I’ve seen oak leaves, mixed with what are predominantly maple leaves, in the pastures, and have wondered about their provenance. To my knowledge, there are no oak trees here, though I’ve seen them at nearby parks and other properties. So where, exactly, were these leaves coming from?Continue reading “Musings: Mystery Of The Oak Leaf”
On Christmas morning, we sat down to eat breakfast. The dogs were on their beds near the nook, and all seemed peaceful – that is, until we noticed that someone had something that didn’t belong to her (instead of her usual XXXL Dinosaur Bark Bone, shown above) on her bed.Continue reading “Knit This: A (Minor) Canine Christmas Calamity”
We’re back in the blogosphere, but wanted to let our WordPress.com followers know that one change you’ll notice is that new posts will only show up in the WordPress Reader, unless you subscribe to receive email updates below.
Here’s what you can expect for the remainder of 2021 and in 2022: food, ferments, follies, fowl, fiction, (armchair) philosophy…and more. Hope you come along for the ride!
No, the farm’s staying right where it is…but the blog is moving to a new host in the next few days. This transition may mean you’ll see a blank page if you visit the site while it’s being migrated. Be patient – we’ll be back!
Having raised both purebred and mixed breed poultry, I’ve seen the benefits of genetic diversity, such as heterosis (also known as “hybrid vigor”). When we crossed Easter Eggers that laid blue-green eggs with French Black Copper Marans roosters, we expected that the pullets would eventually lay olive eggs…and they did. And these girls turned out be some of the nicest birds we’ve raised to date.Continue reading “Farm Fowl: Omnifarious Olive Eggers”
With winter’s approach, my thoughts go to ferments, and how particularly satisfying – and beneficial – they are at this time of year. Cool-weather vegetables, such as brassica, lend themselves to making easy and delicious living foods like sauerkraut and kimchi. Why not make some today?Continue reading “Farm Ferments: Brassica’s Biotic Bounty”
Geese have a reputation for being silly, and when you spend much time with them, you understand why…they’re goofy creatures and, often, rather clumsy. But silly though they may be, they’re some of the most intelligent fowl we’ve raised, and intelligent creatures seek enrichment. Fortunately, a plain old lime rind can entertain these guys for hours.Continue reading “Farm Fowl: Genuinely Goofy Geese”
With the chill in the air, warming soups and comforting meals are just the ticket – and they can be made quickly and easily using an electric pressure cooker! For this one, I cooked dry chickpeas without soaking them first and used them as the base for a delightfully hearty and veggie-packed curry.Continue reading “Under Pressure: Chunky Chickpea Curry”
Winter may not have officially arrived, but it’s certainly felt like winter here already: I’ve seen a few snowflakes, and temperatures have ensured solidly-frozen hoses and slightly-frozen faces.Continue reading “Haiku: Lofty Layers”
If you’ve visited our blog for a while, you probably know that we cook most of our food. Eating out is a rarity, typically limited to special occasions. Every once in a while, though, we find a place where we don’t have to worry about how the meat was sourced (because there is no meat), and where creativity and skill come together in food that is a treat for the tastebuds and the eyes…like Half-Peach Bakery & Café.Continue reading “Meatless Eats: Half-Peach Vegan Bakery & Café”