For the balance of the year and the first week of January, 2018, I'm reprinting some popular posts dating back to 2013. Hope you enjoy again or for the first time.
Tortuga Thursday
In 2012, on the plains of Northern Arizona, two families joined forces and
began the trials and tribulations of building a small family farm with
nothing in the bank but love.
Playing with ribbon can be tricky
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Christmas
Day. Of course I wrote this in advance since we’ll be in Phoenix at my mom’s
celebrating the holiday with family. Most of us have multiple stops today.
Frank and I don’t so we’ll hang out at Mom’s and visit as the rest of the
family wanders in and out.
Four
days ago, we had our Solstice celebration on the farm. It was
The Solstice Fire
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even more
meaningful, and certainly more fun, with nearly two-year-old Sadi. We didn’t
get through the entire fire ceremony since by that time she was overwhelmed
with all the day’s activities. No problem. The day had tired all of us.
Sadi's first roasted marshmallow
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Part
of our Solstice celebration is to have as much of the food we grow
ourselves as possible. By December, the choices are fewer. So in addition to a great Irish
lamb stew that Frank cooked, Christie made butternut squash (from our fields)
soup. The recipe is below. It’s excellent!
Lance
is getting some veggies growing in the greenhouse again after the
Still working on it
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early hard
freeze practically wiped us out. So far we have chard, onions, collard greens
and the carrots are still hanging on. It’s not very pretty right now, but it’s a
work in progress.
The crows disruption
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The
garlic has started sprouting, and the crows are a menace. Apparently, they have
yanked some of the tiny sprouts from the ground. Whether they are doing it as
they dive for bugs or purposely going for garlic, we aren’t totally sure, but
two rows are a bit torn up. We invested in a bb/pellet gun. When they come
around early morning, Lance pops one with a bb and it clears them out for that
day.
We’ve
moved the RV to our home away from farm in Tonto Basin. I’ll save that story
until next week. I have some good tips if you want to retire on limited funds
that you might find interesting.
Butternut Squash
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Christie’s
Butternut Squash Soup
(this fed four adults, one child, and we had leftovers-our butternut are large)
Ingredients:
Two
large butternut squash, cut in half and seeds scooped out
½ large
onion, diced
(note
here: If you want to include some other veggies you may. Christie added a small
amount of fresh spinach)
Rice
milk (or any milk product you prefer) as needed for a soup consistency
5-6
slices of bacon, cooked crispy and crumbled
Spices
to your taste:
Salt
Curry
powder
Cinnamon
Black
pepper
Bake
squash at 400 degrees for one hour and fifteen minutes. Baste with butter
occasionally. In a pan, cook the onion and any other veggie you might like in a
couple of tbs of butter. Puree cooked butternut in a blender adding the milk of
your choice to the consistency desired. Pour into a pan, add seasoning and
bacon. Heat for at least ½ hour to blend the spices. Enjoy!
Some Santa's in the RV
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