This is not a blog series about how to cook the food you get from the farm. You will not find regular recipes listed that are appropriate for the “exotic” and “unusual” ingredients you get from your local farmer. … Your farm is not exotic. It is not unusual. It is right around the corner. The sooner we stop thinking of cooking vegetables as this enormous and daunting task, the sooner we’ll all eat a lot more vegetables.
I love the artwork of Michael Sowa. You may recognize him from the French film Amélie. Whimsical and surreal without being unsettling, Sowa takes a child-like imagination and fleshes it out in an adult and grown-up setting. His colors are rich. His premises hilarious.
As if from prehistoric times, a baby snapping turtle was making its way out of a muddy hole, across a trail roadway, towards forest, when I crossed paths with him. Having a shell spread of about six inches, this little snapper was making quite a hasty trip to the other side of a clearing, where raspberry bushes were low lying and where downed trees made a shaded retreat. He didn’t seem to note that I was approaching until I was standing right over him; but as soon as he detected my presence, he assumed a dead-still pose. The interesting thing was that he didn’t pull in his head for protection. No, instead it was almost as though he was defying any other living thing to mess with him.
It used to be that crêpes were an exotic French delicacy, but they are now showing up at fairs all over the place. One of my favorite things about crêpes is how versatile they are: Mr. Wetzel likes melted cheese or peanut butter in his; I prefer to roll mine up, and top them with one (or all) of the following: drizzled honey, sliced strawberries (I like to warm them up right before serving), freshly whipped cream, cinnamon. Other delicious things to add on (or in) your crêpes include Nutella, jam, and maple syrup. Be inventive: go salty or sweet as your tastes will swing you!
Real food is good for the body and makes us healthy. That is one reason why I become more dedicated to real food the more I learn about it and experience it.
Purplish black against the blue of the sky and the green of the weeds and stems, fat, juicy blackberries call to me. They are everywhere – alongside our road, in the ditches, out back in the open areas of the forest, in the fields that have recently been logged. BLACKBERRIES!!!
I believe the world is rich with value. You don’t have to be a lay person to glorify God in your labor. A farmer can do so by growing good food; an artist, by creating beautiful works; a writer, by delving deep and being unwilling to settle for trite tropes when there are deeper and more meaningful matters at hand. Some are called to be teachers and preachers. Some are called to be artists and farmers. We are all called to glorify the Creator in our own ways.
“Rock Around the Clock”, sung by Bill Haley and the Comets, inspired many Third Graders (and others) to really swing! The music set a fast pace, and any eight-year old found it impossible to keep those feet still when listening to it, much less his/her little body!
When you select food to go in your mouth, you typically aren’t thinking about how that food will leave your body. When it comes to eating, the taste experience is only one facet if how the food makes you feel; the journey that food takes through your body has an impact that lasts much longer [...]
My mother was a whiz with the sewing machine. Although she owned and used her share of Simplicity and McCalls patterns, she also employed a keen eye for designs. When called upon, she could be a copycat designer.
Hi, there! I’m Erin. I’m a crunchy Christian mom and artist. I love to eat local farm food and shop at thrift stores. I blog about our crazy life and baby girl (born April 2011). I love rainbows. My hair is messy. ^_^ I hope you enjoy my blog! (Read More about me here...)