Corn casserole

Recipe here

Eggs?!?

Stan spotted eggs in the coop again yesterday afternoon before leaving. Picked them up today...there were 3!!!

October eggs

Sporadic laying...stopped mid month 21 eggs

Sept eggs

45 for the month. They got their water system in this month and went through some growing pains with a reconfigured coop. Also collected 11 eggs in a weekend when we were gone, which are in the count but were tossed

August eggs

42 or so we think...

More canning

Tomatoes and green tomatoes from Saturdays farmers market Applesauce and pears in light syrup

July eggs

Not sure how many, if any eggs were laid while on vacation from July 8 to July 15. Counted 26 eggs that we know about. They are still slowing production...some days getting 0 or 1 egg a day. Lots of feathers around...molting again?

June eggs

With the heat, spooked chickens and molting - we only got 20 eggs. Most of the days we didn't have any. By the time July rolls around -we are back up to 3 or 4 a day. yay! Just in time for vacation...keep it up ladies!!!

Ooopsies

Makes 6 to 8 3 eggs 100 grams (3.5 oz) cream cheese Pinch of salt 1/2 tsp baking powder Separate the eggs, whip egg whites with salt until very still mix yolks and cream cheese well. Add psyllium seed husks (if desired) and baking powder Gently fold in egg whites Put 6 or 8 oopsies on baking tray bake at 300degrees for 25 minutes until golden

Skunks

Skunk hunting these last few nights. Watched them come through a knot in the fence then head to the chicken coop where we saw one last night eating their food the. Head over to the garden under the PVC fence. Got pictures while on skunk watch these last 2 nights. We think 3 skunks, a mamma and 2 babies

Updates

Pepe bck last night. Gonna block the holes tonight Planet beans, and soy beans today. Pulled garlic from all beds

Egg count

From end of vacation (April 20) to may 31 - 88 eggs!!! Many days in may had 4 eggs

Pepe le pew

When putting paisley away tonight, Stan spotted two skunks come through the garden and enter the bunny den Now what?

Yumm sauce

Eugene, Oregon might be famous for three things: the University of Oregon, Nike footwear, and Café Yumm. This is a make-at-home version of famed Café Yumm’s signature dish: their original Yumm Bowl. A positively addicting vegetarian entree, this bowl is guaranteed to win you over to vegetarian delights even if you’ve never been able to stomach rice and beans before, thanks to the unique, rich, and tangy sauce. INGREDIENTS FOR THE YUMM SAUCE: 1/2 cup water 1/2 cup fresh lemon juice 1/2 cup grape seed or canola oil 1/2 cup almond meal or finely chopped almonds 1/3 cup nutritional yeast 1/2 cup cooked garbanzo beans 1/4 cup cooked soybeans or 1/3 cup tofu 1-2 garlic cloves, minced or pressed 1/2 teaspoon salt 1 1/2 teaspoons curry powder 1 teaspoon dried oregano 1 teaspoon dried cilantro FOR THE ORIGINAL YUMM BOWL: Brown rice, cooked Black beans, cooked Shredded cheddar cheese Salsa Diced fresh tomato Sliced fresh avocado Sliced black olives Sour cream Fresh cilantro sprigs DIRECTIONS FOR THE YUMM SAUCE: 1 In a small measuring cup, mix together the water and lemon juice. In a separate small measuring cup, measure out the appropriate amount of oil. Set both aside. 2 In a blender or food processor, process the almonds, nutritional yeast, garbanzo beans, soybeans or tofu, garlic, salt, curry, oregano, and cilantro together until almost fully ground, about 15 seconds. 3 Scrape down the bowl with a rubber spatula. With the machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With the machine running, add the oil mixture in a steady stream through feed tube; continue to process until the sauce is smooth and creamy, about 15 seconds, scraping down bowl as needed. 4 Transfer the sauce to a clean bottle or jar, cover, and refrigerate overnight to allow the flavors to blend. TO ASSEMBLE THE YUMM BOWL: 1 Place a scoop of brown rice in an individual-sized serving bowl, then layer a scoop of black beans over the rice. Drizzle the rice and beans with a desired amount of Yumm Sauce, then sprinkle shredded cheddar cheese over the rice. 2 Spoon a dollop of salsa in the middle of the bowl, then spoon the tomato, avocado, and olives around the perimeter. Place a dollop of sour cream in the center of the bowl, garnish with some cilantro sprigs, and serve. Found here

Planting update

Put peppers in the ground today. 3 sweet banana and 3 sweet Italian. Repotted some tomatoes. Ready to find homes next week.for the leftovers.

Creeping back

Chickens started brooding again. Stan took most of floor and box away yesterday. One egg today on the ground cracked. We will see....

Vacation is over

Two eggs today. Stan gave them back their floor. Planted rest of tomatoes today. Stan put up one gutter on Thursday. Hopefully rest will go up this week

Farm life

Fed fodder tot he animals. Mochi ate most of the greens. Added a treat bowl for the chickens. Added fodder , grub and mealworms to it. Chickens are coming out in the yard more often. Planted bush beans, pole beans and some tomatoes today

Chicken fix

Read up on broody chickens so we are trying something else. Stan took away their floor and they aren't as comfortable. So today is day 1

Here's the info and here

Potting bench

Stan finished the shelves on the potting bench. Yay. Now we just need to get the garden in order

Repotting

Moved tomatoes yesterday from the 6 packs to red solo cups. Will do more today

Pampered hens

Feeding them whatever we can. They are eating the dried mealworms and scratch. They still don't want to come out

Egg count and chickens so far

Chickens arrived from Adrienne's laying one egg every few days. Started getting 2 eggs every so often on 11/28. Got three eggs on feb 23 and 4 eggs around march 9. There were 2-3 days with 4 eggs. They decided to go on vacation and stop laying around march 17 Nov 11 --> dec 31. 46 eggs Jan 1 --> feb 23. 35 eggs Feb 24 --> march 16. 41 eggs

Fodder

Bought 50 lbs of malt barley seeds and treats for the chickens. Started soaking a batch od seeds tonight before bed

Easy caramel popcorn

EASY CARAMEL POPCORN 10 lg. marshmallows 1/2 c. butter 1/2 c. brown sugar 4 qt. popped corn Bring marshmallows, brown sugar and butter to a boil. Pour over popped corn. Cool. Found here

Asian veggies

Forum location for info about asian veggies. Here.

chickens on vacation

Chickens were laying 4 a day for a week, then decided to take a vacation - hasn't layed for about 2 weeks now. We've been trying everything to make it happen, but it's not working...

Peach tree info

Wanted to keep this address in a reasonable spot so here it is Click here

Lots of updates - fresh start

Need to keep track of what we do. So here is a start and will have to backtrack a bit Today: Christine and Amy brought a gardenia for us so we planted it under the kitchen window Planted nasterciums under the kitchen window Lowered the asparagus. They are coming up!! Worked on water systems

Saturday

Bought give geraniums and pansy for the front rocks Planted lemon thyme in herb barrel Planted beets and radishes in box 5 Staked up peas Planted some seeds-tomatoes, parsley, basil

Friday

Went to Annie's annuals Bought geranium, poppy and fusha and planted Trimmed fushia Bought flowers (annuals) for the front rocks Planted seeds, corn, tomatoes and moved some inside

Clam dip

Original recipe makes 24 servings
1 (6.5 ounce) can minced clams, drained with juice reserved
1 (8 ounce) package cream cheese, softened
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon minced garlic
2 teaspoons lemon juice
1 teaspoon onion juice

Directions

Mix together the clams, cream cheese, Worcestershire sauce, garlic, lemon juice, and onion juice until evenly combined. Thin the mixture to your desired consistency by stirring in the clam juice.

Beans

Here are the ingredients:
1 pound dried Great Northern beans
1/2 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt


The first step is to soak your beans overnight. I make sure to fill the bowl with enough water to allow for the beans to expand. This turns out to be about 1 inch of water over the beans.

White chocolate brownies

2 (5 oz. each) bars white chocolate
1/4 cup butter
1/2 cup sugar
1/8 teaspoon salt
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1cup flour
1/4 teaspoon baking powder
Glaze:1 oz. semisweet chocolate
1 teaspoon shortening

Grease a 9-inch baking pan. In saucepan over low heat melt butter and 1 bar white chocolate, stirring until well blended. In large bowl, combine sugar, salt and eggs and beat at highest speed of mixer for about 4 minutes. Reduce speed to low and add melted candy bar mixture and extracts. Sift together flour and baking powder, stir into candy mixture til just combined. Break up other candy bar and stir in.Bake in a preheated 350°F oven for 25 to 30 minutes. Melt glaze ingredients together and drizzle over cooled brownies.Makes 32 brownies.

Ranch dressing

Ingredients
1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves, minced
2 tablespoons fresh dill, minced
1 tablespoon minced fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/4 to 1/2 cup buttermilk (as needed for desired consistency)
Directions
Mince the garlic with a knife and then sprinkle on the salt and mash it into a paste with a fork.

In a bowl, combine the garlic paste, mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, cayenne and hot sauce. Add the buttermilk to desired consistency and mix to combine, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thinning with more buttermilk if needed.