Friday, July 15, 2011

Knights of Old, er...Today!

With as many things that have been going on here lately, I'm way behind on everything. Last Saturday was our field day for the farm. We had almost 1,800 folks in attendance and I'm still trying to recover from the day.

Today, I wanted to share some pictures from the Renaissance Fair that came to the area. We have never been to one of these and since the boys are so into knights and swords, we thought it would be fun to take them.

We were a little disappointed with the lack of educational exhibitors they had there, but the kids still had lots of fun. We were hoping to see some jousting, however we found out once we got there that the jousting was held the weekend before. Maybe next year...
Travis trying his hand at the bow.

Andrew's turn!
A sword bigger than them all.


I can't imagine doing battle with this thing.  I'm sure I couldn't even lift it, let alone swing it!

A cute skit with a couple on horseback.
For only a dollar you can smash each other to smithereens. Huzzah!
This was held at Natural Chimneys and I think the kids liked the cave and big rocks best of all.
Fun day with fun memories.

Thursday, July 14, 2011

Herbed Mayo

This is a fun and easy recipe for mayonaise. I made it for the team's supper to be served on homemade rolls with barbecued chicken. Everyone enjoyed it, and I think you will too!

The more the chickens are on pasture, the deeper the egg yolks' color, which produces a beautiful, buttery-colored mayo. I wish I could share photos, but the recipe will have to do for now.

3 egg yolks
1 tablespoon mustard
1.5 tablespoons white wine vinegar
1.5 tablespoons lemon juice
1 teaspoon salt
2 cups oil
1-2 cloves zested or finely minced/crushed garlic
1-1 1/2 teaspoons dried tarragon, or to taste
pepper, to taste

In a food processor, mix the yolks, mustard, white wine vinegar, lemon juice, and salt. While the processor is mixing, slowly add the oil. Very slowly. :)
It should become fluffy and mix up well within several seconds. It's such a fun process to watch!
Spoon out the mayo into a bowl. By hand, fold in the garlic, tarragon, and pepper. Experiment with different amounts of the herbs and spices to suit your taste. Enjoy! :)

Tuesday, July 12, 2011

Buxton Bursting with Busy----ness!



















The beautiful purple poppy flower is the first seed I've saved this year. You can see in the photo how it turned to a deep brown color as I let bolt in order to save the seed. It takes the flower sometime to bolt so be patient when saving seeds.
I shook the bolted poppy and heard all the seeds rattle just like a shaker, this means the seeds have turned brown on the inside and are ready to be split open. You want to make sure the seeds have turned from green to brown inside. I shake them out onto a tarp to make it easy to collect them. The seeds are really tiny. Afterwards, I tuck them away into an envelope with their name and year on it. I don't have to buy additional poppy seeds next year. Next I will be saving chard, beet , and lettuce, and sunflower seeds.

Two days ago I had a few hours to can some of our tomatoes from our hoop house. It was a delight. I made 6 jars of homemade ketchup. Yum!

Neighbors have been stopping in and buying up some of our delicious chickens. Kathy's mom, manager of "The Old Dairy" in Warm Springs loves our grass fed broilers!

The turkeys are growing fast! They are curious about everything and everyone. Fun to watch. I really adore the sounds them make.

We've had some really great helping hands on the farm this week. Hans, a volunteer, has a organic family farm that he is soon to inherit. He's a wizard in the garden. He made carrots rows (single dug )for winter sowing quicker than anyone I've met yet. His farm experience comes in super handy! Hard to believe we're planting for our November harvest. We're just now harvesting our spring carrots but experience how taught me that fall carrots are sometime much sweeter. Stay posted.

We're half way through our season and starting to find personal time for self reflection which we've missed. So much to digest since we arrived last fall. We've really focused on the basics our first year and our hard work seems to be paying off in very suttle ways.

A Favorite Quote

"He who is aching in every limb, worn out by the effort of a day of work - that is, a day when he has been subject to matter - bears the reality of the universe in his flesh like a thorn. The difficulty for him is to look and to love. If he succeeds, he loves the Real."
 
-Simone Weil
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