Pesto Pasta and Coral Cupcakes

This time of summer brings plenty of fresh basil here in the Northeast.  We normally grow a ton of it on our farm either in the soil or in our aquaponics system.  This year, however, we forgot to plant any, so I purchased a large bunch at a farm stand this past weekend.  Besides drying it for the winter and using it with fresh tomatoes and Parmesan cheese, my other favorite thing to make from basil is pesto.

To begin, you need a nice bunch of fresh basil.  This bunch is enough to make a double recipe.

For a single batch that will feed at least 4 adults, you will need the following:  1/2 cup olive oil, 2 cloves garlic or about 2 tsp. minced garlic, 2 tsp. crumbled dry parsley, 1 tablespoon sunflower seeds or pine nuts, 1 tsp. salt, 1/4 tsp. pepper, 2 cups of firmly packed fresh basil, and 1 cup of Parmesan cheese.  You will also need a pound of pasta.

First, combine the olive oil, garlic and parsley in a blender.  Process until smooth, and let stand for about 15 minutes.  Then add the sunflower seeds, salt and pepper and process until blended.  Finally, add the basil and Parmesan cheese gradually, and process until smooth.  You might need to get a long spoon in there to mash the basil down to the bottom so all the leaves get blended in.  It will look like a green gremlin exploded in your blender.

While you are doing all of this, you can cook your pasta al dente.  When you drain it, make sure you save 1/2 cup of the liquid that your pasta was cooked in.

You will then combine the pasta and the 1/2 cup of reserved liquid in a bowl and mix well.

The final step is to stir in the pesto sauce.

And this is what you end up with!  I sometimes make very large batches of pesto and put it in plastic freezer containers which keep for up to a year in a chest freezer.  It might last longer than a year, but I wouldn't know because we eat it before then.  It actually looks and tastes like fresh pesto and is such a treat to have in the middle of winter.

If you're fortunate enough to have a 13 year old in the house who has extra coral colored frosting left over from making a cake for the fair, you might even have some pink/coral cupcakes for dessert.

Do any of you have some good basil recipes?  I am always on the lookout for more meals using this herb.

Soaking Up These Final Weeks of Summer

Here we are in August already with only weeks until the new school year begins.  We are grabbing the remaining bit of summer break and holding on to it for as long as we can.

After finishing up a week of robotics camp and a trip to the public library, we tried out a new park this weekend and had yet another picnic (I'm getting my money's worth out of this new picnic tablecloth.)

From ages 6-14, they all actually ate and played together, which is no small accomplishment these days.

Our youngest insisted it was her American Girl doll's birthday, so she had to come along and receive presents and be wished a Happy Birthday.  She was once Felicity, but since her haircut, I think she looks like a hybrid of Felicity and our 6 year old.

After the park picnic and playground, we tried out a different swimming pool.

It was great fun for the children since our pool doesn't have water slides and jungle gyms.  It was great for me since I'm not responsible for cleaning it.

Our weekend continued with our teenage daughter at a candy molding class and then taking over my kitchen as she prepares a mega-cake for the fair.  In between, my youngest and I tried our hands at making crafts from an old issue of an American Girl magazine.

We were trying to make edible bunny slippers out of marshmallows, frosting, and colored sugar.  This was a sticky project, and we didn't have certain candies that would have made it easier.  So they turned out looking like this, but as you can see, she thought they were fantastic.

My little ones have also been picking many flowers from our gardens and beds and making bouquets.  I love the late summer flowers in bloom, and since these are all perennials, I don't have to do anything but admire them.

I'm sad to say that it took me this long, but for the first time all summer, last evening I finally just lay on the ground and gazed at the sky like I used to when I was a child.

I didn't think about the chores I had left to do or getting the children ready for bed.

  I listened...and heard the locusts in the trees and my husband and children laughing in the pool.  I smelled the grass under my back and the apple mint growing beside me.  I felt the evening breeze coming down off the mountain and the claws of one of our cats kneading my stomach as he tried to get comfortable on me.  I watched the bugs, birds, and bats fly overhead as the sun finished setting.

And I wondered if years from now, when our children come home to visit with their little ones, this is how they will remember their summers growing up at this farmhouse in the mountains.

In Praise of Permaculture-Mulching: Summer Project #3

Tomato plant that reseeded itself in our sheet mulched garden

I have to admit that out of all the summer projects on our bucket list, moving mulch was the one I was least excited about.  My husband is the gardener of the family---as I have mentioned before---and he is always looking for a more efficient method to grow our food that is less labor intensive.  In a nutshell, he is a huge fan of permaculture.  In particular, he loves the aspect of mulching.

Our one ton pile of wood chips dumped in our yard in May

According to Wikipedia, "In permaculture, sheet mulching is an agricultural no-dig gardening technique that attempts to mimic natural forests' processes.  When deployed properly and in combination with other permacultural principles, it can generate healthy, productive, and low maintenance ecosystems."  This hill of mulch was the final step in the sheet mulching process for the one and only garden we planted this summer.  For my husband, this was the solution to the incessant weed problem in our gardens.  To me, this just looked like months of work shoveling mulch into a wheel barrow, dumping it in place, and then spreading it with a rake because we don't have any tractors here.

Our garden at the end of May.  Notice my flowers that looked so pitiful then.

However, along with a successful crop of comfrey for our livestock and enough peas and onions for us to preserve, it also laid the groundwork for a number of tomatoes reseeding themselves and growing into the plants shown in the picture at the top of this post.

A closeup of part of the garden a week ago.

Not to mention what this mulch has done for the marigolds, zinnias, and gerber daisies I planted back in early May.  These are the same flowers that appeared to be dead 2 months ago when we first applied the wood chips.  You can see there are still a few weeds and sprigs of grass creeping in, but they pull out easily, and we now only need to pull a few weeds once or twice a week as opposed to the daily weeding and hoeing we used to do.

A flower bed along the front of our farmhouse at the beginning of summer

In addition to helping the garden, we also used the wood chips in a traditional fashion as mulch in the numerous flower beds around our farmhouse.  There are still many beds to fill at various sites on our property, but most of the beds next to the house have been mulched to some extent.  This one was the worst since it was filled with overgrown bushes, many weeds, and wild raspberry shoots.  I'm embarrassed to even show this picture that was taken back in early May.

The same area now

After a few hours of some pruning, digging, and mulching by my wonderful husband and several of our strong children, this is what the bed currently looks like.  Now I can actually do something with it.  Hopefully before the summer is over, the remaining 5 flower beds will look this good, and I won't feel like we're living in a mountain jungle.

As we continue on our small farming journey, I believe we will incorporate more and more aspects of permaculture into our family's hobby farm.  The premise of it is something we believe in, and it makes complete sense to stop going against nature in traditional methods of plowing, planting, tilling, and other conventional ways of farming.  I would consider this summer project of mulching a success.  It is a bit of work early in the summer (for which I can take no credit), but it ultimately leads to much healthier soil, plants that thrive, and very few weeds.  To learn more about permaculture, check out the sites below:

www.permaculture.org/

permaculturenews.org/

www.rodalesorganiclife.com

www.backtoedenfilm.com/

10 Tips for Shopping at Farmers' Markets (From a Former Market Vendor)

     Throughout our marriage, my husband and I have shopped at various farmers' markets, both in the South and in the Northeast.  For a number of years, I have also stood on the other side of the market tables, first selling my handmade line of bath products and then selling produce from our gardens and greenhouse.  As I made my purchases at one of our local markets this past week, I thought about what I wish I had known during my first few trips as the consumer.  Remembering what it was like to be a vendor at these markets, I also couldn't help but think what I wish customers knew from our point of view.  Below I share some tips for helping you in your next shopping venture at your local farmers' market, keeping in mind that these come from someone who knows what it's like to be on both sides of the seller's booth.

1. If you are looking for something specific, get to the market early before vendors sell out of the most popular items.  I have noticed this happens with first crops of the season, especially berries, peaches, and corn.  On the other hand, if you are not looking for anything in particular, show up an hour or so before closing time.  Some vendors will mark down items at that time rather than have to load them up and take them home.
2. Peruse the perimeter of the market before making any purchases.  Many people spend all their money at the first few vendors' tables and never see what all there is to offer.  You might be missing out on something terrific.  I quickly scan each booth and then come back through to actually buy.
3. Bring your own sturdy bags and cash.  Though most vendors do supply plastic grocery bags, some run out and it is an additional expense for the farmer.  Many markets now accept debit cards and some accept SNAP and EBT cards, but some individual vendors still do not have this capability.
4. Look for vendors that sell organic, non-GMO, or naturally grown foods.  I think the majority of the farmers who do this display a sign of some sort on their tables informing the public of their practices.  However, when we first started out, we did not think to do that.  If you have any questions about how the food is grown, ask the farmer.
5. Chat with the farmers as long as you are not holding up the line or distracting them from making sales to other customers.  Vendors who have a passion for what they do will love sharing their knowledge with other people.  This was my husband's favorite part of both selling and buying at the markets.
6. With that being said, however, if you're going to have a lengthy conversation with a seller, please buy something from them.  This is different from asking them about their growing or harvesting practices because you want to know what you're getting for your money.  I am talking about one of those 20 minute conversations where you're asking all kinds of questions and possibly even sharing some of your own ventures into growing or creating things, and you are taking up a lot of this vendor's time.  Then it is only considerate to buy something from that booth.
7. Don't quibble over prices without good reason.  If prices seem higher than other vendors, ask why.  It is usually more expensive for a farmer to grow naturally or organically rather than conventionally using chemicals and sprays.  The same goes for natural soaps and candles and other such items that contain all natural ingredients and essential oils.
8. Do expect fruits and vegetables to be different sizes and colors and possibly have some dirt on them.  They are not all going to be uniform, shiny, and perfect because that's just not natural.
9. If it is hot and humid, and especially if the tables are in direct sunlight, know that some things are going to look a bit droopy.  I am especially referring to greens and carrot and beet tops, as well as a number of herbs.  Even if they are displayed in some water, they will still look somewhat wilted as the day's heat sets in.  Put them in the crisper as soon as you get home.
10. Keep in mind that whatever doesn't get sold at that market is highly likely to end up on that farmer's table later that day to be served to that farmer's family.  I only say this because I have seen customer's dogs' noses up against whatever is being displayed on the table.  I have seen patrons rummage through baskets of berries or sniff items while having an obvious cold or other illness.  Sometimes children with hands that are not so clean like to touch every brightly colored item that's at eye level.  Then many of these people don't buy any of it, leaving it for the next individual who comes along or for the farmer to take home.  This is also why it's a good idea to use a vinegar wash on your produce once you are home in your kitchen.

     Farmers' markets and local CSAs are such gifts to our families and communities.  They give us the opportunity to support local businesses and small family farms that are being lost in these days of mega-farms, mono-agriculture, and CAFOs.  It is also a way for us to reconnect with our food production and food providers if we are not growing or raising our own.  In the supermarket, we only have the package labels to inform us of the location and manner in which our food was grown.  With local farmers' markets and farm stands, however, we can speak directly with the growers and sometimes even visit their farms.  I encourage everyone to stop by your local market this week and see what all there is to offer.  If you're a newbie, I hope these tips will help make your shopping experience an easy and enjoyable one.

4-H and Weekly Summer Cakes

Our 13 year old daughter has been involved in local 4-H clubs for five years, and our family has greatly benefited from the cake decorating classes and projects in particular.  For the past four summers, she has baked and decorated cakes or cupcakes weekly until the youth fair occurs in August.  At that time, all the cakes are placed in an exhibition building to be admired and judged.  It has been so much fun to watch her skills increase and to taste the delicious projects.

  The cupcakes above were made for our tea party last summer, and the fresh raspberries on top were from our farm.

This beach ball cake was made during her third year of cake decorating.

This was one of her first attempts this summer at making more advanced flowers.

These Lego cupcakes were not as involved to make but turned out so cute with the confetti and Lego brick candies on top.

This cake started out as a disaster because I recommended she use cream cheese frosting, since it was a carrot cake.  Little did I know that type of frosting melts easily, and the top layer slid right off the bottom.  She had to scrape frosting and put things back together the best she could at class.  This is why there are some yellow patches in places.  Her flowers turned out quite well, however; especially considering this was only her second or third try at making roses.

Last week we got a treat with chocolate cupcakes filled with chocolate wafers and topped with pink basket-weave or pink rose frosting.  We love it when she surprises us with chocolate or peanut butter frosting in the center.

Our daughter used to make all of her cakes from scratch, but this summer we have taken some shortcuts and used boxed mixes most weeks.  Most of the frosting is homemade though.  We share below our favorite frosting and icing recipes.

My Favorites:

Peanut Butter Frosting

Beat 6 tablespoons of peanut butter until light and fluffy.  Gradually add about 2 1/4 cups of powdered sugar and beat well.  Beat in 1/4 cup of milk and 1 1/2 teaspoons vanilla.  Gradually beat in remaining 2 1/4 cups of powdered sugar and additional milk if needed to make the appropriate consistency.

Cream Cheese Frosting

Beat together (1) 3-ounce package of softened cream cheese, 1/4 cup softened butter, and 1 teaspoon vanilla until light and fluffy.  Gradually add 2 cups powdered sugar and beat until smooth.  

Our Daughter's Favorites (found in her 4-H Project Book):

Buttercream Icing (for the crumb layer)

Beat 1/2 cup of butter and 1/2 cup of Crisco.  Add 1 teaspoon of vanilla.  Gradually add 1 bag of powdered sugar, one cup at a time while beating well on medium speed.  Icing will appear dry at first.  Then add 2 tablespoons of milk and beat until light and fluffy.

Decorating Icing (to use in the decorating bags)

Beat 1 bag of powdered sugar, 3/4 cup of Crisco, 1 tablespoon of vanilla, 1 egg white, and 2 tablespoons of water (more if desired) until fluffy.

Casual Summer Attire for a Middle-aged Farm Mom

Now that I have hit my mid-forties, I find it increasingly more challenging to find clothes that fit my lifestyle, personality, and my changing body.  The past two summers, however, I have been pleased to find a number of fashion pieces that are easy to mix and match, are versatile and comfortable, and don't cling to my middle or hang like a tent.  I know that JC Penney is not the store of choice for preppies, but it just so happens that the majority of my fashion finds for this post came from there.  In the rural area where we live, our choices are limited, and when I needed something in a hurry, Penneys rarely let me down.  So far, these items have held up well through many washings and line drying in the summer sun.

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T-shirt: St. John's Bay from JC Penney; Crop pants: J. Crew from local thrift shop; Reversible Belt: Talbot's; Leather Sandals: Land's End

Brightly colored t-shirts and cropped pants or capris take me from our farmhouse to the grocery store to a picnic at the park with our children and friends.  My only problem is finding crops that are the right length.  These are petites and are still a bit long.  Although, I bought them from a thrift store, so maybe they're not meant to be cropped at all!

Dress: Studio One from JC Penney; Sandals: Pesaro bought many years ago from ?

Even though this dress has 3/4 length sleeves, it is lightweight enough to wear in the summer.  I love the way it hangs, and it's incredibly comfortable.  I think it's versatile enough to wear to Mass or shopping or to volunteer at the children's school.  I will probably wear it into early fall with a pair of low-heeled black pumps.

Blouse with attached camisole: Liz Claiborne from JC Penney; Skinny ankle jeans: ana from JC Penney; Wedged sandals: Yuu from JC Penney

This blouse is so flowing and breezy, and it has an attached matching cami underneath.  Since it is quite loose and long, I prefer to wear it with something more fitting on my legs.  These white jeans can be worn folded up or unfolded down to the ankle.

Sleeveless blouse: Liz Claiborne from JC Penney; Crop pants: J Crew; Thong sandals: Land's End

These are the same crop pants worn with the t-shirt above, but they're a bit more dressed up with this blouse.  I can wear this to run errands or have a casual lunch with a friend or just sit at home and blog.

The sterling silver necklace in these photos is from Silpada, and the Citizen watch was a gift from my husband from years ago.

Favorite Summer Salads

This time of year is perfect for salads with so many fresh vegetables coming from our gardens or local farmers.  Although my children are not big salad eaters, my husband and I love them.  Below are some of our favorite salad recipes that I tend to only make in the summer.

Pasta Salad

This is my favorite Pasta Salad recipe.  Cook 2 pounds of pasta al dente.  Drain, then toss with enough Italian salad dressing to coat it.  Chill in refrigerator several hours.  Slice 1-2 sweet peppers, several carrots, 2 green onions, and a can of artichoke hearts, drained and quartered.  Add these to the chilled pasta.  Finally, add 1/2 cup Parmesan cheese, 1 teaspoon of dried basil, 1 teaspoon of pepper, and about half the bottle of Italian salad dressing and toss gently.  Serve chilled.  This makes a big bowl of salad that is perfect for a picnic or patio cookout---plenty to share with friends and family.

Creamy Potato Salad

Out of all the Potato Salad recipes I have tried, this is definitely my favorite.  Pare and cook 6 medium potatoes (Yukon gold or red are especially good) in boiling water for about 20-25 minutes. You want them tender but not mushy.  Drain well and put in bowl.  Add 1 cup sliced celery, 1/2 cup of chopped onion, and 1/3 cup chopped sweet pickle.  If I have some on hand, I also add several strips of cooked, crumbled bacon at this time.  Combine 1 1/4 cups of whipped salad dressing, 2 teaspoons of sugar, 2 teaspoons of celery seed, 2 teaspoons vinegar, 2 teaspoons prepared mustard, and 2 teaspoons of salt (I sometimes add more of this.)  Add this mixture to the potatoes and other vegetables.  Toss lightly to coat.  Carefully fold in 2 hard-boiled eggs that have been coarsely chopped.  Cover and chill thoroughly.  If we're having a lot of people over, I double this recipe.

Ranch Dressing

For regular tossed salads, I like to use the following Ranch Dressing recipe given to me by a good friend.  To make the dry mix: combine 2 tablespoons salt, 2 teaspoons parsley flakes, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1 teaspoon pepper.  Keep in an airtight container and shake or mix well before using.  When you are ready to make the dressing, add 1 tablespoon of the mix with 1 cup of whipped salad dressing or mayonnaise and 1 cup of sour cream or plain yogurt. Chill.  I add no MSG to this, and it tastes fantastic.

This post is making me hungry.  I just happen to have some pasta salad left in the refrigerator, so  I think I'll go have a bite.