Daily Farm Photo: 11/30/05

Llama Llama

Daily Farm Photo: 11/29/05

Autumn Artwork

A Little Yelp For Help

We're Not Happy

Can you feel the stunned silence? That would be coming from me, sitting here in my tumbledown farmhouse in the middle of nowhere, while the arctic wind howls around the darkness outside, staring in disbelief at my broken camera. I can't decide whether I want to hold a little memorial service for it or throw it against a wall.

I need some advice. I was already promised a new camera for Christmas, but I haven't even started researching. (I'm big on doing a lot of legwork before making an important purchase.) All of the photos I've posted on Farmgirl Fare have been taken with my several year old Kodak Easyshare DX3700, so anything will no doubt be an improvement.

Here's what I'd like. Something that is under $300. (Preferably way under.) Size does not matter. I need all the 'auto' stuff I can get, but having manual options would be nice, too. I use the LCD preview thingie instead of the viewfinder. I like the digital zoom. I need it to take excellent landscape shots, as well as close-up food photos. A few weeks ago (did I mention I'm not real tech savvy?) I found the macro setting. That sure is a nice feature.

I will be in the Little City on Wednesday, so another option is to buy an inexpensive interim camera (which would still probably be better than what I'm used to). This camera has served me very well, and I have often been surprised by the amazing quality of the photos it has given me. I should probably do an ad for Kodak, though I guess it would be better if the camera still worked.

Anyway, I would be grateful for any advice you can offer me. In the meantime, I do have some extra farm photos kicking around, so we're not going to disappear or anything. And yes, I happen to have all the pictures for the Oatmeal Toasting Bread post taken, so maybe I'll actually get around to writing it. Nothing like forced incentive. Speaking of which, I guess I'd better sign off and do a little online camera shopping.

Daily Farm Photo: 11/28/05

So You All Ate Turkey On Thanksgiving, Right?

Weekend Dog Blogging #11

Bear & I Finally Got The Garlic Planted

What? You thought his only job was working the sheep?

Attention Dog Lovers! It's time for Weekend Dog Blogging!
If you'd like to see more fun dog photos and discover yummy new food blogs, head over to Sweetnicks on Sunday night for the complete roundup. We'd love to have you join us. Just post your pup and e-mail the permalink to Sweetnicks.

Weekend Herb Blogging #8: Growing & Using Mint

Cool & Minty

Even if you have an extremely brown thumb, you can probably grow mint. In fact, once planted, it is very hard not to grow it. Words like "aggressive spreader" and "invasive" are often used to describe this hardy perennial. If you don't watch out, it can take over your entire yard (which might not be a bad thing if you do have a brown thumb). The encroachment factor is easily remedied, though, as mint will thrive when grown in pots. Be creative with your containers; the mint in this photo is actually growing in a hollow section of a large tree stump that I filled with sheep manure and compost. Click here for a better view of the plant (and for some container gardening tips in the comments section below it).

Speaking of remedies, mint is a must-have item in the herbal medicine chest. According to Rosemary Gladstar's Family Herbal, it is rich in vitamin C, beta-carotene, and chlorophyll. It is "stimulating to the mind and creates 'wakefulness.' Whiffs of the essential oil, sometimes even the tea, will improve alertness and awareness, so it's useful when driving, studying, and during times of stress. It is an excellent anti-spasmodic and is indicated for cramps and spasms. A terrific remedy for nausea, mint is recommended for travel sickness and some cases of morning sickness. It's also great for tummy aches in children and adults. The flavor of mint cleanses the palate and can be used to rinse the mouth after a bout of vomiting."

There are several varieties of mint, with spearmint and peppermint being the most common. Mint will grow from one to five feet in height and prefers wet to moist soil and shade to partial shade. I bought this mint plant last spring at the local Garden Club Plant Sale, where members dig up and divide plants from their own gardens and sell them to raise money for their organization. This is the perfect kind of place to buy your plants, as you know that they have been thriving in your climate. The prices are usually good, too. My mint plant (which was just a tiny thing when I bought it) cost me fifty cents. When I inquired as to what kind of mint it was, I was informed that it was "garden mint--you know, a combination of every mint." Okay. It smells like spearmint to me. I also procured a couple of pineapple mint plants for fifty cents apiece as well (along with enough other herbs and plants to fill up my entire car). I think I shelled out a grand total of about twenty bucks.

The simplest thing you can do with your mint is to use it (fresh or dried) to make tea. Lemonade with fresh mint leaves is extremely refreshing. Recipes incorporating mint abound, but I confess I haven't ventured into the kitchen with my mint plants yet. Mostly I am content to tear off a leaf as I pass by a plant, crushing it between my fingers and inhaling that fresh, unmistakable scent (which is apparently stimulating my brain and calming me down). I just know it smells really nice. If you are interested in doing more with your mint than sniffing it, Kalyn's WHB#7 post offers links to several of her favorite recipes that incorporate mint.

Weekend Herb Blogging, hosted each week by Kalyn's Kitchen, is a fun way to learn about interesting herbs & edibles from around the world while discovering yummy new food blogs. We'd love to have you join us. Just photograph and blog about an herb, plant, veggie, or flower and email Kalyn the permalink by Sunday afternoon (Utah time). The round-up of all the featured plants is published each Sunday night at Kalyn's Kitchen and is always a delightful and informative read.

New to Weekend Herb Blogging? Catch up with these links to the last two roundups: Weekend Herb Blogging #7 and Weekend Herb Blogging #6. And remember--it's never too early to start planning next year's garden. I've already received two 2006 seed catalogs in the mail--and the Garden Club Spring Plant Sale is marked on my calendar.

Daily Farm Photo: 11/27/05

More Found Art

Weekend Cat Blogging #25

Confrontation On The Screened-In Porch

Special Additon! Click here to see Miss Domino, our lovely foster blog cat, enjoying the holiday weekend.

Attention Cat Lovers! It's time for Weekend Cat Blogging #25!
Food Bloggers around the world unite each week and share pictures of our favorite felines. See cute cat photos and discover yummy food blogs. We'd love to have you join us. Just send your permalink in a comment to Clare & her amazing cat Kiri at Eat Stuff in Australia--where you'll find all the links to this week's kitties.

Can't get enough cats? Head over to The Friday Ark, where each week there are links to dozens of fun feline photos, along with links to pet pictures of everything from snakes to sheep (yes, those would be my sheep).

Daily Farm Photo: 11/26/05

Same Scene, New View: This Was Late October



This Is Now

Daily Farm Photo: 11/25/05

How Long Do We Have To Live In Here With Uncle Dan?

Daily Farm Photo: 11/24/05

Happy Thanksgiving To You

Year Round Thankfulness

Every Single Day I Am Thankful For Robin

There are so many things to be thankful for.
And so many opportunities to say, "Thank you."

Daily Farm Photo: 11/23/05

Out in the open, it's easy to forget just how big some of our trees are.

Daily Farm Photo: 11/22/05

From out of the fog, a little beagle dog.

Can You Tell What This Is?

I'd Never Seen Anything Like It Before

Four more photo hints will be posted throughout the day.



Here's Another One




Moving Out For A Slightly Larger View




Putting Things Into Perspective




And Bear Attacks!

Interesting guesses all (especially the 'bored water-trough fairies' idea--love it). The black thing is a 100-gallon Rubbermaid stock tank (that holds water for large livestock), but it is turned upside down. It is sitting in the grass, totally out in the open, nothing is overhead, and nothing was sitting on top of it or anywhere near it.

The other night it was very cold (12 degrees F in the morning) and extremely windy (notice the fur on Bear's back blowing up?). It did not rain. The only thing I can figure out is that the wind blew up tiny 'waves' of the water that was sitting on the tank (from a previous rain) and it was so cold that they immediately froze. Neither Joe nor I have ever seen anything like it before. The same thing happened on two other tanks sitting several yards away from this one. I suppose there must be a scientific term for these gorgeous and amazing little things, but for now I'm calling them 'upsicles.' (And Joe, who just wandered in and read this, has decided that it was indeed the water trough fairies.)

This is also where and when this leaf photo was taken.

Daily Farm Photo 11/21/05: Seeing the Moon on a Sunny Day

Are You Remembering To Look Up?

Spicy Pumpkin Pecan Raisin Muffin Recipe

These Were A Bestseller At My Bakery

This is my favorite time of the year, and not just because all of the cabbage worms and blister beetles have been killed by a nice hard frost. No, it's more than that. The pleasant crunch of leaves underfoot, the smell of woodsmoke in the air, the invigorating cool weather--they can only mean one thing. The Season Of Eating has begun. Fall is in full bloom out here in the country, and I am ready to eat.

There's nothing like a crisp autumn day spent turning the compost piles or cleaning up the garden to stimulate the appetite. So what if the last few heads of lettuce froze during the night. The days of green salad and sorbet suppers are over. It's time to pack away the tank tops, slip into those heavy sweaters, and delve into six months of serious eating. Favorite novels are forsaken as I fall asleep at night reading of crusty breads, hearty stews, and the best way to make sausage gravy.

This is also the season when forgotten friends and relatives suddenly appear on your doorstep, wanting to be fed. Of course what these ravenous visitors are truly hoping to find (as they cross over your threshold with their noses expectantly sniffing the air) is the heady aroma of homemade baked goods wafting out of the kitchen. Since a disappointed and malnourished guest is a terrifying sight, it is always a good idea to have some little yummy thing on hand, like these moist, dense muffins.

They are easy to make and taste delicious any time of day. Since they're not overly sweet, you can even serve them as an addition to bread or rolls at a large dinner (such as Thanksgiving). This recipe makes about 18 good-sized muffins, so you'll have plenty on hand for everyone wanders into the kitchen in search of snacks. If you're expecting heavy hungry traffic, consider making two batches and sticking one in the freezer. (Simply defrost later at room temperature, toss a little cinnamon into the air, and claim they just finished cooling.)

The secret to nice large muffins is to overfill the muffin cups with batter. I use my handy scoops to fill them.

You can make these muffins with all white flour, but the 1/2 cup of whole wheat flour adds more depth to the flavor and texture. Soaking the raisins in the orange juice makes them nice and plump, but is not absolutely necessary. I usually make these with pecans, but since the price of pecans is sky high this year, I made this batch with walnuts. There were no complaints. If you want to go the extra mile, you can spread the nuts on a baking sheet and toast them at 350 degrees for about 10 minutes.

As always, I urge you to seek out locally produced and organic ingredients. Organic raisins are a bulk bin bargain and often go on sale. ShariAnn's Organic canned pumpkin is very good.

Now that I live several miles from anyone (and several states from any relatives), unexpected guests on the doorstep are rare. But I did hand a steaming bag of these muffins to some grateful deer hunting friends passing through the other day. And that experimental loaf of whole wheat beer bread? They made off with it, too. (I was assured it was perfectly fine to give someone a warm loaf of bread with two test slices missing.)

You can also make lots of baby bite-size muffins.

Farmgirl's Spicy Pumpkin Pecan Raisin Muffins
Makes about 18 large muffins

1 cup raisins
3/4 cup orange juice

3 cups unbleached, all-purpose flour
1/2 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg (slightly less if freshly grated)
1/2 teaspoon ground cloves

1 cup (2 sticks/8 ounces) trans-fat free margarine
(I use Earth Balance) or butter, melted*
1 cup golden brown sugar, packed
1/2 cup honey
3 eggs
1 15-ounce can packed pumpkin (or 1 pound fresh pumpkin puree)
1 cup chopped pecans or walnuts (toasted if desired)

Heat oven to 350 degrees. Place raisins and orange juice in a small bowl and microwave for 2 minutes; set aside. Grease muffin tins.

Combine flour, whole wheat flour, baking soda, baking powder, salt, cinamon, nutmeg, and cloves in a large bowl and set aside. Combine margarine, brown sugar, honey, and eggs in a large bowl and mix well. Stir in pumpkin. Gently fold in dry ingredients, alternating with the raisin/juice mixture. Stir in the pecans.

Generously fill muffin tins. Bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. (Bake baby muffins about 15 minutes.) Cool muffins in tins for 15 minutes, then remove from tins and serve warm, or let cool on wire racks. Store in an airtight container for up to three days or freeze.

*Lowfat version: Simply omit 1/2 cup (1 stick) of the margarine or butter.

© 2005 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote acres.

Weekend Dog Blogging #10: The Interloper

Wayward, Worn Out Hunting Dogs. . .




Don't Help Cut Firewood

Attention Dog Lovers! It's time for Weekend Dog Blogging!
If you'd like to see more fun dog photos and discover yummy new food blogs, head over to Sweetnicks on Sunday night for the complete roundup. We'd love to have you join us. Just post your pup and e-mail the permalink to Sweetnicks.

Daily Farm Photo: 11/20/05

More progress! Look who sneaked into the llama pen.

Weekend Cat Blogging #24

I'm Not Coming Out 'Til It Warms Up!
(J2 Peeks Out From The Back Of The Cat Cabin)

Attention Cat Lovers! It's time for Weekend Cat Blogging #24!
Food Bloggers around the world unite each week and share pictures of our favorite felines. See cute cat photos and discover yummy food blogs. My pal Clare & her amazing cat Kiri are back in fine form, so you'll find all the links to this week's entries at Eat Stuff in Australia. We'd love to have you join us. Just send your permalink in a comment to Clare (Kiri's slave) at Eat Stuff and add a "Weekend Cat Blogging" tag to your post.

Daily Farm Photo: 11/19/05

Good Morning, Sun. Now Turn Around To Find. . .



Goodnight, Moon.

It's certainly been a colorful morning at Farmgirl Fare!
Yes, I have a charming new banner, designed especially for me by talented Danish artist Liselotte Weller (who also happens to be the winner of the Farmgirl Fare Name That Sheep Contest). Click here to see more of Liselotte's delightful work and for information on how to commission your own one-of-a-kind illustration.
And a very Happy Birthday to Liselotte!

Okay, Okay, I Suppose It's Only Fair: WDB#1

He's A Donkey Doodle Dan-dy!

Attention Donkey Lovers!
It's time for Weekend Donkey Blogging!

And we already have an entry from The Moveable Feast!

Click here to see another cute ass.


This is getting ridiculous.

Weekend Herb Blogging #7

This Is The Parsley That Went In The Soup

I don't know what I would do without Italian Flat Parsley in the garden. It is easy to grow, happily tolerates heat, cold, and drought (this healthy plant survived twelve degrees F the other night covered with just an old quilt), and adds a flavorful touch to so many foods. Parsley: it's not just a garnish!

Don't have a pet to post? Join us for Weekend Herb Blogging! Hosted each week by Kalyn's Kitchen, it's a fun way to learn about interesting herbs & edibles and discover yummy food blogs. Just photograph and blog about an herb, plant, veggie, or flower and send Kalyn the permalink by Sunday afternoon (Utah time). The round-up of all the featured plants is published each Sunday night.

Hearty Lentil Soup Recipe With Carrots, Tomatoes, & Smoked Sausage

It's Not Gorgeous, But It Tastes Great

Here is the perfect thing to go with your beer bread. This flavorful tummy warmer was another big hit at my Cozy Breads & Soups class. It is quick and easy to put together, yet it tastes as if it's been simmering on the stove for hours. Start the soup, then mix up the beer bread batter while it comes to a boil, and in a little over an hour you'll be serving up cold weather comfort food at its best.

Add a bag of organic baby spinach tossed with your favorite dressing and an Emergency Chocolate Cake, and casual weeknight entertaining is suddenly a snap. Is everyone coming over to your place to watch the big game on Sunday? This recipe (which tastes even better after a day or two in the fridge) can easily be doubled, and it is hardly any more work to make two batches of beer bread (perhaps different flavors?) than it is to make one. Simply reheat the soup while the beer bread bakes, and you can effortlessly feed a crowd without missing a minute of the fun.

The nice thing about lentil soup is that it is very accommodating. You can make it with just about anything, and it is always tasty and satisfying. It happily adapts itself to whatever ingredients you have on hand, freezes beautifully, and can even be eaten cold. It is also cheap to make. Leftover lentil soup makes a lip-smacking lunch, whether consumed after a morning spent stacking firewood or slaving away in a cubicle.

This stew-like version takes advantage of the winter pantry by using canned tomatoes, onion, garlic, and carrots. Packed with nutrients and fiber, it'll fill you up and keep you going. Consider trying a bowl for breakfast. Use whatever types of lentils and sausage strike your fancy.


This batch was made with these small, reddish brown organic lentils that I found in the bulk section at Whole Foods Market


and this fully-cooked, smoked kielbasa made by our local meat processor. Sausages vary widely from region to region (and even from town to town), so feel free to experiment. I once bought kielbasa from another nearby meat processor to use in this recipe, and it turned out to be an uncooked sausage that looked like what I call Italian sausage. The resulting soup was delicious. You can also omit the sausage altogether for a vegetarian version.

As always, I encourage you to seek out and organically grown ingredients. Besides being good for you and farm workers and the environment, I really do find they taste better than their chemical-laden counterparts. Organic carrots and onions are some of the best buys in organics and can be found in many supermarkets. Are you a garlic lover? Look for interesting varieties of organic garlic—as well as other locally produced foods—at your local farmers' market.

Hearty Lentil Soup With Smoked Sausage
Makes about 8 cups — Recipe may be doubled

1 to 2 Tablespoons olive oil
1/2 lb. (8 ounces) kielbasa or other sausage, sliced into 1/2-inch thick rounds
1 large onion (about 12 ounces), chopped
3 medium carrots (about 12 ounces), chopped
4 to 6 cloves garlic, chopped

4 cups water
1 cup lentils, rinsed
1 28-ounce can tomatoes with juice (about 3 cups)
1/2 cup chopped fresh parsley, plus additional for garnish
2 teaspoons ground cumin
1 Tablespoon paprika
1-1/2 teaspoons salt
1 teaspoon red pepper flakes (optional)

1. Heat 1 Tablespoon of the olive oil in a medium pot. Add the kielbasa and cook over medium heat until nicely browned, about 2 to 3 minutes per side. Remove from pot and set aside. When cool, slice rounds in half and set aside.

2. Add the onion and carrots to the pot, adding up to 1 Tablespoon of olive oil if necessary to prevent sticking. Cook 5 minutes over medium heat, stirring so that the vegetables are coated with the caramelized bits left in the pot from cooking the sausage. Add the garlic and cook 1 to 2 more minutes.

3. Add the water, lentils, and tomatoes and bring to a boil. Reduce heat and simmer, with the lid cracked, 20 minutes, stirring occasionally.

4. Stir in the parsley, cumin, paprika, salt, and red pepper flakes if desired. Simmer, with the lid cracked, an additional 30 minutes, stirring occasionally.

5. Carefully puree about half of the soup in a blender on low speed until still slightly chunky, then return to the pot. Or use an immersion hand blender (I love my KitchenAid Hand Blender) to purée the soup to desired consistency. Stir in sausage. Cook over medium heat 5 minutes. Serve hot, garnished with chopped fresh parsley if desired.

© Copyright 2005 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.

Daily Farm Photo: 11/18/05

Snugglebunny With Frosting

Daily Farm Photo: 11/17/05

We're Having A Bit Of A Cold Snap

Daily Farm Photo: 11/16/05

Same Scene, New View: This Is Now



This Was Late October

Click here and here to see other Same Scene, New View photos.

Almost Too Easy Whole Wheat Beer Bread Recipe

It's Almost Too Easy

Two days ago I wrote a post about baking beer bread. (Click here to read it, and click here to read about my onion rye beer bread recipe.) Since then, several people have asked me about substituting whole wheat flour for some of the all-purpose flour in the recipe. Since I figured I could spare five minutes in the name of bread (and because I was getting curious myself), I baked this loaf of whole wheat beer bread a couple of hours ago.

Instead of the three cups of all-purpose (white) flour in the original recipe, I used two cups of whole wheat all-purpose flour and one cup of all-purpose flour. Both were organic. I decided not to add any herbs or cheese to the basic mix. The batter was extremely thick and heavy, so I mixed in 1/4 cup (2 ounces/60 ml) of water along with the beer. (If it hadn't been nine o'clock in the morning, I would have opened a second bottle of beer and drunk the excess.)

Within minutes of putting the bread in the oven, the kitchen smelled divine. I did let the finished loaf cool 20 minutes before cutting into it, but it wasn't easy. I tasted a warm slice slathered with organic butter and was very pleased with the results. This bread has a nice texture and is dense but not too heavy. It would stand up well to a hearty stew or chili. I again used a bottle of our homebrewed Irish pale ale, and the flavor of the beer really came through. I think this version would also be good spread with cream cheese or herbed yogurt cheese. And after inhaling his warm test piece, Joe suggested covering toasted slices with sausage gravy. This bread has serious possibilities.

Farmgirl Susan's Almost Too Easy Whole Wheat Beer Bread Recipe
Makes One Loaf

2 cups whole wheat flour
1 cup all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder
14 ounces beer (or 12 ounces beer & 2 ounces water)

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, and baking powder in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan (I love my Chicago Metallic Commercial Loaf Pans--they're great for yeast breads, too), brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

More bread recipes on Farmgirl Fare:
Ten Tips For Better Bread
Three Onion & Three Cheese Pizza
Tomato Pesto Pizza & My Favorite Basil Pesto Recipe
No-Knead Crusty Freeform Bread
Oatmeal Toasting Bread
The Pita Project: My Search For The Perfect Pita Bread Recipe
Fresh Tomato & Basil Whole Wheat Sourdough Bread
Savory Cheese & Scallion Scones
Cranberry Christmas Scones
Spicy Pumpkin Pecan Raisin Muffins
Best Blueberry Bran Muffins & Other Bran Muffin Variations

Copyright © 2005-2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote acres.

Daily Farm Photo: 11/15/05

And They're Off!

Daily Farm Photo: 11/14/05

Did I hear that right? Clare is back?!

Welcome home, dear friend.

Beyond Easy Beer Bread Recipe:A Warm Crusty Loaf In Under An Hour

Beer Bread With Sharp Cheddar & Fresh Dill

Click here for my Whole Wheat Beer Bread recipe.
Click here to read about my Onion Rye Beer Bread.

When it comes to minimum input and maximum output in the kitchen, beer bread is about as good as it gets. Five minutes of work reward you with a heavenly aroma wafting through the house and a warm, crusty loaf in under an hour. I once made beer bread for a cooking class called Cozy Breads & Soups, and even after watching me make it, several people could still hardly believe how easy it was to put together--and how good it tasted.

Beer bread is delicious warm or at room temperature and goes well with just about anything. You can even use it to make sandwiches. A thick slice of leftover beer bread popped in the toaster and slathered with butter is a wonderful thing. It also freezes beautifully. (If you do not intend to serve your beer bread right away, keep in mind that the flavor of any herbs you add may intensify over time.)

There are endless flavor variations of beer bread possible; simply add whatever you desire to the basic dry mix. Try experimenting with different beers and ales, too. A darker beer will give you a deeper flavor. You can even make it with non-alcoholic beer. For this loaf I used a bottle of our homebrewed Irish light lager, along with fresh dill and finely grated sharp cheddar cheese. The combination was inspired by the hardy volunteer dill I was thrilled to discover the other day in my organic heirloom kitchen garden. (Are you a gardener or wanna-be gardener? You'll find planting and growing tips, original Less Fuss More Flavor recipes, lots of photos, and more at the offshoot blog to Farmgirl Fare, InMyKitchenGarden.com.)

Many people first taste beer bread that was made from a mix. Then they start wondering if they can make their own beer bread from scratch. The answer is yes! In about five minutes. In fact, once you realize just how few ingredients there are in basic beer bread (flour, sugar, salt, baking powder, & beer), it's difficult to believe that anyone would have the nerve to market beer bread mix. And yet I've seen packages of it selling for upwards of eight dollars.

That said, why not make up a few batches of your own signature homemade beer bread mix to give away during the holidays? Just tuck a zipper bag of the dry mix into a colorful tin (or even a brown paper bag tied with a festive ribbon) and voila!—a charming, scrumptious gift suitable for practically any occasion. Include baking instructions written or printed out on a simple card; all they have to do is stir a 12-ounce bottle of beer into the mix, spread it in a pan, and pop it in the oven.

And if the recipient is a very dear friend, you might even consider sharing the recipe for the mix. For an even niftier gift, create an all-in-one Beer Bread Kit: nestle the beer bread mix and a bottle of beer in a nice pan. I love these Chicago Metallic Commercial Loaf Pans—I use them for baking all of my yeast breads, too.

Or you can just keep the recipe to yourself for a while. It's not like it'll be any trouble to make them some more.


Farmgirl Susan's Beyond Easy Dill & Cheddar Beer Bread Recipe
Makes One Loaf

The optional egg glaze gives the top a beautiful, dark golden color. As always, I encourage you to use locally produced and/or organic ingredients whenever possible.

Basic Beer Bread Mix:
3 cups organic all-purpose flour
1 Tablespoon granulated sugar
1 teaspoon salt
1 Tablespoon baking powder (make sure it's fresh!)

2 Tablespoons chopped fresh dill (or 2 teaspoons dried)
1 cup finely grated sharp cheddar cheese
12 ounces beer

Optional glaze: 1 egg & 2 teaspoons water, beaten

Heat oven to 375°. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.

Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

Flavor Variations (also see the comments section at the end of this post for lots more beer bread flavor inspiration):

Garlic & Herb: Add 1 teaspoon dried rosemary, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and 2 minced garlic cloves (or 1 teaspoon garlic flakes) to the basic mix. For fresh herbs, use 1 chopped Tablespoon of each.

Dill & Chive: Add 2 Tablespoons chopped fresh dill (or 2 teaspoons dried dill) and 1/4 cup chopped fresh chives to the basic mix.

Rosemary & Feta (courtesy of my bread baking pal, Beth): Add 2 Tablespoons chopped fresh rosemary and 3/4 cup crumbled feta cheese (about 4 ounces) to the basic mix.

Italian: Add 1 teaspoon each dried basil and oregano (or 1 Tablespoon each chopped fresh basil and oregano), 2 minced cloves of garlic, and 1/2 cup finely grated parmesan or romano cheese to the basic mix.

Other Additions: Any dried or fresh herbs; 1/2 cup freshly grated asiago (or other hard cheese); 1/2 cup finely chopped onion, 1/2 cup chopped scallions; 1/2 cup chopped fresh parsley, 1/2 cup whole wheat flour or 1/2 cup oats in place of 1/2 cup of the all-purpose flour. Or practically anything else you can think of—just use your imagination.

More Farmgirl Fare recipes for bread lovers:

Yeast Breads
Ten Tips For Better Bread
Three Onion & Three Cheese Pizza
Tomato Pesto Pizza & My Favorite Basil Pesto Recipe
Swiss Chard and Artichoke White Pizza
Carrot Herb Rolls & A Bargain Bread Book For Beginners
Fresh Tomato & Basil Whole Wheat Sourdough Bread
No-Knead Crusty Freeform Bread
Oatmeal Toasting Bread
Four Hour Parisian Daily Baguettes
Italian Black Olive Cheek Rolls
The Pita Project: My Search For The Perfect Pita Bread Recipe

Muffins, Scones, & Quick Breads
Whole Wheat Beer Bread
Onion Rye Beer Bread
Savory Cheese & Scallion Scones
Cranberry Christmas Scones
Heavenly Lemon Coconut Quick Bread
Spicy Pumpkin Pecan Raisin Muffins
100% Whole Grain Ginger and Pear Bran Muffins
Best Blueberry Bran Muffins & Other Bran Muffin Variations

Hey Breadies! I also bake over at A Year in Bread. Check out our index of recipes and come bake bread with us!

Still hungry? You'll find links to all of my sweet and savory Less Fuss, More Flavor recipes in the right hand sidebar of Farmgirl Fare under Previous Posts: Food stuff W/ Recipes.

© Copyright 2005-2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.

Weekend Herb Blogging #6

Volunteer Dill Coming Up Among The Escarole (Yippee!)

Dill is a versatile herb that is easy to grow and a vigorous self-seeder. Plant it once, and you may never have to sow seeds again. It is a wonderful addition to any kitchen garden.

So what did I make with my surprise bounty of dill? Click here to find out. And don't forget the Weekend Herb Blogging roundup on Sunday night at Kalyn's Kitchen.

Weekend Dog Blogging #9: We Have Contact!

Lucky Robin Gets A Kiss From One Of Our New Llamas

Attention Dog Lovers! It's time for Weekend Dog Blogging!
If you'd like to see more fun dog photos and discover yummy new food blogs, head over to Sweetnicks on Sunday night for the complete roundup and links to this week's participants. We'd love to have you join us. Just post your pup and e-mail the permalink to Sweetnicks. Oops! Stephanie at Dispensing Happiness is guest hosting WDB this week. Click here for the roundup.

Don't have a dog to put on your blog? Check out Weekend Herb Blogging at Kalyn's Kitchen. (All plants welcome.)

Daily Farm Photo: 11/13/05

Making Progress

Weekend Cat Blogging #23: Be Well, Clare

It seems hard to believe that this is already the 23rd week of Weekend Cat Blogging (WCB), a fun event that has grown by leaps and bounds due mainly to my dear friend Clare's nonstop enthusiasm and love of cats. I remember when there were just three of us posting pictures of our cats each weekend.

If you haven't already heard, Clare has been in the hospital for over a week after having been seriously injured while trying to save herself and her amazing cat Kiri from an attacking dog. (Click here to read my earlier post about this tragic incident.)

This special edition of Weekend Cat Blogging is dedicated to Clare, and we have invited everyone to join in, even if you are catless. Boo at Masak-Masak in Malaysia is this weekend's guest host. Click here to find all of the links to this week's outpouring of love for Clare and Kiri. More links will be added throughout the weekend, so be sure to check back on Monday for the complete roundup. If you would like to join us, simply leave your WCB#23 permalink in a comment at Masak-Masak.

Special Additon! Click here to see Miss Domino, our lovely foster blog cat, looking for Clare & Kiri.

As promised, I have come up with some hearts & cats for Clare & Kiri. Well, lots of hearts, but just one cat. Today is opening day of Deer Season, and everybody except Molly Doodlebug is out trying to bag themselves some venison. So here are the hearts. . .


This was my first foray into cookie decorating and color scheming; you may need to click on the photo to read the writing.



And here is the cat. Why on earth I thought she would sit nicely next to the plate of cookies while I snapped a darling picture is beyond me. And no, she's not just sniffing them. . .



Behold The Doodle Damage

Many thanks to everyone who has taken the time to send e-hugs and healing thoughts to Clare during the past week. If we keep it up, hopefully she'll be back with us for Weekend Cat Blogging #24.

Daily Farm Photo: 11/12/05

Same Scene, New View: Here Is November



This Was October

Click here for the September view. Love that homemade swing?
Click here and here to revisit a few old favorites.

Daily Farm Photo: 11/11/05

Clare & Her Son Inspect The Hay Rake

Hearts & Cats For Clare & Kiri

This weekend will be the 23rd edition of Weekend Cat Blogging (WCB), a fun event that has grown by leaps and bounds due mainly to my dear friend Clare's nonstop enthusiasm and love of cats. If you haven't already heard, Clare has been in the hospital for the past week after having been seriously injured while trying to save herself and her amazing cat Kiri from an attacking dog. (Click here to read my earlier post about this tragic incident.)

WCB#23 will be a special Get Well Soon Edition for Clare and Kiri. On top of everything else, Clare has not only had to subsist on despicable hospital food, but she has also been apart from Kiri, who is no doubt frantically wondering what is going on.

You can e-send them flowers, get well cards, chocolate (which always makes anyone feel better), cute little antics from your kitties, food, or anything you think would cheer them up via your WCB post (how about a photo of your cat holding a copy of one of your favorite recipes in its mouth?). Don't have a cat? We'd still love to have you join in--the more the merrier. I doubt Clare has ever met a food, plant, or animal she didn't immediately love, so don't worry if there's no cat in your Weekend Cat Blogging.

Boo at Masak-Masak in Malaysia (who did a fabulous job hosting last week's WCB) has graciously offered to act as guest host once again. Please leave the permalink to your WCB#23 post in a comment at Masak-Masak.

Clare's sweetheart Casey has been posting updates about her here at Eat Stuff. The last I heard, Clare was hoping to come home tonight or tomorrow. Casey also said that he printed out the wonderful comments everyone has left for her on Eat Stuff, and she has been reading them over and over and over. I'm sure that all of the heartfelt wishes she will receive from this special Weekend Cat Blogging will have her happily speeding down the road to recovery with Kiri by her side!

Daily Farm Photo: 11/10/05

Where Sheep Sleep, Take Three (The Frosted Edition)

Click here to see Takes One & Two.

Let Them Eat Mexican Monkey Cake

Yes, I know. You were expecting bread. Oatmeal Toasting Bread, to be exact. And the Hearty Lentil & Smoked Sausage Soup I promised to go with it. I'm getting there, really. (Update: The recipes are up! Click here for the bread and here for the soup.) In the meantime, there was this yummy looking cake sitting on the counter practically begging to be photographed. And since I have yet to see anyone not, well, go bananas over it, I figured some of you might be interested in the recipe. Just a little something to hold you over until I serve up what you're really waiting for of course.

This is one of those handy cakes that you can pretty much rationalize eating any time of day. Joe polished off a hunk this morning with breakfast. And while it can by no means be considered health food, nutritionally speaking it does have more going for it than, say, a couple of Chocolate Babycakes. There are the bananas of course, plus walnuts (those 'small power packs of nutrients') and cinnamon, which has a long history as both a spice and a medicine. And everyone knows that chocolate is good for you.

You could probably even sneak a little whole wheat flour into the recipe if you felt like it. What you do not want to sneak in, though, is that one extra overripe banana desperately staring up at you. Trust me on this. Tempting as it may be, it will do very strange things to the bottom half of the cake. Measure out your 1 & 1/4 cups of mashed bananas and stop right there. Toss the last one into a smoothie or, if you must, the compost pile. I fed mine to Lindy the Chicken.

This recipe is adapted from one that appeared in Bon Appetit magazine a few years ago. The snappy name, however, is 100% mine. (The 'Mexican' part comes from the combination of chocolate and cinnamon that is popular in Mexico, not because this is a Mexican cake.) As always, I urge you to use organic ingredients whenever possible.

Farmgirl's Mexican Monkey Cake
Makes One 8-Inch Square Cake

1-1/2 cups semi-sweet chocolate chips
2/3 cup (packed) golden brown sugar
2/3 cup chopped walnuts (optional)
2 teaspoons ground cinnamon

1/2 cup (1 stick/4 ounces) butter, softened (or 1/2 cup trans-fat free margarine, such as Earth Balance)
3/4 cup granulated sugar
1 large egg
1-1/4 cups mashed, very ripe bananas (they cannot be too ripe)
2 Tablespoons yogurt or sour cream
1 Tablespoon milk
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt

Heat oven to 350 degrees (325 if using a glass pan such as Pyrex). Grease an 8"x8"x2" baking pan. In a small bowl, combine chocolate chips, brown sugar, walnuts (if desired), and cinnamon; set aside.

In a large bowl, beat butter, sugar, and egg with an electric mixer until fluffy (I use a hand held mixer). Add bananas, yogurt, and milk, and mix well. On low speed, beat in flour, baking soda, baking powder, and salt just until blended.

Spread slightly more than half of the batter in the pan. Sprinkle with half of the cinnamon streusel. Carefully spread the remaining batter over the streusel and then top with the rest of the streusel. Bake until a toothpick inserted in the center of the cake comes out clean, about 40 to 50 minutes. Cool in pan on a wire rack. Serve warm or at room temperature.

This cake tastes even better the next day, and it freezes beautifully. You can freeze the cake whole or cut it into pieces, wrap them tightly in plastic, and place them in a zipper freezer bag. Defrost at room temperature--or in the microwave if you are being attacked by The Chocolate Force.

Other sweet recipes on FarmgirlFare.com:
--Blueberry Breakfast Bars
--Just Peachy Blueberry Breakfast Bars
--Blueberry Bran Muffins (plus two other flavors of bran muffins)
--Cranberry Christmas Scones (tasty any time of year)
--Spicy Pumpkin Pecan Raisin Muffins
--Really Raspberry Tartlets
--Emergency Chocolate Cake
--Chocolate Babycakes
--Crazy Cookies
--Molasses Ginger Spice Snaps
--Chocolate Biscotti For Beginners
--Toasted Almond Chocolate Chip Biscotti

You'll find links to all of my previously posted recipes in the sidebar of the home page under PREVIOUS POSTS: FOOD STUFF. Click here to see some of my favorite kitchen equipment at my Farmgirl Fare Amazon store. Happy baking.

Contents copyright 2005-2007 FarmgirlFare.com.

Daily Farm Photo:11/9/05

Top O' The Forest To You
(No raking here, just crunch, crunch, crunch as we traipse through the new view.)

Daily Farm Photo: 11/8/05

Did The Goblins Get Them?

Mother Nature places very few things in the forest that are bright white: freshly fallen snow, a few types of wildflowers, a glimpse of a cloud through the trees. If something white catches your eye at this time of year, it is most likely an unsightly piece of litter, like a styrofoam cup. But the other day it was this Halloween balloon, hanging from a tree way back in the woods off the driveway and swaying quietly in the breeze. We don't get any trick-or-treaters out here. Or do we?

Your Biggest E-Hugs Needed Now

Yo! Not for me. Are you kidding? Back away from the llama. Adore me from a distance.

The hugs are needed for my dear friend Clare at Eat Stuff in Sydney, Australia. Clare, an extraordinary cook with a marvelous zest for food and life that shows in every word she types. Clare, who is friendly to absolutely everyone and everything, and who always has a kind and encouraging word to spare. Clare, who is responsible for the success of the wildly popular Weekend Cat Blogging--and who talked me into heading to the auction to bid on what are now my new llamas when I had decided not to go. (Yes, apparently she has been crazy about llamas ever since she saw one on "Sesame Street" when she was a kid, and dreams of owning one herself someday.) Clare--one of the most wonderful people I have never met.

Maybe you remember the all-night Transcontinental Bakeathon she and I cooked up. You don't have to be bopping around the food blog world for long to run into her. You start to leave a comment on some obscure food blog you're thrilled to have just discovered, and who has left her cheerful mark there moments earlier? Clare, of course. Amy and I used to jokingly say, "Clare, she's everywhere!" So when she disappears for a day or two, things out there just feel very wrong. Like now.

If you haven't heard already, in a horrible twist of fate and circumstance, last week Clare was severely wounded by Kiri, the cat she loves with all her heart, while trying to protect him from an unleashed dog that was attacking the two of them. She is still in the hospital. Click here if you would like to read an update from her sweetheart, Casey.

The magic of the internet makes us feel so close to each other. With just a few clicks, we can visit someone on the other side of the world. It is so easy to forget how very far away we actually are from one another--and how helpless this can sometimes make us feel.

I know something we can do, though. It is possible to send anybody, anywhere hugs and healing thoughts just by thinking about them. This really does work. And the more people that do it, the bigger the impact. So if you could just take a minute right now to close your eyes and send Clare some help, we just might be able to get her back to us a little sooner. Thank you.

Daily Farm Photo: 11/7/05

Did you know you can 'store' your potatoes in the garden? These Norkotah Russets were ready to eat several months ago, but I just dug them up last night for dinner. Notice the dark, rich soil they were grown in? Oh, the joys of sheep manure!

Weekend Dog Blogging #8

Everyone Knows It Tastes Better This Way. Really.

Attention Dog Lovers! It's time for Weekend Dog Blogging!
If you'd like to see more fun dog photos and discover yummy new food blogs, head over to Sweetnicks on Sunday night for the complete roundup and links to this week's participants. We'd love to have you join us. Just post your pup and e-mail the permalink to Sweetnicks.

Don't have a pet but still want to play? Check out Weekend Herb Blogging at Kalyn's Kitchen. (All plants welcome.)

Daily Farm Photo: 11/6/05

Yeeess?

Click here if you missed reading about the arrival of this new woolly couple.

Weekend Cat Blogging #22

Ahem. I beg to differ. Look closely, please. I am not IN the raised bed.

Attention Cat Lovers! It's time for Weekend Cat Blogging #22!
Apparently Kiri, that wild and crazy cat from Down Under is still recovering from his birthday bash last weekend (don't tell me you actually believed Clare's story about having to go to a wedding this weekend?), so Boo The Cat at Masak-Masak in Malaysia has taken control of the computer and graciously offered to be keeper of the WCB flame. Just click here to head over there and pounce on all the links to this week's cute kitties (and catch a bundle of kittens at Masak-Masak). We'd love to have you join us for Weekend Cat Blogging. This weekend send your permalink in a comment to Boo at Masak-Masak. Otherwise, send it to Clare at Eat Stuff. And don't forget to add a "Weekend Cat Blogging" tag to your post.

Daily Farm Photo: 11/05/05

Sow Seeds In September For Stir-Fry In November

Simple Summer Harvest Soup (The Autumn Version)

The wonderful thing about most delicious soup recipes is that you can use them as a jumping off point to create yet more delicious soups. Simply take the basic idea and go about making it your own, tinkering and improvising to suit your taste--and the ingredients you have on hand. It is difficult to make a lousy soup--and a snap to create a delectable new favorite.

Back in September I wrote about a recipe that I created several years ago to celebrate (and help use up) the late summer harvest of sweet red peppers, summer squash, and onions in the garden (or at the farmer's maket, as your case may be). It was called Simple Summer Harvest Soup, and as soon as I posted it, readers began offering all sorts of interesting ideas and variations. I myself admitted that this was the first time I had swirled a spoonful of fresh basil pesto into a bowl of it. (Was it a hit? Well, I ate the entire rest of the pot with pesto mixed into it, if that's any indication. And no, I haven't forgotten that I promised I would post my personal pesto recipe, and I apologize for the delay. Knowing how my own version of "farmgirl time" works, I am figuring it should be up by the time Clare and her fellow Southern Hemisphere foodies are harvesting the first basil from their gardens.) Click here to read the original Simple Summer Harvest Soup post.

Cookiecrumb suggested adding some spices to give it an exotic Moroccan flavor, and the idea of charring and peeling the sweet red peppers was offered up more than once. A couple people wondered how a vegetarian version would taste, and a few days later, Emily came back with this news:

"This soup is wonderful! I made it last night using Imagine brand vegetable stock, and just finished devouring some for lunch. It was a bowl of sunshine on an otherwise dreary day in the ol' cubicle."

Alanna at the amazing A Veggie Venture wrote about this version she created a few weeks ago after being unable to resist 25-cent sweet red peppers at the farmer's market. Her intriguing recipe includes zucchini and adobo and was declared "a winner!"

Then two days ago, she wrote a fabulous post all about homemade light vegetable stock which includes a yummy sounding recipe that makes 22 cups as well as several helpful hints. If you've ever thought about making your own vegetable stock, click here to give this one a try (and please let me--and Alanna--know how it came out). I hope to make a batch of it soon myself.

In the meantime, last week things went full circle, and I ended up making a desperation variation of my beloved Summer Harvest Soup. I still find it hard to believe, but for the first time in about ten years (and after much determined arctic digging) I was forced to declare that my enormous chest freezers were absolutely chicken stockless. Once I got over the initial shock, I immediately set about making things right, but I only ended up with 6 cups of chicken stock. This was plenty for one recipe, but not for the double recipe I was hoping to make in order to use up all of the onions and lemon squash and red peppers glaring at me from every flat surface in the kitchen.

Vegetables on the brink of becoming overripe can scare a cook into trying almost anything, and so I went ahead and made a double batch, but with only 6 cups of chicken stock. It was absolutely fabulous. Thicker than the summer version, of course, but not at all sludgy or heavy. Thick in a perfect autumn appetite kind of way. A warm bowl with a dollop of sour cream and a sprinkling of garden chives made a lovely light lunch. Paired with a crunchy, melty grilled cheese sandwich made with Oatmeal Toasting Bread (bread recipe to be posted someday, I promise), it was a scrumptious cool weather supper. Here, then, is my amended recipe.


Farmgirl's Simple Summer Harvest Soup--The Autumn Version

4 to 6 Tablespoons good olive oil
4 Large yellow or white onions (at least 2 pounds), chopped
6 to 8 Sweet red peppers, bell or other shaped (at least 2 pounds), seeded & chopped
6 to 8 Yellow summer squash, such as crookneck or lemon (at least 2 pounds), cut into quartered slices
6 cups (48 ounces) Homemade chicken stock (or high quality storebought)

Optional garnishes:
Chopped chives, sour cream, cottage cheese, pesto, chopped tomatoes, croutons, or whatever your heart desires

Heat the olive oil in a large pot over medium heat and add the chopped onions, peppers, and squash. Let cook for at least 10-15 minutes, stirring occasionally, making sure to cover the vegetables with the oil.* Add the chicken stock and bring to a boil. Reduce heat and simmer with the lid cracked, stirring occasionally, until the vegetables are very soft, about 20 to 30 minutes. Using a blender or stick blender, carefully puree the soup to desired consistency.

I honestly do not know how I survived so long without my KitchenAid Immersion Hand Blender. It is amazing (and so easy to clean). It turned this



Into this

in less than ten seconds. And that was on medium speed. This might very well have been the best $50.00 I ever spent in the kitchen.

Salt and pepper to taste, and serve hot, garnished as desired. Makes over 3 quarts. This soup tastes even better after a day or two in the fridge. It also freezes well.

*Note: You can skip this step, and your soup will still taste wonderful. Just toss all the ingredients into the pot (without the olive oil), bring to a boil, and follow the rest of the instructions.

It is definitely open season on soups, and I look forward to sharing two of my cold weather favorites with you in the coming weeks: Garlic Lover's White Bean Soup and Hearty Lentil Soup With Smoked Sausage (don't knock lentil soups until you've tried this one). Both were big hits when I made them for a cooking class I taught called Cozy Breads & Soups.

As always, your comments, suggestions, questions, soup success stories (and tales of failures), are welcome. And since we know we won't survive the coming months without it, let's all give three hearty cheers for soup!

© Copyright 2005 FarmgirlFare.com, the tummy warming foodie farm blog where Farmgirl Susan shares recipes, stories, and photos from her crazy country life on 240 remote Missouri acres.

Daily Farm Photo: 11/4/05

Three Blustery Days Later. . .



This Is How My Favorite View Looks

Click here to see it a week earlier.

Daily Farm Photo: 11/3/05

Even The Fallen Leaves Look Different Each Day

Daily Farm Photo: 11/2/05

New Cat Is Starting To Fluff Up For Winter

Daily Farm Photo: 11/1/05

Good Morning