Grocery Shopping — Thursday, June 25, 2020

I have been fixing food for years now.  Lots and lots and lots of years

When I was very young I delighted in cooking. ‘Helping’ my Momma or one of my Grandmothers.

Then as a young wife, the excitement of creating food for my husband

Was an adventure (and an eating challenge, to say the least)

So time goes on, many trips to the grocery store occur, lots of meals prepared and eaten until we reach today

I think my whole life has been made up of food:

  • Thinking about food
  • Read books about food
  • Hunting a.k.a. grocery buy—- for food
  • Making food
  • Going to an eating place to order food
  • Waiting for people to bring me/us food
  • Talking with others about food

And now TODAY (while shopping) questioning the lack of food

To be honest with you, I’m tired of the subject of food.

Sigh.

From my heart to your world,

Linda

 

 

 

Tiny Bits of Magic—Tuesday, August 4, 2015

jI’ve been working in my yard…weeding.

kI have company coming on Thursday.

I want to get my yard weeded and watered then I will straighten the house. I have the windows washed and the floors mopped anything other than that isn’t going to happen.

h

These little acts are protection against my worrying about worrying.

Corn-sun

A bit of preservation of  the mind.

Once they have come, I will not think about those things again. Just enjoy the time together.

Your friend on a Western Colorado Farm,

Linda

June 26, 2013

Our sour cherries are ready.  I love those things! (Not just me, but every bird in a 5 mile radius….I have to be quick to get what I want as the birds are thick in the trees.)

Cherries-ready

Not only are the sour cherries good for pies; but sour cherry juice is good also.  I boil the juice down until it is a thick as I can get it.  Then I bottle it up waiting for the time I make Sour Cherry Ice Cream!!!

This ice cream definitely has a tart cherry flavor, not a sweet cherry, not a maraschino cherry. It’s got depth of flavor and cherry pucker to it.  Some people will not like it at first then ask the next year if you will make it again. 🙂

Cherries-1

Here is my recipe:

1 1/2 cups heavy cream

1 cup whole milk

3/4 cup of sugar

1/4 cup instant vanilla pudding

3/4 cup cherry juice  (you can also find cherry juice concentrate in the grocery stores)

2 tsp vanilla

 Combine the cream and milk in a large bowl

Add the sugar and instant vanilla pudding.  Beat until no lumps remain.

Add in the cherry juice and the vanilla.

THE SECRET —-  Refrigerate the ice cream base for at least two hours, or up to overnight.

THEN Freeze in an ice cream maker.

When the machine finishes, scrape the ice cream into a one quart container and place in the freezer for at least 4 hours to ripen and finish hardening.

Yield: 1 quart

Yumm!

Hope you enjoy!

Linda

Monday, April 29, 2013

Boy, am I ever tired!  Yesterday about did me in…way too much to do.  But really I’m not complaining, just tired.

Everything turned out wonderful, although at that time I get concerned that I won’t get my part done, plus all the other stuff that needed put in place.

But it did.

Even my gluten-free birthday cake turned out very good.  I’ve been cooking gluten free for four years now (after years and years of being sick we finally found out Terry, Misty (our youngest) and Linkin all have Celiac Disease.

Talk about a learning curve…cooking and eating without any form of gluten (grain or man-made chemicals) has been something else.

We just all went gluten-free, it’s so much easier that way…I didn’t want to cook one way for some and one way for another.  Learning to make bread — I gave up and just buy Udi’s products — and moist birthday cakes has been hard.

I have finally made it! I can proudly say the Birthday cake was lush and moist!

Tree

So today I hope I can get done some stuff that “I” need to get done.   A lovely day to do it in…tomorrow we will have wind and the next day the temps are to plunge 20* and be horribly cold with some rain.

Have a productive Monday everyone!  See you in the morning!

Linda

Sunday, March 3, 2013

Boy, is that ever nice to write….MARCH!  YIPPEE!

I received a delightful gift on Friday all the way from sunny California

TeaJanine, sent to me this wonderful mug, full of organic tea bags,

of(the tea is call Immune Boost- full of white tea buds, German chamomile, peppermint, ginger lemon grass, lemon verbena and cardamon. —Terry and I had a nice cup of afternoon tea that very day)

Gift

with a lovely note written to me on paper designed by her sister, a spoon for honey to stir the tea with from her daughter Jessica.

 

With the hope that whatever this thing is that I keep fighting will finally go away.

I am so surprised and pleased.

It’s true the world is full of friends…and all because of blogging!

Linda

Maybe This Time

We are in the middle of another winter storm…high winds, blowing snow and winter advisory over the Gunnison Mountain Range.

Terry and about 4 other neighbors were talking yesterday evening about the snow on the Gunnison Mountain Range…this is where we get our water.

The whole conversation was dismal, to put it lightly.

One of the neighbors is the Vice-President of the Uncompahgre Water Users (our irrigation water) and he said things are looking very bad in the water department.  The snow pack is 77% of normal, but the snow is a very dry snow, with very little water.

The Water Users were going to turn the water on the middle of April, but now they aren’t….they are going to wait until the first day of May, hoping to have water for the heat of the season…July and August.

Now, no one knows what to do….everyone is looking at planting a maximum of 60% of their farm ground, but…can they?  The sweet corn farmers and the onion guys need to have the seed in the ground in April, wet and ready to sprout by the third week of April to have a crop.  With this late water start it is looking like the crop for Olathe Sweet Sweet Corn and Mountain Sweet Sweet Corn is going to be very slim…if at all.

Pinto Beans don’t have to be planted as early and can be harvested early, but they do need lots of water…the pinto bean guys are wondering if they should even try since they can’t afford to have the water shot just as the pods begin to swell.

Corn for corn bread, chicken feed and cow feed takes a long growing season and needs to be in the ground, watered up before the first of May…

Lets hope this storm is being very good to us and lots of WET snow is falling on the Gunnison Mountains…magic thoughts from all you, please!

Food is going to be sparse this year from our part of Colorado it seems, unless the Gunnison Mountains can get lots and lots of WET snow.

Shed

Thanks,

Linda

Harvesting Pinto Beans

Of course you have to hook everything up to the tractor.  Terry likes to use the 730 to pull the beans

That thing on the front is the bean puller…here’s a better photo of it

 

Then the bean blade

The puller lifts the beans up and the blade cuts them off

 

Moving down the field everything is pushed together into rows

The rows are allowed to dry for week (unless it rains, then a mess occurs)

 

All pulling of the beans occurs in the morning, while the dew is still on the plants.  If you look you can see how dry the bean pods look.  They are very dry.  A little dew holds the pods together so they don’t shatter and spill the beans into the ground.  If a pod shatters and the beans spill, that is then end.  There is not a way to pick up the beans from the dirt.

After a week. It’s time to start combining.  Combining is ALWAYS after lunch.  You don’t want the plants to be wet and clump in the combine and cause a wad mess.  You also don’t want wet beans going into the combine and molding.  If you deliver wet beans to the beanery (where they sort, sack, and sell the beans) they will refuse your load.

For a farmer that is money and time lost.

Dry beans for the combine only!

We are not big farmers and our equipment is not new, but it is paid for and Terry knows how to fix it if something goes wrong.   He also has a small combine herd of combines that he uses for parts since our stuff is really dated.

Here the combine is picking up two rows of a time and shelling them and putting the beans in the hopper

 

The weeds and the bean straw is flung out the back

 

 

Leaving just the straw behind.

Once the day turns to evening and the cool comes on, the farmer must stop.  Lots of time the lights run until the operator just gets too tired and calls it a day.

The hopper of the combine is dumped into the bin of the grain truck

 

When the truck is full, but no over flowing it will be driven to the beanery about 5 miles from our home.  The trash you see in the beans  (weed leaves that made through the trasher into the beans) will be screened out.  Then the beans are sacked ready for market.

But first….we got to get them there!

After we get done with the pintos our next crop to harvest will be the corn.  But that won’t be until the end of September.

Linda

 

 

 

 

 

 

 

Rain and Rainbows!

Although, we are doing pinto beans, we keep having little storms pop-up.  So far the rain hasn’t stayed or pushed the beans into the mud.

(Which would be horrible, you can’t get the beans out of the mud so the crop is lost.)

But we have been blessed and only received the the gift of the rain.

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Linda

Nearing the End

We are nearing the end of the irrigation season.  The water for the pinto beans has been stopped, the alfalfa field has been watered and the last round of two is now in the corn.

Terry will start pulling the pintos either today or tomorrow morning, depending on the dew.  The pinto beans MUST be pulled in the dew so the pods do NOT shatter and the beans fall to ground to be lost forever.

Last night the dogs and I sat 23 rows of siphon tubes while Terry was at a meeting.

The sky was lovely.

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Linda

It Happened Last Night

My four-wheeler didn’t want to start last night so the dogs and I walked up to the middle field to help irrigate.  I have to go slow as Fuzzy just can’t walk fast but he does so ever want to come along.

We were taking our time, Fuzzy and I, Boomer was searching out something in the corn field.

To get to the pinto bean field by Misty’s we must go through two corn fields, to get to the pinto bean field where the water is flowing.  We need to walk along the bean field by Misty’s and our largest corn field, it’s a walk, but not bad and one I have done more than once.

The evening was starting on, the day had been hot, and Fuzzy and I were taking our time, when I suddenly knew…

a shift has occurred with our time.

Something about the air, the look of the sky, how the plants feel and smell and the soil underfoot–if I didn’t know better I would have thought that this evening, this walk through the crops, was an evening in September.

There was just that sort of feel about it.

I stopped and checked an ear of corn…the kernels are starting to dent…

When I got to the first bean field I noticed that there are yellow bottom leaves showing up everywhere

The weeds even look fallish…

Goldenrod is in full bloom and the rabbit brush is blooming

All the farmers and ranchers around us are saying the same thing…something is afoot…everything is about three weeks early.

Will we have an early freeze?  Are we going to have a hard winter?

Who knows only time will tell.

But last night, both Terry and I, felt a subtle shift on farm.

Linda