Thursday, May 31

Farm Photo: 5/31/07

That Ratty Blue Halter Finally Fell Off


It's the end of an era. . .




But now he keeps hanging around things that are blue. . .

I'm sure the farrier and his son, who are overdue to come out and give Donkey Doodle Dandy another pedicure, will be just thrilled to learn they'll once again have to catch him up while he's completely naked, and thus lacking anything for them to easily grab onto.

The farrier was sure that by the time he returned I would be effortlessly leading my fully trained "little Dandy" around by a rope. Maybe I would even have him pulling a cart! Um, not exactly.

Click here if you're wondering what this is about.

© 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares photos & stories of her crazy country life on 240 remote Missouri acres.

Monday, May 21

Farm Photo: 5/21/07


Farm Boss Patchy Cat Is Always On The Lookout

A year of Farm Photos ago:

5/21/06: The Elusive Wet Woodland Donkey
5/20/06: A Rare Glimpse Of Camo Lambo
WCB#50: Somebody Is A Very Baaaaaad Influence
WDB#35: No Bottled Water For Bear


© 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares photos & stories of her crazy country life on 240 remote Missouri acres.

Saturday, May 19

Farm Photo: 5/19/07


Patiently Waiting For Snow

A year of Farm Photos ago, with lots of daily lamb reports in there, too. Catching up again with these, though I'm still behind answering your comment questions and replying to e-mail. Thanks for your patience!
5/19/06: Woods, Water, Want To Sit & Stare A While
5/18/06: This Has Been Hiding In Here A While
5/17/06: Lilac Iris
5/13/06: Morning Mist Rising Off The Creek
5/12/06: Butterfly Conference
5/11/06: Who's Sog-gy Now?
5/10/06: Low Maintenance Livestock
5/9/06: Glorious
5/8/06: One Of My Favorite Photos
5/7/06: Stuck With Babysitting Duty
5/6/06: Spotted In The Front Yard
5/5/06:
The Return Of Our Wet Weather Creek (and some reflecting)

© 2007
FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares photos & stories of her crazy country life on 240 remote Missouri acres.

Wednesday, May 16

Farm Photo: 5/16/07


Yard Art

© 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares photos & stories of her crazy country life on 240 remote Missouri acres.

Tuesday, May 15

Farm Photo: 5/15/07


All-You-Can-Eat Buffet

Welcome new visitors!
Click here for a brief introduction to this site.

A year of Farm Photos ago:
5/15/06:
Sheep Crossing
5/14/06: Happy Mother's Day
WDB #24: Beagle In Paradise
WCB#49: Cat Fishing?
And: A Tiny Tail For Mother's Day (Cary's debut!)

© 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares photos & stories of her crazy country life on 240 remote Missouri acres.

Sunday, May 13

The Tail Of Two Mothers: A Mother's Day Story From The Farm


Snugglebunny and one of Rosebud's newborn twins


This photo, which I first posted back in April, is one of my favorites because it always makes me smile. I felt a slight twinge of guilt as I pulled out my camera and snapped it, telling myself that I really should have been rescuing Snugglebunny.

She wasn't in any immediate danger, though, and was actually quite calm. She just stood there, moving her head slowly from left to right, right to left, as if trying to somehow see around the bucket. There was no frantic thrashing about or racing around in a panic. Snugglebunny has been in this predicament before.



I'm glad I took the few seconds to capture this moment because apart from it being so funny, it now has a special significance. You see, when Snugglebunny wasn't looking, I did a little switcheroo. This was after I had removed the bucket from her head of course.


Saturday, May 12

Farm Photo 5/12/07: Just in time for Mother's Day. . .


Whitey's gone broody!

Seven years old, and suddenly she wants to hatch an egg. She's been sitting in that nesting box nearly 24/7 for a week—on an unfertilized egg that isn't even hers.



And I have noooo problem with that.

June update: Whitey got her wish!

© FarmgirlFare.com

Friday, May 11

Sharp Deal On KitchenAid Knife Set!



I don't usually admit that I've been lazing about, shopping online when I should be doing 44 other things around the farm, but if there's a really great bargain involved sometimes a girl has to make an exception.

I'll cut to the point (sorry, couldn't resist). Fifteen minutes ago I had no idea I desperately needed a new knife set, but apparently I did, because I just ordered one from Amazon.com. How could I not? It's a KitchenAid 16-Piece Cutlery Set In A Natural Wood Storage Block, regularly priced at $139.99 but on sale today only for $39.99--and it comes with free super saver shipping. A hundred dollars off is always very nice. Sunday 5/13/07 update: It's on sale today for $49.99 plus free super saver shipping--still a great deal. Click here to read more about it or to place your order.

I wouldn't normally recommend something that hasn't even arrived yet, but again I'm making an exception because I thought it only fair to alert you to this one day deal. The set includes an 8-inch chef's knife, 8-inch slicer, 8-inch bread knife, 5-1/2-inch utility knife, 3-1/2-inch paring knife, 8 steak knives, kitchen shears, a sharpening steel, and a handy dandy wood storage block. The handles are available in black or a fun bright red. I ordered black, but I was this close to choosing the red.

I've been extremely happy with the other KitchenAid products I own (you know I'm crazy about my immersion hand blender), and since this collection is backed by KitchenAid's hassle-free, one-year replacement policy there's really nothing to lose. It would also make a wonderful gift. Hmmm. Maybe I should have ordered two.

No matter how you slice it, this is a fantastic deal. Ouch.

Oh my. It must be KitchenAid super sale day at Amazon.com. I just looked at the immersion hand blender in my Farmgirl Fare Favorites Amazon.com store, and it's been reduced from $49.99 to only $29.99 and includes free shipping. Wow. I've never seen it priced that low before. Now this is something I do already own and very highly recommend--in case you missed the 20 or so times I've mentioned it in previous posts. You can read more about it here. This, too, would make an excellent gift.

Okay, I think I'd better head out to the front field and check on the sheep before I find any more deals--or have to come up with an explanation as to why we now own two KitchenAid immersion hand blenders. Joe doesn't even know about the knife set yet.

Thursday, May 10

Farm Photo 5/10/07: Ultimate Grilled Cheese Sandwich On Italiano No-Knead Bread


Mozzarella & Romano Grilled Cheese On Italiano No-Knead Bread
(Click here for the recipe)

Attention bread bakers and bread lovers! We're just finishing up month number two over at A Year In Bread. The three of us decided several months ago that we couldn't do this project without discussing the no-knead bread recipe that appeared last fall in the New York Times and created such a worldwide phenomenon. (Wondering what A Year In Bread is? Click here to learn more about this tasty and yeasty new project.)

With over 82,000 Google hits for "no-knead bread," there are no doubt thousands, perhaps tens of thousands, of people who overcame their fear of yeast, baked their first loaf of bread, and were thrilled with what they created. How cool is that?

But once we decided to include it, we had to figure out what to do with a loaf that's had pretty much anything you can think of already done to it. Beth ended up turning hers into a nutty oatmeal cinnamon swirl toasting bread. Kevin used his dough to make English muffins--and learned a lot in the process. I took my version of the basic recipe I've been making and gave it an Italiano twist. Then I sliced it up and made one of the best grilled cheese sandwiches I've ever eaten.

If you haven't yet heard about this no-knead bread, you're in for a simple, scrumptious surprise. If you'd like to start with my basic version (click here to see a photo), just follow the Italiano recipe but omit the herbs and spices. If you're one of the zillions of people besides me who fell head over heels for this loaf and wrote about it on your blog, leave us a link to your post in a comment at A Year In Bread, and/or post a photo at the A Year In Bread flickr group. I'm Farmgirl Susan on flickr if you'd like to add me as one of your contacts.

Just joining in? The first bread we tackled at A Year In Bread was pizza dough. You'll find my recipe here, Beth's here, and Kevin's here. And today's post is full of some of our favorite bread baking tips. So what are you waiting for? If you're ready, breadie, then come bake bread with us!


© Copyright 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares photos and stories of her crazy country life on 240 remote Missouri acres - and everything's better with homemade bread.

Tuesday, May 8

Farm Photo: 5/8/07


Big Boston Lettuce In The Greenhouse

I eat a salad nearly every day of the year. And while anything green, leafy, and not poisonous is fair game for my salad bowl, lettuce holds a special place in my heart, and I always grow numerous varieties of it in my kitchen garden.

But since daytime temperatures on the farm are already hanging in the mid-80s and threatening to go only higher, it's obvious that we're quickly nearing the end of a lovely but all-too-brief spring lettuce season. In many places, however, there's still plenty of time to plant. Click here to learn how you can go from seed to salad bowl in less than a month, no matter where you live (well, unless it's here, in which case you'll have to wait until fall to sow your seeds--but once you do it'll still be less than a month before you'll be able to start harvesting).

Need a little help getting growing? The Vegetable Gardener's Bible by Ed Smith has been my favorite gardening book for the past 7 years, and I highly recommend it for kitchen gardeners of all levels. Click here to read my review of it.

P.S. Oops! I somehow forgot to include the photo of Cary eating her birthday popcorn in Sunday's post, but it's there now. Click here if you'd like to take a look.

Welcome new visitors!
Click here for a brief introduction to this site.

© Copyright 2007 FarmgirlFare.com, where Farmgirl Susan shares photos and stories about her crazy country life on 240 remote Missouri acres.

Sunday, May 6

Cary Is One Year Old Today!


Hip Hip Hooray! It's Cary's Birthday Today!

Okay, actually Donkey Doodle Dandy (who is doing just fine, for those of you who have been asking) said the same thing he always says, "Hee HAW! Hee HAW! HEE HAW!" (yes, donkeys really say that) but everyone knew what he meant. And yes, this photo was taken today, and he's still wearing that incredibly ratty blue halter. (Kat, please don't faint.)

Don't know who Cary is? Click here to read her story--or to read it again if it's been awhile.



Dan has adored Cary since the first time they met (well, most of the time anyway).

Because life on the farm is full of the unexpected, we tend to shy away from making extravagant plans for holidays and other special occasions. Instead we'll end up taking an afternoon off, or cooking up a special dinner, or opening a bottle of champagne (or all three) simply because, as Joe likes to put it, "It's Tuesday." Or it's snowing. Or there's a full moon. Or the first tomatoes are ready in the garden. You don't have to look hard around here to find a reason to celebrate.

And so, in that tradition, Cary's birthday has been a rather quiet one. I spent some time poring over baby pictures, smiling and sniffling as I relived the past year. And several times during the day I went outside and just stood with Cary while she ate. Okay, okay, I stole some hugs and kisses, too.

There may not have been a lot of fanfare, but everyone definitely ate well, because today was officially Sheep Freedom Day. We've been warming up for it all week, as the sheep were already spending each day in a large fenced pen across from the barn. As I type this, though, 90 woolly beasts are outside and on the loose.



And while I have no doubt whatsoever that little foodie Cary (aka She Of The Always Empty Four Stomachs) would have taken a breather from frantically munching on sweet spring grass to eat a cake if I had baked her one, I opted instead to sneak her a bag of one of her very favorite foods--popcorn. She didn't inhale it in two seconds like she used to off the hardwood living room floor, but that was only because today it got stuck in between the blades of grass, forcing her to nibble on them as well, and that took a little longer.

For the most part, Cary adapted very quickly to life with a two legged mother. When she was very small, though, I would call out to her and she would often look at me in confusion. You could tell that her baby sheep brain was sending her mixed messages: This smells and sounds like your mother, but she should really be a lot shorter and wider and woollier.

As Cary grew up, my fears about her not learning how to be a real sheep went completely unfounded, and she slowly adapted herself back into the flock. It is truly amazing to watch animal instincts at work.

If somebody looked at Cary for the first time today, they would never be able to tell that she once had a badly broken leg. And if that somebody wandered among the sheep with me while they were out grazing, they would never be able to tell that, for a while, one of those sheep spent every waking moment of her life with me--working in the garden, lounging on the daybed in the living room, curled up at my feet while I sat at the computer. But I know, and Cary knows.


She's all grown up now, but once in a while, when she turns her head just so, like she did this afternoon, I can still see the baby in my little girl.



Happy Birthday, baby. It's been a year I will never, ever forget. And it's been wonderful to have shared it with so many of you.

Click here if you'd like to revisit some of the many previously posted Cary photos.

© Copyright 2007 FarmgirlFare.com, the award-winning blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote Missouri acres.

Saturday, May 5

Farm Photo: 5/5/07


That Big Sheep . . .




The One Who's Pushing All Those Baby Lambs. . .




Away From Her Treats




That Would Be Cary

Guess who's turning one year old tomorrow!
(And guess who hasn't even baked a cake yet.)

Don't know who Cary is? Click here to read her story.

© Copyright 2007 FarmgirlFare.com.

Friday, May 4

Farm Photo: 5/4/07


Landlocked Lambie Dreams Of Sailing The Open Seas

© Copyright 2007 FarmgirlFare.com.

Thursday, May 3

Farm Photo: 5/3/07


The First Radishes Are Ready!

Always celebrate the little things--especially if you grew them yourself.

A year of Farm Photos ago:
5/2/06: Bruisie's Baby Girl: 4/22/06 to 5/2/06

© Copyright 2007 FarmgirlFare.com.

Thursday, April 26

Wednesday, April 25

Swiss Chard & A Little Self Promotion


Swiss Chard Is The New Celery

The year I turned 30, I had two friends who turned 60, and I took full advantage of the situation.

"Save me some trouble," I said, "and tell me the most valuable thing you've learned in the last 30 years."

The first one offered up a piece of advice I've tried to abide by ever since. He said, "Be happy, not resentful or envious, when good things happen to other people."

But it was seven words of wisdom from the second friend that truly changed my life: "Always plant Swiss chard in the garden."

Many of you know about my longtime love affair with Nero di Toscana cabbage. And while that flame will certainly never fizzle, I have to admit that if I were allowed to grow only one dark leafy green for the rest of my life, I would have to choose Swiss chard.

I've been meaning to write about how enamored I am with this hardy, versatile, and gorgeous vegetable since, oh, about the time I started blogging. A few months ago I realized that for once my procrastination paid off. When an editor at NPR.org asked if I'd be interested in contributing to 'Kitchen Window,' their weekly online food and recipe column, it didn't take me long to come up with the perfect topic for my first piece: Swiss chard.

"Letting Leafy Greens Into Your Life" can be found here. It includes two of my Less Fuss, More Flavor recipes, both of which I am now officially addicted to: Swiss Chard Tuna Salad and Hot Swiss Chard Artichoke Dip. In the sidebar you'll find detailed instructions on how to grow your own Swiss chard (it's easier than you might think and can even be done in containers).

If you enjoy the article, or if you have delicious success with one or both of the recipes, I'd love it if you'd take a minute to leave a comment on 'Kitchen Window.' It's a little different than leaving a blog comment; just click on the 'Write To Kitchen Window' link located in the upper right side of the page and fill in the blanks. Thanks so much.

Oh, and be sure to check out the other 'Kitchen Window' columns, especially "Restoring Humble Pot Pie To Its Rightful Place" and "Chowders Lighten Up" which my bread baking buddy Kevin managed to write even though he's been busy covering for me (along with my pal Beth) over at our new project, A Year In Bread.

Welcome New Visitors!

Click
here for a brief introduction to this site.

© Copyright 2007 FarmgirlFare.com.

Monday, April 23

Give Beets A Chance: Recipe for Caramelized Beets with Garlic

Thinning beet greens in the kitchen garden with baby Cary - FarmgirlFare.com
Harvesting young beet greens with Baby Cary last spring.

"Who here likes beets?" I asked my cooking class students. Almost everyone raised their hand.

"Wow. A room full of beet lovers. This is great. Okay, do you like garlic?" Enthusiastic nods all around. "Then I'm going to tell you the easiest, amazingly delicious way to prepare them."

It didn't matter to me (or my students) that this was a class on making cream cheese pastry. Certain things simply need to be shared no matter what the circumstances, and my recipe for Caramelized Beets With Garlic is one of them.


Last summer's tiny but tasty beet harvest.

One of the best things about homegrown beets is that even if you abuse them, they will still taste delicious. The plants will put up with frosty mornings as well as hot and humid summer days.

The beets you see above were planted late and thinned too late (those are the giant thinnings in the top photo). They were also left in the ground until July 31st, so some of them ended up much too big—and looking a little strange.

I then stuffed my poor harvest in a plastic bag and stashed it in the refrigerator for two months because I wanted to save it for my beet-crazy mother's upcoming visit. I was sure the beets would be tough and woody (not to mention half rotten), but I should have known better--beets from the garden do not hold a grudge. They were wonderful.

It's not too late to plant some beet seeds in the garden. Check out my kitchen garden blog post, How To Grow Beets from Seed and Why You Should, to learn how.

Farmgirl Susan's Caramelized Beets with Garlic
There are plenty of other ways to cook beets, but even if I have a 100-pound harvest someday I will probably never try any of them because I am so addicted to these.

The two most important things you need when making this recipe are plenty of beets and plenty of time. Beets shrink down a whole lot while cooking, and if you or a kitchen companion is a hungry nibbler, they'll shrink down even more. Start with way more beets than you think you'll need; my foodie mother and I ate this entire harvest in one sitting.

Cooking time will vary depending on how big a pile of beets you're cooking, the size of your beet dice, and how high you set the burner on your stove. Figure a minimum of 45 minutes, but it'll probably take more like an hour (trust me, it's worth the wait).

So easy. Scrub your pile of fresh beets under running water. If the skins seem a bit thick or tough, you can peel them. (I’ve never made this with store bought beets—or ever bought beets at all, come to think of it—so I don’t know what the skins are like.) Trim the tops and bottoms, then cut into about 1-inch dice.

Pour a generous amount of your favorite olive oil in a large skillet or pot and heat (a cast iron skillet works great and is one of the best kitchen bargains around). Add the beets, stir to coat with oil, then cook slowly, stirring often.

Meanwhile, peel several cloves of garlic, sprinkle them generously with salt, and chop them up. When the beets are fully cooked and caramelized, make a hole in the center of the beets and add the garlic, stirring around to make sure the garlic touches the bottom of the pan and cooks.

Cook about 1 or 2 mintues; do not let the garlic brown. Stir the garlic into the beets and serve.

If you happen to have any leftovers, they taste great the next day, either reheated or straight from the fridge.

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

© FarmgirlFare.com, the beet loving foodie farm blog where Farmgirl Susan shares stories & photos of her crazy country life on 240 remote Missouri acres.

Sunday, April 22

Farm Photo 4/22/07: Curious Critters


Dog Inspection

Lucky Buddy Bear is half English Shepherd and half Australian Shepherd, and his favorite thing to do is work, preferably with his sheep.

He loves them all, but this time of year it is obvious that little lambs hold a special place in his heart. Bear would like nothing better than to have bouncing babies around all the time.

For the past six weeks or so, the entire flock has been penned up in the barn and the adjacent half-acre barnyard (well, the entire flock minus The Dirty Dozen, aka Studly Do-Right Jefferson and the wethers). This is for two reasons.

One, it keeps the sheep from munching down all the new spring grass before it has a chance to grow (instead they're fed bales of hay and grain treats several times a day). And two, it makes it much easier for us and the moms to keep track of all the new babies.

Unfortunately we only have a couple of days' worth of hay left, so everyone will soon be out happily eating sweet green grass with The Dirty Dozen (who were let loose a few weeks ago in order to save on hay). This means that frequent hikes out into the fields to do sheep-checking and lamb-counting will start taking up large chunks of my days.

But back to the barnyard.

Each night all of the moms and babies are locked in the barn so that hungry predators have a much harder chance of getting at them. The gateway separating the farmyard and the barn patio is about four feet wide.

This means that every single evening (usually before I get my dinner), 79 woolly creatures must be convinced to trot through this narrow opening. And every single evening a pack of baby lambs refuses to do just that, either because they simply haven't figured out The Nightly Plan or they're just too busy racing around having fun.

This is by far Bear's favorite part of the day. Once the majority of the sheep have been lured into the barn with a bale of hay, the two (or three, depending on if Joe has been roped into helping) of us spread out and attempt to move the babies and any straggling moms into the barn.

It feels a lot like you are in a life size version of one of those hand held games where you have to get all the little metal balls through some itty bitty opening—and inevitably there is always one stubborn ball that refuses to comply.

Unlike me, Bear never loses his patience. You won't catch him yelling, "Well you wouldn't be crying your head off for your mother if you hadn't run back out into the farmyard you little trouble maker!" or "Turn! Turn! TURN!"

No, at times like these, Bear is in his element. He gives me a patient smile that says, "We'll get this last one in, don't worry." And eventually of course we do. Then I tell Bear what a great job he did, and if he could stand up and give me a high five, I have no doubt that he would.

Bear knows that the sheep need to maintain a healthy respect for (and slight fear of) him, but he also knows that the baby lambs must learn early on that he is friend rather than foe.

Lambs are naturally curious, and so when they sneak over to check Bear out, he lays on his back with his paws in the air, as this puts him in the most submissive position. He lets the lambs sniff and inspect him all they want, and he never moves a muscle. And when they and their attentions wander away, he rolls back over, stands up, shakes himself off, and grins the biggest grin he possibly can.

Current Lamb Count: 39. Number of lazy, hungry farmgirls who ate their dinner (grilled homegrown, grass-fed, Angus T-bone steaks; warm and crusty pain au levain; and freshly picked spinach and mesclun salad) before tucking in the sheep tonight: 1. Number of stock dogs who didn't hold that against her: 1.

© FarmgirlFare.com

Saturday, April 21

Farm Photo: 4/21/07


Action Shot (click on photo to enlarge)

Wednesday, April 18

Farm Photo: 4/18/07


Even Farm Bosses Have To Sleep Some Time

Our houseguests have arrived for their working vacation, and inbetween some fantastic meals, great progress is being made on the artisan bread bakery we're slowly building here on the farm. As I type this, a wonderful picture window is being installed above the spot where my 3-compartment stainless sink will go. I'll be able to wash dishes and gaze out at my favorite view.

The good news is that it doesn't look like I'll have to bring a couple of bouncing baby lambs into the living room to distract our guests from the dust--the food thing is working just fine. And silly me, I didn't even take into consideration the distracting effect just the smell of stuff cooking and baking has on hungry visitors.

There are three freshly baked loaves of pain au levain cooling on the counter, and the dutch oven I'm lovin' has been put back in the oven for another couple of hours. It's filled to the brim with short ribs from our own grass-fed beef, several pounds of sliced organic onions, two heads of chopped garlic, Italian heirloom tomatoes and sweet red peppers from the kitchen garden (via the freezer), and half a bottle of good red wine. The tummy-rumbling scent of dinner has wafted halfway to the barn.

Lamb Report:
The latest lamb arrived just minutes before our houseguests did. Both mother (a yearling ewe who still needs a food related 'C' name--click here to see all the choices or to suggest a name of your own) and baby (a healthy boy with some of the longest legs I've ever seen) are doing just fine. We finally have some vacancies at The Bonding Suite Inn, and the end of lambing season 2007 is in sight. What a wild spring it's been so far. Current Lamb Count: 38.

Saturday, April 14

Farm Photo: 4/14/07


Snugglebunny

Now I remember why I don't let the sheep eat out of buckets.

Lamb Report:
Things have been difficult, and there have been problems. (Is it just me, or does trouble always seem to arrive in clumps?) This is to be expected--we do live on a farm full of animals after all. If an entire lambing season ever went off without a hitch, we'd probably both drop dead from the shock.

Why did this happen? How did this happen? Was there something I could have or should have done? There is nothing to do but deal with things one at a time, the best you can, knowing there will never be answers to most of the questions. (Though I'd really like to know just how a baby lamb can manage to tear a large chunk out of his cheek.)

And then you carry on. You think about the bed of baby spinach in the garden and the first of the mesclun mix in the greenhouse that are waiting to be picked for tonight's salad. You smile as you play work down by the spring, clearing paths through the piles of leaves with your rubber-booted feet so all the ponding water can flow downstream, happy that so much badly needed rain has fallen in the past two days. You scoop up a baby lamb in your arms, bury your face in its warm woolly body, and wonder if it is the softest, cuddliest thing you've ever held in your life. You look at this photo of Snugglebunny and realize that it is going to make you laugh out loud for at least the next 30 years.

On Monday we have houseguests arriving for the week. Since this is a very rare occurrence, there has been a flurry of frantic activity in the house as well as the barn as we struggle to make The Shack look halfway presentable. All the lilacs froze to death last week (they sure were lovely while they lasted), and the raised bed I sowed about 5,000 seeds in hasn't offered up a single sprout yet, let alone a bouquet of blooms, so I won't be able to distract roving eyes with vases of freshly cut flowers.

Nope, food will have to do it. Menus are being decided (Grilled lamb chops or roast leg of lamb? Two kinds of pizza or three? Apple pie or blueberry--or both?), and the house is full of the mingling scents of homemade chicken stock simmering away on the stove, an old-fashioned pecan coffee cake cooling on the counter, and an oven full of baking bread. And if all that doesn't distract them from the dust, I figure a couple of lambs in the living room should definitely do the trick. Current lamb count: 37. Number of little things to be grateful for: the same number as yesterday & the day before that--way too many to count.

A year of Farm Photos ago:
4/14/06: Bright Spots Are Everywhere
4/13/06: The Forest Floor Is Blooming
4/12/06: One Final Photo Of BB & Her Baby Girl
4/11/06: Looks Like He Has His Mother's Eyes
4/10/06: Look What Landed At My Feet

We also had:
Spring In The Spring
Girls' Day Out: No Room At The Bonding Suite Inn

Things weren't going real well with the sheep last year at this time either:
4/12/06:Hearts & Rocks & Numbers & Thoughts
4/13/06:Shepherd's Nightmare

And out of the kitchen came:
Toasted Almond Chocolate Chip Biscotti (Chocolate & Kitchen Therapy)

Sunday, April 8

Farm Photo: 4/8/07


Homemade Pizza With Red Onion, Pecorino Romano, & Fresh Sage From The Greenhouse (recipe here)

A Year In Bread has begun, and the pizzas are done! Click
here to read more about A Year In Bread, the new project Beth, Kevin, and I started a few weeks ago. It's 3 bakers, 12 months, 36 original recipes--and more fun than should probably be allowed in the kitchen. We're definitely having lots of fun, and the pizzas so far have been fantastic.

Click here to read my pizza dough recipe post and see how the pizza above turned out after it spent a little while on a hot baking stone in a 500 degree oven
. I also hope to have a separate article about pizza toppings up soon. Meanwhile, Beth and Kevin have already written about their favorite pizza dough recipes, and the all the comments sections are filled with dozens of questions, answers, and helpful tips (along with plenty of kidding around of course).

We've also created
A Year In Bread flickr group, where you're invited to share up to three of your homemade bread and pizza photos a week. I'm just getting the hang of flickr, but I'm Farmgirl Susan if you'd like to add me as one of your contacts.

Ready, breadie? Then head over to AYearInBread.com and come bake bread with us!

Thursday, April 5

Farm Photo 4/5/07: Lilacs!


I'm in love with these beautiful blooms.

There is nothing like the scent of lilacs riding on a warm breeze. The other day it followed me all the way down to the barn. There I was, lugging a hay bale to the starving sheep and sniffing the air like a dog.

I never take our lilac blooms for granted, as they only appear every few years because of our crazy weather. Last spring our two lilac bushes were covered with tiny buds, and I was hopeful (what timing—see the link below to my farm photo from a year ago today), but a hard frost destroyed every one of them. This year we've been lucky.

On Tuesday I snipped a handful of blooms, brought them into the house, and arranged them in a neglected crystal vase. There's something about freshly cut flowers--put some in a room, and I fail to see anything else. The ridiculous clutter, the dusty shelves of books, the incredibly ugly fake brick paneling on one wall of the living room--they instantly vanish.

The problem is, though, that the stems on lilac flowers are more like woody branches than stalks. Even when I crush their ends so they can absorb water more easily they don't last long indoors.

Today I wondered if this might have been by design. If the lilac flowers have to remain outside, the lilac lover is forced to stop whatever she is doing, walk over to the blooming bush, and bury her face in the flowers. She has no choice but to inhale deeply—the kind of deep breath that instantly soothes and relaxes every inch of your being. That lets you draw in one last little bit of scentillating air, even though you know your lungs are full. You feel your head tingle for a second, and you wonder if your brain is trying to capture the heady fragrance and store it as a memory.

For how nice it would be if we could summon up the scent of lilacs all year long.

A year of Farm Photos ago:
4/5/06: The Lilacs Are Coming! The Lilacs Are Coming!
4/4/06: Babies Chew On Everything
WCB #43: Molly Doodlebug & The Cat Cabin
And A Sweeter Sheep You Will Not Meet