Eat This: Farm Stand Finds

~ Carrie ~ Leave a comment

If you’re fortunate enough to live in an area that has farm stands – those small, typically “self serve” and “honor system” stands with produce situated off the road in front of the owner’s property – this is a great time of year to make the most of the amazing deals you can find there. Recently, we discovered a couple of new ones on our way to run an errand and bought some lovely produce. Why not cut out the “middle man”, help farmers keep more of the money, and get a great deal on fresh produce?

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Daily Wonder: Fairy Fly-By

~ Carrie ~ Leave a comment

The natural world is full of wonders. If you’re like me, you can’t help but notice – and revel – in these amazing moments that demand your full attention. One hot summer morning, as I was loading up my Gorilla Cart with 5-gallon buckets of fermented feed to begin the animal chores outside (there are “inside” animal chores, too, of course), something caught my eye. It looked like a floating bit of cottony matter. I watched it for a bit, soon realizing that it wasn’t merely drifting on the breeze – it was flying. It invited a closer look.

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Musings: The Wisdom of Wild Snails (Post #1,000!)

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For this momentous post, I decided that I would focus on a creature that is often maligned (mostly by gardeners), but that I find immensely fascinating. It’s an animal that reminds me of two important things: that (1) there is an absolutely amazing world of tiny plants, animals, and other matter that is overlooked by people and (2) sometimes, we need to slow down and enjoy the wonders of the world around us – or even our own inner world – at a snail’s pace.

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Eat This: Goose Egg Custard Rice Pudding

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This is what happens if you cross rice pudding and custard

Laying season is now over for our geese, and we find ourselves with a few “extra” goose eggs that need to be put to good use. While goose (and duck) eggs are delightful in scrambles and other egg-based dishes, waterfowl eggs really shine in baked goods. As rice pudding fans, we decided to tweak a recipe we had for a custard-topped rice pudding – that we previously made with duck eggs – by using those enormous goose eggs, instead.

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