Posts Tagged ‘spring’

Things are beginning to feel springy around here lately! (FINALLY!) The sun is shining, and the temperature has actually consisted of TWO whole digits most days. I’m starting to feel my spirits lift from the winter doldrums.

As you likely know, we are expecting our second baby, due in July. We had our son last March, so the growing season was difficult to manage. Unfortunately, this year will be even harder. We had a scare last week, and I’ve been told I’m on light-duty. Not bedrest EXACTLY, but, you know, no long walks, strenuous exercise or housework, or even picking up our son. 😦

Not an easy thing to hear when it’s planting season.

Regardless of the short-term difficulties, it will be ALL worth it when we’re holding our new baby. And, its times like these you’re thankful for friends and family. Yesterday, we had some family come help Rich prep the high tunnel beds.

018

Adam, Mike, and Rich

Rich said he got weeks worth of work done with their help. So thank you ever so much, guys!!

I, on the other hand, have been undertaking the exciting task of transferring from couch, to chair, to bed, on a fairly regular routine, under the watchful eye of my mother. You’d never guess, but she’s a drill sergeant! (Just kidding mom, love you and thanks so much for staying to help us out!) I did get a reprieve today, and enjoyed some time at my seed-starting table with a little help.

001 002 003

 

 

 

 

 

 

 

I didn’t even get 2 whole flats started, which is only a fraction of what we usually have. But, since I’m essentially sidelined for this entire season, I’ve probably started TOO many seeds. I suspect we’ll have some GMO-free pepper and tomato plants available for purchase again this year. I’ll keep you updated.

And, although we’re four months behind, we got our specialty, organic garlic in the ground today. Ok, well, I didn’t. I supervised while Rich did all the work. But, regardless, it’s in the ground, and I’m excited!!

Also, my mom is attempting to teach me to knit. A good way to keep my mind busy, and my tush in the chair, I supposed. Except for the fact that I am NO good at it! So, that being said, if you’re looking for some outside time, we could DEFINITELY use your help at our place this year. If you do a good job, you might be rewarded with a caddywhompus hand-knitted scarf! Or a dozen eggs, but that’s not as fun! 🙂

Let us know!

Linde

Read Full Post »

Well, I haven’t posted a recipe in quite some time. Mostly, because we haven’t had any fresh goodies from our garden (anyone else ready for winter to end?!), and because I haven’t had time/energy. Who knew having a 10 month old and being 5 months pregnant would be tiring?? Huh.

Anyway, yesterday, courtesy of my mother posting this recipe on her facebook page, my pregnancy cravings went a little haywire, and I was compelled to make it. And boy am I glad I did! Full disclosure: I got the recipe straight from Welcome Home blog, so check out the original post. But here is my version:

IMG_1882[1]

Old-Fashioned Vanilla Peach Cake

1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
2 3/4 cups all-purpose flour, divided
1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup sour cream
1 tablespoon pure vanilla extract
1 lb. frozen peaches-I used canned and they worked just fine

Glaze:

1 cup powdered sugar
2 tablespoons heavy cream-I used regular milk
1 tablespoon orange juice-omitted, just because I don’t care for orange in my icing!

Instructions:

Preheat oven to 375 degrees. Grease and flour a 10 inch Bundt pan. 

In a medium bowl, sift together 2 1/2 cups flour, baking soda, and salt. Set aside.

Cream the butter and sugar until smooth. Beat in the eggs one at a time, then add the sour cream and vanilla. Mix until smooth.

Add the flour mixture, a little at a time.

Toss the peaches with the remaining ¼ cup of flour.

Pour about 1/3 of your batter into your pan, then add a third of the peaches on top. Repeat again twice, ending with a layer of peaches.

Reduce oven temperature to 325 degrees and bake for about an hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.

Allow the cake to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.

Once cooled whisk together the powdered sugar, heavy cream, and orange juice. Drizzle the glaze over the top of the cake.

You are WELCOME! Enjoy!

-Linde

Read Full Post »

It’s rhubarb time again, which means it’s really Spring! Hooray! And in celebration, I have a quick, Springy recipe to share. I used our fresh rhubarb, and frozen strawberries from last year to make it. Rich said it tastes like a strawberry nutrigrain bar. (Only better, because we know what’s in it!) And it’s quick and simple to make!

We have a limited supply of rhubarb available for $4.00/bunch. Just enough to make yourself this yummy dessert! 🙂

 

026

Original recipe source was found on Pinterest.

Ingredients
  • 2 cups fresh or frozen unsweetened rhubarb, cut into 1-inch pieces
  • 2 cups sliced fresh strawberries
  • 1 tablespoon lemon juice
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Crust
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups uncooked quick-cooking oats
  • 1 cup firmly packed brown sugar
  • 3/4 cup butter, softened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Instructions
  1. Combine rhubarb, strawberries and lemon juice in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender (8 to 12 minutes).
  2. Combine 1/2 cup sugar and cornstarch in small bowl. Stir into fruit mixture. Continue cooking, stirring constantly, until mixture comes to a boil (about 1 minute). Continue boiling until thickened (1 minute). Remove from heat. Set aside.
  3. Heat oven to 350°F. Combine all crust ingredients in large bowl. Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 13×9-inch baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture.
  4. Bake for 30 to 35 minutes or until golden brown. Cool completely.

Read Full Post »

Actually, I’ve got 120 feet of peas. So, that’s more like 1440 peas.

It was BEAUTIFUL this weekend. It was spring, no doubt about it. Days like today are the ones that cheer you up, and keep you motivated, after what seems like FOREVER worth of grey, dreary days. And we took advantage!

My wonderful husband spend his Saturday cleaning and organizing the garden, since winter snuck up on us, and we didn’t get a chance in the fall. Today, he cultivated two of our raised beds, and planted the aforementioned peas.

 039 034    041

I’d like to say I was helpful. I tried to assist, but I look like this…

028

So, bending, and moving in general, is kind of out of the question.

I did clean the coop, as the girls happily pecked and scratched, and dust bathed. They’re happy to be alive now that the sun is again shining.

014

038

Our pups also got some exercise, and a special treat! (Note the big ol’ bones.)

029 031

But, alas, it’s all fun and games until someone get hurts….

044

This ferocious beast wanted his bone….meanie.

049

We got a chance to sneak over to Neighbor Mel’s to check on the new chickies. They’ve been moved from Chateau Cardboard Box, to an AWESOME mansion in her barn. They are cute, sassy, and happy. Mel’s taking wonderful care of our bird babies.

023

And to end a wonderful weekend, Rich grilled me some burgers.

046

What a man. ❤

Next weekend, we hope to get onions, potatoes and other cold crop seeds in the ground. We’ve got to squeeze it all in before the 21st!

Stay tuned!

-Linde

Read Full Post »

I may have gone a little wild with the end of season sales. 🙂

(And the hubs got me the variety pack from Baker Creek!)

YEAH! It’s like Christmas all over again!

 

039

041

 

 

 

 

Read Full Post »

Let me start by saying, I can’t wait for my baby to get here!! 🙂

The nursery is prepped, I’m big, partially immobile, and baby is kicking like a champ! We can’t wait to meet him!

Then I’ll say, I’m feeling stifled, and a tad frustrated today. Normally, I sail through this time of year cleaning seedling trays, organizing seeds, and generally being excited about the upcoming season. This year, I’m 8 months pregnant, and all that business requires energy that I just don’t have. *harumph* So I’m pouty.

I’m told it’s totally normal to feel like a big, ol’ lump during this time of pregnancy. What I wasn’t prepared for was the weird brain numbness you get. I just can’t remember anything! And then there’s the cold, and the snow, and the inability to get up off the couch without assistance. For a Type-A, usually-has-it-all-together, always-on-the-move type of gal, this whole business is a tough pill to swallow.

So, I laid in bed last night ruminating on all the things I need to do in preparation for the spring. There’s a ton, and I’m certain I won’t remember them all. But, for therapeutic reasons, I figured I would share some of them here, and perhaps my readers might have suggestions and tips on ways of reducing my workload prior to and just after Baby gets here. So here goes!

Rhubarb2-300x225

1. Separate Rhubarb Crowns: I have beautiful rhubarb that’s been here, probably as long as the house has. Unfortunately, when we had our roof put on, the roofers didn’t seem to care about the crowns, and trampled them….seriously trampled them…I’m praying not to death. The soil needs re-worked because it’s now compacted, and the crowns are large and over-stuffed, so as soon as they start to come out of dormancy, I’d like to split the crowns, and rejuvenate the soil. *Fingers crossed there’s anything left of them*

2. Prepare chicken accessories for the high tunnel: I’ve been wracking my brain on the best way to accommodate all the new girls coming in a few months, that will be housed in one of our tunnels. It’s the perfect set up. They work the soil, kill the sod and bugs, and fertilize, while I recover. Come fall, we can move them to the other tunnel,  prep the soil, and plant cover crop. But, we need nesting boxes, waterers, roosts, etc., for them to be able to stay in there. As today is my day off, I’ve spent a significant time googling, and here’s what I’ve come up with:

Nesting boxes:

155233518376830244_9cPhYdm4_c

Feeders:

5783457

Roosts:

chicken-roost1

All portable, and temporary. Perfect for high tunnel chickens! Now, just to come up with a clever watering system.

3. Figure out how to water plants in the high-tunnel: We have enough drip tape for one high tunnel, but the nearest water source is 300 feet away. That’s a lot of garden hose to stretch across the yard. So, I’m trying to figure out a rain catchment/watering system that doesn’t involve water from the faucet. Keeping in mind that we also don’t have electric run either. I’m thinking rain barrel, drip tape, solar-powered pump. I don’t have it quite together yet, though. Anyone have ideas?!

4. Usual chores: And of course, I won’t be able to run the tiller, shovel, bend over, or just be useful overall, until about June. Way too late in the season to start bed prep, and get seedlings planted. So, we either miss out on A LOT of things I like to grow, or I find volunteers/inexpensive help to take over where I can’t once the weather breaks. (I think this is the most nerve-wracking part for me!)

5. General prep: Regardless of how tired I am, I need to get off my hind-end and get the pots/trays washed up, the grow lights set up, and my seeds organized. Because, although I don’t have enough brain power to remember exactly when I’m supposed to start everything, I know there are a few things (onions, leeks, celery, eggplant) that will need started sooner, rather than later.

123Last year’s onion sprouts dated 2/29/12 *sigh*

Well, I think those are the most recent farm-related things weighing on my mind. And now I feel better. 🙂 Thanks for humoring me.

*I’m open to suggestions for ways to reduce labor this coming growing season, so if you have any tips or tricks, please share!

**We’re also accepting volunteers!!

-Linde

Read Full Post »

Well, we’re coming into prime farming season! Things have been busy here at the farm, and are bound to only get busier! I’ve sat down to update the blog a million times it seems, but something farmy always interrupts!

The most exciting news of the past few weeks is that our CSA customers got their second full share this week! Yeah!! We planned for a 12 week season, just to be cautious, as it is our first year. But with this terrific weather, it looks like we’ll be able to get 18-20 weeks of veggies.

WEEK ONE

  • Rhubarb
  • Green Onions
  • Mixed Greens
  • Radishes

WEEK TWO

  • Rhubarb
  • Radishes
  • Kale
  • Mixed Greens (including mustard greens, arugula, and gourmet lettuce)

My official favorite vegetable to eat and harvest this season is the Easter Egg Radish.

   It’s a mix of purple, red, pink and white radishes. They’re so darn cute, and you never know color you’re going to get! But the flavor is fantastic. It’s sweet and mild. It doesn’t have the harsh spiciness of some other varieties. I’ll definitely be planting more of these!

I’ve taken all kinds of photos over the past few days to share with you, but every time I walk outside, it seems things have doubled! So although they probably look different now, here are some recent photos to give you an idea where we’re at.

 The sweet peas are growing beautifully, and are about knee-high.

 The first bed of potatoes and most of the second are about a foot high, and have been mounded.

 Our mini-green house is full to the brim with seedlings waiting for the final plantings!

 Tomato and pepper sales have exceeded expectation! We’ll definitely be taking orders for next year, so look for more information this winter!

 About half of the asparagus I planted has come up, and it looks delicious!! I can’t wait to have a taste next spring!

We have 10 planting beds finished, and some covered in black plastic in anticipation of tomato plants. Only 5 more to go!!

 Onions and garlic!

And to leave your mouth watering:

Our Early Spring Salad Mix paired with…

  our Icicle, Easter Egg, and Sparkler radishes.

YUM!

Check back soon, I’ll have more updates!

-Linde

Read Full Post »

Older Posts »