SNOW DAY!…(again). Where was this snow in December when I wanted it? Now that it’s March, seeds in the ground, it’s hardly the ideal weather. However, it is giving me the opportunity to catch up on…this? Yes, this and a few other things that I’ve been meaning to do. We have had some cool volunteers come and go since January, so let me take some time to let you know about them.
This is Evan (Ohio). Megan, and John(California). They were all here around the same time, late Jan., early Feb. Evan is still around, but will leave us April 1.
They did all sorts of planting, seen here putting in potatoes.
Jennan came here from Austin for her Spring Break. Although she was only here for a week, she helped on a lot of tasks around the farm.
This is Brian, he’s local, but really interested in the farm way of life.
We’ve been planting, and taking time out here and there because this spring it is actually acting like spring! It’s been a few years, right Arkansas! The last few years, it got warm very early, good for crops, not for bugs. Hopefully this will make our summer more mild…I’m no mystic, but I like to be optimistic. (rhyme time!) But we are back to our usual up and down weather pattern typical for this area.
I delivered the last round for our fall CSA. It was sad, for me…that was a great route. Everyone, although I didn’t see you very much, it was a pleasure. In case you were wondering, our CSA starts up again in April. Tomorrow is a new day. A day to do nothing…but the dishes, and the laundry and cook, and….and….
Here is a picture of me on day 1 of delivery…for the fall
I was thinking about this moment right now! It will be a nice break! See you in April Fayetteville!
Today we said goodbye to the last WWOOFers of the season, Sunny and Lan. What a joy it was having them, as well as everyone else this season. Without the help of strangers, Paul and I wouldn’t be able to do what we do. A person can say thanks all they want, and possibly still not get their point across. I feel like I couldn’t say it enough to prove how much I mean it. So, I’ll just type it: thank you.
It’s bittersweet, the whole WWOOF-host thing. All of these people who come into my life, impact it in some shape or form, and then they leave…onto the next farm, or just moving on. Just so you know WWOOF-pack, it doesn’t get any easier, saying goodbye. I wish you all now like I did during our ‘See you later’ speeches the best of luck. And please, come see me.
Tomorrow is the last delivery for the Fall CSA, and Paul and I are going to be very busy harvesting, packaging and delivering food tomorrow, our heads will be spinning. We’ve been doing the whole CSA thing for 34 weeks straight. It’s been a lot of logistics, and long days, which turns Wednesday into Friday. This Wednesday will be interesting, there will be no one else to cook for except my family, no casual conversation except for my family, WHAT ARE WE GOING TO DO! We still have game night…(which by the way Pat and Pakis, I’ve won 5 in a row, come challenge me!)
It took me a week to get these photos up, but good things come to those who wait. If you don’t see yourself here, it’s not because I didn’t care…Thank you too!
It’s been a long season, and it wouldn’t have been possible without the generosity of strangers, who turn into friends. Thank you to WWOOFUSA, as well as WWOOF, for helping farmers and volunteers connect!
Here in the United States (I’m having a lot of traffic today from Eastern Europe), we celebrate our Thanksgiving on the third thursday in November. Well, tomorrow is the big day where we stuff our faces with the most heavy, butter laden foods known to man and amazingly enough we don’t feel sorry for it. Traditionally the meal consists of a turkey with lots of side dishes, and my favorite part…the DESSERT! I usually make pumpkin pie, but this year I’m going out on a limb and trying a southern classic…pecan pie? No, Sweet Potato Pie. I googled a recipe, and as you know when you do something like that you get thousands. Everyone has their own spin on this type of pie, and a lot of them had corn syrup as an ingredient. Now, I don’t care if the recipe has been passed down from your great great great granny, I doubt she used corn syrup, and I personally don’t want to eat it. So, after a diligent search, I found a recipe that I will use tomorrow for my pie.
Sweet Potato Pie Recipe
(Taste of Home)
- 1/3 cup butter, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 3/4 cup evaporated milk
- 2 cups mashed sweet potatoes
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 unbaked pastry shell (9 inches)
- In a bowl, cream butter and sugar. Add eggs; mix well. Add milk, sweet potatoes, vanilla, cinnamon, nutmeg and salt; mix well. Pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 35-40 minutes longer or until a knife inserted near the center comes out clean. Cool. Store in refrigerator. Yield: 6-8 servings.
Nutritional Facts1 serving (1 slice) equals 372 calories, 18 g fat (9 g saturated fat), 86 mg cholesterol, 300 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.
I added the nutritional content from the recipe, but don’t pay attention to those facts, your mouth will be rejoicing with the flavor!
There are many people out there who DO NOT like cilantro, there are even websites dedicated to those who HATE cilantro. Well, I’m not one of those people, in fact I’m PRO cilantro. I’m glad cilantro only grows in the spring and the fall, otherwise my kids would join the other cilantro camp because it would be a part of every meal! I want to share today my favorite way to enjoy cilantro: Cilantro Pesto!
All you need to make this delicious concoction is some cilantro, a food processor, salt, garlic, and olive oil. You might be asking yourself, self, is this like making basil pesto? And your self will answer back, YES! If you go online, there are many recipes to choose from, and I say pick one. If it has too many ingredients, skip it, because the flavor of the pesto will be covered up. Here is how we make it:
1 large bunch of cilantro
salt to taste
1 cup olive oil
4 garlic cloves
Place all ingredients in food processor, blend until incorporated. Taste it to see if it meets your needs. More salt? More garlic? And oui, là!
Toss this pesto with some freshly prepared pasta, or rice. We put it on everything! A dollop on some salad, a smear on a burrito, even on pizza!
Cilantro lovers unite! Try this tasty alternative to basil pesto, and this yummy way to enjoy the love of my life which is, cilantro!
You know it has been a long season, when your plants start producing magical, yet comical fruits. They must be saying to us, sit down and have a laugh, it’s almost over.
Not only are there penguin peppers, but peppers with funny noses:
These peppers are doing their job, showing us that plants can have a sense of humor too!