Matthew Smiles!

Harvest Season

It's that time of year again. That time when the evenings get dark earlier and the mornings have a chill in the air, while the days are still warm and sunny. The leaves are beginning to turn a golden shade. And the garden is winding down. It is the time of the harvest. I love this time of year. We are gathering the potatoes, onions, and squash in from the field. The dehydrator is running most of the time filled with tomatoes, pears, or onions. I canned 21 pints of salsa verde and the apple butter is cooked down and ready to can also. The pantry is filling up, all stocked for winter. Soon it will be time to get our firewood in. This time of year is busy and yet there of something slower about it,  something cozy, a hint of winter rest.

An Anniversary

We celebrated our fourth anniversary last Thursday. It was a very special day celebrating our life together. The day began with a delicious breakfast prepared by Andrew along with a lovely bunch of red roses. In the evening we went out to eat at a charming little restaurant. We got ice cream and a movie and finished the day off at home. We have had a wonderful four years together. I am so blessed to have married such a handsome, thoughtful, smart, funny, and loving man.

Hard to Believe

It is hard to believe that my baby is already two weeks old! He is such a joy. I just love his little hands and feet; and his little ears and nose; and his soft, soft head. He is such a sweet baby, pretty content for the most part. He has become so much more alert, looking at my face and turning his head to hear voices. He loves to be talked to and cuddled and kissed. We love him so much.

Our Second Son

We are so happy to announce the birth of our second born Matthew Jonathan Engell. He was born at 6:41 in the evening on Tuesday August 14th. He weighed 8 lbs. 4 oz. and was 21 inches long.  My labor went really smooth this time and wasn't overly long. I went into labor around 7:30 in the morning. I kept going about my normal business for awhile. My contractions started picking up around ten.  And everything went steady and smoothly from there. I don't remember when the pushing started but it doesn't seem like it was too long.  And then Matthew was born at 6:41. I felt so good after he was born just relaxing in my bed holding my sweet little son.

Little Luxuries

Sometimes while living the farming life it can be easy forget to make time for little luxuries. Money can get tight so we don't buy extras or we can get so busy that time seems to be in very short supply. Recently I have been enjoying making sugar and sea salt scrubs. I have been selling them at the farmers market but I always make a bit extra for us. They are wonderful on dry feet, hands, knees, elbows or anywhere else. I use them in the shower on any rough spots from working in the garden. Andrew even likes to use them on his hands. So now I am going to share my quick and easy recipes with you. Enjoy!

Sugar Scrub

3/4 cup organic cane sugar

1/4 cup coarse turbinado sugar

1/3 cup sweet almond oil or other light oil

20-30 drops essential oil (I like blending vanilla and lime)

Sea Salt Scrub

3/4 cup sea salt

1/4 cup himalayan pink salt

1/3 cup olive oil

20- 30 drops essential oil (I have been using lavender and grapefruit)

For both recipes simply mix all ingredients together and store in a lidded container. I like to put mine in small cute canning jars.

Just a couple of cautions now. If using in the shower be careful because they can make the flour slippery. Also the sea salt one will sting or burn any open cuts or scrapes.

Real

Come visit our farm and take a look at our garden and you won't find perfection. No, what you will find if reality. You won't see perfect beds with perfect rows of crops free from any weeds. Everything isn't completely tidy and neat. You will find the reality of the never ending struggle with weeds, the challenge of keeping the row fabric on the beds to help crops grow faster, and maybe some empty flats from the last rush to transplant before a rainstorm. You will find real work that has been done and plenty more to do. It might seem a bit untidy with all the grass along the fences and certain corners that look like a wilderness. It can all be so overwhelming at times and yet it is also beautiful. We have healthy, abundant crops in the midst of it all. Lush zucchini, beautiful lettuce, and colorful swiss chard. The pine trees just behind the garden give a wonderful woodsy, mountainy scent, especially after a rain. The little birds sing and play in the especially wild, grassy corner. Sometimes I think that I like a little bit of wildness better than complete perfection. We do continue to work to make things better, we try to reduce the number of weeds, to make the garden tidier overall. But somehow I have a feeling that we will never reach perfect and that is okay with me.

Into the Freezer

Recently I have been trying to get the freezer stocked with some quick and easy meals for the busy days of summer ahead. This week so far I have added one rhubarb pie, one empty pie crust, and four packages of ten homemade pita bread. I am planning to use the pitas for some picnics this summer. We have a delicious recipe for pitas with lamb, cucumbers, and yogurt. I will post it in a future post. For now I am going to give you the pita recipe. It of pretty simple to make and they turn out delicious. The most time consuming part is rolling them out.

Pita Bread

1 Tbsp. Yeast

1 Tbsp. Honey or sugar

2 1/2 Cups warm water

1 1/2 tsp. Salt

1 Tbsp. Oil

6 to 7 Cups whole wheat flour

Dissolve yeast and honey in water. Add salt, oil and 6 cups flour. Knead 5 to 10 minutes adding more flour as needed. Let rise until doubled about one hour. Divide into 20 equal pieces. Roll out to about 1/4 inch thick. Let rest on greased cookie sheets for about 30 minutes. Preheat oven to 450 degrees. Just before baking flip pitas over. Bake 8 - 10 minutes switching position of pans halfway through. They are done when puffed in the middle and slightly browned. Sometimes I have some that don't puff completely but they still work, I just have to cut them open carefully with a knife. These pitas are not real big

Rhubarb Pie

We have been enjoying some yummy treats made from the rhubarb growing in the garden this spring. So far I have made 2 pies, muffins and ice cream. Maybe I can post the recipes later.

Cute Cowboy