Wednesday, May 18, 2016

Recipe: Make Ahead No Mayo Tuna Sandwiches with Marinated Artichoke Hearts, Lemon, and Fresh Basil

Make Ahead Lemony Tuna and Artichoke Pressed Picnic Sandwiches with Fresh Basil (recipe here)

These Lemony Tuna and Artichoke Pressed Baguette Sandwiches 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 (homemade perhaps?) for a flavorful tuna sandwich made without mayonnaise.

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.

They're also the perfect way to celebrate the first homegrown basil of the season, especially if it's just a little harvest. Enjoy!

©, the sandwich happy foodie farm blog where somebody just realized she still hasn't seeded any basil for the kitchen garden. Oops.

Friday, April 29, 2016

Friday Farm Photo: Have a Peaceful Weekend.

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.

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!

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.

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.

Thursday, April 07, 2016

Easy Recipe: Really Lemony Lemon Bars (Low Sugar)

These easy, creamy dessert bars are made with less sugar and more lemon flavor. Delicious with either regular lemons or Meyer lemons! (recipe here)

I always try to keep a good supply of organic lemons on hand because their fresh juice and zest are such a great addition to so many recipes. We also use lemon juice in homemade cleaning products and have been drinking lemon water every day as an easy, natural way to help alkalize our bodies (I drink mine through a glass straw to save the enamel on my teeth). But our favorite way to use lemons is in these simple yet scrumptious Really Lemony Lemon Bars.

Rather than calling for several cups of sugar like many lemon bar recipes do, this lemon filling (which contains just four ingredients) is made with a can of sweetened condensed milk, which adds creaminess and sweetness while allowing the lemon flavor to really shine through. A generous helping of finely chopped lemon zest bumps up the lemon factor even more.

I like to tell people they're called Pucker Up Lemon Bars and are for serious lemon lovers only. Real farm eggs from happy, free-ranging hens will give your lemon bars a beautiful deep yellow color, and this is the time of year when egg laying is at its peak. Look for fresh eggs at farmers' markets or search on LocalHarvest for an egg farmer near you. 

Wondering what it's like to have your own hens? Check out my Chicken and Egg Farm Tale here. And you can see the Lemony Lemon Bar Whole Photo Shoot here.

We still have several pounds of lemons left from the 25+ pound case we bought a while back (I somehow forgot that I usually only order half a case each winter), so I treated us to a pan of these cheerful bars last week. And when Joe polished off the last one a few days later, I turned around and made a second batch. Enjoy!

More Farmgirl Fare recipes for lemon lovers:
Lemon Coconut Quick Bread (made with unsweetened coconut)

Still hungry? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

©, the constantly clucking foodie farm blog where our 21 hens (including some who are so old they shouldn't still be laying, and some really old girls who aren't laying) are currently giving us nearly six dozen eggs a week. Now if we only had a lemon tree.

Thursday, March 17, 2016

Thursday Farm Photo: Irish Line Dancing

Happy St. Patrick's Day from the farm!

More laundry line photos? Here and here.

©, where everything is greening up for spring, including our wardrobes.

Friday, March 11, 2016

Recipe: How To Make Classic Cornish Beef Pasties

My version of Jamie Oliver's classic British hand pies are a year-round favorite on the farm (recipe here).

I'm not sure why, but this recipe for Homemade Cornish Pasties with beef, onion, potatoes, and carrots has been one of the most popular posts on Farmgirl Fare since I originally shared it back in 2012.

What I do know is that these easy to make meat pies taste delicious and freeze beautifully. I defrost them at room temperature and then reheat them in our little convection toaster oven (one of my most useful kitchen purchases ever), but you could probably go straight from freezer to oven. If you're in a hurry or at work, you can gently heat them in the microwave.

They're the perfect thing to have on hand for quick dinners or hot and hearty lunches and taste especially wonderful when served with brown mustard and cold beer. I'm planning to make a double batch and stash half of them in the freezer so we'll be guaranteed to have something to eat when lambing season starts next month!

P.S. Everybody loves Cornish pasties!

Wednesday, February 24, 2016

Recipe: Sunburst Carrot Soup with Fresh Ginger, Orange, and Carrot Juice

Could you use a flavorful bowl of healthy winter sunshine? (recipe here)

One of the highlights of our winter is the arrival each January of the bulk citrus we order through the friend of a friend. Citrus season is at its peak so the fruit is sweet and juicy, and we've found that eating an orange (or two!) a day is a great way to load up on Vitamin C when it seems like half the people you talk to are sick.

Most of the two cases of organic oranges were eaten straight out of hand, though I did manage to stash a couple of orange yogurt loaf cakes in the freezer. I still have plenty of lemons (partly because my hunky farmguy is still waiting for me to make him some really lemony lemon bars), but we're down to just three little oranges left, and they're earmarked for a batch of Sunburst Carrot Soup with Fresh Ginger, Orange, and Carrot Juice.

This cheerful, low fat soup is packed with carrots and bursting with antioxidants and flavor. It's a big dose of happy for both the body and the mind and it even freezes beautifully. The flavor and color from the fresh carrot juice stirred in at the end add a wonderful brightness, but the soup tastes great even without it.

Adapt my easy recipe to suit your taste: try more fresh ginger, more orange zest, maybe extra garlic—or leave any of them out. A little ground cumin is a very nice addition. However you serve it up, cold and flu season won't stand a chance.

Hungry for something more than soup? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

©, where our seven donkeys don't get all the organic carrots, just most some of them.

Tuesday, February 02, 2016

Recipe: Easy Spinach Soup Made with Fresh Spinach (and Rave Reviews)

This tasty, healthy, dairy-free, gluten-free, low fat soup is packed with fresh spinach and cooks up in about 40 minutes (recipe here).

Have you ever grown spinach? It's one of my favorite greens, and there's nothing that compares to freshly picked spinach from the garden. But over the past 20 years of gardening in Missouri I've had much better luck growing Swiss chard, lettuce, kale, and Asian greens, so I tend to focus more on them instead.

I was recently inspired, though, by Margaret Roach's spinach-growing Q&A with Tom Stearns, the founder of High Mowing Organic Seeds in Vermont, which was full of interesting information and helpful tips. (I love Margaret's wonderful website, A Way To Garden.)

More about growing spinach plus rave reviews for this recipe below. . .

Thursday, January 14, 2016

Recipe: Thick and Hearty Roasted Garlic Lover's White Bean Soup

A bowl of hearty and healthy white bean soup is cold weather comfort food at its best (recipe here).

After an unseasonably mild and all around strange last several months (the creek has been running for weeks!), it finally feels like winter on the farm. We've already had a couple of arctic breezy 10°F mornings, and it'll probably get down to zero by Sunday. Time for some homemade soup!

This Roasted Garlic Lover's White Bean Soup, 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.

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.

This recipe 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!

P.S. Fast Black Black Bean Soup/Chili and Swiss Chard Artichoke Soup.

©, the winter loving foodie farm blog where there can never be too many cozy vintage blankets and quilts—or too much homemade soup.

Tuesday, January 05, 2016

Recipe: Shredded Brussels Sprouts Salad with Pecorino, Chives, and a Lemony Caper Dressing

This healthy, scrumptious salad—gussied up here with dried cranberries and garbanzo beans—is packed with antioxidants, beneficial ingredients, and flavor (recipe here).

I love this raw brussels sprouts salad even more than I love my Quick Roasted Brussels Sprouts with Lemon and Parmesan, and you know I love them a lot. I came up with it back in 2009 and have been devouring it for breakfast, lunch, dinner, and snacks ever since. My recipe notes from 4/15/09 say I mixed up that batch at midnight. You've been warned.

Raw brussels sprouts have a wonderful taste; it's as if the flavor from an entire regular sized cabbage has been concentrated down into each little sprout. And of course they're extremely good for you. It's always nice to be crazy about something that's heavenly and healthy.

The basic version of this salad recipe is wonderful, but I usually gussy it up with a healthy boost of either raisins and roasted almonds or dried cranberries and garbanzo beans. The brussels sprouts are quickly shredded in the food processor (or use a mandoline slicer or sharp knife), and the tangy dressing (which is also tasty on other things) can be made several days ahead.

If one of your goals for 2016 is to eat more cruciferous vegetables, this would also be a delicious way to usher in the new year.

Raw brussels sprouts at midnight, anyone?

©, where it's all about the food—and the cute. And if craving more than crunch, you'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

Wednesday, December 23, 2015

Recipe: Easy Christmas Cranberry Scones (and Rave Reviews from First Time Scone Bakers)

They're moist on the inside, with a nice light crunch on the outside (recipe here)

A little shout out for another long time favorite recipe from the Farmgirl Fare archives. . .

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 Christmas Cranberry Scones back in 2002 when I baked them all afternoon at a kitchen store holiday open house, but they're tasty any time of year.

Buttery and crumbly and rich, try them for breakfast, brunch, or afternoon tea. They also freeze beautifully.

If you've never made scones before, have no fear! This easy recipe is the perfect place to start, as you can see from the rave reviews from Farmgirl Fare readers below.

Thanks so much to all of you who take the time to comment on my recipes. And thanks for pinning them on Pinterest!

Wishing you a joyful, peaceful, and delicious holiday season!

Read the rave reviews below. . .

Tuesday, December 22, 2015

Recipe: Really Easy Baby Shortbread Cookies with Mini Chocolate Chips and Toffee Bits (and Rave Reviews)

A scrumptious cross between butter cookies and shortbread, these are one of my all time favorite cookies. Perfect for giving and munching! (recipe here).

Think there's no time left for holiday baking? Think again. These cute baby chocolate chip and toffee cookies are perfect to have on hand this time of year, and the batter comes together in less time than it takes the oven to heat up. I've been making them since 2009 and everyone always loves them.

They keep for several days and travel well, making them a wonderful choice for holiday goodie boxes mailed to faraway loved ones. They also freeze beautifully, so you can bake them now and enjoy them later.

Pile them on a pretty plate and serve them to guests as a light dessert with coffee, or add them to an afternoon tea tray. Pack them in little cello bags tied with a colorful ribbon for handy holiday gifts, perhaps tucked into oversized cappuccino cups.

I'm a sucker for any recipe that calls for English toffee bits, but these cookies would also be good made with all mini chocolate chips, or mini chips and finely chopped pecans. And for shortbread purists, I bet they'd be very nice without anything extra added at all.

Below is a sampling of what Farmgirl Fare readers have said about this recipe. Thanks so much to all of you who take the time to comment on my recipes. And thanks for pinning them on Pinterest!

— Oh, how dreamy and delicious they are - many, many, thanks!

— I made SEVERAL batches of these last week—for dessert for guests, for a church meeting, and then for a bake sale. Of course, I had some here and there and they are marvelous. One of my favorite cookies now.

— I made these cookies and they are awesome! They taste even better the next day. My husband couldn't stop eating them.

— I made these as part of the Christmas cookie assortment that I make for my coworkers. First, they were easy. Second, they came out looking just like yours. And third, they are fantastic! Everyone loves them.

— I made those cookies a little over an hour ago. I think I ate half the batter and thereafter half the cookies. I'm currently typing this out of sight of the freezer so I won't go steal more.

— I just wanted to send a heartfelt THANK YOU for this recipe. I make lots of people happy with it!

— These are now a regular in my holiday cookie baking. They are amazing!

Baking up a holiday storm? These recipes all keep well and make nice gifts:
Christmas Cranberry Scones (tasty any time of year!)
Easy Chocolate Biscotti Cookies (a great recipe for first time biscotti bakers)
Toasted Almond Chocolate Chip Biscotti (one of Joe's favorite cookies)
Quick and Easy Raspberry Almond Bars (made with raspberry jam)

Craving more than cookies? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

©, where cute is a way of life—right down to dessert.

Wednesday, December 16, 2015

Recipe: Easy Chocolate Biscotti (and Rave Reviews)

Easy Chocolate Biscotti Recipe - perfect for holiday gift giving! —
Homemade chocolate biscotti makes a delicious holiday gift (recipe here).

Looking for a last minute holiday gift idea? Think homemade biscotti! I've been making and giving (and eating) this Easy Chocolate Biscotti for over 15 years, and it's always a huge hit.

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.

This simple recipe 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.

These biscotti 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.

But don't just take my word for it. Below is a sampling of what others have said about this recipe since I originally shared it back in 2005. I especially love hearing about all the signature touches. Mint chocolate chips mixed in to the dough? Yes, please!

Thanks so much to all of you who take the time to comment on my recipes. And thanks for pinning them on Pinterest!

More below. . .

Friday, December 04, 2015

Recipe: Old-Fashioned Molasses Spice Cookies (Big and Soft or Small and Crunchy)

Big and Soft Old-Fashioned Molasses Ginger Spice Cookies -
An old-fashioned treat that brings back—and  makes—sweet memories (recipe here).

I baked up the season's first batch of these Big, Soft, and Chewy Molasses Ginger Spice Cookies a couple of weeks ago and they disappeared in a flash. It seems there are a lot of molasses spice cookie lovers out there but not a lot of molasses spice cookie bakers!

I've been making this easy recipe all year round for at least 15 years, but they always seem so festive during the holidays, reminding me of ice skating and red mittens and crackling fires and early Christmas morning.

There's something about really big cookies that people just love. I started baking and selling oversized cookies 30 years ago and everyone from little kids to big tough men always goes crazy for them.

Old-fashioned molasses ginger spice snap cookies -
Even better by the little dozen? (recipe & molasses ginger cookie lore here)

What's especially nice is when one cookie dough will give you two completely different cookies, just by changing the size. These 2-inch Molasses Ginger Spice Snaps are cute and crunchy, and one batch bakes up 12 dozen cookies that store really well, making them perfect for gift giving. I like to pack them up in little cello bags and tie them with a colorful ribbon. Both versions of these cookies also freeze beautifully.

Happy holiday baking!

Can't survive on just cookies? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.

©, where it was 19 degrees F this morning and looked like an icy wonderland out there. It's time to fire up the wood furnace and celebrate the coziest, tastiest time of year!

Thursday, November 19, 2015

Recipe: Easy Savory Cheese and Scallion Scones with Cream Cheese and Feta (and Rave Reviews)

These simple yet impressive scones are perfect for the holidays (recipe here).

I created these Savory Cheese and Scallion Scones during a 1993 scone craving when there was no butter in the house, and they've become one of my most popular recipes both online and off. I brought them to a big Thanksgiving feast last year and they were a huge hit.

Made with softened cream cheese in place of the butter, they're light and moist on the inside, with a pleasant little crunch on the outside. They're perfect for the holidays, but they mix up so quickly you don't need to wait for a special occasion to serve them.

Offer them warm from the oven instead of rolls: plain, buttered, or with cream cheese, goat cheese, or homemade herbed yogurt cheese. I like to split and toast them in the toaster oven for breakfast, then slather both crunchy halves with butter. They're great for making little sandwiches, and I've even used them as burger buns.

They also freeze beautifully, so you can make them now and serve them later. Defrost them at room temperature and heat at 375° for about 5 to 8 minutes.

Not a feta fan? You'll find the chive and sharp cheddar version here.

Still not sure about this recipe? Maybe these rave reviews from Farmgirl Fare readers will help turn you into a savory sconehead. Thanks so much to all of you who take the time to comment on my recipes. And thanks for pinning them on Pinterest!

Read the rave reviews below. . .

Monday, November 09, 2015

Friday, October 23, 2015

Friday Farm Photo: Have a Picturesque Weekend.

Breakfast in the front field.

Any plans this weekend? We're finally getting a little bit of much needed rain and are hoping for more tonight or tomorrow. It's mostly dusty and crunchy and brown out there, and the cool season grasses that the sheep and donkeys usually graze on this time of year simply aren't growing. Fortunately we've reduced the size of the flock so much in the past few years that we—knock on wool—should still have plenty for everyone to eat, plus the moisture from the early morning fog we often get down in our little valley helps a lot. But I think many of the local cattle farmers are going to have to start feeding out their hay much earlier than they'd planned.

I'm also hoping the rain will wash away these unseasonably warm temperatures (after two frosty nights we're back up in the 80s) and the thousands of little yellowish-green beetles with black spots that have been decimating the several beds of beautiful autumn greens in the kitchen garden that were supposed to keep us fed for the next couple of months. In 21 years of gardening in Missouri I've never had any trouble with—or seen so many of—these incredibly destructive bugs. This has been a really strange year in the garden. (Update: They're spotted cucumber beetles, which unlike striped cucumber beetles, feed on over 200 crop and non-crop plants. Crap. Thanks for the pest ID, Candy!)

Meanwhile we're working our way through the several pounds of only-slightly-nibbled lettuce and kale I managed to salvage that are stashed in a giant cooler in Joe's workshop (he's thrilled). Every night is Giant Salad Night! But between the fresh crisp greens and the last of the vine-ripened garden tomatoes, neither of us minds a bit.

©, home of the half hidden donkey.

Monday, October 12, 2015

Monday Dose of Cute: It's a Brand New Week.

Bring it on.

©, powered by The Jaspernator, who is currently sprawled across the top of one of the chest freezers downstairs, staring at the wall.

Saturday, October 10, 2015

Attention Farmgirl Fare Feedblitz Email Subscribers!

Battered cattle gate on the property up the valley from ours.

Hello! For those of you who receive Farmgirl Fare posts via the Feedblitz email subscription service, I just wanted to let you know that all those extra ads that have been appearing in your newsletters lately aren't my fault!

In exchange for offering free email subscriptions to Farmgirl Fare (and to millions of other blogs), Feedblitz runs its own ads in the email updates that it sends you.

I have no control over these ads, nor do I receive any revenue from them. Unfortunately Feedblitz recently increased the number of ads in all of its subscriptions, and in my opinion they've gotten a little excessive.

If you still want to keep up with everything on the farm (and I sure hope you do!) but the Feedblitz email ads are too annoying, there are a couple of things you can do:

1. The easiest option is to keep receiving your Feedblitz email subscription, but as soon as you open each email, just click right through to the Farmgirl Fare site and read the new post there instead.

Simply click on the title of the new post, which appears in blue near the top of the email (right under an ad!) and that will bring you to Farmgirl Fare. So for this post it would be the catchy title: Attention Farmgirl Fare Feedblitz Email Subscribers.

2. Or you can follow along via Facebook. I announce each new Farmgirl Fare post on the Farmgirl Fare Facebook pageTo make sure you receive the new post announcements, click LIKE on the Farmgirl Fare Facebook page, then under LIKED click on Get Notifications and Add to Interest List. The new post announcements are the only things I post on Facebook, so you won't be bombarded with a bunch of other stuff in your feed.

Unfortunately you may still not receive the new post announcements because Facebook really wants me (and everybody else) to pay to reach fans, so you might check the Farmgirl Fare Facebook page or once in a while to see if you're actually getting the updates. I've heard from readers who thought I'd stopped blogging for a year when I was actually putting up several posts—and Facebook announcements for each post—every week.

3. You can also subscribe to Farmgirl Fare content updates via FeedBurner (in things like My Yahoo!, Newsgator, Bloglines, etc.) but I'm embarrassed to admit I never learned how that whole (now pretty antiquated) RSS feed thing actually works. There's also something called BlogLovin', but I have no idea how that works either.

I hope this helps. As always, your comments, emails, and feedback are greatly appreciated.

See you around the farm!

©, the totally low tech foodie farm blog (no smartphones—or even cell phone reception—down here!) where our mostly well-behaved bovine neighbors can sometimes get a little rambunctious.

Friday, October 02, 2015

Friday Dose of Cute: Have a Happy Weekend.

Hanging out by the new chickens (who are laying four six dozen eggs a week!)

Any plans this weekend? When we're not eating as many of the last vine-ripened tomatoes as we can (tacos! BLTs! hot melty cheese and tomato open-faced sandwiches on homemade sourdough rye! enormous salads!) we'll be spending as much time as possible outdoors enjoying this gorgeous fall weather, Joe mostly out on the big tractor bushhogging down the fields and me in the kitchen garden.

Two days ago it's like a switch was flipped and we went from hot and humid and thinking about a late afternoon swim in the river to cool and crisp and looking for a heavy long-sleeved shirt.

The nights are dipping into the low 40s, but we're still sleeping with the windows wide open. Cozy blankets, vintage quilts, slow-roasted dinners, hot cups of tea, invigorating breezes flapping all the laundry on the line, and the sounds of the first geese already heading south.

Autumn wakes us up and always seems so full of possibility. It feels completely different both outside and in our hearts. The sheep are suddenly feisty and full of energy, jumping around and playing like little kids. The kitchen beckons, and so do the woods. Firewood and flannel sheets. Pitch dark by seven o'clock. Fall has arrived. It's time to slow down and savor every minute.

©, the gracefully aging foodie farm blog where it's hard to believe our beloved Lucky Buddy Bear will be fourteen years old in January. His eyesight is fading, his hearing is going, and he now spends most of his time in the house, but this retired old stock dog hasn't lost his shine or his smile—and he still likes nothing better than to be surrounded by members of his feathered, furry, and wooly farm flock.

Tuesday, September 29, 2015

Tuesday Dose of Farm and Cute: Good Morning Light

The 20-year-old homemade swing in the hayfield keeps getting higher as the tree gets bigger.

I haven't been taking any pictures lately, but a few mornings ago I decided to grab my camera as Bear, Bert, Henry, and I headed out to check on the donkeys, the chickens, the big dogs, and the sheep. Before we'd even left the farmyard I was seeing photos everywhere.

It's all in the light.

15 more photos below. . .

Monday, September 28, 2015

Monday Dose of Cute: No Comment.

And not happy about it.

Hi Everybody,
Just a quick to let you know why Henry and I aren't smiling.

First I want to thank you, as always, for taking the time to leave so many nice comments on my blog posts. You know I always love hearing from you, and I do my best to answer your questions in a timely manner, especially if they're about one of my recipes.

Unfortunately for some reason, Blogger, which has hosted Farmgirl Fare since I started it back in 2005, hasn't been letting me leave any comments (on my own blog!) for the past few weeks. Not on my ancient desktop—which is so old and cranky that most days I want to toss it out my second story office window—not on Joe's new Chromebook (no more Windows updates!), not in any way, shape, or form that I can figure out. *head* *desk* So if you've been waiting for me to reply to a comment you've left recently, I apologize.

I'm hoping this is some sort of bug that Blogger will figure out and fix soon, but since it's now going on something like four years since I've actually been able to change things in my Farmgirl Fare template like background colors and font sizes (I'd really like to make the main column text bigger and easier to read!) who knows.

In the meantime, you're always welcome to email me at farmgirlfare AT gmail DOT com, and I'll try to reply as soon as I can. Thanks so much!

More farm dogs (including some that are smiling)? Here and here.
Want some wordless farm critter cute? Here and here

©, where tech is definitely a four letter word.

Wednesday, September 23, 2015

Wednesday Farm Photo: Hello, Autumn!

Looking past the recently rebuilt antique tractor and into the front field.

Happy first day of fall! Has your weather changed seasons yet? It's hot and dry and still seems like summer here, but some of the leaves have started turning yellow, and the nights are dropping down into the blissful 50s.

These cooler mornings feel fresh and energetic, with the promise that all those wonderful crisp autumn days are just around the corner. I can't wait.

©, falling into autumn faster than seven donkeys heading towards the treat trough.

Friday, September 18, 2015

Friday Farm Photo: Have a Well Constructed Weekend.

Morning art installation.

I'm not sure why, but every September our resident spider population seems to increase by about five thousand percent. There are spiders—and spiderwebs—everywhere. You can see them best in the morning sun, still all perfectly intact and glistening with dew, a fat spider often sitting proudly (or resting after a long night's effort?) in the center. (This web's owner scurried out of sight when I pulled out the camera.)

There are so many different shapes and sizes of spiderwebs, including little roundish ones that appear by the hundreds in the newly cut grass in the hayfield, and others that consist of simply a few several-foot-long strands that have been magically draped between two stationary objects, usually at face level.

It's easy to see why spiders and spiderwebs play a big role in Halloween decorating; somebody probably just looked around at the end of September and said, "Yep, these things could be really creepy."

I like the intricate, showy webs like the one above the best. They look like so much work that I always try to avoid breaking them as I traipse across the farmyard with a basket of laundry to hang on the line, or over to the chicken coops carrying overgrown arugula and cucumber treats from the kitchen garden. But because of the way the light plays on them, you can often only see the webs from one direction, so more often than not I will carefully duck my head and slip under so as to avoid a sticky mess and then mindlessly crash right through on my way back.

It's best to walk around the farm with a hat on and your mouth shut.

I'm always amazed at how fast the spiders can create those complicated webs, which makes me feel a little less guilty when I accidentally destroy one. Watching a spider at work is mesmerizing, and taking a few minutes to stop and really see how something is literally being built out of thin air should probably be on everybody's Need To Do This Someday life list.

The longer you watch, the more in awe you'll be.

More spiders and spider webs? Here.
More views around the farm? Here and here and here.

©, always in the middle of a building boom.