It’s great to come to an end of a season. It means you can look forward to new and exciting ideas, adventures and the possibility of seeing your dreams come to life.
It also provides a time where you can breath a bit, take a few moments to reflect and learn from your mistakes and hopefully successes.
I love to see the land at rest. A season to recoup, re-energize and prepare for the demands of the next year.
I’m truly thankful that if we steward the land and our resources with care and skill we can all reap a bountiful harvest to sustain us and to share with others the blessings that God so graciously provides.
“The fairies, as their custom, clapped their hands with delight over their cleverness, and they were so madly in love with the little house that they could not bear to think they had finished it.” ― J.M. Barrie, Peter Pan in Kensington Gardens
To be honest, that’s how we all feel around here on the farm. I would like say that we all lent a hand to build this house for our hens, but I would be exaggerating.
Chad’s dad who is a Jack of all trades and master of most, compared to me anyway, built this movable hen house from materials found around the farm.
So easy to move around the pastures by hand, tractor, skid steer, 4 wheeler, or whatever happens to be available at the moment.
We do love our hens. They give us eggs, manure, meat, and just all around good feelings. It’s awesome to see Jack and Gus doing there chores of collecting eggs and feeding as well as watering.
Yes we do love our chickens… and if the Hen Harem proves one thing, it might be we love them too much.
Good night Irene Good night… La Da dee Da de Da.!!
Well I don’t really call our pigs Irene. It’s something more like Breakfast, Lunch, Dinner, Hammy, Bacon… you get the point
But it’s a kind way to say goodbye to those little porkers and hello to full freezers and happy customers.
It was a good year for our piggies. We would’ve loved to see them a little fatter. Next year we’ll tweak our feeding program and update our breed stock.
The important thing on a farm is not to be afraid to try new ideas. You never know what will work best until you figure it out for yourself.
It’s like life. You can follow other peoples ideas for your life or you can just do it yourself. You’ll always be happier when you discover who you really are and how you should live. Not how another person, family or friend, thinks you should live.
Well I made some buns for our pulled pork for our
1st annual Harvest Party. We’re roastinga pig in a pit thanks to Chads dad and Bob his friend.
We’ll have some family and friends out and celebrate ourFarm to Table under the stars right in our very own fruit orchard; one of my favorite places on the farm.
One of the simpler and most enjoyable tasks is going out to the garden and cutting chives.
It’s one of those morning chores that you do casually while having your coffee.
Use fresh chives when you want to add the flavor of onion without it being overpowering.
They are extremely useful when cooking. You can use regular onion or garlic chives with a lot of your favorite recipes.
We use them in our omelets. Whisk up some eggs, a little sea salt and fresh ground pepper for your omelet, mix in a small amount of cream cheese or chevre (goat cheese) then toss in some fresh chives and you’ve got the makings for a delicious and healthy breakfast.
Chives are indispensable in Chinese cooking and I use them all the time. Great in salads and they go great with tomatoes.
This little jewel of a plant also gives beautiful blooms every season as well. Chives are in the same family as garlic and onions.
They’re simple to grow and maintain, and if you keep cutting them they’ll continue to give you an endless supply through the summer.
Isn’t it time for you to re-discover this gem of a plant and incorporate it in your daily cooking? Why…. yes it is.
This is really a very simple meal to make and is one of our familys’ favorite quick Japanese meals.
Serves 4 Ingredients:
4 – Cups of cooked rice
1 lb. – Hamburger
6 – Eggs
1 – Can of corn
1 – Can of green beans
¼ cup – Water
4 Tbs. – Soy sauce
3 Tbs. – Mirin (Mirin is an essential condiment used in Japanese cuisine. It is a kind of rice wine similar to sake, but with a lower alcohol content and higher sugar content.)
1 Tbs. – Sugar
You can change the toppings as you’d like
In a large pan brown the hamburger then drain off the excess fat. Add the ingredients for the sauce and bring it up to a strong simmer but not a boil. Scramble the eggs with a little salt and ½ tsp. of sugar then set aside.
Warm up your toppings.
Assemble the bowls with 1 cup of rice then add the hamburger and sauce. Arrange in separate areas of the bowl your toppings and serve.