Tuesday, July 20, 2010

Water on the Farm

There is great wealth in consistent water! One of our irrigation wells went dry this summer and water is of course desperately needed to keep the pastures green and healthy.

Tim and our good neighbor, Bob, went out for some well renovation. First, dismantling the current pump system was necessary. With the two men working together and using the right tools, it went fairly easy.

Once the old pump and pipe were removed, new pipes were attached to other systems in already in place.

The final outcome is water wealth on the farm! Thanks neighbor Bob for your Good will and friendship!

Wednesday, July 14, 2010

Heat in July

The summer time heat has been turned up and the geraniums and other flowers love the hot days of summer. Other plants that love the heat are zucchini so the zucchini pancakes, zucchini bread, grilled zucchini, raw zucchini and dill dip are just a few ways to enjoy the ever-bearing summer time plant!

Wednesday, July 7, 2010

Raspberry Ripple

It is definitely summer time when the berries are ripe and we have soaring temperatures over 100 degrees! It is also the perfect time to make a little farm fresh ice cream.

This Raspberry Ripple uses fresh berries, fresh eggs, and other luscious goodness! First, start with the cream base. Use one cup of Half and Half and heat to scalding. In a separate bowl mix together four eggs, 1/2 cup of sugar, 1 tsp. of vanilla and shake of salt. Beat the egg mixture together and add a little bit of scalded half and half to it. Then add a little more! Now put the egg mixture into the scalded milk pan and stir well on medium low heat. Add one pint of heavy cream or whipping cream. Stir well and let this mixture cook to the scalding point again. Remove from heat and let cool.

Next, make the raspberry puree. This uses 3 Cups of fresh berries, 1/2-2/3 cup of sugar, 1 cup of water, and the juice from a whole lemon. Combine all ingredients into a small sauce pan and let it cook. Be sure to stir so it doesn't burn on the bottom. Mmm, smell the fresh berries cooking! Bring this mixture to a rolling boil for about 4 minutes. Remove from heat and let cool.

Now it is time to freeze the ice cream. Put the cream mixture into your ice cream maker and let it do its thing. Once the ice cream is frozen, remove from the maker and put the frozen ice cream into a freezer proof bowl or pan. Quickly pour the raspberry puree into the ice cream and gently swirl it around. Try not to over-stir or it will become a pretty pink raspberry ice cream! Put pan in freezer to set.

Our favorite part is eating the Raspberry Ripple with toasted waffles for breakfast, lunch, or dessert! Enjoy the long days of summer!

Thursday, July 1, 2010

Family on the Farm

Our littlest family farmer came down from Alaska for a visit! Ada on the farm at two months old. There is just not enough hours in the day to snuggle this fresh little bundle of love!