Middle aged musings from farm & hearth
Spring took her time this year, but I think it’s safe to say she has arrived full figured and flaunting it. Finally. When I step outside in the morning the smell of damp earth greets me as I make my way to the coop and barn to tend the critters that make this place a farm.
Now that we’re beginning to see SPRING temps, I’ve got the itch to do something new in the garden. Although I want to get going on it, I think it’s still just a little early to put my flower seeds in the ground. This year I am growing them from seed directly in the soil instead of starting in pots. I’ll let you know how that goes.
I want to plant a long row of sunflowers along the stone wall that runs the length of the field behind This Old House. Anyone have any tips on successful sunflower growing? I also will attempt once again to grow some moonflower vine along the garden fence. Last year I had no luck with moonflower vine, the seeds didn’t germinate. I bought another packet and we’ll see what I come up with this year. Any suggestions are welcome.
I just love this. If I lived in a city I would find a location to do this.I made this delicious zucchini recipe last night, much to the dismay of my dieting conscience.. and I gotta tell ya….. as my mother would say… Food For The Gods!! With the growing season on the near horizon, this is a great recipe, a meal in itself! .. for all that summer zucchini
Ingredients:
3 large Zucchini
1/2 large onion, chopped fine (I used onion powder instead)
1 Tbsp butter
5 – 6 slices crispy bacon, chopped
1 Tbsp sour cream
1/4 to 1/2 tsp salt
1/4 tsp curry powder (we don’t like curry, I left it out)
1 tomato, seeded and chopped
1 tsp fresh thyme leaves ( I used dried)
freshly grated Parmesan cheese – ( don’t be bashful)
fresh cracked black pepper
(you can also make these vegetarian and take the bacon out or use a meat sub. or replace with some olives or any other veggie)
Wash the Zucchini – Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out the flesh with a melon baller or a spoon. Leave a ledge of zucchini around the edges. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like. I put it in a blender.
Finely chop half a sweet onion (or use onion powder). Chop up some good smokey bacon. Add the curry powder (or not)… cook until desired doneness of onions and remove from heat (unless you’re using onion powder). To the zucchini flesh, add sour cream. Rough chop some fresh thyme leaves (or use dried Thyme). Mix onion and bacon with other ingredients. Taste and adjust seasoning. Stir in the tomatoes. You don’t want the filling to be all runny, so you might want to seed the tomato (I didn’t) . Add some parmegiano to the mix… Refill the zucchini shells with the filling mixture.
Grate some good aged Parmigiano Reggiano cheese on top and sprinkle with fresh cracked black pepper. Bake uncovered at 375 degrees F for 30 minutes.
( This is my variation of a recipe found on FB – origin- someone named Crafty Witch )
I will admit right here that I am a fair weather rider. We pretty much took the winter off, Opie and I. He wasn’t complaining. The weather has taken a turn for the better, however. Even the may flies are out! Yesterday I clean him up, tacked up and went for a ride in the fields and forest. It was a beautiful thing. One of the things I love about my little horse is.. he doesn’t need to be lunged or “worked down” before I get on him, even if it’s been months. He’s a steady guy and just the right size at 15 hands. He’s not a plug either, you definitely know you have a horse in your hands.
We installed the Little Free Library yesterday! After much thought I decided it would be put to better use located on a community property where there is more traffic. Parmelee Farm gave us permission to install it next to their community garden gate. I received some very thoughtful contributions from my blog buddies and I want to thank you for enriching our little library.
I’d like to take this opportunity to thank my husband of almost 25 years for supporting my animal and community efforts. I couldn’t do it without him, and I will always be grateful.
