the cheese melts. Enjoy!

One time-tested recipe that makes its way into the blog each season is Cold Pack Pickles. Why? Well, they are really easy to make, stay in the frig for quick side dishes all week, and you can save the brine for a few weeks. Just refill with the next week's share of cucumbers if you fall in love with them too! We like them so well that I made a 5 GALLON bucket of them this week! I've never had a food processor until this year, and WOW it was amazing to see how quick we could make a big batch. (We're hosting 3 other families for a porch picnic this Sunday, and I'm thinking ahead!) I use Bragg's Apple Cider Vinegar so that we can have the healthful benefits of unrefined apple cider with the mother in it. This recipe calls for 5 cucumbers...it halves easily, or I recommend that you pick up a few extras at the farmer's market! Serve it with sandwiches or supper!

Colvin Family Farm’s Cold Pack Pickles

5 medium cucumbers

1/2 teaspoon salt

1 medium onion, thinly sliced

¼ cup sugar/ Colvin Family Farm raw honey

1/2 cup apple cider vinegar (We recommend Braggs Raw Vinegar)

Add a good dose of coarse ground Black Pepper to taste,

Optionally add water to weaken to taste

Slice cucumbers in a large bowl and sprinkle with salt. Let sit 15 minutes. Pour off liquid. Add onion and mix well. In a small bowl combine sugar and vinegar until sugar dissolves. Pour over cucumbers and onions. Add pepper to taste. Refrigerate at least one hour. Mix well before serving. These are best made a day or two before needed. Don’t throw the brine out, simply salt your cucumbers, drain them, then add them with the onions each week to your leftover brine. (It will begin to weaken after a few refills.) If you like them as much as wee do, keep your refrigerator stocked during cucumber season to help with quick meals!

There is a mystery vegetable in your share this week! Did you find it? We've

Radish Seed Pods

been enjoying the subtle taste of radish in their seed pods for snacks. You have a small baggie of them to experiment with. I'm going to use radish seed pods in a stir fry! I'm sharing my basic stir fry that changes with the seasons. Stir fries are a great way to clean out your vegetable drawer the night before picking up your share!

Basic Stir Fry

3 Tablespoons oil, roughly divided

2 cups of boneless meat (chicken, pork, beef, or shrimp) cut in thin strips (vegan is fine too!)

2 thin slices of fresh ginger (can use powdered if fresh is unavailable)

2 bouillon granules the same flavor as meat

2 C. Water

3-4 Tablespoons Cornstarch

A variety of vegetables cut in the same thickness: Onions, (a must) broccoli, snap or snow peas, mushrooms, green beans, cauliflower, kohlrabi, sprouted lentils or mung beans, carrots, summer squash, baby corn, green/red peppers, tomatoes, Any type of Cabbage or bits of greens, etc.

Cut your choice of meat into small pieces, and put them into a small bowl. (Optional : Sometimes I marinate the meat with a 1/3 cup of soy sauce, 1 teaspoon of garlic powder, and two tablespoons of cider vinegar.)

Using a large round tray or pizza pan, put your small bowl of meat in the middle of your tray. Now, cut the vegetables in bite sized chunks of similar thickness. I start with the seasoning vegetables like ginger and onions. I put these on the tray in the "12:00" position. Next, I cut the vegetable that takes the longest to cook, usually carrots into thin strips. Then cut the remaining vegetables and place them in mounds on the tray in the order it will take them to cook in a clockwise direction. Carrots at 1 o'clock, 2:00 green beans, and so forth with the mushrooms or tomatoes, if they are available being your last additions in the 11:00 position. If this is cut up ahead of time, cover with a damp towel or plastic wrap and place in the refrigerator until cooking time.

Our family likes this on a bed of rice, so I start my rice cooker around 45 minutes before supper. When the table is set and the rice is about done, heat your wok or large skillet up on HIGH. Add 1 T oil, then meat. Stir the meat and cook until the meat has lost its color. Spoon the meat out into the bowl once again. Next, add the remaining oil and your seasoning vegetables (ginger and onions). Sauté for about one minute. Add vegetables in order on your tray beginning with the 1 o'clock position where the vegetables take the longest to cook. Stir constantly, leaving a few minutes between the carrots and the next vegetable until all vegetables (except tomatoes if you are using them) are being stirred. When your arm grows weary, add the bouillon and water. Cover and let steam to desired tenderness, remembering Chinese stir fries are cooked al dente! Add your bowl of meat and its juices. Finally add tomatoes if you are using them. Lastly, move the vegetables carefully to one side to reveal the broth. Slowly add cornstarch as needed to broth to thicken gravy. Stir with a fork until broth thickens. Serve immediately over a bed of rice or Chow Mein Noodles.

There are endless ways to feast on the bounty of God's harvest brought to you in your share box. Remember we have a forum on our website to share the creative recipes you come up with! We also have two virtual farmhands that blog about their family's use of the vegetables in their shares. There is an abundance of encouragement at your disposal!

Feasting on the harvest is needful, but feasting on God's Word is just essential for our daily health too. I've gone about this in many ways over the years...reading a Proverb a day according to the day of the month was one great way. I'd pick one verse to copy on a card and put where I spend time so I could think more about the truth I need to live. Recently...no, for the last 8 or so years I've been copying Scripture. I've copied the New Testament and am in the Old Testament now. I'm not bragging by any means. I have a friend that took about a year to do the entire Bible! I keep getting side tracked into word studies, character studies, and then since the accident 3 months ago I haven't been able to write for long. Copying Scripture helps me to REALLY slow down and understand fully what I'm reading. I use notebook paper and leave wide margins on all four sides. In the margins I make lists, write definitions, draw illustrations, and on the bottom write out applications for my daily life. Do you REALLY want to know God's heart? Slow down and copy Scripture! It's a feast for your soul. What did you feast on today?

"O taste and see that the Lord is

good: blessed is the man that

trusteth in him."

Psalm 34:8

Abundant Blessings,

The Farmer's Wife

Val

Noah is faithful to keep the home farm looking
nice. Thanks again Noah!

The bountiful harvest at
Oak Ridge Farmer's
Market.

Tomatoes are beginning to ripen. A sure
sign of summer!

Our Grandson Samuel is learning to farm from
a young age. Thank you Adam for taking the
time to mentor your nephew!

New potatoes are starting to find their way to
the markets...yummm!

A daily challenge is to keep
the family in ice cubes!

Grandpa is packing shares with his grandsons,
Samuel and Josiah

Our onion cleaning crew!
Luke ~11, Levi ~8, Faith Anne ~ 13

Oh the sweetness of a fresh onion!
Nothing from the store can compare.

An heirloom Pineapple Tomato
What a beauty!

Every feast brings the challenge
of doing dishes...a full
dishwasher plus a FULL
RACK to wash!

One of our most popular greens...KALE!

Noah is all done in...time for a swim in the pond
to wake him up!

Heirloom Tomatoes

Welcome Broccoli !

Sweet Nuggets of Summer
A great snack to munch on!

Charity and Samuel were cutting out shapes
from bread dough and sprinkling them with
cinnamon and sugar while I mixed another
batch of dough.

Even leftovers for lunch are a feast!

The children find their own feasts up and down the lanes
surrounding our farm.They've been picking wild raspberries
and checking on the black berries. Here are
huckleberries (wild blue berries)
Adam picked for me!

Samuel Christopher Biggs
our first grandson lives just down the lane
on our farm. What a blessing!

One of my favorite farmers!
Caleb relaxes on the porch
for his lunch.

I just had to post a picture of my
personal sized, non-electric
toaster. It folds away
when I'm not using it. It can toast
up to 5 slices of bread at a time
quickly on your stove's eye.
We originally bought it for camping
with our Coleman stove. It was too
handy to keep packed away!