Saturday, October 22, 2016

Ditch the Meal Kit Delivery Services, Friend a Farmer Instead

I keep getting ads on my Facebook feed for various meal kit delivery services, which ship ingredients for meals right to your door. Aside from the fact that I live on a farm and am working hard on producing much of our own food, these services bother me for a number of reasons.

Buying meal ingredients such as vegetables, meats, and fruits from your local farmers is healthier, and you can source foods which are raised organically, humanely, free from nasties you don't want in your food, and you can bask in the glow of knowing you're supporting your neighbors. We're out there, and you can find us easily on Facebook, other social media, or via the Local Harvest website.

By buying locally you're reducing your carbon footprint, because your food doesn't have to be hauled for hundreds of miles by trucks which contributes to greenhouse gas emissions (don't get me wrong, I love my OTR trucker friends, but every small step can add up in a big way.)

These services really take the creativity out of planning and cooking your own meals. Meal planning can become a family activity, sit down and do it once a week and get your kids involved. Too many people, adults and children, really don't have any idea where their food comes from. Having it magically arrive in a box at your door removes you and your kids even more from the process and your local farmers.

These services are really harming farmers in your areas who do CSAs, Community Supported Agriculture. Your local small farmers need your support, and you need them! Do you really want all your food grown by huge monoculture factory farms, some in other countries? Many CSA's now include recipe suggestions for the food you purchase from them, and allow you to tailor your order to include or exclude things to fit your needs.

There's no way you're saving money with such services. They wouldn't be doing it if they didn't have a huge profit margin. Studies show that spending just $100 a year locally has a measurable benefit to your community.

So while these services sound really cool in theory, the bottom line is, not so much. Support your local small businesses, the farmers, the processors, the feed stores, the garden stores. It really does make a difference. And you'll love the food, I promise.

Friday, October 14, 2016

Happy World Egg Day!

Breeding poultry being one of the things we do here, we eat a lot of egg dishes. Heck, some days we have as many as 16 dozen eggs in the fridge! So we've learned to be creative with recipes that use a lot of eggs. Here are two of my favorites. They'll use a total of a dozen eggs; one uses 12 egg yolks, the other 12 egg whites.

Golden Sponge Cake


12 egg yolks
3 cups cake flour
2 ½ tsp baking powder
½ tsp salt
2 cups sugar
1 tsp vanilla
½ tsp lemon extract
1 cup cold water

- Preheat oven to 350 degrees.
- Sift cake flour and sugar (separately) once before measuring.
- Sift together three times: flour, baking powder, and salt.
- In mixing bowl, beat egg yolks on high until very fluffy and thick.
- Gradually beat in sugar.
- Beat 2 more minutes on high and scrape bowl.
- Turn to #2 speed (low) and add vanilla, lemon extract, and cold water.
- Then gradually, but quickly add sifted flour mixture while beating on #2 speed, scrape bowl. Beat only enough to blend, about 2 minutes.
- Pour batter into an ungreased 10 inch tube pan.
- Bake 1 hour or until golden brown.
- Invert cake to cool.
- Loosen sides with spatula or knife and remove from pan.

I make the sponge cake first since the yolks don't have to be room temp.

Angel Food Cake


1 ½ cups egg whites brought to room temp
1 ½ cups sifted powdered sugar
1 cup sifted cake flour
1 cup sugar
1 ½ tsp cream of tartar
1 ½ tsp vanilla
¼ tsp salt
¼ tsp almond extract

- Preheat oven to 375 degrees.
- Sift powdered sugar and cake flour separately once, measure for correct amount and sift together four more times.
- Place egg whites in a large bowl, add salt, cream of tartar, vanilla, and almond extract.
- Beat on medium speed until soft peaks form.
- Gradually add sugar 2 Tbsp at a time.
- Beat on high speed until stiff peaks form, but not dry peaks.
- On lowest speed add powdered sugar and flour.
- Take off of mixer and finish mixing by hand with a rubber spatula folding over easy.
- Pour (spoon) into an ungreased 10 inch tube pan.
- With a knife or spatula, carefully cut through batter in circular motion 6 times to release large air bubbles.
- Bake at, on lowest rack in oven, for 35-40 minutes or until golden brown.
- Invert pan until cool. Loosen with spatula and remove from pan.

Monday, May 2, 2016

Messages You're Missing on Facebook

Did you know there was a whole section of your Messages area on Facebook which has things in it you may not even know about? It's called "Filtered" and it contains messages which FB decides that you may not want to see, and won't see, unless you go look in there. Who knew?

This is not a farm-related topic, but a friend asked me to explain this, and this is the easiest way to do so.

Start by going to the Home page on Facebook, which should look like this:

Hover your mouse over the Messages menu, and click on it to go to your Messages.

Once you're in your Messages area, you'll see three options; Unread, Filtered, and Archived:

Click on Filtered, and be amazed at what shows up at the left, messages you've never seen and had no idea were there! Apologize profusely to anyone who was inadvertently ignored, and delete the conversations you don't want.

Thanks Facebook, for being my nanny. #eyeroll

Sunday, May 1, 2016

The Animals Will Tell You, If You Listen

This morning as I took the dogs out, I heard Old Crow. He was sitting atop the big Black Locust tree in the west pasture by the barn, cawing like mad. I knew he was upset about something, but couldn't see what it was. Sometimes it's just me, or me and the dogs. But today his voice was particularly strident, and sure enough, out from behind the barn sauntered Coyote.

I reached back in the house and grabbed my husband's rifle. Loaded, cocked, shot, missed. No surprise, it's not my gun, and I'm not used to the sighting system. Coyote ran off down to the east pasture, where he sat on his haunches and looked at me, bold as brass. Far too far for me to hit, but I tossed another shot at him anyway, just to run him off. Into the woods he went.

Looked down and two dogs were by my side, the third missing. I hollered, I called, I yelled. No Jethro. So I brought the other two inside (who all but knocked me over to get in), and then went to the front door. There he was! Jethro doesn't think much of shooting.

I then went upstairs so I could look out A's bathroom window, which shows the west pasture much more clearly. And the horses told me where Coyote was, slinking through the woods to the southwest of them. I didn't see him again, but watched the horses until they began to eat once more.

The animals will tell you, if you listen. That's all you have to do.

Thursday, March 31, 2016

Flower Jellies in the Spring

Today as I drove into town I saw that the Redbud trees in our area are starting to bloom. And I remembered the delicious jelly I made from them, and later from the Black Locust trees on our farm. Redbud trees in full bloom are gorgeous. They are a member of the Legume family, which means their flowers are edible, and because of their lovely color, make a gorgeous jelly!

I cannot tell a lie, I did not develop the recipe I used myself, I found it online here:
Frugal Like Grandma

Clearly, this blogger has her stuff together, and not just because we have the same taste in blog backgrounds.

At any rate, I went out last spring and spent quite a long time picking redbud blossoms (the most tedious part is the picking and cleaning of the flowers.) I rinsed them and then followed the recipe exactly.

I am lucky, I have a large water bath canner left over from the days when we had dairy goats and used it to pasteurize the milk.

Once finished, the jellies were a gorgeous shade of pink. I will note however, that even in a dark pantry they lost their pretty color by Christmas time (I had saved some to use as gifts for loved ones), so use them sooner rather than later.

Once I got started and did more research, I found you can make jellies from any number of flowers and trees, who knew? I then made some jelly from our Black Locust trees, which have a pretty white blossom and which make a lightly yellow-tinged jelly. Equally delish, of course.

Later this year I want to branch out into even more floral jellies. I found another blog which listed a whole host of things that can be used to make tasty jellies, the only limit is your energy and time. This has Sixteen Flower Jellies listed. (No, I am not a "prepper" but that's a pretty cool list, so check it out anyway.) But in the meantime, consider making some of these pretty and tasty jellies.
You'll be glad you did!

Friday, February 26, 2016

Tips for Aspiring Beekeepers

Last year was our first year keeping bees. We did pretty well (knock wood) and made it through winter with three out of three hives. We have two hives of Italian bees, and one of Carniolan.

We had four hives at the end of summer, but lost one to robbing in the late fall. Italian bees tend to rob a lot, and I learned from the experience, so won't let it happen again.

A number of people are interested in getting into bees it seems, so I put together this list of tips for the aspiring "beek."

In no particular order:

1) Order your supplies/hive components in late fall. This will allow you to assemble and paint etc. with plenty of time. If you haven't ordered things yet, do it right now, this minute.

2) Plan on having at least two hives. That allows you to compare them and their progress, which will help ensure your success.

3) Order your bees in Dec/Jan, depending on your location. Don't wait until spring when bee supply houses are crazy busy. Again, do it now if you haven't done it already.

3) Get at least one good book (I liked Beekeeping for Dummies.)

4) Watch videos on YouTube! You can't watch too many, really.

5) Join a local beekeeping club, take a class, see if you can find a local mentor. They will be invaluable when you have questions and need to see things hands-on.

6) Having done both, I suggest buying a nuc. Packages are slightly cheaper, but nucs will put you farther ahead in less time, and are more than worth it.

7) Plan your apiary location based on local weather. You want some basics: facing east/southeast, easy to work around, raised to keep predators at bay (skunks and the like). Far better to get the location right the first time than have to move the bees.

8) Learn when your local main nectar flow is. Ideally, get your bees well established before it is over, if you can.

9) Learn about what trees and plants provide nectar in your area. You'll want to think about planting some (especially trees) if you can.

10) There are a lot of good online groups and forums about bees, many of which are filled with helpful people. But also, be aware of the adage "Ask ten beekeepers a question and be prepared for at least twelve answers."

Good luck to you! I have found this a wonderful project, and bees fascinate me.