tag:blogger.com,1999:blog-129972592021-10-18T03:56:46.669-05:00Farmgirl FareA taste of country living without leaving home.
Food writing and fresh original recipes, animal stories, news from the organic heirloom garden and greenhouse, artisan bread baking, farm photos and more - all from my 240-acre remote Missouri farm.Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comBlogger2475125tag:blogger.com,1999:blog-12997259.post-58892106032147975602017-04-24T15:22:00.001-05:002017-04-24T15:38:51.705-05:00Monday Farm Photos: Happy Monday.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-CJGr8_SOy8Q/WP5UtZdDBYI/AAAAAAAAHkQ/Hbe5lNWsLUETHM4UwPCd2gHAFXGikUFDACLcB/s1600/Sheep%2Bbarn%2Bfrom%2Bacross%2Bthe%2Bcreek%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-CJGr8_SOy8Q/WP5UtZdDBYI/AAAAAAAAHkQ/Hbe5lNWsLUETHM4UwPCd2gHAFXGikUFDACLcB/s1600/Sheep%2Bbarn%2Bfrom%2Bacross%2Bthe%2Bcreek%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-L-cbJJK2Vjs/WP5VUS93ClI/AAAAAAAAHkg/CjJPpoYT7KYQxIQ1fHmzLiafuFG0Jbz1gCLcB/s1600/Next%2Bwinter%2527s%2Bwarmth%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-L-cbJJK2Vjs/WP5VUS93ClI/AAAAAAAAHkg/CjJPpoYT7KYQxIQ1fHmzLiafuFG0Jbz1gCLcB/s1600/Next%2Bwinter%2527s%2Bwarmth%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-IB1t7fVR8_o/WP5VUduHF5I/AAAAAAAAHkY/V9Ad3g5MwW4hKwElElQAfDE-x0AtjSgzQCLcB/s1600/Bear%2Bby%2Bthe%2Bcreek%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-IB1t7fVR8_o/WP5VUduHF5I/AAAAAAAAHkY/V9Ad3g5MwW4hKwElElQAfDE-x0AtjSgzQCLcB/s1600/Bear%2Bby%2Bthe%2Bcreek%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-VvfIeujc4ag/WP5VUWzqvsI/AAAAAAAAHkc/Myb4HJCcQpYYy7kBSAN4FMjlgRzz7QMUQCLcB/s1600/Butterfly%2Bseason%2Bhas%2Bbegun%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-VvfIeujc4ag/WP5VUWzqvsI/AAAAAAAAHkc/Myb4HJCcQpYYy7kBSAN4FMjlgRzz7QMUQCLcB/s1600/Butterfly%2Bseason%2Bhas%2Bbegun%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-OQwY4lqRufs/WP5VVAuZwvI/AAAAAAAAHkk/LMAZMvi1tash1dEKUPJKYokikvmsxWVQACLcB/s1600/Wet%2Bweather%2Bcreek%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-OQwY4lqRufs/WP5VVAuZwvI/AAAAAAAAHkk/LMAZMvi1tash1dEKUPJKYokikvmsxWVQACLcB/s1600/Wet%2Bweather%2Bcreek%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i>Wishing you a week filled with little pockets of peace. (And for the rest of the time, there's always <a href="http://amzn.to/2oFcxtQ" target="_blank"><b>this</b></a>.)</i></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>More </b>(15-year-old!)<b> Lucky Buddy Bear? </b><a href="http://www.farmgirlfare.com/search/label/Lucky%20Buddy%20Bear%202011" style="font-weight: bold;">Here</a><b> </b>and<b> </b><a href="http://www.farmgirlfare.com/search/label/Lucky%20Buddy%20Bear%202" style="font-weight: bold;">here</a><b>.</b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>More farm landscape photos? </b><a href="http://www.farmgirlfare.com/search/label/farm%20landscape%20photos%202011" style="font-weight: bold;">Here</a> and <a href="http://www.farmgirlfare.com/search/label/farm%20landscape%20photos%202012" style="font-weight: bold;">here</a><b>.</b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>More of the wet weather creek </b> <a href="http://www.farmgirlfare.com/search/label/the%20wet%20weather%20creek" style="font-weight: bold;">here</a><b> </b>and<b> </b><a href="http://www.farmgirlfare.com/search/label/the%20wet%20weather%20creek%202" style="font-weight: bold;">here</a> (which we're thrilled is already running for the second time this month, and even more thrilled that it isn't<b> <a href="http://www.farmgirlfare.com/2011/04/monday-farm-photos-creeks-up-way-up.html"><b>as high as it was</b></a> </b>on this day six years ago).</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com2tag:blogger.com,1999:blog-12997259.post-52432541760721026572017-04-02T17:03:00.000-05:002017-04-03T09:08:02.296-05:00Growing (and Using!) Your Own Fresh Garden Herbs: My Six Favorite Easy to Grow Varieties<div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-7HuCskBTMfE/VR1NliBvQZI/AAAAAAAAHHs/Y7F99BmWrmQ/s1600/Planting%2Band%2BDiving%2BChives%2C%2Bfrom%2BSix%2BEasy%2BTo%2BGrow%2BKitchen%2BHerbs%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em;"><img border="0" src="https://4.bp.blogspot.com/-7HuCskBTMfE/VR1NliBvQZI/AAAAAAAAHHs/Y7F99BmWrmQ/s1600/Planting%2Band%2BDiving%2BChives%2C%2Bfrom%2BSix%2BEasy%2BTo%2BGrow%2BKitchen%2BHerbs%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><i style="text-align: justify;">Dividing and planting chives, one of my favorite herbs in the kitchen garden. Read more about them and my five other easy to grow favorites <a href="http://www.farmgirlfare.com/2012/10/growing-your-own-fresh-herbs-my-six.html"><b>here</b></a>. (I've been using my beloved hand-forged <b><a href="http://amzn.to/2nubuLS" target="_blank">Korean garden tool</a> </b>to do nearly every job in the garden for over 22 years.)</i><br /><div style="text-align: justify;"><br />The other day I read in a <a href="http://amzn.to/2oOhoZx" target="_blank"><b>magazine</b></a> that one $4 herb plant grows 15 to 30 of those $3 grocery store packs of "fresh" sprigs. Wow. So besides all the other joys and benefits that come from having your own little herb garden, even if you end up killing off your plants in a month, you'll still most likely have already eaten more than your money's worth.<br /><br />A friend once told me she used to stand by the fresh herb display at the supermarket and try to convince everyone who reached for a packet of rosemary that they really should go buy a live plant instead.<br /><br /><div style="text-align: justify;">Homegrown culinary herbs are an inexpensive luxury. They're easy to grow, cheap to keep, don't require lots of space or attention, and aren't usually bothered by diseases and pests, making them perfect for the organic garden. They're pretty to look at, smell divine when you run your fingers through the plants <i>(thanks for the reminder, Sherlie!)</i>, bursting with flavor, and are far fresher than those pricey little packets at the store, which may have been sprayed with toxic chemicals. Fresh herbs make everything better.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Have you always wanted to try growing your own herbs? Early spring is the perfect time to start an herb garden, and I'm here to give you a little push. You'll find lots of helpful information and inspiration in this post I wrote a while back, <a href="http://www.farmgirlfare.com/2012/10/growing-your-own-fresh-herbs-my-six.html"><b>Growing and Using Your Own Fresh Herbs: My Six Favorite Varieties</b></a>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Chives, basil, Greek oregano, lemon thyme, Italian parsley, and lemon balm have been favorites in my organic kitchen garden for years, not only because they taste good, but because they've all done well in our challenging Missouri conditions. The bounty starts in spring, and I'm often still harvesting well into November.<br /><br />And because the chives, oregano, lemon thyme, and lemon balm are all cold tolerant perennials, this means you plant them once and they come back year after year.</div></div><br /><div style="text-align: justify;">One of the nicest things about growing your own herbs is that, unlike many vegetables, you don't need a whole bushel to make a worthwhile harvest; just a little bit will go a long way. Many can be grown in pots, and most herb plants actually benefit from from being regularly snipped back, even when young.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Are you ready? Let's <b><a href="http://www.farmgirlfare.com/2012/10/growing-your-own-fresh-herbs-my-six.html">get growing</a>!</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Looking for more kitchen garden inspiration?</b> <b>Check out <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden">these posts</a></b>.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">© <a href="http://farmgirlfare.com/">FarmgirlFare.com</a>, where a little freshly snipped flavor goes a long way.</div><br />Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com5tag:blogger.com,1999:blog-12997259.post-16949747268156254762017-03-10T17:07:00.000-06:002017-03-10T18:50:08.537-06:00Friday Farm Photos: Have a Long Eared Weekend.<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-nGjv6Q7tki0/WMMv1U9F5rI/AAAAAAAAHjw/p4a_NNqscjItmnT46ALkX0EmbneFQ1Y4gCLcB/s1600/Esmeralda%2Blooking%2Bfor%2Btreats%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-nGjv6Q7tki0/WMMv1U9F5rI/AAAAAAAAHjw/p4a_NNqscjItmnT46ALkX0EmbneFQ1Y4gCLcB/s1600/Esmeralda%2Blooking%2Bfor%2Btreats%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif; text-align: justify;">Any plans this weekend? We watched </span><a href="http://amzn.to/2nei4XS" style="font-family: verdana, sans-serif;" target="_blank"><b>this great movie</b></a><span style="font-family: "verdana" , sans-serif; text-align: justify;"> last night (which we somehow didn't realize was produced and directed by Clint Eastwood until after it was over) and </span><a href="https://www.youtube.com/watch?v=xILFdtArTlI" style="font-family: verdana, sans-serif;" target="_blank"><b>this song</b></a><span style="font-family: "verdana" , sans-serif; text-align: justify;"> is still going through my head. But most of the time I keep hearing Michelle Pfeiffer's version from </span><a href="http://amzn.to/2mtZM6S" style="font-family: verdana, sans-serif;" target="_blank"><b>this great movie</b></a><span style="font-family: "verdana" , sans-serif; text-align: justify;">, so I'm thinking we may have to dust off our copy (on video!) and watch it tonight. Speaking of Clint Eastwood, we both really liked </span><a href="http://amzn.to/2nnDIZ6" style="font-family: verdana, sans-serif;" target="_blank"><b>this movie</b></a><span style="font-family: "verdana" , sans-serif; text-align: justify;"> too.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"> <br />We're having freshly baked <i><a href="http://www.farmgirlfare.com/2005/07/ten-tips-for-better-bread.html"><b>pain au levain</b></a></i> and butter for dinner tonight in celebration of my finally making a 100% wild sourdough starter (I hope it tastes good!) maybe with a salad on the side, and then tomorrow I'm planning to roast a locally raised, pastured chicken on a big pile of sliced onions, carrots, and whole cloves of garlic tossed with salt and olive oil (which I finally learned to put in the oven 30 minutes before the chicken to cook off some of the moisture) while it snows.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">Of course the best thing about roasting a chicken is making chicken salad with the leftovers: shredded (not diced) chicken (it takes longer and is messier but is worth it), chopped celery, scallions, and parsley, fresh chives if you have them (and you could because they're so <a href="http://www.farmgirlfare.com/2005/07/chives-herbed-yogurt-cheese.html"><b>easy to grow</b></a>), lots of Hellman's/Best Foods mayonnaise, a little dijon mustard, a splash of vinegar (I use white balsamic), and my secret ingredient</span><span style="font-family: "verdana" , sans-serif;">—</span><span style="font-family: "verdana" , sans-serif;">some of the leftover roasted onions with their olive oily/chickeny sauce. Tastes even better the next day.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Meanwhile I'm still trying to wrap my brain around the fact that it was 75 degrees and sunny yesterday, and now they're calling for temps back down in the teens with ice and snow. Oh, and late yesterday afternoon a noisy thunderstorm blew in, put on a flashy light show, blasted everything with gumball-sized hail (my poor little seedlings out <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden"><b>in the garden</b></a>) and then rained for several hours before blanketing the fields with a light frost. March in Missouri always keeps you guessing.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-HjedMDDkk4M/WMMw6jVXFsI/AAAAAAAAHj8/qiMuL1CXXa4uqIn8PHP30nXCcAj1uxtlQCLcB/s1600/Dolores%2Band%2BDaphne%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-HjedMDDkk4M/WMMw6jVXFsI/AAAAAAAAHj8/qiMuL1CXXa4uqIn8PHP30nXCcAj1uxtlQCLcB/s1600/Dolores%2Band%2BDaphne%2B-%2BFarmgirlFare.com.JPG" /></a></div><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">And while my plan for this afternoon (sunny, breezy, high of 48°), after we work a couple of sheep, is to dig through my seed stash(es) in the freezer for the heat loving peppers, tomatoes, and basil that I probably should have already started in flats—along with more lettuce, swiss chard, and beets</span><span style="font-family: "verdana" , sans-serif;">—</span><span style="font-family: "verdana" , sans-serif;">I'm really in no rush for spring.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">A good snowstorm is just the excuse I need to curl up with a mug of hot tea, a couple of <a href="http://www.farmgirlfare.com/2010/10/saturday-farm-photos-these-blustery.html"><b>cozy vintage blankets</b></a>, and a riveting book (I can't decide whether to start <a href="http://amzn.to/2mrQmHp" target="_blank"><b>this one</b></a> or <b><a href="http://amzn.to/2mQk9Mz" target="_blank">this one</a></b></span><span style="font-family: "verdana" , sans-serif;">—</span><span style="font-family: "verdana" , sans-serif;">we love Virgil!</span><span style="font-family: "verdana" , sans-serif;">) and grow a calm and peaceful, hail-free, bug-free, disease-free, temperature controlled, overflowing-with-bounty, picture perfect garden in my head.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">P.S. The <a href="http://www.farmgirlfare.com/search/label/donkeys%202013"><b>donkeys</b></a> are all doing fine, although they'd probably tell you they're in desperate need of a lot more treats.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com4tag:blogger.com,1999:blog-12997259.post-4165322864839230962017-02-24T18:53:00.001-06:002017-02-27T14:03:33.590-06:00Friday Farm Photos: Hot on the Trail<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-7XmJ-LZqaTI/WLDSVGnsCrI/AAAAAAAAHi4/Vegn5euh9Mw-8vG__YDX4jDAhljbzSz3QCLcB/s1600/Bert%2Band%2BHenry%2Bheading%2Bout%2Bon%2Ban%2Badventure%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-7XmJ-LZqaTI/WLDSVGnsCrI/AAAAAAAAHi4/Vegn5euh9Mw-8vG__YDX4jDAhljbzSz3QCLcB/s1600/Bert%2Band%2BHenry%2Bheading%2Bout%2Bon%2Ban%2Badventure%2B-%2BFarmgirlFare.com.JPG" /></a></div><i>Of an exciting adventure.</i><br /><br /><div style="text-align: justify;">Any plans this weekend? We're staying around the farm <i>(quelle surprise!)</i> and I'm hoping to take advantage of the break in this freaky hot and humid February weather (the daffodils are already blooming!) to start in on all the <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden"><b>kitchen garden</b></a> fall clean up and bed prep that I never actually do in the fall. The good thing about these too warm temps is that all the cold tolerant greens I decided on a whim to direct seed in the garden two weeks ago have already sprouted.<br /><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-nE_XFv7XpJ4/WLG5r-WnlXI/AAAAAAAAHjc/NdcAXQLgymIyyTbesUfFvXG4vPVwBkdUwCLcB/s1600/Bert%2Band%2BHenry%2Bon%2Bthe%2Bscent%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-nE_XFv7XpJ4/WLG5r-WnlXI/AAAAAAAAHjc/NdcAXQLgymIyyTbesUfFvXG4vPVwBkdUwCLcB/s1600/Bert%2Band%2BHenry%2Bon%2Bthe%2Bscent%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /></div><div style="text-align: justify;">The few dozen broccoli seedlings, cilantro, and 96 plugs of lettuce (seven cold tolerant varieties) in flats under fluorescent lights in the mudroom are also doing well (no need for fancy grow lights; $10 two-bulb fluorescent shop fixtures from the home improvement store work great), but I have no place ready in the garden to put them yet. At least the ground isn't frozen solid like it usually is when I decide it's finally time to pull up all the dead tomato plants. Who knows, I might even turn the compost pile.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-kytor_mtZu0/WLDUb9hzUFI/AAAAAAAAHjM/JQ6MAqUkzooZJU2xvIA19HiqMF2PfvlegCLcB/s1600/Henry%2Bsmiling%2Bat%2Bthe%2Bcamera%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-kytor_mtZu0/WLDUb9hzUFI/AAAAAAAAHjM/JQ6MAqUkzooZJU2xvIA19HiqMF2PfvlegCLcB/s1600/Henry%2Bsmiling%2Bat%2Bthe%2Bcamera%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Tonight we're having lamb burgers with raw milk sharp cheddar and dijon mustard, and tomorrow I'm planning to <b><a href="http://www.farmgirlfare.com/2008/09/how-to-cook-lamb-slow-roasted-dutch.html">slow roast a couple of lamb shoulders</a> </b>in the oven with lots of fresh rosemary from the two plants I've miraculously kept alive on a kitchen windowsill for years, served with rice (we love <a href="https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=farmgirlfar0e-20&keywords=lundberg%20organic%20rice&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=b4b431c923733424ebc6f5f932581392" target="_blank"><b>this organic rice</b></a> so much we buy the <a href="http://amzn.to/2ldBZUN" target="_blank"><b>long grain white</b></a> and the <a href="http://amzn.to/2lYYS2F" target="_blank"><b>short grain brown</b></a> by the case and keep it in the freezer) and a freshly picked kale salad tossed with dried cranberries and pecorino romano and dressed with lemon juice and olive oil.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-womzmhAlP8Q/WLDUPs76N4I/AAAAAAAAHjI/CB0a_NxWjgoMzKIq_AlDS4JBRjtZXP6ZwCLcB/s1600/Three%2Bdog%2Bwinter%2Bwalk%2Bin%2Bthe%2Bcreekbed%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-womzmhAlP8Q/WLDUPs76N4I/AAAAAAAAHjI/CB0a_NxWjgoMzKIq_AlDS4JBRjtZXP6ZwCLcB/s1600/Three%2Bdog%2Bwinter%2Bwalk%2Bin%2Bthe%2Bcreekbed%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I'm also hoping to finally get around to mixing up a sourdough starter to replace the one I accidentally killed a couple of months ago. After 22 years of baking bread and acquiring a small mountain of bread books (some of which still feel overwhelming when I flip through them), I always go back to where I started, with my bread baking hero's easy to understand, <a href="http://amzn.to/2lEMHFE" target="_blank"><b>now classic book</b></a> when I need to make a new <i>levain</i> starter, or when I just want a little bread baking inspiration. (It was such a thrill to talk to him on the phone for nearly an hour last summer!)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I use the <i>levain</i> to make everything from Basil's simple and delicious <i><a href="http://www.farmgirlfare.com/2005/07/ten-tips-for-better-bread.html"><b>pain au levain</b></a></i> (page 189) to homemade pizza. Years ago I tried the San Francisco sourdough recipe (page 212) and with one bite was instantly transported back to the Bay Area where I grew up. I've been meaning to make it again ever since. The rye sourdough starter is also wonderful for making rye breads, but lately instead of trying to keep two starters alive I've just been using the <i>levain</i> to make my sourdough ryes. No complaints yet.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-GYgRC2BGztY/WLDUPk34HEI/AAAAAAAAHjE/WJni2Ns2qWMWQK275DvfuKy01t-ODBVJwCLcB/s1600/Bert%2Bsmiling%2Bat%2Bthe%2Bcamera%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-GYgRC2BGztY/WLDUPk34HEI/AAAAAAAAHjE/WJni2Ns2qWMWQK275DvfuKy01t-ODBVJwCLcB/s1600/Bert%2Bsmiling%2Bat%2Bthe%2Bcamera%2B-%2BFarmgirlFare.com.jpg" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Since spring has apparently already sprung, there are several cleaning and decluttering projects in the house I'd also like to start (and finish) tackling, but that's a never ending, never very exciting year round list, at least around here. What's much more likely to happen is that I'll blow off the cleaning, close my eyes to the mess, and take a nice long walk with the dogs. It's a simple matter of priorities. Good food and time with the animals win out every time.</div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com5tag:blogger.com,1999:blog-12997259.post-59099834421445500952017-02-14T17:12:00.001-06:002017-02-25T11:01:22.510-06:00Tuesday Farm Photo: Happy Valentine’s Day (And a Few of Our Favorite Things)<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/--19juY1NpVE/WKN-gcS1VsI/AAAAAAAAHik/InCZfcVZ4swU3pwpLA48huGawwjOkuLlQCLcB/s1600/heart%2Brocks%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/--19juY1NpVE/WKN-gcS1VsI/AAAAAAAAHik/InCZfcVZ4swU3pwpLA48huGawwjOkuLlQCLcB/s1600/heart%2Brocks%2B-%2BFarmgirlFare.com.jpg" /></a></div><br /><div style="text-align: justify;"><i><span style="font-family: "verdana" , sans-serif;"><b>Sending you valentine wishes from our hearts to yours!</b></span></i></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">And since I always enjoy reading about other bloggers' useful discoveries and favorite finds, I thought I'd share a few things we’ve been really loving lately:</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">—Getting back into print magazines with $5 subscriptions to <a href="http://amzn.to/2lhnpPF" target="_blank"><b>Country Living</b></a>, <a href="http://amzn.to/2lh6eha" target="_blank"><b>Martha Stewart Living</b></a>, and <a href="http://amzn.to/2mi82YL" target="_blank"><b>Better Homes and Gardens</b></a>. (I’ve also been lusting after a subscription to the gorgeous <a href="http://amzn.to/2lh4qoA" target="_blank"><b>Country Living England</b></a> version ever since my dear friend Beverley brought me several issues when she visited back in 2010, but it's a <i>little</i> more than $5).</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"></span><span style="font-family: "verdana" , sans-serif;">—Using <a href="https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=farmgirlfar0e-20&keywords=dr.%20bronner%27s%20pure%20castile%20liquid%20natural%20soap&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=36ce38b7bdc8fdd20938c67e133d6a7e" target="_blank"><b>Dr. Bronner's pure-castile organic liquid soap</b></a> instead of regular shaving cream. Works great, no scary chemical ingredients, and you need to use so little that the <a href="http://amzn.to/2kHCtTM" target="_blank"><b>32-ounce citrus scented bottle</b></a> I bought several months ago will literally probably last for years, though you can also use it for everything from hair washing to floor mopping.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">—Our <a href="http://amzn.to/2kHzsmk" target="_blank"><b>Aeropress coffee and espresso makers</b></a>. Two years ago we ditched temperamental espresso machines for these handy little gizmos and have never looked back. We have two and use one for coffee (we've been really enjoying <a href="http://amzn.to/2kuELEK" target="_blank"><b>this small batch organic coffee</b></a>, which is only $16.99 for two pounds) and one for <a href="https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=farmgirlfar0e-20&keywords=crio%20bru&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=b302ebb751fb90d314f42a692be19603" target="_blank"><b>Crio Bru</b></a> roasted and ground cocoa beans (<i>so</i> good, and so good for you; Joe likes it plain and hot, I drink it cold with lots of milk).</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">We heat the water in an <a href="https://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&tag=farmgirlfar0e-20&keywords=electric%20kettle&index=aps&camp=1789&creative=9325&linkCode=xm2&linkId=80419c9cda2e728b25a8572598c0fe0a" target="_blank"><b>electric kettle</b></a> (</span><span style="font-family: "verdana" , sans-serif;">also great for making tea; why didn't we get one years ago?) and check the temperature with a <a href="http://amzn.to/2l5VJLE" target="_blank"><b>digital thermometer</b></a> (another thing I waited far too long to buy; it's so much better than the dial kind) that I also use to check everything from roast chicken to rising bread dough.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">—On a whim we bought a round <a href="http://amzn.to/2kHIDDa" target="_blank"><b>Lodge cast iron bacon/grill press</b></a> recently and are so happy we did. It works especially well with pork jowl meat, which cur</span><span style="font-family: "verdana" , sans-serif;">ls up in the pan so much that it's hard to cook evenly. Not anymore!</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">—It was a bedtime reading life changer (for both of us) two years ago when I switched off the </span><s style="font-family: verdana, sans-serif;">blinding spotlight</s><span style="font-family: "verdana" , sans-serif;"> small lamp on my nightstand and turned on this cute <a href="http://amzn.to/2lhiTRx" target="_blank"><b>Mighty Bright book light</b></a> instead. I use <b><a href="http://amzn.to/2lNIsGF" target="_blank">these rechargeable batteries</a> </b>in it, as well as in a bunch of other things around the house.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">—Speaking of turning down the lights, all the natural light in our </span><span style="font-family: "verdana" , sans-serif;">airy, upstairs bedroom is wonderful, but I don’t ever want to be without these <a href="http://amzn.to/2l5PIP6" target="_blank"><b>Lewis N. Clark sleep masks</b></a>. We fell in love with them five years ago after trying so many others that were uncomfortable or just didn’t work. I use mine every night.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">—And lastly, these pretty <a href="http://amzn.to/2kuKoTr" target="_blank"><b>blue glass spray bottles</b></a> I bought a few months ago may not have been life changing, but they’re so much nicer than plastic. I’ve been filling them with homemade window cleaner and essential oil sprays and they always make me smile.</span></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i>Okay, time to head outside to do chores, scare up some champagne and chocolate (and probably dinner too, I guess), and curl up to watch<span style="text-align: justify;">—what else?</span><span style="text-align: justify;">—<b><a href="http://amzn.to/2kQp1zs" target="_blank">Valentine's Day</a>!</b></span></i></span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com2tag:blogger.com,1999:blog-12997259.post-30533944336320478332017-01-30T13:41:00.000-06:002017-01-30T13:41:17.382-06:00Recipe: Classic Meyer Lemon (or Regular Lemon) Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/--LqM4jN0ZfM/WI-ONfW6c0I/AAAAAAAAHiE/cJCYJXxcBW83fEyg7JrSgifrhWCtZf8cACEw/s1600/Classic%2Bmeyer%2Blemon%2B%2528or%2Bregular%2Blemon%2529%2Bscone%2Brecipe%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/--LqM4jN0ZfM/WI-ONfW6c0I/AAAAAAAAHiE/cJCYJXxcBW83fEyg7JrSgifrhWCtZf8cACEw/s1600/Classic%2Bmeyer%2Blemon%2B%2528or%2Bregular%2Blemon%2529%2Bscone%2Brecipe%2B-%2BFarmgirlFare.com.jpg" /></a></div><i style="font-family: verdana, sans-serif; text-align: justify;">These oversized scones are crunchy outside, moist & tender inside <b>(<a href="http://www.farmgirlfare.com/2011/02/recipe-meyer-lemon-scones-or-regular.html"><u>recipe here</u></a>)</b>.</i><br /><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">It's citrus season! Meyer lemons are beautiful little fruits that are mostly grown on backyard trees, but their rising popularity in recent years means they can often be found at farmers' markets in warm climates, as well as at natural foods stores and supermarkets around the country. They're sweeter, less acidic, and have thinner skins than regular lemons. They also have a wonderful floral scent—and make delicious scones. <br /><br />If you can't get your hands on any Meyer lemons, these scones—which freeze beautifully—are still very nice when made with regular old lemons. Or you can even use oranges instead.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2011/02/recipe-meyer-lemon-scones-or-regular.html"><u>This recipe</u></a></b> is a variation of the traditional currant scones I used to sell at the little bakery cafe I had in my previous California life, back before I moved to the wilds of Missouri and became an enthusiastic but clueless farmgirl. British ex-pats loved them.<br /><br />They taste great plain, but you can fancy them up by adding currants or raisins and/or sprinkling coarse sugar on the tops. Butter, berry jam, and a proper pot of your favorite English tea are optional. I recommend serving them warm.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /><div style="text-align: justify;"><b><span style="font-family: "verdana" , sans-serif;">More Farmgirl Fare recipes for lemon lovers:</span></b><br /><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2013/04/recipe-really-lemony-lemon-bars-reduced.html">Really Lemony Lemon Bars</a> </b>(so easy, low sugar)</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2009/05/slice-of-toasted-heaven-lemon-coconut.html">Lemon Coconut Quick Bread</a></b> (made with unsweetened coconut)</span></div><div style="text-align: justify;"><b><span style="font-family: "verdana" , sans-serif;"><a href="http://www.farmgirlfare.com/2013/05/perfect-picnic-recipe-lemony-tuna-and.html">Make Ahead No Mayo Lemony Tuna and Artichoke Pressed Baguette Sandwiches</a></span></b></div><div style="text-align: justify;"><b><a href="http://www.farmgirlfare.com/2011/12/recipe-shredded-raw-brussels-sprouts.html"><span style="font-family: "verdana" , sans-serif;">Shredded Raw Brussels Sprouts Salad with Pecorino, Chives, and a Lemony Caper Dressing</span></a></b></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>Still hungry?</b> <b>You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the <a href="http://www.farmgirlfare.com/p/recipe-index.html"><u>Farmgirl Fare Recipe Index</u></a>.</b></span></div><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">© <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, where homemade scones are always in season, but they're especially nice to cozy up and munch on during winter. </div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-45479098400140476342017-01-10T09:35:00.000-06:002017-01-10T09:35:08.930-06:00Recipe: Healthy and Hearty Roasted Garlic Lover's White Bean Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Wxlr0kKIpmM/Vpfe6cpqhDI/AAAAAAAAHZQ/p4HOQeZKUIU/s1600/Roasted%2BGarlic%2BLover%2527s%2BWhite%2BBean%2BSoup%252C%2Bcheap%2Band%2Beasy%252C%2Bhealthy%252C%2Bvegetarian%252C%2Bvegan%252C%2Bdelicious%2521%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-Wxlr0kKIpmM/Vpfe6cpqhDI/AAAAAAAAHZQ/p4HOQeZKUIU/s1600/Roasted%2BGarlic%2BLover%2527s%2BWhite%2BBean%2BSoup%252C%2Bcheap%2Band%2Beasy%252C%2Bhealthy%252C%2Bvegetarian%252C%2Bvegan%252C%2Bdelicious%2521%2B-%2BFarmgirlFare.com.JPG" /></a></div><i style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">So good for you and so good tasting, this thick and hearty vegetarian white bean soup is cold weather comfort food at its best <b>(<a href="http://www.farmgirlfare.com/2006/03/garlic-lovers-white-bean-soup.html">recipe here</a>)</b>.</span></i><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">After an unseasonably mild fall (including a swim in the river in October!), it finally feels like winter on the farm. In the last week we've had a snowstorm, a couple of arctic blasts, and one -5 degree F morning. Today it's supposed to get up to a freaky 60 degrees, but ice pellets, rain, and 40 mph winds are in the forecast. It's time for some homemade soup!</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">This <a href="http://www.farmgirlfare.com/2006/03/garlic-lovers-white-bean-soup.html"><b>Roasted Garlic Lover's White Bean Soup</b></a>, which is so thick it should probably be called white bean stew, has been one of the most popular winter recipes on Farmgirl Fare ever since I originally shared it back in 2006.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">It's packed with flavor and is so simple it can be made by nearly anyone. It can also be eaten by nearly everyone: it's vegetarian, vegan, gluten-free, dairy-free, and fat-free, and any ingredient except for the beans and water can be successfully omitted if necessary.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><a href="http://www.farmgirlfare.com/2006/03/garlic-lovers-white-bean-soup.html"><b>This recipe</b></a> also happens to be cheap to make, freezes beautifully, smells divine while simmering on the stove, and is really good for you. But more important than all that? It tastes delicious—and it's even better after sitting for a day or two in the fridge. Enjoy!</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">P.S. <a href="http://www.farmgirlfare.com/2008/03/quick-healthy-dinner-from-pantry-cream.html"><b>Quick and Healthy Cream (or not) of Artichoke Soup</b></a> and Ina Garten's <a href="http://www.farmgirlfare.com/2010/04/recipe-roasted-leek-and-potato-soup.html"><b>Roasted Leek and Potato Soup with Arugula</b></a>.</span></div><br /><span style="font-family: "verdana" , sans-serif;">© <a href="http://farmgirlfare.com/">FarmgirlFare.com</a>, the winter loving foodie farm blog where there can never be too many cozy <a href="http://www.farmgirlfare.com/2010/10/saturday-farm-photos-these-blustery.html"><u>vintage blankets</u></a> and <a href="http://www.farmgirlfare.com/search/label/quilts"><u>quilts</u></a>—or too much homemade soup.</span>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-81755131731526061132016-12-22T10:31:00.000-06:002016-12-22T10:31:18.002-06:00Recipe: Easy Cranberry Christmas Scones (and Rave Reviews from First Time Scone Bakers)<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P3U4wWuzoMI/UrdAzZI7NbI/AAAAAAAAG3g/9AIEuCrYwrg/s1600/Easy+Christmas+Cranberry+Scones+with+dried+cranberries+and+freshly+grated+nutmeg+-+FarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-P3U4wWuzoMI/UrdAzZI7NbI/AAAAAAAAG3g/9AIEuCrYwrg/s1600/Easy+Christmas+Cranberry+Scones+with+dried+cranberries+and+freshly+grated+nutmeg+-+FarmgirlFare.com.JPG"></a></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><i>They're moist on the inside, with a nice light crunch on the outside <b>(<a href="http://www.farmgirlfare.com/2005/12/cranberry-christmas-scones.html"><u>recipe here</u></a>)</b></i></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><i>A little shout out for another long time favorite recipe from the <a href="http://www.farmgirlfare.com/p/recipe-index.html"><u>Farmgirl Fare archives</u></a>. . .</i><br><br>Beautifully golden brown and dotted with jewel-like dried cranberries (and optional chopped pecans), these cute little scones are sure to brighten any holiday table. I named them <b><a href="http://www.farmgirlfare.com/2005/12/cranberry-christmas-scones.html"><u>Christmas Cranberry Scones</u></a></b> back in 2002 when I baked them all afternoon at a kitchen store holiday open house, but they're tasty any time of year. <br><br>Buttery and crumbly and rich, try them for breakfast, brunch, or afternoon tea. They also freeze beautifully.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>If you've never made scones before, have no fear! </b><a href="http://www.farmgirlfare.com/2005/12/cranberry-christmas-scones.html"><b><u>This easy recipe</u></b></a> is the perfect place to start, as you can see from the rave reviews from Farmgirl Fare readers below.</span></div><div style="text-align: justify;"><br><span style="font-family: "verdana" , sans-serif;">Thanks so much to all of you who take the time to come back and comment on my recipes. <b>And thanks for <a href="http://pinterest.com/farmgirlfare"><u>pinning them on Pinterest!</u></a></b></span><br><span style="font-family: "verdana" , sans-serif;"><br></span> <span style="font-family: "verdana" , sans-serif;"><i><b>Wishing you a joyful, peaceful, and delicious holiday season!</b></i></span><br><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><i><b><span style="font-family: "verdana" , sans-serif;">Read the rave reviews below. . .</span></b></i></div><a href="http://www.farmgirlfare.com/2016/12/recipe-easy-cranberry-christmas-scones.html#more"><b>Click here for the rest of this post »</b></a>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-16463677728877146132016-12-09T16:32:00.000-06:002016-12-09T16:36:55.241-06:00Easy Holiday Recipe: How To Make Homemade Chocolate Biscotti (and Rave Reviews)<div style="font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-6uTg6TDbKnE/WEsxM4twyPI/AAAAAAAAHhk/iMkwI6aa7DM6j7VgJsJKiHohNg7d6EMrgCLcB/s1600/Easy%2BChocolate%2BBiscotti%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://4.bp.blogspot.com/-6uTg6TDbKnE/WEsxM4twyPI/AAAAAAAAHhk/iMkwI6aa7DM6j7VgJsJKiHohNg7d6EMrgCLcB/s400/Easy%2BChocolate%2BBiscotti%2B-%2BFarmgirlFare.com.jpg" width="400"></a></div><i>It wouldn't be December on the farm without a shout out for this simple, scrumptious, and super popular chocolate biscotti, which makes a wonderful holiday gift <b>(<a href="http://www.farmgirlfare.com/2005/12/biscotti-for-beginners-and-baking-with.html">recipe here</a>).</b></i></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br></div><div style="font-family: Verdana,sans-serif; text-align: justify;">Looking for a heartfelt holiday gift that looks impressive, tastes delicious, and doesn't cost a fortune? Think homemade biscotti! I've been making and giving (and eating) this <a href="http://www.farmgirlfare.com/2005/12/biscotti-for-beginners-and-baking-with.html"><b>Easy Chocolate Biscotti</b></a> for over 16 years, and it's always a huge hit.<br><br>I have to warn you, though; sharing it with friends and loved ones may start a holiday baking tradition you'll be forced to carry on each year. I have people who <i>expect</i> this biscotti for Christmas (and any other time I'm willing to make it for them).<br><br>Have you ever wondered how to make biscotti? These twice baked, crunchy Italian cookies always look so elegant and perfect, especially when packed up in little cello bags and tied with a pretty ribbon, but they're easier to make than you might think.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2005/12/biscotti-for-beginners-and-baking-with.html">This simple recipe</a></b> is ideal for first time biscotti bakers for two reasons: the buttery dough is easy to work with, and the chocolate makes it dark, so no one will be able to tell if all your cookies aren't the same exact shade of golden brown.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br></div><div style="font-family: Verdana,sans-serif; text-align: justify;">These biscotti taste best if allowed to rest at least a day after baking and stay fresh for several days, making them perfect for gift giving. They also freeze beautifully. The cookies have a nice (not break-your-teeth) crunch that stands up to dunking in coffee, but they also taste great on their own.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br></div><div style="font-family: Verdana,sans-serif; text-align: justify;">But don't just take my word for it. Below is a sampling of what others have said about this recipe since I <a href="http://www.farmgirlfare.com/2005/12/biscotti-for-beginners-and-baking-with.html"><b>originally shared it back in 2005</b></a>. I especially love hearing about all the signature touches. Mint chocolate chips mixed in to the dough? Yes, please!</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br>Thanks so much to all of you who take the time to comment on my recipes. <b>And thanks for <a href="http://pinterest.com/farmgirlfare"><u>pinning them on Pinterest!</u></a></b><br><br></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><i>More below. . .</i></b></div><a href="http://www.farmgirlfare.com/2016/12/how-to-make-homemade-chocolate-biscotti-recipe.html#more"><b>Click here for the rest of this post »</b></a>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-46598053636727927852016-11-21T10:49:00.000-06:002016-11-21T10:49:20.473-06:00Recipe: Quick and Easy Roasted Brussels Sprouts with Lemon and Parmesan (and Rave Reviews)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ek5LdPmdVNA/VHTr_2sLSpI/AAAAAAAAHDA/b-Nw8tk-cFQ/s1600/Quick%2Band%2Beasy%2Broasted%2Bbrussels%2Bsprouts%2Bwith%2Blemon%2Band%2Bparmesan%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-ek5LdPmdVNA/VHTr_2sLSpI/AAAAAAAAHDA/b-Nw8tk-cFQ/s1600/Quick%2Band%2Beasy%2Broasted%2Bbrussels%2Bsprouts%2Bwith%2Blemon%2Band%2Bparmesan%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i>Classic, simple, healthy, and delicious! <a href="http://www.farmgirlfare.com/2009/11/recipe-quick-roasted-brussels-sprouts.html"><b>(recipe here)</b></a></i></span><br /><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span> <span style="font-family: "verdana" , sans-serif;">Need a last-minute vegetable dish for your holiday table? These <a href="http://www.farmgirlfare.com/2009/11/recipe-quick-roasted-brussels-sprouts.html"><b>Quick & Easy Roasted Brussels Sprouts with Lemon and Parmesan</b></a> are a simple and scrumptious solution. I've been making them for years and still can't get enough.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">This <a href="http://www.farmgirlfare.com/2009/11/recipe-quick-roasted-brussels-sprouts.html"><b>super popular recipe</b></a> calls for just one bowl and one pan. There's no need to cut a little X in each stem or boil the sprouts before roasting. You don't even have to turn them while they're cooking.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">And if, like me, you discover how easy it is to put away an entire pound of these thankfully healthy little things yourself (and/or you like eating leftover brussels sprouts for breakfast), you can just double the recipe. </span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">Try the slightly gussied up version with garbanzo beans and dijon mustard, or make it a main course by tossing the roasted sprouts with farfalle (bowtie) pasta and plenty of freshly grated Romano or Parmesan.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">For a real treat, fry up some bacon, then sauté some coarse fresh breadcrumbs in a few Tablespoons of the bacon grease over medium heat until golden and crisp. Toss the pasta and brussels sprouts together, then top with the crumbled bacon, breadcrumbs, and cheese. <i>So good.</i></span></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>Need more convincing? Here's what Farmgirl Fare readers are saying about <a href="http://www.farmgirlfare.com/2009/11/recipe-quick-roasted-brussels-sprouts.html">this recipe</a>:</b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i>—I ended up making this last night as the vegetable accompaniment to our meat and it was a great hit! Even my younger brother who is an avid veggie hater ate these up!</i></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><i>—</i></span>After reading your blog, I put a pan of these little cabbages in the oven last night. They never made it into a bowl. I had to try one, then two...Crunchy outside and butter soft inside.</i></span> </div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><i>—</i></span>I did the "simple" version with Orecchiette pasta and lots of parmesan. So savory and perfect! I never thought to cook them at such a high temp, but I loved it. Thanks!</i></span> </div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><i>—</i></span>Just made the "gussied up" version for a mid-morning snack :) My house smells heavenly and I am one happy camper. I stuck a handful of split fingerlings around the edge of the pan that were due to be eaten, and life is indeed good. I am sharing this recipe with everyone who will listen!</i></span> </div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i><br /></i></span><span style="font-family: "verdana" , sans-serif;"><i><span style="font-family: "verdana" , sans-serif;"><i>—</i></span>Made these slightly gussied up (no chickpeas) for Thanksgiving to rave reviews. Just delicious. And so easy!!!!!!!!</i></span> </div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /><i><b> Wishing you a happy and filling Thanksgiving!</b></i><br /><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>More Thanksgiving vegetable recipe inspiration from Farmgirl Fare:</b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2011/11/recipe-easy-creamy-mashed-cauliflower.html">Easy, Creamy Mashed Cauliflower with Garlic</a></b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2009/12/recipe-roasted-sweet-potatoes-with.html">Easy Roasted Sweet Potatoes with Onions, Apples, and a Hint of Orange</a></b></span><br /><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2007/11/recipe-what-to-do-with-kohlrabi-puree.html">Kohlrabi Purée</a></b> <i>(I love this stuff)</i></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2010/02/recipe-napa-cabbage-broccoli-slaw-with.html">Napa Cabbage Broccoli Slaw with Radishes & Creamy Dijon Dressing</a></b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2011/12/recipe-shredded-raw-brussels-sprouts.html">Shredded Raw Brussels Sprouts Salad with Lemony Caper Dressing</a></b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">© <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, where vegetables, <a href="http://www.farmgirlfare.com/search/label/donkeys%202013"><b><u>donkeys</u></b></a>, and dessert live peacefully ever after.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-57231937077903670922016-11-01T13:48:00.000-05:002016-11-01T13:48:44.661-05:00Recipe: Honey Ginger Pear Bran Muffins Made without Bran Cereal (and Rave Reviews)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-f7Z7s9eaktg/WBjDOegxb4I/AAAAAAAAHhM/s0_TxXyiBf8_VVVlGa_TOzGPlr9zVCcwACLcB/s1600/100%2525%2BWhole%2BGrain%2BHoney%2BGinger%2BPear%2BBran%2BMuffin%2BRecipe%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-f7Z7s9eaktg/WBjDOegxb4I/AAAAAAAAHhM/s0_TxXyiBf8_VVVlGa_TOzGPlr9zVCcwACLcB/s1600/100%2525%2BWhole%2BGrain%2BHoney%2BGinger%2BPear%2BBran%2BMuffin%2BRecipe%2B-%2BFarmgirlFare.com.jpg"></a></div><div style="text-align: justify;"><i><span style="font-family: "verdana" , sans-serif;">These moist and healthy whole grain bran muffins are sweetened with honey and contain oat bran and wheat bran instead of bran cereal <b>(<a href="http://www.farmgirlfare.com/2008/01/100-whole-grain-ginger-pear-bran.html"><u>recipe here</u></a>)</b>.</span></i></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">My <a href="http://www.farmgirlfare.com/search/label/my%20foodie%20mom"><u>foodie mom</u></a> and I came up with the recipe for these <a href="http://www.farmgirlfare.com/2008/01/100-whole-grain-ginger-pear-bran.html"><b><u>100% Whole Grain Ginger Pear Bran Muffins</u></b></a> back in 2007 during one of her eat-a-thon farm visits, and we've been loving them ever since. At one point she declared them to be the best muffins she's ever eaten. Not just the best <i>bran</i> muffins, but the best muffins.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">A scrumptious variation of my super popular <a href="http://www.farmgirlfare.com/2007/02/back-into-bran-muffins.html"><u>100% Whole Grain Bran Muffins</u></a>, they're moist and flavorful and are made with hefty portions of both soluble fiber (oat bran) and insoluble fiber (wheat bran). They're sweetened with honey—although there is some sugar in the candied ginger—and they don't call for any store bought bran cereal, which is a pet peeve with me and bran muffin recipes.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The recipe makes 12 large muffins that taste even better the second day and freeze beautifully. I just toss them into a zipper freezer bag and pull out one or two the night before so they're defrosted for breakfast the next morning. They make a filling and wholesome snack and are the perfect thing to have on hand during the busy holiday season.</span></div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>Need more convincing? Here's what Farmgirl Fare readers are saying about (and how they're adapting)</b> <a href="http://www.farmgirlfare.com/2008/01/100-whole-grain-ginger-pear-bran.html"><b><u>this recipe:</u></b></a></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><i><b><span style="font-family: "verdana" , sans-serif;">Read the rave reviews below. . .</span></b></i></div><a href="http://www.farmgirlfare.com/2016/11/recipe-whole-grain-honey-ginger-pear-bran-muffins-made-without-bran-cereal.html#more"><b>Click here for the rest of this post »</b></a>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-38856981092980928582016-10-19T17:59:00.000-05:002016-10-19T18:02:25.087-05:00Recipe: Really Easy Low Sugar Pear Butter Cooked in the Oven<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-lYeZscXxsNw/WAfyGBL97OI/AAAAAAAAHgw/Qb46xLDC2wMrwV9L_q1KdaccipMu09R4ACLcB/s1600/Really%2Beasy%2Blow%2Bsugar%2Bpear%2Bbutter%2Bmade%2Bin%2Bthe%2Boven%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-lYeZscXxsNw/WAfyGBL97OI/AAAAAAAAHgw/Qb46xLDC2wMrwV9L_q1KdaccipMu09R4ACLcB/s1600/Really%2Beasy%2Blow%2Bsugar%2Bpear%2Bbutter%2Bmade%2Bin%2Bthe%2Boven%2B-%2BFarmgirlFare.com.jpg" /></a></div><i><span style="font-family: "verdana" , sans-serif;">Very ripe pears are the secret to this flavorful, foolproof pear butter that keeps in the fridge for a few weeks and freezes well. No canning required! <b>(<a href="http://www.farmgirlfare.com/2009/10/less-fuss-more-flavor-recipe-how-to.html"><u>recipe here</u></a>)</b>.</span></i><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Pears are in season, and there's nothing like homemade pear butter. This popular <b><a href="http://www.farmgirlfare.com/2009/10/less-fuss-more-flavor-recipe-how-to.html"><u>Really Easy Low Sugar Pear Butter</u></a></b> I've been making for years in the oven is so simple and it tastes divine.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">To make this recipe, you will <b>not</b> have to:</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">- Peel and core your pears.</span></span><br /><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">- Fill up a sink with dirty pots and pans.</span></span><br /><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">- Boil your fruit in water to cook it and then pour that flavor- and nutrient-filled water out.</span></span><br /><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">- Babysit a simmering pot on the stove for hours, stirring every few minutes so that it doesn't scorch.</span></span><br /><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">- Use anywhere near a cup of sugar per each cup of fruit (as many recipes do).</span></span><br /><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">- Tell the lucky eaters of your fabulous homemade pear butter just how little effort it actually took to make it.</span></span><br /><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span> <span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">You will need a food mill and about two and a half hours of time, though the total hands-on work is maybe 20 minutes. <b>You will also need very ripe pears; the riper they are, the sweeter they are.</b> This<b> </b>is a great way to use up bruised and battered pears, which taste extra sweet.</span></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Pears are plentiful and cheap right now, and in many places they're available locally grown. Unfortunately pears are also high on the Environmental Working Group's list of <a href="http://www.ewg.org/foodnews/list/"><u>Most Contaminated Produce</u></a> (strawberries and apples are #1 and #2 this year), so it's especially important to seek out organic pears if at all possible.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">A good mature pear tree can literally produce several hundred pounds of fruit each year, so ask around. You might discover that a friend or neighbor would <i>love</i> for you to take a bushel or two off their hands. You can also search <a href="http://localharvest.org/"><u>LocalHarvest.org</u></a> for fresh pears near you.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">If you're facing a mountain of ripe pears, <b><a href="http://www.farmgirlfare.com/2009/10/less-fuss-more-flavor-recipe-how-to.html"><u>making pear butter</u></a></b> is the perfect way to use it up. You can process jars of pear butter in a water bath canner, but it will keep unprocessed in the refrigerator for at least a couple of weeks (I never have any around longer than that), and it also freezes well.<br /><br />Homemade pear butter makes a wonderful gift, and if you don't want to bother with the canning process, simply tell the recipient to stick their jar in the fridge and enjoy it right away.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. <b><a href="http://www.farmgirlfare.com/2009/11/recipe-pear-and-apple-crisp.html">Easy Autumn Pear and Apple Crisp</a></b> and <b><a href="http://www.farmgirlfare.com/2008/01/100-whole-grain-ginger-pear-bran.html">100% Whole Grain Ginger Pear Bran Muffins</a></b>.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-40396368646772563642016-10-06T17:52:00.001-05:002016-10-06T17:52:27.196-05:00Recipe: Soft and Chewy Oatmeal Coconut Cookies Made with Unsweetened Coconut<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-1qQStU6bB4g/V_bUUVi8CeI/AAAAAAAAHgI/THzl9d5d6NM6fciLsakURXqlDxXRRvePACLcB/s1600/Soft%2Band%2Bchewy%2Boatmeal%2Bcookies%2Bmade%2Bwith%2Bunsweetened%2Bcoconut%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-1qQStU6bB4g/V_bUUVi8CeI/AAAAAAAAHgI/THzl9d5d6NM6fciLsakURXqlDxXRRvePACLcB/s1600/Soft%2Band%2Bchewy%2Boatmeal%2Bcookies%2Bmade%2Bwith%2Bunsweetened%2Bcoconut%2B-%2BFarmgirlFare.com.jpg" /></a></div><div style="text-align: justify;"><i>Buttery and full of coconut flavor, these cute little oatmeal cookies are an old-fashioned sweet treat everyone will love <b>(<a href="http://www.farmgirlfare.com/2012/04/recipe-soft-and-chewy-oatmeal-coconut.html">recipe here</a>)</b>.</i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">I came up with the recipe for these <b><a href="http://www.farmgirlfare.com/2012/04/recipe-soft-and-chewy-oatmeal-coconut.html">Soft and Chewy Oatmeal Coconut Cookies</a></b> back in 2012 and they've been getting rave reviews ever since. They're thin, chewy, easy to make, and really hard to stop eating.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">If you've never tasted natural, unsweetened shredded coconut, you're in for a nice surprise. The coconut flavor really comes through, and unlike the highly processed sweetened stuff, it doesn't contain preservatives like propylene glycol and sodium metabisulfite. A couple of years ago I discovered Saigon cinnamon, and the flavor is amazing.</div><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-z0gNVFJwF-o/V_bVJDhJ46I/AAAAAAAAHgQ/iKu6mprzAIEfFbhprR8bRIgT-XCEv18FgCLcB/s1600/Soft%2Band%2Bchewy%2Boatmeal%2Bcoconut%2Bcookies%2Bmade%2Bwith%2Bunsweetened%2Bshredded%2Bcoconut%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-z0gNVFJwF-o/V_bVJDhJ46I/AAAAAAAAHgQ/iKu6mprzAIEfFbhprR8bRIgT-XCEv18FgCLcB/s1600/Soft%2Band%2Bchewy%2Boatmeal%2Bcoconut%2Bcookies%2Bmade%2Bwith%2Bunsweetened%2Bshredded%2Bcoconut%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://www.farmgirlfare.com/2012/04/recipe-soft-and-chewy-oatmeal-coconut.html"><b>These cookies</b></a> taste even better the next day and they freeze beautifully. Pack them in lunches, try them with a cup of tea, or serve them up with a glass of cold milk for a satisfying after school snack. I even like them for breakfast.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">P.S. <a href="http://www.farmgirlfare.com/2009/05/slice-of-toasted-heaven-lemon-coconut.html"><b>Lemon Coconut Quick Bread</b></a> (tastes heavenly toasted!) and <a href="http://www.farmgirlfare.com/2010/09/recipe-100-whole-grain-oatmeal-cinnamon.html"><b>Whole Wheat Oatmeal Cinnamon Raisin Cookie Bars</b></a>.</div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-22939446088462654582016-09-22T15:10:00.000-05:002016-09-22T15:13:23.896-05:00Recipe: Arugula Salad with Pan-Fried Herbed Potatoes, Cherry Tomatoes, Feta Cheese & Kalamata Olive Vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-W7rWMOx497U/V-Q3JzuI9MI/AAAAAAAAHf0/RayZjDwUHWIt5u4AVHa4tzqYUQLVe7Y7gCLcB/s1600/Arugula%2BSalad%2Bwith%2BPan-Fried%2BHerbed%2BPotatoes%2Band%2BKalamata%2BVinaigrette%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-W7rWMOx497U/V-Q3JzuI9MI/AAAAAAAAHf0/RayZjDwUHWIt5u4AVHa4tzqYUQLVe7Y7gCLcB/s1600/Arugula%2BSalad%2Bwith%2BPan-Fried%2BHerbed%2BPotatoes%2Band%2BKalamata%2BVinaigrette%2B-%2BFarmgirlFare.com.jpg" /></a></div><div style="text-align: justify;"><i><span style="font-family: "verdana" , sans-serif;">A flavor-packed main course salad bursting with seasonal bounty <b>(<a href="http://www.farmgirlfare.com/2012/07/recipe-arugula-salad-with-pan-fried.html">recipe here</a>).</b></span></i></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">This scrumptious <a href="http://www.farmgirlfare.com/2012/07/recipe-arugula-salad-with-pan-fried.html"><b>Arugula Salad with Pan-Fried Herbed Potatoes, Cherry Tomatoes, Feta Cheese and Kalamata Olive Vinaigrette</b></a> is one of those dishes that becomes much more than the sum of its parts. And it's a perfect way to celebrate the flavors of late summer and early fall from the garden and farmers market.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Despite my Irish ancestry, I'd never been big on potatoes—often going literally years without eating any—until I moved to the country and for some reason decided to try growing my own. Wow, what a difference. Though what possessed me to plant 250 feet of potatoes that first year I will never know. I didn't even know what a potato plant looked like.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif;">This year I have a much more reasonable 16 feet of Yukon Gold and (some already forgotten variety of) red potatoes in my <b><a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden">organic kitchen garden</a></b>, but they went into the ground so late I still haven't dug any up yet.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-RKybTH3F2CQ/V-Q3_x0XZDI/AAAAAAAAHf4/WI7i_JwPFHASpbwCesY6lQKKAeytgSqvwCLcB/s1600/Pan-Fried%2BHerbed%2BPotatoes%2Bin%2Bthe%2BArugula%2BSalad%2BRecipe%2Balso%2Btaste%2Bgreat%2Bon%2Btheir%2Bown-%2BFarmgirl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-RKybTH3F2CQ/V-Q3_x0XZDI/AAAAAAAAHf4/WI7i_JwPFHASpbwCesY6lQKKAeytgSqvwCLcB/s1600/Pan-Fried%2BHerbed%2BPotatoes%2Bin%2Bthe%2BArugula%2BSalad%2BRecipe%2Balso%2Btaste%2Bgreat%2Bon%2Btheir%2Bown-%2BFarmgirl.jpg" /></a></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">These crisp, herby potatoes also taste great on their own, and the quick kalamata olive dressing is nice on other salad greens too.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The best thing about arugula<span style="color: #664c40;"><span style="background-color: white; font-size: 12.1px;"> i</span></span>s that you can quickly and easily grow this cold tolerant and nutritious peppery green from seed (baby leaves are ready for picking in about a month) and if you let some of it bloom, it will reseed itself.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">No arugula? Try some crunchy romaine lettuce instead; or use some of each. For the last few years my favorite variety of lettuce to grow has been an heirloom romaine called Parris Island Cos, which tastes great and is amazingly heat tolerant. I wish I'd discovered it 20 years ago.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The combination of ingredients and the vinaigrette are what's most important with <a href="http://www.farmgirlfare.com/2012/07/recipe-arugula-salad-with-pan-fried.html"><b>this salad</b></a>, not the specific amounts. So once you've made the recipe, you'll be able to toss everything together more quickly next time. To make it a more substantial meal, simply add some slices of leftover grilled chicken or steak.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">As always, I urge you to seek out local and organic ingredients. They really do make a difference. I don't, however, recommend planting 250 feet of potatoes for two people, no matter how much garden space you have available.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. Simple and versatile <a href="http://www.farmgirlfare.com/2010/08/recipe-arugula-cottage-cheese-dip.html"><b>Arugula Cottage Cheese Dip/Spread/Sauce</b></a> and <a href="http://www.farmgirlfare.com/2010/04/recipe-roasted-leek-and-potato-soup.html"><b>Roasted Leek and Potato Soup with Arugula</b></a>.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-31410260824705344072016-09-08T13:16:00.000-05:002016-09-08T13:37:54.676-05:00Green Tomato Salsa Relish Recipe: No Sugar, Super Simple, Totally Delicious!<a href="http://2.bp.blogspot.com/_h2EzbV4lTjA/Sp__epPmIhI/AAAAAAAADCA/PQAwCL3s7yM/s1600/Farmgirl+Fare+-+green+tomatoes+in+the+kitchen+garden.JPG"><span style="font-family: "verdana";"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5377297382036087314" src="https://2.bp.blogspot.com/_h2EzbV4lTjA/Sp__epPmIhI/AAAAAAAADCA/PQAwCL3s7yM/s1600/Farmgirl+Fare+-+green+tomatoes+in+the+kitchen+garden.JPG" style="border: 1px solid rgb(0, 0, 0); height: 368px; margin: 2px; width: 490px;"></span></a><br><div style="text-align: justify;"><i><span style="font-family: "verdana" , sans-serif;">Wondering what to do with green tomatoes? Try my <a href="http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html"><b>no sugar, super simple, salsa-like green tomato relish</b></a>. No blanching, peeling, or canning (unless you want to) required.</span></i></div><div style="text-align: justify;"><i><span style="font-family: "verdana" , sans-serif;"><br></span></i></div><div style="text-align: justify;"><i><span style="font-family: "verdana" , sans-serif;">It's become a Farmgirl Fare tradition to re-post this little shout out each year, and in the sales pitch below you'll find rave reviews from fans of my super popular <b><a href="http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html">No Sugar, Salsa-Like Green Tomato Relish Recipe</a></b>, which is a tasty, easy way to use up all those green tomatoes still out on the vine. Enjoy!</span></i></div><br><div style="text-align: justify;"><span style="font-family: "verdana";">When the first frost threatens in fall, I pick all the remaining green tomatoes in the garden that I can. Green tomatoes will eventually ripen when stored indoors at room temperature </span><i style="font-family: verdana;">(don't put them in the refrigerator!)</i><span style="font-family: "verdana";">, although the flavor won't be nearly as nice as vine ripened</span><span style="font-family: "verdana";">. Of course </span><i style="font-family: verdana;">any</i><span style="font-family: "verdana";"> homegrown tomato eaten on Thanksgiving or Christmas tastes fantastic, but why not celebrate their greenness instead?</span><br><span style="font-family: "verdana";"><br>I created <a href="http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html"><b>this no sugar green tomato relish recipe</b></a></span> years ago for <i>Kitchen Gardener</i> magazine. It doesn't call for the usual raisins or spices and is really more like a thick salsa. It's easily adaptable to what you have on hand, and there's no blanching or peeling required—you just chop everything up and toss it into a pot. And since it'll keep for several weeks in the refrigerator, canning is optional.</div><div style="text-align: justify;"><br></div><div style="text-align: justify;"><span style="font-family: "verdana";"><b style="font-weight: bold;">But don't just take my word regarding <a href="http://www.farmgirlfare.com/2005/09/saving-harvest-green-tomato-relish.html">this recipe</a>. </b>Below is a sampling of what others have said about it over the years. Thank you all so much for taking the time to come back and comment on my recipes. <b style="font-weight: bold;">And thanks for <a href="http://www.pinterest.com/farmgirlfare/"><u>pinning them on Pinterest</u></a>!</b></span></div><br><i><b><span style="font-family: "verdana" , sans-serif;">Read the green tomato relish rave reviews below. . .</span></b></i><br><br><a href="http://www.farmgirlfare.com/2016/09/green-tomato-salsa-relish-recipe-no.html#more"><b>Click here for the rest of this post »</b></a>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-69417193347922094082016-08-30T16:02:00.000-05:002016-08-31T08:24:11.896-05:00Farmhouse White: An Easy Sandwich Bread Recipe for the Perfect BLT (or PBJ)<div style="font-family: Verdana,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-2KkuxZ0n82U/V8XwzuvwxoI/AAAAAAAAHfY/l6DV40cZ3QEZa26Tl4SHMwDNWN-VmJR3wCLcB/s1600/Celebrating%2Bsummer%2BBLT%2Bon%2Bfreshly%2Bbaked%2BFarmhouse%2BWhite%2Bbread%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-2KkuxZ0n82U/V8XwzuvwxoI/AAAAAAAAHfY/l6DV40cZ3QEZa26Tl4SHMwDNWN-VmJR3wCLcB/s1600/Celebrating%2Bsummer%2BBLT%2Bon%2Bfreshly%2Bbaked%2BFarmhouse%2BWhite%2Bbread%2B-%2BFarmgirlFare.com.jpg" /></a></div><i>Does anything taste better than a BLT on old-fashioned, <b><a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html">homemade bread</a></b>?</i></div><br /><div style="font-family: Verdana,sans-serif; text-align: justify;">The beginning of BLT season is something we eagerly and impatiently anticipate all summer long. For us, it's a momentous occasion that ranks right up there with birthdays and Thanksgiving.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">The sandwiches, which we have for dinner, are always made the same way, with juicy heirloom tomatoes from the <b><a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden">organic kitchen garden,</a></b> meaty salted and smoked (without nitrates) bacon from a locally raised hog we have butchered to our specifications, lots of my favorite (and amazingly heat tolerant) Parris Island Cos lettuce from the garden if we're lucky, but most likely crunchy iceberg from the grocery store <i>(hey, it's late summer in the Midwest)</i>, plenty of Hellman's mayonnaise, and perfectly toasted slices of freshly baked <a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html"><b>Farmhouse White</b></a>.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">We've already had BLTs several times this month, and we're nowhere near tired of them yet.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-family: Verdana,sans-serif; text-align: justify;"></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-rfSAEY1wpSg/V8XxCAgGSZI/AAAAAAAAHfc/H9uWMhcRg58JuuZaV9RcCseVXUIN5uThwCLcB/s1600/Farmhouse%2BWhite%2Beasy%2Bsandwich%2Bbread%2Brecipe%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-rfSAEY1wpSg/V8XxCAgGSZI/AAAAAAAAHfc/H9uWMhcRg58JuuZaV9RcCseVXUIN5uThwCLcB/s1600/Farmhouse%2BWhite%2Beasy%2Bsandwich%2Bbread%2Brecipe%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">If you've been longing to learn how to bake your own sandwich bread, my easy <b><a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html">Farmhouse White</a></b> is the perfect place to start, and the recipe includes detailed instructions for beginners. I also offer lots of bread baking tips <b><a href="http://www.farmgirlfare.com/2011/01/how-to-shape-bread-dough-into-sandwich.html">here</a></b> and <b><a href="http://www.farmgirlfare.com/2005/07/ten-tips-for-better-bread.html">here</a></b>.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">Made with milk instead of water, this is a simple, traditional loaf that's nice and soft, but not too soft. It's great for just about any kind of sandwich and brings peanut butter and jam—a breakfast staple around here—to a whole new level. It's wonderful toasted, smells heavenly while toasting, and makes an awesome BLT.</div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /><div style="font-family: Verdana,sans-serif; text-align: justify;">The best part is that once you're comfortable with the basic recipe, you can go on to experiment by adding other ingredients to the dough. This can be a lot of fun, as even a slight change will often give you a completely different loaf. The bread in the BLT photo above was made using several cups of white whole wheat flour in place of some of the all-purpose flour.</div><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">I've been baking this bread for 16 years and have watched plenty of people who claim they never eat white bread gobble slices up. It's been one of my most popular recipes since I originally shared it back in 2011, and I've heard from many former nervous novices who are now confident bread bakers thanks to <b><a href="http://www.farmgirlfare.com/2011/01/farmhouse-white-easy-basic-white.html">Farmhouse White</a></b>. <i>Maybe you'll be the next one!</i></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><i>Have you been enjoying BLTs this summer? How do you like yours?</i></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b>More bread posts on Farmgirl Fare:</b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2005/07/ten-tips-for-better-bread.html">Ten Tips on How To Bake Better Artisan Breads at Home</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2011/01/how-to-shape-bread-dough-into-sandwich.html">How To Shape Bread Dough into Sandwich Loaves and Some Simple Bread Baking Tips</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2005/06/three-onion-three-cheese-pizza.html">My Favorite Easy Pizza Dough Recipe</a></b></div><span style="font-family: "verdana" , sans-serif;"><b><a href="http://www.farmgirlfare.com/2013/05/easy-french-bread-recipe-four-hour.html">Easy French Bread Recipe: Four Hour Classic Parisian Baguettes</a></b></span><br /><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2006/11/oatmeal-toasting-bread-baking.html">Oatmeal Toasting Bread</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://www.farmgirlfare.com/2007/12/building-our-bread-bakery-recipe.html">Italian Rosemary Raisin Bread</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://foodiefarmgirl.blogspot.com/2007/10/fresh-tomato-basil-whole-wheat.html">Fresh Tomato and Basil Whole Wheat Sourdough Bread</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://foodiefarmgirl.blogspot.com/2007/11/beautiful-bargain-bread-book-for.html">Carrot Herb Rolls</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><b><a href="http://foodiefarmgirl.blogspot.com/2005/09/pita-pita-i-too-much-eata.html">Easy Homemade Pita Bread in an Hour</a></b></div><div style="font-family: Verdana,sans-serif; text-align: justify;"><br /></div><div style="font-family: Verdana,sans-serif; text-align: justify;">© <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, where it's not just a sandwich, it's a freshly baked, bacon-filled adventure.</div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-706159744659718262016-08-23T10:40:00.000-05:002016-08-23T10:43:51.142-05:00Recipe: How To Make Your Own V8 Juice (Easy Homemade Vegetable Tomato Juice)<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-4mwN9ey3fYc/V7xn9zgFnVI/AAAAAAAAHe0/k4nr79lQ9GUTxpykKfd6rjEPlKf7BuKwgCLcB/s1600/Easy%2BHomemade%2BV8%2BJuice%2B%2528tomato%2Bvegetable%2Bjuice%2529%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-4mwN9ey3fYc/V7xn9zgFnVI/AAAAAAAAHe0/k4nr79lQ9GUTxpykKfd6rjEPlKf7BuKwgCLcB/s1600/Easy%2BHomemade%2BV8%2BJuice%2B%2528tomato%2Bvegetable%2Bjuice%2529%2B-%2BFarmgirlFare.com.jpg" /></a></div><i style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Bye bye, V8 juice! This healthy, homemade V4 version will blow you away <b>(<a href="http://www.farmgirlfare.com/2008/10/less-fuss-more-flavor-homemade-tomato.html"><u>recipe here</u></a>)</b>.</span></i><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">For the first time in ages (decades?), I actually managed to get some of my tomatoes planted <s>early</s> on time in <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden"><b>the kitchen garden</b></a> this year. And although it's been a strange tomato season so far (for one thing, I've plucked off more massively destructive—and totally creepy—tomato hornworms this year than in the last 20 years combined—<i>yuck</i>) a couple of reliable varieties have done really well, and we've been enjoying them on everything from <a href="http://www.farmgirlfare.com/2012/08/an-easy-sandwich-bread-recipe-for.html"><b>BLTs</b></a> and tacos to big dinner salads and frittatas.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">And yet at last count I still have eight big colanders and bowls of tomatoes in various states of imperfection (cracks, big bite marks, just plain rotting) covering every flat surface in the kitchen. What to do?</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Make a batch of <a href="http://www.farmgirlfare.com/2008/10/less-fuss-more-flavor-homemade-tomato.html"><b>this easy homemade tomato vegetable juice!</b></a> It's a refreshing way to drink your garden veggies and keep up your stamina while working out in the heat, plus it'll help you quickly use up all those overripe, imperfect, or just plain ugly tomatoes.</span></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">This flavorful, rejuvenating juice is like Campbell's V8 juice but much better, and it's been one of the most popular recipes on Farmgirl Fare all year round <i>(hello readers in the southern hemisphere!)</i> since I originally shared it back in 2008. Did you know V8 juice is mostly made from water and tomato paste, plus a frightening amount of salt?</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Technically <a href="http://www.farmgirlfare.com/2008/10/less-fuss-more-flavor-homemade-tomato.html"><b>my gardener's delight version</b></a> is only V4, though you could certainly add more vegetables, such as beets, spinach, carrots, or sweet peppers, if you like. Either way, the homemade version will blow that V8 away.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>To make it, all you do is chop everything up and toss it into a pot, simmer until soupy, then put it through a food mill.</b></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">This juice will keep for at least a week in the fridge, or you can preserve it in glass jars (canning instructions are included in <a href="http://www.farmgirlfare.com/2008/10/less-fuss-more-flavor-homemade-tomato.html"><b>the recipe</b></a>) to enjoy the taste of vine-ripened tomatoes on a deep winter day, when the heat and sweat of summer are nothing but a distant memory.</span></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. <a href="http://www.farmgirlfare.com/2008/10/less-fuss-more-flavor-quick-easy.html"><b>Quick and Easy Gazpacho</b></a> (totally refreshing chilled tomato vegetable soup) and <a href="http://www.farmgirlfare.com/2010/08/recipe-sun-dried-tomato-and-artichoke.html"><b>Pasta with Easy Sun-Dried Tomato, Fresh Tomato, and Artichoke Pesto</b></a> (I love this stuff).</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-80937683770968448202016-08-12T16:10:00.002-05:002016-08-12T16:15:28.270-05:00Friday Farm Photo: Have a Homespun Weekend.<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-feo7_41wmnY/V645UMFtHhI/AAAAAAAAHek/0wpTW1dKUesWKqpqBXhBYM1wP6i7DqbaACLcB/s1600/spiderweb%2Bon%2Bthe%2Bswing%2Btree%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-feo7_41wmnY/V645UMFtHhI/AAAAAAAAHek/0wpTW1dKUesWKqpqBXhBYM1wP6i7DqbaACLcB/s1600/spiderweb%2Bon%2Bthe%2Bswing%2Btree%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Any plans this weekend? We're looking forward to the arrival of a big thunderstorm that's supposed to bring a couple inches of rain and some sweet relief from this sweat-drenching heat. I realize it's the middle of August in Missouri, but we're all pretty tired of hearing that it's 96 degrees outside but feels like 109. Bring on that cool rain. Please.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Rainy day plans include bottling three cases of home brewed beer, baking a <a href="http://www.farmgirlfare.com/2005/11/let-them-eat-mexican-monkey-cake.html"><b>Mexican Monkey Cake</b></a> (which freezes beautifully) with some really flavorful organic bananas, and searching through way too many containers of seeds in the freezer (this is <i>after</i> emptying out at least seven or eight containers last winter) for all the fall crops I probably should have started a couple of weeks ago. But it was way too hot.<br /><br />I think it's too late in the season for the Maxibel and Masai <i>haricots verts</i> we love so much and that I never got around to planting in the spring (I haven't had good luck growing fall bush beans in the past), but I have high hopes that Swiss chard, tatsoi, mizuna, kale, arugula, broccoli, and several kinds of both heat and cold tolerant lettuces will soon be feeding us into the winter. That is if I can find any space to plant in the overgrown jungle that used to be <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden"><b>my kitchen garden</b></a>. Summer rain is always welcome (anything for a respite from watering) but boy, do the weeds go crazy after it. I can hear my <a href="http://www.farmgirlfare.com/search/label/my%20hunky%20farmguy%202"><b>hunky farmguy</b></a> out there weed whacking now, so there's hope.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The weekend menu will be featuring freshly picked tomatoes, tomatoes, and tomatoes!</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. <a href="http://www.farmgirlfare.com/2011/09/recipe-greek-style-panzanella-salad.html"><b>Greek Style Panzanella Salad</b></a> with pan-fried olive oil croutons and <a href="http://www.farmgirlfare.com/2012/09/recipe-no-cook-fresh-tomato-pasta-sauce_16.html"><b>Easy Italian Countryside No-Cook Tomato Pasta Sauce</b></a> with basil, capers, and kalamata olives.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-35792774266788886712016-08-08T10:43:00.000-05:002016-08-08T11:03:03.076-05:00Recipe and Rave Reviews: Tomato, Mozzarella, and Basil Pesto Pie with and Easy Cheesy Biscuit Crust<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-U6qv6rkKpKQ/VaLjxJQ6WMI/AAAAAAAAHPM/8_5mywVdnf8/s1600/Savory%2Btomato%252C%2Bmozzarella%252C%2Band%2Bbasil%2Bpesto%2Bpie%2Bwith%2Ban%2Beasy%2Bcheesy%2Bbiscuit%2Bcrust%2B-%2BFarmgirlFare.com%2B.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-U6qv6rkKpKQ/VaLjxJQ6WMI/AAAAAAAAHPM/8_5mywVdnf8/s1600/Savory%2Btomato%252C%2Bmozzarella%252C%2Band%2Bbasil%2Bpesto%2Bpie%2Bwith%2Ban%2Beasy%2Bcheesy%2Bbiscuit%2Bcrust%2B-%2BFarmgirlFare.com%2B.jpg"></a></div><i style="font-family: Verdana, sans-serif; text-align: justify;">Scared of pie dough? This easy biscuit crust is perfect for beginners (<b><a href="http://www.farmgirlfare.com/2006/08/savory-tomato-pesto-pie.html"><u>recipe here</u></a></b>).</i><br><div style="font-family: Verdana,sans-serif; text-align: justify;"><br><i>It wouldn't be summer on the farm without a shout out for <b><a href="http://www.farmgirlfare.com/2006/08/savory-tomato-pesto-pie.html"><u>this longtime favorite recipe</u></a></b> from the Farmgirl Fare recipe archives. Enjoy!</i><br><br>Do tomatoes and basil say summer to you? Do you love pesto and savory pies and melted mozzarella cheese? Then you'll want to celebrate the bounty of summer with this <b><a href="http://www.farmgirlfare.com/2006/08/savory-tomato-pesto-pie.html"><u>Savory Tomato and Basil Pesto Pie</u></a></b>.<br><br><b>This is one of my most popular recipes, and men seem to especially like it.</b> My friend Susan in Vermont once said to me, "I'm making your tomato pesto pie for dinner tonight. I made it last week, and my husband fell in love with me all over again." <b>You'll find more rave reviews below.</b><br><br>When my pal Finny, who has been known to live by the motto <i>All pie, all the time</i>, first tried this recipe back in 2006, she added a layer of insurance for her meat loving husband—cooked and crumbled Italian sausage. <i>How brilliant is that?</i><br><br>If you want to try adding some, too, you'll find <b><a href="http://www.farmgirlfare.com/2010/09/recipe-homemade-italian-sausage-with.html"><u>my easy recipe for homemade Italian sausage here</u></a></b> <i>(no casings required!)</i>, and there are helpful step-by-step photos of <b><a href="http://finnyknits.blogspot.com/2008/08/2-isnt-enough-pie.html"><u>Finny's version of this pie here</u></a></b>, which she makes every year with Brandywine and Better Boy tomatoes from her garden <i>(warning: Finny uses bad words)</i>. <br><br>If you're scared of pastry crust, you're going to love this recipe. The biscuit dough is practically foolproof, and the pie itself is easy to make but looks impressive and tastes delicious.<br><br>Don't believe me? Below is a sampling of rave reviews from the comments section. <i>Thanks so much to all of you who take the time to come back and report on my recipes.<b> And thanks for <a href="http://pinterest.com/farmgirlfare/"><u>pinning them on Pinterest too!</u></a></b></i></div><br><div style="font-family: Verdana,sans-serif;"><b><i>Read the Savory Tomato Pesto Pie reviews below. . .</i></b></div><a href="http://www.farmgirlfare.com/2016/08/recipe-and-rave-reviews-tomato.html#more"><b>Click here for the rest of this post »</b></a>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-87932492432428236162016-07-23T14:36:00.001-05:002016-07-23T14:41:08.713-05:00Easy Blueberry Bonanza Bars with Streusel and Oats — Recipe and Rave Reviews<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-MnS2m_d6f48/VbQAZoQ4MqI/AAAAAAAAHPk/T1WzAFnoucE/s1600/Easy%2BBlueberry%2BBonanza%2BBreakfast%2BBars%2Bwith%2BOat%2BCrust%2Band%2BStreusel%2BTopping%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-MnS2m_d6f48/VbQAZoQ4MqI/AAAAAAAAHPk/T1WzAFnoucE/s1600/Easy%2BBlueberry%2BBonanza%2BBreakfast%2BBars%2Bwith%2BOat%2BCrust%2Band%2BStreusel%2BTopping%2B-%2BFarmgirlFare.com.JPG"></a></div><i><span style="font-family: "verdana" , sans-serif;">Celebrate a blueberry bonanza with this super popular triple layer, anytime sweet treat <b>(<a href="http://www.farmgirlfare.com/2006/06/blueberry-breakfast-bars.html"><u>recipe here</u></a>)</b>.</span></i><br><br><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Got blueberries? These scrumptious <a href="http://www.farmgirlfare.com/2006/06/blueberry-breakfast-bars.html"><b><u>Blueberry Bonanza Breakfast Bars</u></b></a> are my favorite way to celebrate blueberry season. They can be made with either fresh or frozen blueberries, and they don't have to be eaten for breakfast. I originally wrote about them back in 2006, and they've been one of my most popular recipes ever since.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>Don't let the three separate layers scare you away; they come together quickly and you only need to dirty up two mixing bowls. </b>They also freeze beautifully. With the oatmeal crust and streusel topping, these bars remind me of an eat-with-your-hands cross between blueberry pie and blueberry crisp.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">If you only have a small blueberry haul (maybe because you ate half of them in the car on the way home), you could try the <a href="http://www.farmgirlfare.com/2006/09/just-peachy-blueberry-breakfast-bars.html"><b><u>Just Peachy version</u></b></a> or the <a href="http://www.farmgirlfare.com/2007/08/apple-blueberry-crumble-bars-recipe.html"><b><u>Apple Blueberry version</u></b></a>, which call for just two cups of blueberries each. Or use your imagination and what you have on hand; Farmgirl Fare readers have reported delicious success making these bars with blackberries, black cherries, frozen cranberries, stewed apricots, and raspberries.</span></div><br><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Still not sure? Maybe the sampling below of rave reviews will get you on the blueberry bonanza breakfast bar bandwagon.</span></div><br><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Thanks so much to all of you who take the time to come back and report on my recipes. <b>And thanks for <a href="http://pinterest.com/farmgirlfare/"><u>pinning them on Pinterest too!</u></a></b></span></div><br><span style="font-family: "verdana" , sans-serif;"><i><b>Read rave reviews for Blueberry Bonanza Breakfast Bars below. . .</b></i></span><br><a href="http://www.farmgirlfare.com/2016/07/easy-blueberry-bonanza-bars-with.html#more"><b>Click here for the rest of this post »</b></a>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-73756121605971911402016-07-01T18:06:00.000-05:002016-07-01T18:06:33.589-05:00Recipe: Nigella's Big Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://2.bp.blogspot.com/-A2ZhLW6o6hc/V3b0puhMXAI/AAAAAAAAHd0/r6Fl20fc7DoexY5vn2VkJz1EebwAorXzgCLcB/s1600/Nigella%2527s%2BBig%2BChocolate%2BChip%2BCookies%2B2%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://2.bp.blogspot.com/-A2ZhLW6o6hc/V3b0puhMXAI/AAAAAAAAHd0/r6Fl20fc7DoexY5vn2VkJz1EebwAorXzgCLcB/s1600/Nigella%2527s%2BBig%2BChocolate%2BChip%2BCookies%2B2%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><i>These scrumptious cookies offer 'tender chewiness with an edge of crisp bite' <b>(<a href="http://www.farmgirlfare.com/2011/03/recipe-nigellas-big-chocolate-chip.html">recipe here</a>)</b>.</i></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Nigella Lawson may be British, but her <a href="http://www.farmgirlfare.com/2011/03/recipe-nigellas-big-chocolate-chip.html"><b>oversized version of the all-American chocolate chip cookie</b></a> is one of the best I've ever tasted.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">I'll be bringing my expected batch to a 4th of July fireworks bash at the river Sunday night, and if last spring's potluck with the same group of friends is any indication, the plate will be empty in minutes. Any time, any occasion, you can't go wrong with giant chocolate chip cookies.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Wishing you peace, joy, and freedom this American holiday weekend, no matter where you live.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. <a href="http://www.farmgirlfare.com/2008/06/strawberries-in-garden-orange-yogurt.html"><b>Easy Orange Yogurt Loaf Cake</b></a> (wonderful with strawberries or blueberries!) and <a href="http://www.farmgirlfare.com/2005/06/chocolate-chip-sheep-chocolate-chip.html"><b>Big, Soft, and Chewy Whole Wheat Chocolate Chip Raisin Cookies</b></a> (plus how to hug a sheep).</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-46394262506013155242016-06-26T13:19:00.001-05:002016-06-30T12:57:16.960-05:00Recipe: Confetti Crunch Coleslaw with Creamy Lemon Caper Dressing<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-Or8u2vvxgNE/V3VdVgHypgI/AAAAAAAAHdc/D6-qfWvCg0IvfmeemNylIavgQ7lDbATKgCLcB/s1600/Confetti%2BCrunch%2BSlaw%2Bwith%2BCreamy%2BLemon%2BCaper%2BDressing%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-Or8u2vvxgNE/V3VdVgHypgI/AAAAAAAAHdc/D6-qfWvCg0IvfmeemNylIavgQ7lDbATKgCLcB/s1600/Confetti%2BCrunch%2BSlaw%2Bwith%2BCreamy%2BLemon%2BCaper%2BDressing%2B-%2BFarmgirlFare.com.jpg" /></a></div><i style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">A healthy, crunchy slaw that's made with cabbage, scallions, carrots, and sweet peppers and tossed with a tangy lemon caper dressing <b>(<a href="http://www.farmgirlfare.com/2013/07/recipe-confetti-crunch-coleslaw-with.html"><u>recipe here</u></a>)</b>.</span></i><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">If you like coleslaw but are tired of the same old mayo-heavy recipes, this colorful, flavor-packed <a href="http://www.farmgirlfare.com/2013/07/recipe-confetti-crunch-coleslaw-with.html"><b><u>Confetti Coleslaw with Creamy Lemon Caper Dressing</u></b></a> will liven and lighten things up.</span><br /><span style="font-family: "verdana" , sans-serif;"><br /></span> <span style="font-family: "verdana" , sans-serif;">Made with yogurt, lots of Dijon mustard, and much less mayonnaise than many traditional slaw recipes, it goes well with all sorts of summer meals and is perfect for bringing to potlucks, picnics, backyard barbecues, and buffet parties. I like to keep it on hand in the fridge for a healthy snack or the fastest dinner salad ever and have even eaten it for breakfast. It always gets rave reviews whenever I serve it.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The tangy lemon caper dressing can be quickly mixed up a day or two ahead of time, and it also makes a tasty dip. The coleslaw can be fully assembled a day in advance and refrigerated, or you can keep the dressing and prepared vegetables separate, then toss everything together before serving.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Hit the farmer's market for fresh homegrown vegetables and <a href="http://www.farmgirlfare.com/2013/07/recipe-confetti-crunch-coleslaw-with.html"><u><b>this easy recipe</b></u></a> will really shine. You won't believe how much flavor plain old raw cabbage can have.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. <a href="http://www.farmgirlfare.com/2007/09/three-no-cook-summer-recipes-mexican.html"><b>Mexican Jumping Bean Slaw (and Tacos) with High Kickin' Creamy Tomato Dressing</b></a> and <b><a href="http://www.farmgirlfare.com/2011/12/recipe-shredded-raw-brussels-sprouts.html">Shredded Raw Brussels Sprouts Salad with Pecorino and a (totally different) Lemony Caper Dressing</a>.</b></span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com0tag:blogger.com,1999:blog-12997259.post-47711345063745421162016-06-10T17:34:00.000-05:002016-06-12T11:35:54.804-05:00Friday Farm Photo: Have a Freshly Picked Weekend.<div class="separator" style="clear: both; text-align: center;"><a href="https://4.bp.blogspot.com/-Bfw2gFXc15E/V1sYf7nAkeI/AAAAAAAAHdI/nDoO-lfpxx8Y9hY4J_NAnY7MmIftoFJKgCLcB/s1600/4%2527%2Bx%2B8%2527%2Braised%2Bbeds%2Bin%2Bmy%2Borganic%2Bkitchen%2Bgarden%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://4.bp.blogspot.com/-Bfw2gFXc15E/V1sYf7nAkeI/AAAAAAAAHdI/nDoO-lfpxx8Y9hY4J_NAnY7MmIftoFJKgCLcB/s1600/4%2527%2Bx%2B8%2527%2Braised%2Bbeds%2Bin%2Bmy%2Borganic%2Bkitchen%2Bgarden%2B-%2BFarmgirlFare.com.JPG" /></a></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Any plans this weekend? Summer has already arrived in full force on the farm, with sweat-drenching humidity and temperatures predicted to stay up in the 90's for the next week, so I'll be spending a lot of time watering <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden"><u>the kitchen garden</u></a> and eating mixed green salads.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">I also have my eye on the new little gravel-bottomed swimming hole <a href="http://www.farmgirlfare.com/2012/12/last-farm-photo-of-year-farewell-2012.html"><u>Tractor Joe</u></a> carved out of our beloved and refreshing <a href="http://www.farmgirlfare.com/search/label/the%20wet%20weather%20creek%202"><u>wet weather creek</u></a>, which has been running steady for several weeks thanks to over eight inches of rain in May, though it will probably dry up in the next few days. Tall glasses of fresh mint sun tea that we brew in half-gallon canning jars (we use these jars with plastic lids for so many things), plenty of ice. The spearmint patch is going nuts. Maybe a batch of homemade coconut almond granola, with raisins and organic apple slices I dried last fall and fresh Jersey milk <a href="http://www.farmgirlfare.com/2012/02/wednesday-dose-of-cute-meet-our-future.html"><u>from down the road</u></a>. A cool and easy, no-think breakfast.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Then there's all that catching up to do in the <a href="http://www.farmgirlfare.com/search/label/the%20clothesline%202"><u>laundry</u></a> and dishes department after five days of having no hot water, which actually wasn't as bad as I thought it would be, probably because it isn't the middle of winter. But it sure is nice having the hot water heater working again. Such a luxury we so often take for granted. The cold showers were tolerable but with the amount of cooking and baking I do, heating up vats of water on the stove to wash dishes got old real fast.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">My <a href="http://www.farmgirlfare.com/search/label/my%20hunky%20farmguy%202"><u>hunky farmguy</u></a> will be spending the weekend tackling the never ending spring/summer tasks of mowing grass and weedeating around the farmyard with breaks for woodworking, bottling beer, tractor maintenance, and hopefully installing the final new oak step on the staircase. It looks beautiful! The dogs, cats, chickens, sheep, and donkeys will be hoping for <a href="http://www.farmgirlfare.com/search/label/treats%203"><u>treats</u></a> and chilling out in the shade.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>Garden notes:</b> We've slowly been replacing the rotted wood on my fifteen-year-old 4' x 8' raised beds with 12-inch wide fake wood decking boards from Lowe's. (I'm sure there's a real name for this stuff, but I just always call it fake wood.) The cost is about $100 per bed (verses about $2 in local rough-cut pine boards for each of the original 21 beds which started falling apart years ago), but they should theoretically last forever.<br /><br />We built the first ones a few years ago, and I love them. The height is great, and it also makes it easier to yank garden hoses around without having them jump onto the plants. (The raised beds all supposed to be filled soil, but some of the new ones were put in place last fall around beds that were already planted.)</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The metal hoops are made from inexpensive 1/2" EMT (I think it was about $2.50 for a 10-foot piece), shaped using the handy dandy <a href="http://www.johnnyseeds.com/search.aspx?searchterm=bender&isusersearch=1"><u>bender</u></a> we bought last year from Johnny's. Before that Joe had rigged up a homemade version from plywood, but this one works so much better. You can make the hoops taller or shorter depending on how far you push them into the ground, and they also worked fine in a couple of beds that didn't have any sides on them yet.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">We have the EMT on eight garden beds so far, and over the winter I covered them with 6 ml thick clear plastic to make mini hoophouses. Then in early spring I removed the plastic and draped old sheets and frost blankets over the frames at night to protect the plants from cold. And when it started to heat up during the days, I clamped old sheets over the beds to shade the cool season lettuce, arugula, and spinach. Both the clear plastic and the old sheets are attached to the hoops with those little <a href="http://www.lowes.com/pd/IRWIN-QUICK-GRIP-1-125-in-Clamp/50214657"><u>1" quick-grip metal clamps</u></a> that are so useful around the farm. </span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The greens in the closest bed are Swiss chard (except for a lone lacinato kale plant), overwintered as tiny plants and now handling the sweltering heat with no problem, which is more than I can say for myself. Plus unlike kale, which I also grow nearly year round, the ravenous cabbage worms (who are out in force) ignore Swiss chard. Unfortunately the striped cucumber beetles (which pretty much decimated nearly everything in my garden last fall during a freak invasion) and the nightmarish blister beetles do like it. Grass clippings make an excellent weed-suppressing mulch.<br /><br />Those of you who have been visiting here a while know much I love delicious, nutritious, easy-to-grow-from-seed Swiss chard, and that for years I've been on a one farmgirl mission to convince everyone to <a href="http://inmykitchengarden.blogspot.com/2007/09/how-to-grow-swiss-chard-from-seed-why.html"><u>try growing it</u></a>. Fordhook Giant (pictured), which makes me think of Jurassic Park because the leaves get so big, always does well here but I especially like the prettier and smaller (and probably more nutritious) red, yellow, and orange varieties.<br /><br />Our <a href="http://www.farmgirlfare.com/search/label/chickens%202013"><u>chickens</u></a> love to eat Swiss chard too, so excess bounty or bug-ravaged leaves never go to waste. In fact I just fed them a 5-gallon bucket full direct seeded spring thinnings from another bed.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><b>Wondering what to do with Swiss chard?</b> Simply toss young leaves in salads, saute chopped stems and bigger leaves in olive oil, or try some <a href="http://www.farmgirlfare.com/2008/06/more-fast-farm-food-healthy-swiss-chard.html"><u>Swiss Chard Tuna Salad with Scallions and Kalamatas</u></a>, <a href="http://www.farmgirlfare.com/2009/01/swiss-chard-and-artichoke-white-pizza.html"><u>Swiss Chard and Artichoke White Pizza</u></a>, or <a href="http://www.farmgirlfare.com/2008/07/fresh-lowfat-twist-on-cole-slaw-swiss.html"><u>Swiss Chard Cabbage Salad with Garbanzos and Cottage Cheese</u></a>.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com2tag:blogger.com,1999:blog-12997259.post-29608955024448107682016-05-18T16:03:00.000-05:002016-05-20T13:58:46.528-05:00Recipe: Make Ahead No Mayo Tuna Sandwiches with Marinated Artichoke Hearts, Lemon, and Fresh Basil<div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-94c3MqwDOIY/VzzVYQMKmwI/AAAAAAAAHbk/4RUdmF3eO8o6WHIYIf23Twfi-RBNTCZlQCLcB/s1600/No%2BMayo%2BLemony%2BTuna%2Band%2BArtichoke%2BPressed%2BPicnic%2BSandwiches%2Bwith%2BFresh%2BBasil%2B-%2BFarmgirlFare.com.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://1.bp.blogspot.com/-94c3MqwDOIY/VzzVYQMKmwI/AAAAAAAAHbk/4RUdmF3eO8o6WHIYIf23Twfi-RBNTCZlQCLcB/s1600/No%2BMayo%2BLemony%2BTuna%2Band%2BArtichoke%2BPressed%2BPicnic%2BSandwiches%2Bwith%2BFresh%2BBasil%2B-%2BFarmgirlFare.com.jpg" /></a></div><i style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Make Ahead Lemony Tuna and Artichoke Pressed Picnic Sandwiches with Fresh Basil <b>(<a href="http://www.farmgirlfare.com/2013/05/perfect-picnic-recipe-lemony-tuna-and.html"><u>recipe here</u></a>)</b></span></i><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">These <a href="http://www.farmgirlfare.com/2013/05/perfect-picnic-recipe-lemony-tuna-and.html"><b><u>Lemony Tuna and Artichoke Pressed Baguette Sandwiches</u></b></a> are perfect for summer—and they aren't just for picnics. Tuna and olive oil are combined with marinated artichoke hearts, lemon, and fresh basil on crusty baguettes (<a href="http://www.farmgirlfare.com/2013/05/easy-french-bread-recipe-four-hour.html"><u>homemade</u></a> perhaps?) for a flavorful tuna sandwich made without mayonnaise.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">They travel well, taste delicious, and can be made several hours ahead. I even like them the next day, when the lemon flavor is more pronounced. They're perfect for toting on picnics or hikes, to work, or just out to the backyard. You can pack them in the bottom of the cooler so that the weight of the other contents compresses the sandwiches and allows the juices to soak into the bread, or simply set them on the counter for about 30 minutes with a cast iron skillet on top.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">They're also the perfect way to celebrate the first homegrown basil of the season, especially if it's just a little harvest. <i>Enjoy!</i></span></div><br /><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">P.S. <a href="http://www.farmgirlfare.com/2012/09/recipe-greek-salad-pita-sandwiches-with.html"><b>Greek Salad Pitas with Quick Kalamata Olive Tapenade</b></a> and <a href="http://www.farmgirlfare.com/2013/09/make-ahead-sandwich-recipe-antipasto.html"><b>Make Ahead Antipasto Baguette Sandwiches</b></a>.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">© <a href="http://farmgirlfare.com/"><u>FarmgirlFare.com</u></a>, the sandwich happy foodie farm blog where somebody just realized she still hasn't seeded any basil for <a href="http://www.farmgirlfare.com/search/label/the%20kitchen%20garden"><u>the kitchen garden</u></a>. <i>Oops.</i></span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com1tag:blogger.com,1999:blog-12997259.post-52481653325058552652016-04-29T11:44:00.000-05:002016-04-29T16:10:32.568-05:00Friday Farm Photo: Have a Peaceful Weekend.<div class="separator" style="clear: both; text-align: center;"><a href="https://3.bp.blogspot.com/-njjGMPkv_t0/VyONvs53PoI/AAAAAAAAHbQ/4xV0VG2BWjgVpNHLwMU4RcSDzyEkBYWEwCLcB/s1600/Sheep%2Bgrazing%2Bin%2Bthe%2Bhayfield%2B-%2BFarmgirlFare.com.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://3.bp.blogspot.com/-njjGMPkv_t0/VyONvs53PoI/AAAAAAAAHbQ/4xV0VG2BWjgVpNHLwMU4RcSDzyEkBYWEwCLcB/s1600/Sheep%2Bgrazing%2Bin%2Bthe%2Bhayfield%2B-%2BFarmgirlFare.com.JPG" /></a></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Any plans this weekend? Joe is finishing up replacing the ratty pine construction stairs we've been living with for nearly five (!) years in our "new" house with the locally made oak boards that have been beautifully finished and sitting around for nearly five (!) years. What an upgrade.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">I'm hoping to transplant about 40 heirloom tomato seedlings into larger containers since I don't have space for them in the kitchen garden yet. I also need to figure out where to put several pounds of seed potatoes and at least a couple of rows of haricots verts. All that fall/winter bed prep I'd planned to do never happened!</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">Meanwhile I'm listening to far off thunder rumble and waiting for some much needed rain to start falling any minute (this photo was taken yesterday) while planning meals of eggs, eggs, eggs, and salad greens, salad greens, salad greens (spinach, Swiss chard, beet greens, three kinds of kale, six kinds of lettuce, and some very happy arugula that I'm pretty sure is getting bigger by the hour). I've been craving yellow cupcakes with chocolate buttercream frosting, and it's time to bake some more hearty loaves of sourdough sprouted rye.</span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;"><br /></span></div><div style="text-align: justify;"><span style="font-family: "verdana" , sans-serif;">The still very woolly sheep and the donkeys will (finally) be eating grass, grass, and grass. More decluttering and spring cleaning (two year round pursuits) are on the agenda as well; not my favorite things, but it always feels so good once you're done. I'm hoping for a quiet, cozy, and productive weekend at home on the farm, which is just the kind I like.</span></div>Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.com4