The local feed and seed supply called today to say that the sweet potato slips were in for planting, and it reminded me that I wanted to share this recipe. After learning to make this soup (which we absolutely love), I always make sure we plant lots of sweet potatoes. This is a simple farm recipe from my friend Amy, that is nutrient rich (sweet potatoes are very good for you), hearty, and uses only a few ingredients. Even though it's simple, it's delicious and I make and freeze lots of it for ... continue reading...
Making French-Style Cream Cheese
It's very easy to make this soft cheese; and it can be used in so many ways - it's the one homemade cheese that I think anyone with dairy animals should know how to make. It can be used in any recipe that uses cream, farmer, or other soft cheese; and it freezes well so you can make cheese when milk is plentiful and preserve it for use when there's no milk. It can be made with milk from your own dairy animals (if you use goat milk then it's soft ... continue reading...
*B CH Bramblestone Celtic Quinn
*B CH Bramblestone Celtic Quinn was the first buckling born at Bramblestone Farm that we retained and also the first to earn Permanent Champion status. He's also polled, got a spectacular pedigree, and is the grandson of the 2012 ADGA National Grand Champion senior doe! He was Grand Champion Buck and Best of Breed at his third show, so he now has three championship legs under three different judges! That makes him our first homegrown Permanent Champion buck! One of the ... continue reading...
3 Steps For Building Beautiful Garden Borders
I really admire beautiful mixed flower and foliage borders like the top photo here (confession - none of mine look like this), but have difficulty creating borders like this around our home. As the seasons progress; there's either too little foliage, too few flowers, the colors don't mix, or the textures don't work together. To combat the problem, last year I started with a new improvement plan. Step 1: Examine the border I'm trying to improve at the ... continue reading...
*B Dragonfly HLJ Calvary *S
*B Dragonfly HLJ Calvary came to Bramblestone Farm quite suddenly in the fall of 2015 after I told my friend Cindy how much I'd like to own him. I think I caught her in a weak moment with too many bucks on hand, and she agreed to sell. I'd been watching Calvary for quite a while (he's polled and has an outstanding pedigree), so I didn't hesitate. He's not quite got the idea of photo shoots down - as you can tell from his photo below. He was not holding still for anything! It's difficult ... continue reading...
Choices in Egg Quality
In the US today, we’re being offered more and more choices in food quality; and it’s because many of us are demanding locally grown foods that are antibiotic, hormone, and pesticide-free. In terms of eggs quality, it’s not clear sometimes what the choices mean – here’s a rundown on the different types of eggs: Commercial or “Factory Farmed” Eggs These are the standard grocery store eggs; and unfortunately, the “farms” that produce these eggs are typically poultry houses where the hens are ... continue reading...
Wine Cork Ornaments
This year, we're trying to keep Christmas buying to a minimum, and mostly giving gifts of food or simple items that we've made here on the farm. So in that theme, here's another DIY item that I resurrected from the past and have been making. It uses leftover wine corks to make ornaments for your tree or to attach to packages as a gift for someone else's tree! One of the nice things about making these ornaments is that they can be varied almost infinitely to fit any decorating scheme ... continue reading...
Split Pea and Ham Soup
Grandma made the best split pea & ham soup, it was always delicious. One year (when she was in her early nineties), she gave each of the grandchildren a package of split peas and her recipe as a Christmas gift. It is still one of the most memorable gifts, and I'm so glad she did it! There's nothing difficult or exotic about this recipe, but it produces a great pot of soup. I think the secret is the ham bone and sautéing the vegetables before adding them, it gives the soup great depth of ... continue reading...
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