Taking It All In

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It is hard to believe that in just over a week my little girls will be beginning another school year.  I must say, I am definitely not one of those parents who is happy when the school year begins anew.  In fact, I am finding that twist in the pit of my stomach forming.  That feeling of not wanting my girls to be away from me for the better part of each day.

So for that reason, I am going to step away from this space for the week and just enjoy home.  I want to be fully present in each moment of this week and relish in the goodness that is being nestled in with my little ones, enjoying what is left of this wonderful summer.

May you all have a lovely week, holding those dear ones close to you.

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Cherry Pomegranate Frozen Yogurt

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It seems that it has been some time since I have shared one of my recipes in this space, so today is the day my friends.  Today I bring you yet another of our family’s experiments with a cow’s milk dairy free recipe.  My girls just love this frozen yogurt recipe I concocted, and I hope you and your family enjoy it as well.  It is incredibly simple, so you can whip it up on no time for a fun, summer snack.

Cherry Pomegranate Frozen Yogurt

10 oz dark sweet cherries (these can be fresh or frozen and thawed)

1/2 cup honey

1 cup 100% juice pomegranate juice

1 cup yogurt (We use goat’s milk yogurt, but any yogurt would work great.)

Add the cherries and honey to a blender.  Blend until smooth.  Next add the juice and the yogurt.  Pulse a few times in the blender until combined.  Pour the mixture into your ice cream maker and follow the manufacturer’s instructions.  Enjoy!

*A note about all my recipes:  I use all organic ingredients, local when available.  I use non-homogenized milk, and all of the dairy we use is from animals raised on pasture. I also use oils that are non-GMO verified.  All our meat is raised locally on organic feed, and our beef is grass-fed, grass-finished.  All our spices and cane sugar are fair-trade certified and purchased through a cooperative.

From Scratch

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In our family’s attempt to make as much as we possibly can here in our home, there are those weeks that go by when we are in the midst of a creating whirlwind, and suddenly I look at the calendar and it’s Wednesday.  This is one of those weeks.  Oh boy.

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There have been baskets and baskets of beans harvested from the garden, more than we could ever eat at this time.  So, this weekend we rinsed, cut and froze most of our harvested beans to set aside for the winter months.

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We are to that point in the growing season where some of our plants have gone to seed.  So this weekend, entrenched in vines and leaves of green, we pulled out arugula and collected the seed pods for late fall planting.  Then replanted carrots and beets for fall harvest.

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I opened my linen closet last Friday to a cavernous black hole, completely void of any form of soap, lotion or shave oil.  The girls and I got to work and rounded out the weekend with a fresh batch of lotion (I use the recipe from this book.) and shave oil (my recipe can be found here), and a new eczema-friendly soap concoction.  (The recipe for this soap to come soon.)

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And last but not least, there is the fermentation frenzy that has taken over our house the last two weeks.  I don’t often become overly obsessed with much, but oh my, I think I may just be in love with Sandor Katz, his book The Art of Fermentation, and all of the nutritional benefits fermenting has to offer.  I gave this book to my husband last summer for his birthday, to aid him in his beer-making endeavors.  But I now find myself huddled with my morning coffee, spilling over the pages of this book, completely enraptured by the content.

Amidst the fermenting madness is fresh made yogurt, milk kefir, water kefir, and kombucha.  The constant growing process of it all is just amazing, and the wonderful probiotics offered naturally in these foods is simply mind boggling.  I have so much more to learn, but I am sure enjoying the entire process along the way.

I hope all of you are enjoying a wonderful start to your week!

This Week in my Garden

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It’s crazy what can happen to a garden in a matter of weeks.  For so much of the summer, our garden is green.  Lettuce, kale, arugula, Swiss chard, peas, beans, carrot tops, etc.  But now…now is when the real fun begins.  Color.

The raspberries are starting to produce juicy crimson fruits,  tomatoes are moving from green to a pale red, and blood red beets pop from beneath the surface of the soil.

Join me today for a walk through our garden…

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Just Peachy

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The time has arrived again.  My favorite food time of the year.  Peach season.  There is nothing that ignites more excitement in my taste buds than those handheld orbs of deliciousness.  We are extremely fortunate that my in-laws have a beautiful peach tree on their property that has produced a record number of peaches this year.

So, it has been all things peaches in these parts, my favorite of all being peach pie.  If you are interested in my Grandma Dit’s peach pie recipe, you can find it here.  Enjoy!

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Beans, Beans Everywhere

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One thing is for sure, we have a LOT of beans coming through our kitchen door these days.  So many beans in fact that there is no feasible way to eat them all.  Enter “Operation Dilly Bean.”  If you have never eaten a pickled bean, a.k.a. dilly bean, you must make it your duty to eat one this year.  A dilly bean earns a solid ranking in the top 3 list of pickled veg in my book.  Yum.

This past Sunday found me hovering over the kitchen island chopping beans and breathing in vinegar fumes, with visions of dilly beans dancing in my head.  The past few years I used a dilly bean recipe from this book, but this year I decided to mix things up a bit and try something new.  I used the basic pickling recipe from this cookbook, and based on how great Miss English’s other recipes are, I’m sure this one will not disappoint.

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Our System

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When we created our garden five years ago, we sectioned off a very small portion of our gardening space with chicken wire and created a compost pile.  Since that time, our composting operation has been evolving because to be perfectly honest…it never really worked as well as we felt it should.

When we visited Growing Power in Milwaukee, Wisconsin a year and a half ago, we were inspired by the vermicomposting system Will Allen set up, but we were never able to get the results from our worms that he seemed to be getting.  It was not until this past winter when I read Will Allen’s book Good Food Revolution, that I realized our mistake.  We were overworking our worms.  We were filling our vermicompost with loads of food and paper scraps and they simply were unable to keep up.  While reading Allen’s book, I discovered Growing Power’s secret:  Growing Power allows their collected food scraps to partially decompose first, then add the worms to the mix.  Bingo.

IMG_3524So, after many a year of trial and error, I believe we finally have a system set up that will work.  Because as Will Allen says in his book, he can predict a garden’s growing success based on “how much attention has been paid to creating fertile soil.”

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We place our compostable materials (food scraps, grass clippings, leavings, paper shred, egg cartons, coffee grounds, etc.) in the wooden boxes.  (We cover our boxes with burlap just to cut down on the bugs and smell, but it still allows the compost to breath.)  We try to turn this pile over every couple of weeks.  Once the scraps begin to brown and break down, we move them to the red garbage can, and/or the blue plastic bin, and/or the black tower.  These bins have some holes drilled on the sides for aeration, and this is where our worms are.  (The black tower is an actual vermicompost bin we purchased a few years back.  The benefit of this type of bin is that liquid can drain off the bottom and can then be used to make compost tea.)  Once the worms do their work we are left with compost the consistency of coffee grounds.  This compost can then be added to our garden.

All Things Garden

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With July now well under way, we find ourselves amidst the heart of our growing season, with a list of chores longer than we could ever hope to complete in a day.  Although I can sometimes get frustrated by this endless to-do list, I am reminded that the jobs of a garden are never actually done, so therefore I need just to work through each day, doing what I can to tend to this growing space of ours.

In honor of this height of garden productivity, I’ve decided to designate this week as “Garden Week” here on my blog 🙂  I hope you all enjoy this fun little adventure through our week of gardening bliss.

To start things off for the week, I wanted to give you a little taste of just what our garden is looking like.  Off we go…

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First Harvest

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Yesterday was a big day for our school garden project.  The garden was bursting with vegetation, so we decided it would make the perfect day for our first official harvest of the season!  We were able to glean lettuce, Swiss chard, kale, collards, snap peas, beans, beets and carrots from our seven-bed school garden.

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Once the produce was picked, rinsed and sorted, we drove to our local food pantry to drop off our donation.  Along the way, we spoke of the importance of helping those in need for God tells us “to be openhanded toward [our] brothers and toward the poor and needy in [our] land” (Deuteronomy 15:11).

IMG_3465 IMG_3466 If you are interested in donating to the Rock River Valley Food Pantry, visit their web site here.

In Gratitude

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This Monday morning I am grateful for…

~a wonderful vacation to the Northwoods of Wisconsin.  (Lots more to come in tomorrow’s post.)

~those family members and close friends who pitched in to help keep the Fagan suburban homestead running in our absence 🙂

~Downton Abbey.  Oh my.  I have recently discovered this show, and have been devouring the DVDs ever since.  It’s like a great British novel brought to life.  What could be better?

~the leader of our book club for choosing The Guernsey Literary and Potato Peel Pie Society for our next read.  I am thoroughly enjoying being transported to the isle of Guernsey in the 1940’s each and every time I unfurl the pages of this novel.

~peas and beans just bursting in our home garden.

~a first hand learning experience for my girls.  We plan to head to the local food pantry this week with our first donation from our school garden.

~the Mason jars strewn across my countertop, just waiting to be filled with all kinds of canned deliciousness.

~the fermentation frenzy that is about to begin this week…woohoo!  Kombucha, yogurt and kraut oh my!

~all of you gathered here today!  Wishing you all much happiness and health this week!