Farm Fresh

… Fresh on to the farm. Here is an occassional chronicle of a new family in a small town.


No more colelaw!

Kimchi and sauerkraut are my new friends. Thanks to Hungry Tigress.


Filed under: Random

If we had a restaraunt

We play this game a lot.  I would serve this.

Spanish Torta
3 medium red or white fresh garden potatoes sliced thin- 1/8″
1/2 white onion sliced just as thin
1 cup evoo

Place in 10″ pan. Cook on medium covered until potatoes are tender.

Reserve evoo from pan. Put 3 tbsp in nonstick pan heat up. Beat 4 eggs, salt,pepper to taste, dried or fresh oregano. Place in pan when oil is hot. Put on medium and cover for 7 minutes or until top is set.

Use remaining oil for below recipe

Broccoli Salad
– i bunch broccoli coated in above oil and cooked until done at 450 degrees
– when done toss with those little fresh mozzarella balls and sliced salami

We were happy at dinner.

Filed under: Random


Did something like this for roughly 15 ponds of asparagus that Sara picked up for me on June 1st. Also used the pick your own salt solution and guidelines for canning. Good! but really? 12 jars of asparagus? Went and got the tall pint and and half jars and feel they are too big even though the green guys fit well.


Filed under: Random


I am trying rhubarb. This one comes with beer. Can’t be bad right?  Also going to try a version of the pies in jars with cheesecake in jars and rhubarb topping for our mother’s day picnic!

Rhubarb-Beer Jam

Makes 7 half-pints

Ingredients (I’ve used only the volume measurements here)

About 9 cups diced rhubarb
3 cups wheat beer
1 1/2 cups sugar
Juice of 1 lemon
2 tablespoons lemon zest


 1. In a wide, heavy-bottomed pot, bring the rhubarb, beer, sugar, lemon juice and zest to a simmer over medium-high heat. Cool, transfer to a storage container, and refrigerate overnight or up to 5 days.

2. Strain the liquid into a wide, heavy-bottomed pot and reserve the rhubarb. Bring to a boil and cook briskly, stirring occasionally, until it reaches 215 degrees F, about 12 minutes. Stir in the rhubarb and return to a simmer. Cook, stirring occasionally to prevent scorching, until the jam nears 212 degrees F, about 10 minutes. The jam should lightly coat the back of a spoon.

3. Scald 7 half-pint jars in a large pot of simmering water fitted with a rack — you will use this pot to process the jars. Right before filling, put the jars on the counter. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

4. Transfer the jam to a heat-proof pitcher and pour into the jars, leaving about a half-inch space from the rim of the jar. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.

5. Place the jars in the pot with the rack and add enough water to cover the jars by about 1 inch. Bring the water to a boil and process the jars for 10 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

From “The Preservation Kitchen

Filed under: Random

Stinko de Mayo

We did a house progressive. We were teh second house and everyone was already drunk. Good thing I made jalepeno poppers (snake bites) and horchata (recipes from saveur).


⅓ cup long grain rice
1 1-inch piece Mexican cinnamon
2 1-inch strips lime or lemon zest plus grated lime zest, for garnish
1 cup whole blanched almonds, lightly toasted
1½ cup sugar
½ tsp. pure vanilla extract


1. Put the rice in a blender or spice grinder and process until it’s completely pulverized, with a flourlike texture. Transfer into a large container and add the cinnamon, lime zest, and almonds. Stir in 2 cups water, cover, and let sit overnight.

2. Transfer the mixture to a blender and blend until as smooth as possible. Add 2 more cups of water, mix, and strain into a pitcher through a sieve or colander lined with damp cheesecloth, pouring carefully and slowly and pressing the solids with the back of a wooden spoon to extract as much liquid as possible. If you have lots of bits remaining in the cheesecloth, blend again with some of the strained liquid, then strain over the damp cheesecloths once again. Stir in the sugar and vanilla, then taste and add more sugar if you like. Serve over ice, garnished with fresh lime zest. 




1 lb. fresh apricots, pitted and quartered
½ cup sugar, plus more to taste
⅓ cup medium or long grained rice
½ tsp. vanilla


1. In a small saucepan over medium heat, stir the apricots and ½ cup sugar until the apricots are soft and a bubbling sauce has formed. Remove from heat and let cool.

2. Meanwhile, soak the rice in 1 cup of water until the apricots have cooled completely, then strain the rice. Transfer the rice and fruit mixture to a blender and blend with 3 cups of water water and the vanilla. Strain mixture through a wet cheesecloth into a large serving pitcher, then mix in another 2 cups of water. Taste, and add more sugar if desired. Chill completely, and serve over ice.

Filed under: Random

Happy St. Patty’s Day – Cake!


Filed under: Random


Pickles- I got 20 lbs on August 15th from Blue Heron Farms. I think I overdid it. The bread and butter are a hit but I haven;t tried the others.

This slideshow requires JavaScript.

Dill Pickles – made 12 jars- mostly pints
Recipe was from Country Wisdom Know How – I added peppers

2. Bread and Butter Pickles- So good. I substituted fennel seeds for the celery seeds and added crushed red pepper. Enough to make it look pretty- 2 tbsp?

Bread and Butter Pickles

(Yields 7 pints, from Better Homes and Gardens Cookbook)

  • 16 cups thinly sliced cucumbers
    (If you have a mandolin, this is the time to use it!)
  • 8 sweet onions, thinly sliced
  • 1/3 cup pickling salt (or Kosher salt)
  • 3 cloves garlic, halved
  • Ice cubes
  • 4 cups sugar
  • 3 cups apple cider vinegar
  • 2 tablespoons mustard seeds
  • 1 1/2 teaspoons ground turmeric
  • 1 1/2 teaspoons celery seeds

Combine the sliced cucumbers and sliced onions in a large stock pot. Stir in the salt and the halved garlic cloves. Top with a layer of ice cubes (about 1-2 inches), cover, and refrigerate for 3-4 hours (up to 12).

After refrigerating, discard any ice that has not melted.  Drain in a large colander, and remove the garlic cloves.

Meanwhile, combine the sugar, vinegar, and spices in the large stock pot.  Heat to boiling. Add the drained cucumber mixture, and return to a boil.

Transfer the pickles to sterilized pint canning jars.  Wipe the jar rims and add the lids. Process in the boiling water canner (placing the jars on a rack, filling with liquid to cover the jars, and returning to a boil) for 10 minutes. Be sure to start timing after the water returns to a boil.
Remove the jars and allow to cool. If the lids remain down when they are pressed on, the jars are sealed properly. Refrigerate any jars that did not seal properly.

Homemade Cornichons from I omitted the grape leaf and added a red pepper.
for each half pint jar

2 tablespoons kosher salt
1 cup white vinegar
1/3 cup water
5-8 whole 2-4 inch cucumbers, washed thoroughly with spines rubbed off
1 clove garlic, peeled
1 small bay leaf
1/2 tablespoon pepper corns
2 whole cloves
1 bay leaf
1 fresh grape leaf, washed, optional

1. Heat salt, vinegar, and water in a pot over medium heat until boiling.
2. Pack cucumbers into a sterilized jar with peeled garlic clove. Sprinkle spices over cucumbers.
3. Pour boiling vinegar brine into the jar, leaving 1/4 inch head space.
4. Wipe rim and place new lid on the jar. Finger tighten a ring on the jar and place in a hot water bath.
5. Boil in hot water for 15 minutes. Remove from water bath and allow to cool to room temperature.

Filed under: Food, Garden, Random

Chicken Coop and Compost

Looks like Justin is okay with a chicken coop. One thing I’ve discovered out here is that I love farm fresh eggs. I can’t stand anything else! So, while I may not be too excited about cleaning up chicken poo, I’m willing, and excited to build a coop.

In the planning stage I’ve found these links for inspiration:

Additionally, we’re going to need a compost soon. Here are some plans and resources I’m looking at:

Stay Tuned!

Filed under: Random

Work Is Progress

I am midway through Work Is Progress, a professional development class for artists. I was asked to design the course for Alley Cat Artists, a venture that serves artists with and without disabilities.   I’ve started a blog with all of the content here:  While it’s not totally professional and hip looking, it covers the bases and ensures the students can access the info whenever they want.

Filed under: Random

Easter Egg Hunt

It’s almost Easter and Grandpa Duane is coming to town so I think I’ll make pickled eggs. Here are the recipes I am choosing from.

Pickled eggs with ginger Ingredients from

  • 16 hard-boiled eggs (see our section on how to boil an egg)
  • 2 pints (1.1 l) of vinegar (malt or cider)
  • ½ oz (15g) of ginger
  • ½ oz (15g) of black pepper
  • ½ oz (15g) of allspice

1 cup red beet juice (from canned beets)
1½ cups cider vinegar
1 teaspoon brown sugar
a few canned whole tiny red beets (or several slices of beets can be used)

1½ cups pasteurized sweet apple cider or apple juice
½ cup white vinegar
6 thin slices of onion
12 teaspoons salt
1 teaspoon whole pickling spice
1 peeled garlic clove
(I’m adding peppers to this one)

1½ cups white vinegar
1 cup water
¾ teaspoon dill weed
¼ teaspoon white pepper
3 teaspoons salt
¼ teaspoon mustard seed
½ teaspoon onion juice or minced onion
½ teaspoon minced garlic or 1 peeled garlic clove

Balsamic Pickled Eggs from

18 hard-cooked large eggs, peeled
1/2 onion, sliced
4 cloves garlic, peeled and cracked
1 3/4 cups cider vinegar
1/2 cup balsamic vinegar
1 1/2 cups water
2 tablespoons canning salt
2 tablespoons sugar
1 tablespoon jalapeno (nacho) slices, chopped
1 teaspoon mustard seeds
a dozen or so whole peppercorns

From my understanding the following directions will apply to all of them:
Layer the eggs with the onion slices and garlic cloves in a large (half-gallon sized) jar. Combine the remaining ingredients and bring to a boil, then pour the brine over the eggs, close the jar, and refrigerate. Give the eggs two weeks to pickle to maximize their flavor before eating. Store in the refrigerator!

Filed under: Random