Prepping: Part 1-Decisions, Decisions

Hello, Faithful Reader!

Let's put some things right out there and deal with them. Prepping doesn't equal crazy- it can, but in our situation, it doesn't. We don't believe in the Mayan calendar, or that the military has deep rooted secrets that will destroy us, or that the undead will walk the earth and try to eat all of our brains. These Hollywood stories simply put a face to the natural human fear of not being ready when things go completely upside down.

We started prepping (preparing) when our world crashed into a perfect storm scenario. My husband's company was sold and his position in management was not retained. We were looking at a long, cold winter with one income. A couple of days later a horrible snow storm hit us hard. We lost power. I had not filled up the bathtub, we had no food for my cat in the morning (if you have a cat you understand) and we searched for an hour for our only flashlight only to find that we had not one battery for it. We were at the mercy of God and it was His perfect timing. We had some serious changes to make.

Like we have a tendency to do, our family made a plan (when the lights came on) to store up one years worth of food and water, create a complete first aid kit, fill our 72 hour bug-out bags, and order a truckload of ammunition. We were planning to do all of that work- that day! We researched food storage items all over the Internet and we even ordered some sample items to try. We thought-$3,000 isn't much for a whole years worth of food in #10 cans...WRONG! As impatient as I was and as needy as we were to be prepared, slow and steady became the process.

The first question you need to ask is: "What are the areas in which my family is already headed in the right direction?" Do you know how to plant a garden? Do you know how to preserve your harvest (by canning or dehydrating your excess)? Do you seek out weekly deals on long term food storage at the supermarket? Do you have a food saver? Do you have a freezer? Have you taken a first aid course lately? Do you own a firearm? Do you have more than one source of heat?

We were pretty well set on those things listed above so we started to focus on just 2 things. The first was planning and shopping for our meals at 2 week intervals. We sat down and wrote out 14 dinners for 4 and made the grocery list to go with it. We always try to stretch what we get to 2 meals. Say we bought a roaster for $10.00. We have roast chicken with potatoes, gravy and a vegetable one night and then 2 nights later we have left over chicken cut up on the leftover potatoes with gravy on top. Now that we have added so much to our "store" in our house, all we need to do is buy the chicken and we have 8 servings of a good, wholesome meal for a little over $1.00 a piece.

We built up our "store" very quickly by deciding that if we needed 1 can of broth, we would buy 2 or if we bought 2 cans of peaches, we would buy 4 instead. We continue to do this as we strive for our one years worth of food storage. There will be much more regarding food storage as this series progresses.

The second thing we focused on was water. I don't know if you are like me, but when the power goes out, I am instantly thirsty. Of course, if you are not on a well, your water will continue to work with or without power. But think beyond that. What if the water supply becomes contaminated due to a spill or some other disaster. What will you do? You can last 3 minutes without air and 3 weeks without food, but you can only last 3 days without water. If you consciously thought about how much water you really use on a given day-not just to drink- do you really want to struggle if something does happen to your water supply? The guideline that we go by is 1 gallon of water per day per person-just for drinking and using to cook with- and 1 gallon of water per person per day to take care of sanitary needs with. We will be addressing water purification techniques later on in this series.

My Friend, the decisions you make are your own. You are the head of your family. Others will look to you in times of trouble and expect guidance. What will your answers be? "Sorry kids, that trip we took last vacation was our focus." or..."Don't worry, we have spent all of our time, energy and resources working to create peace and calmness in this difficult time. Go get some of that beef jerky we made yesterday and let's play a game of Monopoly." Our focus on the farm is on family and our love of God. What is your focus?

Canning Beans and Dogs

O.K. I am coming clean right here and now. Before I begin with this recipe there is something that you must know. I don't care much for beans and hot dogs. Now being a native Mainer, that is almost as blasphemous as not liking lobster or blueberries.

 BUT...knowing that the "you know what" could hit the fan at any time, I have been working on finding more ways to can more things. I used to be a "freeze everything" gal, but with power outages for any length of time, how much of the freezer's contents can I actually prepare and feed to my family before it all becomes inedible?

Yes, all of the fruits and vegetables that I store away are wonderful, but I know how important protein is in a human's ability to sustain the body while performing everyday tasks. So, when I came across this recipe I thought, heck I bought a 25 pound bag of pinto beans and haven't done anything with them yet. Let's give it a shot.

***Disclaimer: DO NOT begin the process below unless you have knowledge in the usage of a pressure cooker and the safety issues surrounding  canning basics. I cannot be held responsible for  things not working out for you!)***

Ingredients:

1 quart pinto beans (about 2 lbs.)
3 tbs. dark molasses
1 tbs. vinegar
2 tsp. salt
3/4 tsp. ground mustard


Process:

Cover beans with water and let stand for 12 hours. Drain

Place beans in a large pan and cover beans with water. Bring to a boil. Reduce heat. Simmer until skins crack.

Drain- reserving the liquid-and set aside.

In a saucepan make a sauce by combining the molasses, vinegar, salt and mustard. Bring to a boil. Remove from heat.

Fill jars 3/4 full with beans. Top with cut hot dogs (or pork, bacon, ham) and fill the rest of the way with the sauce.

Leave 1 inch head space. Pints for 65 minutes @ 11 lbs. pressure/ Quarts 75 minutes @ 11 lbs. pressure.



Well there you go! I actually doubled this recipe and ended up with 7 quarts. I'm sure that if there is an emergency these will be the best things I have eaten. Add some corn muffins and it will be a meal fit for a queen. For those who poo-poo my prepping- that's o.k. I know that I could go down to Hannaford and purchase beans and hot dogs today. The question comes, what about tomorrow??? Happy prepping!

Enjoy~

Dish Soap- One More Sign of Preparedness

                                                     Homemade Dish Soap

It appears that I am slowly closing in on very few trips down the detergent aisle at the grocery store. I have learned how to make soaps and shampoo, laundry detergent and dishwasher detergent. All of which are successful and pleasing to use! I kind of have to giggle (maybe it's more like a moan) when I think back on all of the money I have poured out on brand names. I wonder when I became of a frugal mind? Well, whenever it happened, I sure am glad it did.

Today I made a delightful looking, feeling and smelling dish detergent soap for those pesky dishes that I have to wash by hand. I had all of the ingredients on hand and it was super simple.

Ingredients:


1 1/2 cup hot water
1 tbs. Ivory bar soap
1 tbs. white vinegar
1 tbs. Super Washing Soda


Process:


1. Shred 1 tbs. Ivory bar soap

2. Combine ingredients into bowl.

3. Pour in hot water.

4. Whisk mixture until all ingredients are blended. Keep whisking until the Ivory has melted.

5. Let sit out for 8-10 hours. Stir now and again. (I found that every time I walked by the bowl, I just gave it a few stirs).

6. Transfer to a bottle that will serve the purpose of storage. It could be a recycled detergent bottle, or some other container that would work for you.


There are lots of different essential oils that you might consider adding to this soap. The oils won't just make it smell good, but some will add an extra kick to the bacteria that is laying around in that sink load of dishes.  Happy Cleaning!!!

Enjoy~

Mint Pesto- Take 2

                                                           My Mint Patch


So, after my first miserable failure at making mint pesto, I did what I always do. Try, try again... That I did and after this attempt, I got the thumbs up from the Boss. If he likes it, it is good by me! That first recipe I tried had the makings of a delightful addition to my collection of culinary delights, but after 1 bite, the only thing it may have delighted was the garbage can. I am known to try and like almost any kind of food- that wouldn't qualify as food. It was a great lesson for me, though. I was so convinced that all of the recipes I scrounge up are as accurate and as delicious as those who post them say that they are. Nope.

Below is the recipe that I made today. I picked pieces from here and bits from there and *shazam* there you go! A reminder that this recipe does have mint in it, which gives an interesting shift for the palette from the regular pesto that is made with just basil. I also used walnuts instead of the regular pine nuts as I am allergic to them.

If you have a plot where mint is taking over- give this a try. Then let me know what you used it for...because at this point, I'm really not sure what to do with it!

                                                     

                                                          Mint Pesto

1 1/2 cups mint
1/2 cup basil
2 garlic cloves
1/4 walnuts
1/2 tsp. salt
1/2 cup olive oil
lemon juice

1. When measuring mint and basil, press leaves down into the cup to have a full measure.

2. Combine leaves into a food processor and pulse a few times to incorporate them.

3. Add the rest of the ingredients and pulse until they are blended nicely. I had to scrape the sides a few times to make sure that all ingredients were combined.

4. Scoop into freezer cups until you know what you are going to use it for. (And then let me know)!


Enjoy~

Raspberries~ Love Them Or Hate Them

Whether you have a few raspberry bushes in the corner of your yard or taking up an entire field, I'm sure when these bushes come up in conversation you are hearing either deep groans of disgust or smiles and dreamy, far away looks. I fall into the dreamy, far away looks category. Whenever anyone mentions raspberries, I immediately drift away to hot buttered toast, smeared with that special sweetness of my homemade jam.

Then there comes the perennial comment, "I don't like all of those seeds." O.K. that is a legitimate argument.   But do you know what you are missing because you don't like those seeds? Just 1 cup of raspberries packs such a nutritional punch. They are a good source of B-Complex vitamins, Vitamin K, Magnesium, Manganese, Potassium, Copper,  and Zinc. They are an excellent source of Vitamin C (54%) and contain 32% of the daily value for fiber.

Studies have shown that raspberries have an effect in the fight against cancers, aging inflammation, and neuro-degenerative diseases. Just one cup will help you on the road to optimum health.

                                               

That being said, they do have a dirty little secret. One cup of raspberries has 64 calories and 5g of sugar. So, a large portion of the calories come from sugar. That could be a downside for you. For me? I make raspberry jam and add a lot more sugar. What can I say, I'm a rebel! Below is the recipe I use for raspberry jam. If you have favorite recipes using raspberries, please share. Until then-happy berrying!


                                                                      Raspberry Jam


4 pints raspberries (4 cups crushed)
6 1/2 cups sugar
1 pouch liquid fruit pectin


1. Prepare fruit by crushing (I use a potato masher) If you want less seeds you can run 1/2 of the crushed fruit through a sieve.

2. Follow all of those rules as they relate to the hot water bath method and jar preparation.

***I have only given you the guidelines I use for making jam. It is your responsibility to educate yourself in the art of canning before trying the recipe below. I can not be held responsible for the process***

3. Put prepared fruit into large saucepan. Stir sugar into fruit. (I add 1/2 tsp. of butter to keep the jam from foaming).

4. Bring to a rolling boil-stir constantly.

5. Stir in pectin. Return to a rolling boil and stir constantly for 1 minute. Remove from heat. Skim foam with a metal spoon if needed.

6. Fill hot jars to 1/8 inch. Cover with 2 piece lids and process for 10 minutes.

Enjoy~

Homemade Liquid Laundry Detergent

If you do as much laundry as we do here on the Farm, you know what a hit your wallet can take. Although I used to do laundry for a family of 7 (but am currently only washing for 4) detergents continue to be at the top of my expense column. I finally gave in and started using the following recipe for liquid laundry detergent when my regular detergent jumped to over $13.00 a bottle. I figured that when using this homemade detergent, I can spend the same amount of money for the initial purchases, but be able to do 640 loads of laundry. Then I only need to buy the bars of the Fels-Naptha soap until the Borax and washing soap run out. That is considerable savings!

                                             Homemade Liquid Laundry Detergent Ingredients


                                                             1 cup washing soda
                                      
                                                                 1/2 cup Borax


                                                           1 bar Fels-Naptha soap

Step 1: Grate the bar of Fels-Naptha soap.

Step 2: Put shredded soap into a saucepan with 4 cups of hot water. Place on stove and stir over low heat until all flakes are dissolved (about 10 minutes).

Step 3: Fill a 5 gallon bucket half full with hot water. Pour in the soap mixture. Add the washing soap and the Borax. Stir. I used my husband's drill with his paint mixing attachment, but you can use any sort of stick or handle that can reach the bottom of the bucket.

Step 4: Fill the bucket with more hot water-until it is full. Stir again. Cover and let it sit overnight.

Step 5: Carefully open the bucket the next day. The mixture will be a thick, jelly-like consistency. Stir again.

Step 6: Use a funnel to fill up your container only half way. Fill the rest of the way with water and shake. I am using old laundry detergent jugs that I have been saving. You could also use milk jugs or yogurt containers. Let your imagination run wild!

To use: always shake the container first. Add: 5/8 cup to a top loading washing machine and 1/2 cup to front-loading machines.

As always, use your own judgement as you use this soap. You may want to add more or less as you get used to it. You are the one in charge of keeping your family going! You know what is best!!

Enjoy~

Dishwasher Detergent~Straight From Your Kitchen!

If you have 5 minutes and are interested in saving a few dollars, you simply have to make this detergent. Not that I would ever tell you what you have to do, but what do you have to lose? For less that 1 penny a load, you can feel so darn smart that you have created a useful product for your home and have many more dollars back in your wallet. Who could say no to that?

                                              Homemade Dishwasher Detergent


                           2 cups Borax


                        2 cups Washing Soda


               4 packets of sugar free lemonade Kool-Aid




Mix all ingredients together. Pour into a container. It could be an empty detergent box, a yogurt container, or a beautiful glass jar as I did. This is a 3 quart jar to give you some idea of the size of the container you will need. 


              ***To use: Sprinkle 1 Tbs. in the pre-wash cup and 1 Tbs. in the main wash***

There are many different variations for dishwasher detergent on the internet, but I tend to be an impatient prepper and I like immediate results whenever possible. I also like the idea that the Cascade company may be calling me because their sales have dipped and they want my family back. Sorry- we aren't coming back! We are one step closer to independence and getting closer all the time!!!




Enjoy~

Victoria (Rhubarb) Sauce

I have stumbled over the most deliciously, delightful new use for rhubarb. Don't get me wrong, I love rhubarb pie and the strawberry rhubarb dessert that my Grandmother used to make on those hazy days of summer, but realistically, how many of those crimson stalks can you eat in that 2 week period when it is ready to harvest?

When I came across this recipe in Ball's Blue Book, I was intrigued by the combinations of flavors and the idea of the tastes of the ingredients blending together. I have never been one who just jumps into something new. I like the safety of the tried and true recipes- just like a friend that you know and trust that they won't let you down. I am working on branching out of my safety zone.

It all boiled down to the fact that I had a bumper crop of rhubarb and I am the only one in my family who likes rhubarb. How many pies could I eat? So, as I searched through my dog-eared book of recipes,  I focused in on Victoria Sauce:
     
                                        2 quarts chopped rhubarb
                                        1 1/2 cups chopped raisins
                                        1/2 cup chopped onion
                                        3 1/2 cups brown sugar
                                        1/2 cup vinegar
                                        1 tsp. allspice
                                        1 tsp. cinnamon
                                        1 tsp. ginger
                                        1 tsp. salt

Combine rhubarb, raisins, onions, sugar and vinegar in a large saucepan. Simmer until thick. As mixture thickens, stir frequently to prevent sticking. Add spices and cook 5 more minutes. Ladle hot sauce into hot jars leaving 1/4-inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling-water canner.

I have yet to use this sauce but I will say that I saved a dollop of sauce in the bottom of the saucepan for sampling and the party that showed up in my mouth was over the top. The textures along with the sweet/tart/spice combination was perfect. I have yet to taste a better chutney. I plan to use it on brie and as an addition to pork and chicken. Beyond that, it is all going to be a culinary adventure!   Enjoy~

Wilderness Hideout

O.K.  ~so at dinner last night my 15 year old son asks, "So Mom, what have you been posting on your blog lately?" A great question and one that I could not answer right away. I stumbled on about how I had been so busy and that I really hadn't been inspired to write lately. Then I shut my mouth, realizing that I was making up excuses to appease him when in reality I should have just said, "Good question."

Setting up and writing this page was a New Year's resolution for me. I never really had an inkling that anyone would read it-what did I have to offer anyway- but I had decided that this would be a great place to archive our farm's history, gather recipes and other tidbits and maybe somewhere along the road I could work on me. I was pleased when you all started following me and I loved the feedback, suggestions and conversations about what I was posting. Thank you for that!

I have been walking around in the wilderness and need to get some focus. I am going to get out of my own way and stop making excuses. Just like any resolutions, by the time March rolls around, I usually forget what mine were. So, here is my new resolution to myself and my readers...

I'm coming out of my wilderness hideout and write at least one post a week. 

Oh, and to my son- thanks for caring so much about what your old mom is up to. I love you!

Tea For 2

I'm really taking a long hard look at my plan for an herb garden this year. Herbs will take a front row seat here at Hidden Acres, as I will be adding them to my soaps as well as making my own tea combinations. Some things that we already have growing on the farm will be a part of my tea collection. Strawberry, raspberry, blackberry and blueberry all make lovely teas when using their leaves and berries. Since I do not treat my berries with sprays or other chemicals, they are safe to use in tea making (if you are unsure you should not use them for tea making). It is best to gather the leaves from the bushes before the fruit ripens and to pick those leaves without stripping. After the berries ripen, gather as usual, but save a few to dry and add to their leaves for tea. It doesn't take many dried berries to get the desired result. Some people like to mix and match their leaves and berries, but I appreciate a singular flavor for my tea. You, of course, can do just as you please with yours!

Beyond those berries, I am completely surrounded by rose bushes. The dried flowers and hips make for a delightful cup of tea.  Lastly, I have a "mint garden" that I achieved by planting mint directly into my once thriving herb garden~over running everything but itself. If you plan to add mint to your repertoire of herbs please take care to plant it in it's own containers where it can not spread. I love mint, but-yikes! I will certainly have plenty to harvest again this year. There is something special about mint tea. It is one of the only teas that I like both hot and cold. It has this special power that makes me feel better.

The herbs that I will be purchasing to round out the collection of ingredients for tea will be; thyme, sage, dill, lemon balm (watch out, it is a relative of mint and spreads), marjoram, rosemary, lemon verbena, chamomile, basil (also will make a delicious jelly),  and lavender. This list includes almost all of the herbs I tend to grow already, so just buying a few extra plants should allow me enough to harvest for tea.

                                                       
                                                                Harvesting


Harvest your herbs in the morning after the dew has dried from their leaves. The essential oils are at their peak first thing in the morning. I use screens to lay my shorter herbs on to dry. I have a dry, evenly heated space to leave them. For my mints and lavender, I tie the stems together and hang the bunches in that same dry space. After the drying process is complete, package your tea ingredients into an airtight container and store away from sunlight and heat.

Of course you can use the leaves and flowers to make a fresh pot for yourself right then and there.

                                                              Making Tea


Place the pieces (a small handful for fresh plants or 1-2 tablespoons for dried plants) in a pot and cover with boiling water. Cover and steep until it has reached your desired strength. Strain. Enjoy!


Herbs impact us all. They make our homes and ourselves smell better, they add flavor and pizazz to our culinary delights, and they have the ability to cure us of what ails us. There are so many resources for growing herbs and making your own teas. Look around and choose carefully. I like researching the suggested medicinal impact of herbs, but caution that everyone is different and although herbs have a history dating back to the Garden of Eden, they are not magical...I don't think!

Sprouting Up All Over

Well, as you can see my organic red clover seeds have sprouted. They are delicious! Every time I am in the refrigerator I grab a handful to munch. I am not sure that they will make it into any salads or onto any sandwiches before I devour the entire contents of the container.

As for my broccoli sprouts, I am not feeling quite so successful. They are sprouting at a very slow pace and they have a strange look to them. I will see what tomorrow brings as to whether they are going to become edible or if they wind up in the trash.

I have started my alfalfa seeds today and am looking forward to success there.

At Hanaford, (not organic) alfalfa sprouts go for $1.69 for 4 ounces and the organic broccoli sprouts sell for $3.79 for 4 ounces. I am sprouting that volume for pennies and even better, I know where my sprouts were grown and who has been handling them. Visit my post entitled "Sarah's Super Heroes-Sprouts!" for information on the nutritional side of adding sprouts to your diet.

I think I am officially hooked on growing and consuming fresh sprouts! Have you tried sprouting yet?

Castile Soap

It has been 4 days since I made my fourth batch of soap. Castile Soap. "Castile" is named for the Kingdom of Castile which was located in what now is Spain. The history is a bit fuzzy, but this soap seemed to have made made it's first appearance in Italy. With 100% olive oil being the recipe for this Old World soap, it makes sense that people would have been making Castile soap somewhere in that part of the world. Now, as far as the soap I made, I have to use a lower case "c" in my spelling as I added some other oils and cut back on the olive oil. The recipe I used is found below.

By adding the palm and coconut oil, the bars should not be as slippery and they should have more lather. It is a mild and gentle soap that could have many more uses than just showering and shampooing. It can be used for washing clothes, washing pets, cleaning the floors, and just about any other cleaning job you may have but after I cut the bars out of the molds so they can cure for the next few weeks and washing the residue off of my hands, I thought to myself, "Why would I use this beautiful soap on any other job than myself and my family? It is simple delightful!

I can't wait until my other batches have cured so we can test them. Soap making requires quite a lot of patience...but it seems to be worth it!


                                                                Castile Soap

24-28 oz. cold water

12 oz. lye crystals

55 oz. olive oil

16 oz. palm oil

16 oz. coconut oil

Temperature-110-115 degrees

Sarah's Super Heroes-Sprouts!

Well, after many days of research and hunting locally for sprouting seeds, I am finally ready to try and grow what some people consider to be "the super food". I was able to find three different kinds of sprouting seeds at a local natural food store. (When looking online, shipping was astronomical for the small amounts of seeds I wanted to purchase). I ended up buying organic red clover, organic broccoli, and organic alfalfa. I was surprised to find out just what super heroes these little seeds can be! My final decision to try sprouting for myself "stemmed" from watching and listening to a friend, Rusty Stevens, and seeing the passion he held for the process and the results. Thanks for the push!

 I love to grow my own food. The safety factors as well as the knowledge of where in the world the food I feed myself and my family comes from are of utmost importance. I can grow these in my kitchen without the worry of salmonella or E-coli. Don't we have enough to worry about?  Knowing that using a mason jar with a wire mesh top and sprouting seeds, I can grow something in my own kitchen (in a space smaller than my toaster takes up) all year round. Of course, you can spend a bazillion dollars on fancy equipment if you want to. I don't want to.

I knew that sprouts were highly nutritious, but wow! The nutrient content of these little guys increases up to 1200% after sprouting. They are packed with nutrition; amino acids, simple sugars, digestive enzymes, and vitamins (especially B vitamins). 1 cup of bean sprouts provides 119% of your daily vitamin C and broccoli sprouts are considered to be cancer fighting super food because of their high levels of photochemicals. Let's get into the process...

                                                   How I Sprout Red Clover Seed


1. Fill mason jar with water. Add 2 tablespoons of seeds. Put on cover (cheesecloth or tight mesh screening). Soak overnight.

2. In the morning, drain water out. Rinse seeds 2 times and on the final drain make sure all water is out. You can put the jar at a slant in order to help any remaining drops of water drip out. Some people drain their sprout water into a bowl and use it in their gardens, houseplants and compost piles or add it to shakes or yogurt. (I'm not there yet).

3. Repeat this process at night before bed. This process will take a few days. Each seed has a little different timeline. I have read that red clover will take 4 days to sprout. I will know when it is ready to eat because the tail (root) will make it's appearance. At that point, give them a final rinse and enjoy. They will keep up to a week in the refrigerator.


If you let your sprouts go longer, they will begin to develop leaves and are then known as baby greens. I'm not sure I am patient enough for that right now!



As this is my very first time sprouting, I am a little nervous to put this out here as I might fail miserably. I am hoping that someone who might feel that same way may read this and get inspired to try something they might have been afraid to try. If not sprouting- something else.  Take that leap!

 It's a bird, it's a plane...what is the worst thing that could happen???

Blueberries-You're Just Too Good To Be True

After beginning my high bush blueberry pruning session (how long is this process going to take?) I reached into my freezer and got out a package of my berries from last fall's harvest. Letting them thaw so that I can make blueberry muffins! YUM!

That got me thinking, I know that blueberries are "good for you" but what exactally does that look like? I started poking around for some solid nutritional benefits of this seemingly perfect fruit. Blueberries have about 80 calories per cup and practically no fat. In one serving you get 14 mg of vitamin C which is almost 25% of your daily requirement. Blueberries are packed with fiber therfore a handful of them is a delicious way to add just a little more fiber into your diet. Who couldn't use a little more natural fiber? Blueberries also contain manganese (which is important for bone development as well as converting fats, proteins and carbohydrates into energy) and they stand head and shoulders above most other foods when it comes to the power of antioxidants~ and we all want to make sure that we are fighting those free radicals that can damage our bodies. Above all else...they are a delightful little berry and they really want to be a part of my blueberry muffins!

~Enjoy!


                                           Blueberry Bran Muffins


1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 tsp. vanilla extract
1/2 cup all- purpose flour
1/2 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup blueberries


Preheat oven to 375 degrees. Grease muffin cups or use paper liners. Mix together wheat bran and milk. Let stand for 10 minutes.

In a large bowl, mix together applesauce, egg, brown sugar and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder and salt. Stir into bran mixture until just blended. Fold in blueberries. Fill cups 2/3 full.

Bake in a preheated oven for 15-20 minutes. The tops will spring back when touched.


                                    1 muffin=100 calories--- 0.9 g. total fat---18 mg. cholesterol 

Happy Berries

One of the most enjoyable and satisfying parts of Sample's Hidden Acres Farm (to me) is the high bush blueberry orchard. My grandparents planted it almost 50 years ago and every year it gives off the most amazing yields of the sweetest, biggest blueberries I have ever eaten. Being out amongst the bushes and picking those little blue nuggets is another way I keep my Grandparent's dreams and hard work alive. I feel a strong presence of them in that space.

Alas, like everything else that is enjoyable, it requires a lot of hard work, time and commitment. So, today (my second day of vacation) I am headed out to do some heavy pruning of said bushes. Pruning high bush blueberries needs to be done in the winter months, when the bushes are dormant. I had never understood why pruning anything was important- as I felt that I was killing it somehow, but now I've learned that to get a more abundant crop and have healthier trees, pruning is essential. Now I can equate the process to people in my life. Throughout the years I have "pruned" people out of my life and in doing that I have become a much happier, healthier and fun person to be around.

The most important thing I look at when pruning the bushes is the shape. As these are very old, mature bushes, it is most important that I remove any broken or diseased branches, that the center of the bush be open so as the sunlight can get in and the air can move freely around and through, if any branches are crossing or touching they need to be taken off and all of the suckers growing around the base of the bush need to be removed. I will take the tops off of them all this year to ensure that I can reach the top of the bushes for harvesting. I have a few bushes that are about 10 feet tall and as I stand at only 6 feet, the birds have a distinct advantage over me!

If you don't grow your own blueberries, I would encourage you to get a couple of bushes and go for it! When I hop out my door on any August day and grab a handful of blueberry heaven to put on my cereal...Mmmmm! Nothing in a store compares!

Anadama

For this first day of vacation, I am going to jump head first into baking bread. Anadama bread was a favorite of both of my grandmothers and smelling it bake and biting into the delicious richness of this heavenly bread takes me back to my childhood.

In the Cooking Down East cookbook written by Marjorie Standish (copyright 1969), there is a cute little history of how this bread got its interesting name. A fisherman who had a lazy wife and had to do all of his own cooking named his special bread after her. He called it "Anna, Damn Her" but polite society was against such harsh language and renamed it Anadama.

Whatever the name, it is a delightful bread. Very rich and filling. It goes well with a thick chowder or warmed with butter and a cup of tea. Enjoy!


                                                          Anadama Bread


2 cups hot water
1/2 cup cornmeal
1/2 cup molasses
2 tbs. shortening
2 tsp. salt
1 envelope dry yeast
1/4 cup lukewarm water
About 6 cups flour

Bring water to a boil. Add cornmeal SLOWLY. Cook water and cornmeal together for just a couple of minutes (I use a whisk so it the cornmeal doesn't clump). Add molasses, shortening and salt. Cook together until ingredients are well mixed. Turn this mixture into a bowl and allow to cool to lukewarm.

Measure 1/4 cup lukewarm water, dissolve yeast into this. When first mixture is lukewarm, add dissolved yeast.

Start adding flour. When mixture makes a stiff dough, turn it out onto a floured surface. Start kneading, add more flour as needed, continue kneading until dough is smooth and glossy.

Place dough into a greased bowl. Cover. Place in a warm spot, allow dough to rise until doubled in bulk. Poke dough down in bowl and allow to rise once more.

Turn dough onto floured surface and add a bit more flour if needed. Let dough relax for about 10 minutes. Make into 2 loaves and place in greased loaf pans. Cover with a towel. Let rise until loaves are about double in pans. (Do not allow the dough to rise too high in pans).

Bake 10 minutes at 450 degrees, reduce heat and bake 20 minutes at 325 degrees.

Turn loaves from pans and cool on rack. While loaves are still hot, butter the tops of loaves.

A Time To Order

As I watched my chickens scratch and peck in my raised bed gardens this afternoon, a sly little smile came across my face as I walked up onto the porch. I heated up some water and made a cup of tea as the light snow fell outside my window. On my table lay 3 seed catalogues, graph paper, my garden plan from last year and a sharp pencil. I sat down for the next stages of planning my vegetable garden- preparing to order and making sure I have enough garden for all of those delightful treats I want to plant in it!

This year I am ordering:

~From Miller Nurseries-Miller Certified Super Male Asparagus

~From Johnny's Selected Seeds- "Provider" bush green beans, "Rocdor" yellow beans, "Red Ace" beets, "Sugarsnax" carrots, "Northern Pickling" pickling cukes (developed in Maine), "Premium Greens" mix, "Premium" shelling peas, "Spineless Perfection"zucchini, "SlickPik"summer squash, "Sarah's Choice" cantaloupe (just because I can), and an assortment of sprouts.

***Not ordering out of a catalogue, but buying on Mother's Day at Moose Crossing- many herbs, tomatoes, potatoes, onions, green peppers and acorn squash

I have "placed" these where I want them in my existing gardens on my graph paper. I think I need more space to plant all these seeds, seedlings and plants. Perhaps another project for the man of the house? He does, after all, get to taste the fruit (I mean vegetables) of my labor!

Gardening is finally fun and exciting for me. It has taken me a LONG time to get to this point!  Start small, make a plan, plant what you like to eat and...above all...don't take yourself too seriously!

Life's Breakdowns

This morning started out like any other. I awoke, wrapped in my flannel sheets and heavy comforter- completely certain that my alarm clock must be on the brink (my first machine encounter of the day). I proceeded to get dressed (with the help of electricity and running water) and went out to feed up.  I relied on running water and electricity in order to carry out this ritual as well. I packed my lunch, only possible with refrigeration, and made a bagel in the toaster.

I got in my car and began my 30 minute commute to work. Exactly half way, my trusted, mechanical, 4-wheeled mode of transportation overheated and died. A year ago, my whole day would have ruined and those people who proclaim to love me would have become scarce. I would have thrown a giant pity party and made myself the guest of honor. I would have proclaimed that this was the worst thing that I had ever gone through and carry on as though no one had ever broken down before. I didn't do stress or change or ANY sort of fiddle-faddle mucking up my business. (Wow, introspection is fantastic!)

So...I pulled into a parking lot as my work horse blew out her last moan of despair and I shut her down. I called my husband to come and get me- I was stuck- and sat back to fret.

But something very calming came over me as I sat there in that early February sunlight. I closed my eyes and all I felt was serenity. Beautiful waves of calm brushing against my jagged edges. I began counting my blessings. Not just listing them to see how many great things I think I have in my life, but REALLY applying my life to my life.

~I began when that horrible alarm clock started screaming in my ear. "Thank you for having a reason to get up."
~Getting dressed. "Thank you for giving me a choice of clothing at my disposal."
~Lugging water and grain. "Thank you for being trusted with these most precious creatures I am caring for."
~Breakfast and lunch. "Thank you for delicious food in which to nourish my body with."
~The breakdown. "Thank you for giving me a car so that I can have a car that breaks down."
~The call. "Thank you for allowing me to be married to a man that hangs the stars and would walk through fire to help me. Thank you for letting me breakdown in an area that has cell service (as half of my commute is without that luxury)."

I got to work. My car was towed home. Life continued on. But somehow I had a moment of transformation and clarity. A year ago, that vehicle breakdown would have been a Sarah Breakdown. Today it was simply a malfunction of a piece of machinery. Maybe my jagged edges have been smoothed by the raging storms of these past 22 years. Maybe today is the start of warm winds, small waves and tranquility. I would ask that you take just a few minutes to truly apply your life to your life. It is, after all, your greatest treasure.

May all your breakdowns be in the realm of mechanical devices. You are too important for any other kind!


 

A Kiss For The Mailman!

Well it came! It's FINALLY here!!! Actually it arrived yesterday, but as I shared with you in a previous post (Catalogues: Passion or Obsession?) I have to spend my first day looking through all of the pictures in my brand new Johnny's Selected Seeds catalogue before I can really wrap my head around it. Now that I have wiped the drool from the corner of my mouth, it is time to give a quick review and begin my "wish list"...So here we go!

The first striking feature (actually the 3rd-smell and glossiness were the first 2) was the thickness of the catalogue. It is 206 pages long (Burpee is only 148)! I know that size doesn't matter and should never be a distraction,  so I ventured inside. Conventional and organic seeds abound. Vegetables, herbs, flowers, and tools comprise the makeup of this publication. (I am not much of a flower girl, so I apologize for not mentioning that section- but if you are, I'm sure it is just as exciting as the rest of the catalogue). Herbs to plant and dry and use in my soaps are at the top of the list that goes on and on. Then there are the most important delicasies. VEGIES!  The first 115 pages are dedicated to vegetables alone! They have a huge selection of micro greens, sprouts and farm seed. This company carries 11 pages of "greens" and then, in addition, 16 pages of lettuce greens. There are things here that I have never even heard of.

Maybe it is just me, but I don't think so. The different kinds of lettuce, micro greens and sprouts left me wanting more, who has ever heard of corn salad/Mache, Romanesco, or Scorzonera? Like I said, maybe it's just me. What I DO know is the description, amount of seeds to buy (oz.,1/4 lb., 1 lb., 5 lbs. 25lbs.), time to plant and how to use said item are fully spelled out for a novice to a professional to experiment, explore, and experience.

This company is owned by their employees, has the #1 rating in Mother Earth News, and now has my endorsement. (I'm sure they are thrilled!) The amount of information and stunning photography between these pages is stellar and next week I will be writing them a check for some of their most amazing products.  After I order herbs I will ask for their featured item on the back page:"Sarah's Choice" cantaloupe. I have never planted cantaloupe. This seems to be a sign to try! Again...these people are cheering me on to try something new and different. I am in!

Whether you are a seasoned pro or a first time gardener-look at Johnny's Selected Seeds Catalog. Support a thriving Maine business!!! I will let you know what my complete order is as soon as I send it away...busy,busy,busy...

Duty or Heartbreak- Is There A Line?

Sad-

My son, Patrick Elliott is headed from Fort Riley, Kansas to California on Thursday-for deployment training.

Patrick Elliott is my middle son. I have been blessed by 5 children but only 3 made it all the way. That is why I feel doubly blessed by my 2 step sons. I feel that although I lost 2 along the way that I picked up 2 more and it makes the pain a little less.

If I could wish anything, it would be that I could crawl into a cave and fast forward the remote to when my baby boy gets back onto US soil. The train has been coming hard and fast at me and I will admit that I have ignored that light coming down the tunnel. Not all parents have to deal with their child going to war. I have had a child go off to college and one go into a trade and into the workplace. I have 2 more in high school deciding on their paths in life. I can see them when I want to. This is entirely different.

If you have a family member in the service or a neighbor or a friend- call them tonight and give them your love and support. As for me, I will hug my boys. I love them. I love you, Patrick Elliott. This is my reach out and hug... You are my hero- for now and for always...

Soap Making On The Farm-First Time Is A Charm!

So, on this beautiful 40 degree January day, I stayed inside and made my first 2 batches of soap. I overcame my fear of lye and basically jumped in and made something wonderful! My first batch consisted of:

4 oz. Avocado Oil
2 oz. Castor Oil
16 oz. Coconut Oil
2 oz. Jojoba Oil
16 oz. Olive Oil
16 oz. Palm Oil

22 oz. water
8 oz. lye

It all went according to directions...I had safety goggles, gloves and long sleeves and I used the utmost of care when handling the lye. I measured out the oils and when the temperatures were the same, I combined the lye water with the oils. I mixed and mixed until trace and then poured the mixture into my beautiful mold that my husband made for the purpose. It is now sitting in a safe, warm place and is working its own magic.

My second batch included my above list (only half of each amount) and I added a scent called "Energy" and enough colorant to make it a light fuchsia color. This I poured into some plastic molds made especially for soap. Those soaps are also going through their metamorphosis. It smells fantastic in here and I am now completely obsessed with making soap as well as the thought of a new avenue this could open up. As soon as I get more comfortable with the process, I am planning to make a video and post it to YouTube. I'll keep you up to date on that project.

Again, I have conquered a fear, put those doubting voices to rest and created a useful and beautiful product. I can do anything I put my mind to and I would love to think that I might empower someone to do the same. A leap of faith! Except...I'm not sure who is going to let Mr. Sample know that the kitchen is officially open for more than his yummy cooking!!!

The Mootel pt. 3- Drunk Cows and Other Tidbits

***continued from pt. 2 Originally published by W. Alan Henderson- Edgecomb Maine***


"One of the outstanding stories of the year in the Maine paper concerned a turn of events that turned out humorous, but might have been tragic. Elliott was feeding potato pulp to finish off his steers. The potato pulp is fed from feeders that hold 3000 lbs. each and they are open in the front to let the cattle help themselves. Came a 3 day slashing Nor'Easter and the rain beat in on the potato pulp which is dry and looks something like bran flakes. Of course, the pulp drew up the moisture like a blotter, and all the bins became saturated. Then the sun came out nice and warm, and nature went to work. Every bulk bin became a huge fermenting vat, and began converting potato starch into potato alcohol.

But Elliott knew nothing of this so you can imagine his distress when he stepped out on the feedlot one morning and found the steers all staggering around and singing, "Swe-e-t Ad-o-line!" One steer had fallen over on his side and was kicking feebly with his legs. Elliott took one horrified look and got Doctor McClure Day over from Damariscotta on the double. Doc Day sniffed the potato pulp, examined the "far gone" steer and grinned. "These steers aren't sick! They're drunk!" and so they were! Plastered! Doc Day pulled them out of it o.k. but Elliott says one steer became an alcoholic.

That, of course, is one of the humorous incidents, but here is an incident that wasn't funny at all. There was the day that Elliott was turning a new bunch of steers into the feed lot. One of them, a 1000 pounder, was reluctant to go through the corral gate and Elliott slammed the gate too soon and accidentally banged the stubborn steer on his stubborn rear. That did it! The steer lashed out with both feet just like a stallion, and kicked that 300 pound gate right into Elliott's face. He almost lost the sight of one eye. They say a steer can't kick this way, but Elliott knows better.

Then there was the day that a cow moose wandered into the pasture- walked right up to the brood cows- and presto! The moose put all 20 of the brood cows and even the cowardly bull right through a 4 strand barb wire fence, and they didn't stop running until they got to The Common in Boothbay Center. On the other hand, they tolerate deer amongst them without batting an eyelash. But when they see a moose on the loose-they vamoose!

Incidents such as these are all part of the game. There are other worries such as hunters shooting a steer for a deer. Dogs don't bother the steers, but they sure raise Cain with a flock of sheep Elliott tried to keep out on the range. He finally had to bring the sheep into the barn because the dogs were killing them..."

I hope readers have enjoyed the tales of the Mootel. I am so fortunate that I remember it, but it is part of my plan to make sure that more people know about the Mootel and the ingenious Grandparents I was fortunate enough to be given.

Thanks for reading!
Sarah

The Mootel- pt. 2 Growing Poles for CMP

***This is a continuation of pt. 1. Originally published by W. Alan Henderson***

"The first inkling that Elliott Barlow was up to something new on Highway 27 was when the motorists began to see a huge tract of swampy ground taking shape under their eyes. Day after day. Elliott and his bulldozer were grading and draining. The place was a tangle of alders and birch which were cut into firewood, and the brush was burned. The land was drained using the new technique of permanent grass waterways that permit gentle sheet drainage without erosion. Elliott claims that sod ditches do not stand up. The cattle break down the edges. To accomplish this contouring drainage, he had to move tons of earth, leveling here and filling there. Then he sowed it down to red clover and timothy. It took him a solid year to do this, and for his outstanding performance, he won the Soil Conservation Citation for that year from the Knox-Lincoln Extension Association. Incidentally, he is an executive member in that association, and he and his wife are hard workers for the benefit of the Association.

So that was the picture at the close of the first year of Operation Mootel: A dismal piece of land had been reclaimed from the swamp and now everyone wondered what the next step would be. Seemingly overnight-Poles. Poles-poles, poles began to spring up everywhere. HUNDREDS of them, running this way and that in some sort of geometrical design. That had all the motorists half crazy asking themselves,"What on earth is he doing now?" A corny joke went the rounds that Elliott was raising poles for the Central Maine Power Co.,but gradually the skeleton pole work was clothed in "flesh" and became an open shed 160 feet long, with a large feed lot all fenced in, and a barbed wire fence stretching over hill and dale. Definitely, the place was taking on a Western flavor, and when the first shipment of 100 Herefords arrived, even the city folks could tell that Elliott had become a Cattle Baron.

Being a "wag" at heart, Elliott coined the name "Mootel" which he placed in big block letters on the roadside end of his pole shed, and then sat back and waited for the action. It still tickles him to see the tourists jump out of their cars and snap pictures of that provocative word-"Mootel".............

The Mootel- pt.1- Pure Genius

***I am adapting a stack of papers I found in my Grandparent's desk one day. The original author-W. Alan Henderson (Edgecomb, Maine). The papers are a collection of Mr. Henderson's writings concerning The Mootel as well as spinning some amazing tales about my two heroes-my Grandparents. There will be a few parts to this one as there is so much to tell... Hope you enjoy it!***

"Boothbay Harbor, as you might expect, has plenty of hotels, motels and boatels. But it boasts only 1 Mootel, which is owned and operated by Elliott and Lib Barlow, who I nominate here and now Mr. and Mrs. Dirigo, so accurately do they exemplify the spirit of Maine.

The Mootel is designated Hidden Acres Mootel and it is possibly the only such design in the State of Maine if not the entire U.S.A.

What is a Mootel? In this particular case, it is a hotel for Happy Herefords:What is a hereford? To use a farmer's expression, he is a beef critter with a reddish colored coat and a white face which he keeps solemnly turned toward you every minute that you spend in the feedlot. The Barlow Hereford's are known as "polled" herefords, which simply means, "Look Ma, no horns!"

Elliott and Lib Barlow are living examples of the doctrine of hard work never hurt anybody. They are a medium- young couple who own a large tract of land principally located on Route 27 in Boothbay Harbor. Elliott believes that if you own land, you should make it work for you. His land, at various times, has been the site of a successful mink ranch, tourist cabins, a filling station, and just prior to the Mootel venture, a poultry business. The tourist cabins and filling station had to make way for a brand new First National Store which now sits on what was once a portion of the Barlow property. Mink ranching went out of favor due to its highly specialized nature and the egg business was changed to beef cattle to make use of all of the hay on the place. The Barlows had always cut and sold better than 100 tons of hay from their acres every year. Gradually the demand for hay dwindled to almost nothing in the Boothbay Region and Elliott made the decision to change from poultry to beef to utilize all the hay on his own place..."

Grandma's Soap Opera

A long awaited package arrived on the farm today. A large box full of all the magical ingredients to make my own soap. I anxiously unpacked; coconut oil, palm oil, sodium hydroxide lye (which I had to fill out a hazardous material waiver for), avocado oil, castor oil, jojoba oil, energy and rosehip jasmine essential oils, dried calendula flower petals, and fuchsia colorant.

Now it will be my task to create specialized soaps for my family, friends and my new business. I have watched so many youtube videos about soap making that my brain spins. It is time for me just to jump in and go for it!   I will admit that I am nervous as can be, but I remind myself of the myriad of skills I have taught myself over the last few months. I mean, I have learned how to preserve food for my family, make jams and jellies, create beautiful candles, produce stunning jewelry and knit. Whew! I can make soap! I can do this!

I have fond memories of my Grandmother performing so many tasks on the farm. She did everything and anything--- from washing to cooking, planting to harvesting, and raising up to slaughtering livestock (and everything in between) but I don't remember her ever making soap. I know she COULD have because my Grandmother was the one who conducted the sun to rise and set. She just never did.

I'd like to think that, as she is looking down on me from heaven---where she keeps those stars twinkling--- she is cheering me on in this new venture. I want to make her proud...

Some Like It Hot!

I have always struggled when growing any kind of pepper from seeds. I have tried various methods and end up disappointed every time. So, last spring I picked up green pepper and jalapeno plants from my favorite candy store--oh I mean garden center. I spent $2.49 for a flat of 4 green pepper plants and $2.49 for a flat of 6 jalapeno pepper plants. I wasn't happy with the yield from the green peppers (I harvested about 10) but my jalapeno peppers afforded me over 30.

Then the problem arose-"What do I do with all of these hot peppers?" Solution: I called a great friend and asked to borrow her dehydrator. While going through the process of hot pepper dehydration, I learned some very important things: 1- Wear eye protection and gloves when handling them, 2- Dehydrate in a well ventilated room and 3- ALWAYS remember when you go to cook with them that they are 10 times more potent in their dried state than they are fresh. Lesson learned last night- not that I minded- because spicy food is a sure way to thaw out on these frigid days! The steak chili and cornbread recipe you will find below are from my husband's archives and he has graciously allowed me to share them with you. They are favorites here in the Sample house. ENJOY!


                                                          Linc's Steak Chili


2 pounds sirloin steak cut into 1/2 inch cubes
12 oz. sweet Italian sausage-casings removed
1 onion- chopped
2 jalapeno chiles-remove seeds for less heat
salt and pepper
2tbs. chili powder
2tsp. ground cumin
1tsp. dried oregano
1- 28 oz. can diced tomatoes
1 tbs. cornmeal
1 cinnamon stick
3 dried bay leaves
2 cups beef broth
1- 15 oz. can kidney beans

Heat dutch oven. In 3 batches, cook sirloin until no longer pink. Remove and set aside. Add sausage (breaking it into pieces). Add onion and jalapenos. Salt and pepper. Continue stirring until sausage and onion are browned (5 minutes). Return sirloin to pot and stir in chili powder, cumin, oregano, tomatoes (juice, too!), cornmeal, cinnamon, bay leaves and 2 cups of beef broth. Bring to a boil. Reduce heat.Cover and simmer for about 2 hours or until the sirloin breaks apart with a fork. Stir in beans. Heat for about 5 more minutes. Remove cinnamon stick and bay leaves.


                                                     Linc's Amazing Cornbread


1 cup butter- melted
1 cup sugar
4 eggs
1- 15oz. can cream-style corn
1/2 (4 oz.) can chopped green chile peppers, drained
1 cup Monterey Jack cheese-shredded
1 cup cheddar cheese-shredded
1 cup flour
1 cup yellow corn meal
4 tsp. baking powder
1/4 tsp. salt

Preheat oven to 300 degrees. Lightly grease a 9x13 baking dish. In a large bowl beat together the butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, and both cheeses. In a separate bowl stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture and stir until smooth. Pour batter into baking dish. Bake for 1 hour or until a toothpick inserted into the cornbread comes out clean.

Catalogues:Passion or Obsession?

Snow flurries today and 11 degrees---seed catalogues arrive in the mail!!! I received my Burpee and Miller Nurseries today. I am salivating. The first thing I always do is look at all the pictured temptations on each page. Then I start back on page 1 and read the descriptions for each tasty morsel. Phrases like "tender", "bears very early and heavily", "continuous harvest", and "high-yields" catch my eye and I wonder- how does one get to be a writer for a seed catalog and who gets to eat all that produce in the glossy pictures?

I then remembered the Mother Earth News magazine I had received last month and turned to the article regarding the top 15 seed companies in the U.S.  Out of the 15 companies listed, little ole frozen, shortest growing season, not much sunlight,  Maine got 2?!? I was excited and visited both websites. I want to always be on the lookout for local businesses when purchasing any products but I am also cheap and know my limitations in doing so.

The first was johnnyseeds.com. And I really mean the 1st. Rated number 1 in Mother Earth News. They are based in Winslow, ME and their site was quite inviting. I looked around a bit and jotted down some notes before I signed up for their emails and free catalogue. I LOVE catalogues! So now it is like Christmas all over again for me. Wait, wait, wait---until that shiny, attractive, great smelling catalogue  magically appears in my mailbox. It will cheer me on and give me all the confidence in the world. "YOU can grow this, too!" is what they are saying. Yes I Can!

The second site I visited was Fedco Seeds- www.fedcoseeds.com (number 10 on the list). They weren't for me but I put it out there if you are so inclined to visit. You can't get a "real" catalogue from them (just online) but that isn't the cause of my dislike, just so you know.

So my next step is to get out all of my graph papers from the last 5 years and some blank pieces as well. I keep my seed packets from year to year as a reference and try to keep notes regarding the yield I achieved as well as any concerns. I make a very long wish list and then I make a practical one. I always try to add something different/new/interesting each year. This year will be "Miller-Certified Super Male Asparagus" from Miller Nurseries. Whoever wrote the summary in that catalogue gets all the credit for my purchase. How can I NOT order it?

Some might see me as a bit out of control in my excitement for the glossy paper, close up pictures, and lip smacking descriptions, but I would beg to differ. I know (from the energy here in New England) how important  tomorrow's football game is. I'm glad people hold that kind of passion- sorry to disappoint, but a passion for football when I can be dreaming of the spring's cold earth loosening as I run my fingers through the last of the unturned soil? Oh no. I must begin to plan. There isn't much time!

Unspoken Love

As the alarm clock rudely interrupted my slumber this morning, I rolled over and hit the snooze button.  My flannel sheets held me hostage and my brain started that nagging conversation. "Just 5 more minutes" "No it's too cold out" "That's why you need to get up!" Arguing with myself before I even open my eyes-not a great sign...but I got up.

Looking out the window, I noticed that it was 3 degrees (well at least there WAS a temperature!) but the wind was not blowing---yet. You see, when you are perched on the edge of the Atlantic Ocean, the wind can make or break you. So this morning, 3 degrees was pretty toasty. Putting on my Muck boots, Bean barn coat and insulated gloves, I struck out. The air was crisp and clean and I took a very deep breath- a living breath- just as my 3 sheep simultaneously called me to attention. Time to hustle- grain and hay loaded on the wheelbarrow and me pushing and trying to not fall on the ever present ice. As I entered their world, the matriarch, Maa (original I know) quickly welcomed me. As I up-righted their feeders and straightened their manger, she chewed on my jacket and rubbed against me like an anxious feline, almost knocking me off my feet. Peeper and Sage always take a backseat to these greetings but as the temperature drops, they like me more and venture a little closer. I bent down to rub Maa in that special spot just behind her right ear and proceeded feed up. The slow and steady dance of nourishing these amazing creatures had begun. Food is a bonding ritual, even in the world of livestock. There are givers and takers and in these animal's lives, there has been a lot of taking.

You see, all of our animals are rescue animals. They have come out of situations where people didn't, wouldn't or couldn't take care of them. We have allowed some to come to the farm to have a respite and then go to live with others, but there are some that simply will live their life out here with us. I love them. Deeply. They love me back. There is a mutual understanding in the world of human/animal communication. It is an unspoken love that can't be measured in any way but is something that just IS. Not to be questioned, just to be. I believe that if you have something to take care of in your life (from a plant to an animal to a child) it is yours to take care of always. It is not a car to "try out" or a pair of shoes that make you look good. (Please make your animal commitment for a lifetime-not to make you look good).

As I walked away, the goats and chickens joined in the feast. Maa gave me a bleat of "thank you" and I smiled quietly. We do share a bond. An unspoken love.

Writing a blog... who would have ever thought! I have been going through some transformations here on the farm these past few months and I have begun the process of re-defining what is important in my life. I think that is an important process to go through every ten years or so. So what will this blog focus on? The farm of course! My small piece of heaven here on earth.

Now when I say "farm" different pictures enter your mind. Allow me to paint a picture of Sample's Farm (formally known as Hidden Acres Farm). It currently consists of 16 acres (down from hundreds of acres in the 1930's-1960's)-we will get into that later. We inherited "The Farm" after my grandparents passed away in 2006 and have slowly restored the homestead and added sheep, chickens and goats. We put in raised gardens and continue to cultivate our blackberries, raspberries and high bush blueberries. Being located on the coast of Maine and having such a short growing season, it is important to be organized and ready to pounce when the frozen world starts to thaw!

This blog will hopefully be uplifting, thought provoking, exciting and insightful. I will include some of my most favorite recipes, homemade remedies, soap and candle making experiences, gardening successes and frustrations, canning and preserving food from your garden, farmers market or local grocery store, being prepared for emergencies, hobby farm issues and just plain fun! I would love to have feedback from you as to your trials and successes in these areas and I look forward to making this a place for me to expand my knowledge about those things that I am so passionate about.

I hope you will come on in and slow down- if just for a minute!

Thanks,
Sarah