Cream of Zucchini Soup

2 TBSP coconut oil
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
2 zucchini, quartered lengthwise and sliced
1/2 tsp of thyme
1/4 tsp sea salt
1/2 tsp pepper
1 quart broth
2 TBSP fresh parsley, minced
1 TBSP liquid aminos or soy sauce
1 cup cream

Melt oil in bottom of a soup pot. Saute celery, onion, and garlic until softened. Add zucchini and cook until tender. Sprinkle with thyme, salt, and pepper. Add broth, parsley and animos and simmer 20 minutes. Add cream and cook 5 more minutes. Use steam safe blender or immersion blender and blend to desired consistency.

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Saturday was arm day!  Hand pulled the largest weeds then hoed the fennel and leeks to continue pertying up for the dinner.

Now that fall is here and soon the garden won’t be keeping me busy anymore, I’m ramping up with my fitness plans.  I setup Beachbody on demand and am a week into P90, started Shakeology this morning, and got my new Fitbit!

While the weather’s nice I have my walking buddies for lunch walks through the new little preserve by the office too🙂

Back in the garden, I’m still bringing in goodies.

But mostly I’ve been clearing out beds.  I finally cut down the grape vine and will put in a table grape in spring.

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Light and Fluffy Pumpkin Pancakes

1 1/4 cups flour
2 TBSP sugar
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 cup milk
6 TBSP pumpkin puree
2 TBSP melted butter
1 egg

Mix together dry ingredients. In a separate bowl, combine wet ingredients. Fold together and drop by 1/4 cup onto a skillet. Cook about 3 minutes per side until brown. Makes about 8 pancakes.

Around the Homestead

This weeks shot of the farm. I was tending to the leeks…we’re in a weeding frenzy to make sure everything looks pretty for our second farm dinner on the 1st.

Most of my week was actually spent in Cincinnati visiting the Creation Museum, Ark, Aquarium, and antiquing. I came home with a Wagner to finish off my little cast iron collection.

Back home, the apples are ready!

Chicken Fried Rice

1 small onion, diced
3 TBSP EVOO
2 eggs, lightly beaten
2 carrots, diced
1⁄2 cup peas (frozen is fine)
4 green onions, chopped
2 cups bean sprouts
8 ounces cooked chicken, chopped
4 cups cooked rice (I used brown basmati that was soaked overnight and cooked in bone broth)
1/4 cup liquid aminos (or soy sauce)

Saute onion in 1 TBSP oil and remove from pan. Add 1 TBSP oil and cook eggs. Chop into small pieces and remove from pan. Add 1 TBSP oil to pan and saute carrots and peas until tender. Add bean sprouts and green onions and cook several more minutes. Add remaining ingredients, including those set aside, and heat through.

Around the Homestead

It was cool and drizzly this morning for my workershare shift, but the weeding had to go on! At least until I was finally rained out and had to retreat inside to work on trimming garlic.

Back home the front yard cabbages are coming in. Most of the broccoli bolted, but the good broccolis and the cauliflowers are starting do their thing too.

I’ve finished dehydrating parsley, oregano, and basil and got them processed for storage.

I’ve been making so much yogurt in the Instant Pot for the last few weeks. I remember hearing other traditional foodies saying they eat some pretty large amounts and thinking they were crazy. But I tried a new culture and I’ve just been craving it like crazy even after having 2 cups every morning.

Around the Homestead

I spent this weeks workershare shift at the farm tending the the broccoli and cauliflower, and weeding like a maniac.

At home, I put in my saffron crocus early this week. I’ve tried growing saffron before, but didn’t realize they needed to be stored for winter in my climate and ended up killing them after the first harvest. Hopefully it goes better this time.

I brought in the last of the cantaloupe. It’s bed, the corn, beans, and lettuce are already bare. They are predicting a rough winter and it does seem like things are wrapping up earlier than usual.

I was able to get in a hike this weekend, returning to the lovely Monches Segment of the Ice Age Trail. I have to admit I was bad and pre-ordered the newest fitbit now that they finally have a waterproof version. I’ve been doing pretty well on my diet so it’s time to focus on exercise! Maybe it’ll finally make a difference😀

Cauliflower Cheese Soup

1 onion, diced
2 TBSP butter
1 cauliflower, chopped
1 potato, diced
3 cups bone broth
1 cup raw milk
4 oz raw cheddar

Saute onion in butter until tender. Add cauliflower, potato, and broth and simmer 30 minutes. Lower heat. Add milk and cheddar and gently warm through. I garnished with sour cream, raw cheddar, and fresh parsley.

Around the Homestead

Admiring one of the artichokes that got away from us at the farm.

Back home, I got to nibble on the first fruits from the goji berry I planted last year. I had thought it wasn’t going to be ready this season as the estimates I saw showed it producing earlier in the summer, but it’s covered in flowers now.

I have two before and afters to share. First up, the first pumpkin from my first attempt at growing them.

I cooked it for 13 minutes in the Instant Pot, then roasted the seeds and blended the flesh into puree. Pictured is my celebratory Pumpkin Spice Latte…which was amazing.

And the first cauliflower came in as well.

Now it’s Cheesy Cauliflower Soup!

 

Around the Homestead

This weeks shift at the farm was pertying up the onions😀 I was really rockin it too, I got about half of them done.

I found my largest spaghetti squash yet. The vines are super vigorous this year. They filled in their patch, the areas where the lettuce and chamomile were before they died back, started up the fences, and one is up on top of the garage now. It’s getting a little concerning.

I’m busy simmering spaghetti sauce as I write. Every year I get so excited about sauce time, then like 8 hours later the kitchen is a mess, the dang sauce still isn’t condensed enough to start canning, and I’m ready to give up pasta.

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