When it comes to living sustainably on a farm, the Ranchette’s refuse to allow produce to rot in the garden. What do you when you have bucket-loads of fresh cucumbers? Naomi decided to make Craig Claiborne’s Cucumber, Tomato and Avocado soup, which she then placed in the freezer for future use. For fewer calories, Naomi tweaked the recipe. She added fresh basil and eliminated the required avocados and cream. The soup is delicious!!! It’s perfect for the hot summer months as it can be served either hot or chilled. Continue reading “How to Make Savory Cucumber and Tomato Soup”
Bee keeping is now a family occupation. The saga began when my friend, Lizz, gifted us, the Ranchettes, a bee hive, bee equipment, and the book “Beekeeping for Dummies.” At first, we were quite excited, thinking “How complicated can beekeeping be?” But, then we started reading the manual “Beekeeping for Dummies.” We soon realized that if “Beekeeping for Dummies” was trying to simplify bee keeping, it was a whole lot more complicated than we originally thought. We eventually passed the bee hives and equipment onto our brother, whose wife and four children now successfully maintain four healthy bee hives.
Following is one of the Ranchette’s favorite healthy organic dinner combinations. Our eggs come from our farm-raised chickens and the arugla and parsely are harvested from our own garden. Continue reading “Lebanese Omelet”
One of the Ranchette’s favorite holiday gifts is hot pepper jelly. Hot pepper jelly is a great gift to put in a holiday basket along with cheese and crackers. Here’s how Sarah, our fellow Ranchette, makes this jelly. This following recipe makes 7 cups:
Did you know that pumpkin is a winter squash, one of the three sisters responsible for helping Europeans survive the harsh winters? Many of us love pumpkins soley for the purpose of festive fall decorations. However, we are completely unaware of the incredible nutriouous value of pumpkin flesh and seeds. Please don’t throw your pumpkin and pumpkin seeds away!!! Simply cut your pumpkin up and separate the seeds out to bake in your oven. Here are three perks to partaking pumpkin. Continue reading “Three Perks to Partaking Pumpkin”
What does a person do with all the green tomatoes from their garden once frost arrives? At the Ranchette’s farm, it’s simple! We make green tomato mincemeat. Our grandmothers of British decent often would grace our winter holiday meals with this delectable desert. They served it in the form of pie or as vanilla ice cream topping. The smell of minced meat cooking and wafting through the house brings back so many wonderful memories. Continue reading “Green Tomato Mincemeat”
The Ranchettes recently harvested these sweet potatoes. Our sweet potatoes grew to mega-sizes thanks to the plentiful horse manure that Dixie and Faah supplied to our garden soil. Above is a picture “our lonely sweet potato trail harvest.”
Every year, we harvest bushes of basil from our garden. At the Ranchette’s farm, basil is treasured for it’s culinary benefits. We love to make fresh pesto, which we eat on top of noodles or just as a side dish.