Jammin’

Today is one of those days. It’s chilly and raining outside and all plans for putting in new fence were put on hold for a job that could be done inside.

These decisions are always ultimately left up to the hubby, because if he really wants to get something done, the weather won’t stop him.

Well, today he decided it was time to make jam, Rhubarb Jam. YUM!

But this made me feel a little sad, ya see, I work part time from home for a small business, updating their website and social media sites.

Today happened to be a day I needed to work, so I wasn’t going to get in on the yearly jam making, except for drooling over the mouthwatering sweetness that would waft down the stairs.

I had already pulled some of our rhubarb just after Mother’s Day and made a few little cobblers to deliver to my mom and some others on the way.

Kayla pulled the majority of the rest of ours last night, and Chelsey picked some of our neighbors’ this morning.

At lunch time I came up from the basement to make Fajitas. I had taken a Beef flank steak out of the freezer and settled on a Pinterest recipe from one of my favorite cooks, Ree Drummond, The Pioneer Woman.

I whipped up the marinade and sliced the peppers and onions last night and combined them with the flank steak to marinate overnight.

I cranked the stove to high, added the peppers and onions to the pan and in 5 minutes flat I had the house smelling like a Steakhouse! Man it smelled good!

While I was cooking, Chelsey washed and trimmed the Rhubarb. Dan set the table and shredded the cheese and we called Reed for lunch and sat down to try the new recipe.

It was pretty good and I think this recipe is a keeper.

As we put the leftovers away I dreaded leaving the kitchen. I absolutely hate days like this when I would rather be doing what the rest of my family is, especially when they’re in the kitchen!

Uhhh…  to the basement I went.

I could hear the progress upstairs as I clicked on the keyboard below.

Chelsey chopped the Rhubarb while Dan did the cooking at the stove. After it was cooked down, he added sugar, pie filling and jello, and Chelsey pureed it and poured it into the jars.

Kayla got home in the middle of the afternoon and jumped in to help.

By 5 I couldn’t wait any longer for a taste. I headed up the stairs to see what progress they had made. I noticed that the sweetness of the jam cleared up all signs of the Fajitas I had made for lunch.

Cherry, Strawberry and Blueberry flavors had been created and I couldn’t wait to try my favorite, the Strawberry Rhubarb!

There were quite a few jars on the table and they had set a few of the big jars aside for the neighbor who had shared their rhubarb.

Reed, the official taste tester, sampled some of the Blueberry and his eyes got big and he “Mmmmmm’d” how good it was.

Chelsey and Dan told me that Reed had wanted to try a chunk of rhubarb earlier. He popped it in his mouth, made quite a face, and ran to the trash to spit it out! Ha ha!

Here are some pictures of them working on one of the last batches.

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This is where, “Food, Family, Farmin’ and Fun” come together on rainy, Spring days in the kitchen… Jammin’

Jersey Calf and Reed

R E S P E C T

So… you may have noticed my lack of posting lately. Or not. At this point I’m not really sure how strong of a following there is out there for a writer like me.

But this morning as I was out working in the cold and wind I had a revelation. Well, mostly I got angry.

Last week I had posted on my facebook page a picture of my 4 year old son trying to lead an incredibly cute, but stubborn 2 day old jersey heifer calf we had named “Queen”.

Jersey Calf and Reed

Now I understand that everything I post on my blog and facebook page is public. And I understand that everyone is entitled to their own opinion which is fueled by their own perspective.

What I had trouble understanding was how someone could come to the conclusion and actually comment on this photo “Friend or food?”

Now read that again. “Friend or food?”

Really?!?!? Someone is actually questioning this in this picture?

Now, I was really pissed. And who was this person asking such a question? Turns out it was a friend of a friend. I had never heard of them.

So, after cooling off half the day I responded with “What a silly question.”  Diplomatic, right?

To which I was met with “Not if you are from a city like I am,” she replied.

Really? Because if you live in the city then when you see a little boy trying to lead a potential Kiddie Calf Show prospect, your first thought is “Friend or food?”

Now this is what I was warned about when I told my husband I would like to blog about what it’s like living on a dairy farm.

And this is the kind of thing I told him I thought I would be able to help people with… understanding our perspective.

So my reply to her was “They are all our friends on the farm” 🙂

To which she almost immediately deleted her comments and unliked my page.

Hmmm. So this is what people can be like?

In my opinion she just had made something out of nothing.

And the longer I think about it, I might be making something out of nothing, but I’m going to take this opportunity to invite anyone who eats on this planet to….

Get out of the city… because that is not where your food is from! Grocery store and food co-op shelves don’t just magically grow food!

FARMERS do!

So let me ask you a question….

How many of you could actually put your own food on your table if you had to? How many of you could produce enough food to feed you and your own family for one year?

I know my family doesn’t at this point… yes, as my husband puts it, we have our own meat, milk and eggs from our farm, but that’s not enough.

I still depend on other FARMERS for fresh produce, the wheat ground for my flour, and I could go on and on and on!

Right now we are enjoying watermelon. Can I grow a watermelon for my family to be ripe and ready to eat in April? Heck no, but I thank the FARMER that made it possible.

Dan and I went to the movie “McFarland” recently on date night. Do you know what I gained appreciation for in that movie? I’ll try to describe it.

In the poor town of McFarland, most of the high school kids, along with everyone one old enough in their families to be out in the fields, were “pickers”. Pickers are the people who actually harvest all of the produce grown in the fields or pick the fruit from the trees.

They are up before dawn to ride out to the fields to pick as much as possible before school starts and after school they return to the fields.

These people are hard workers.

The cross country coach joined them one morning so he could get an understanding of what it was like. He said it was one of the hardest days of work he had ever put in.

Our three girls were all up and helping with chores before going to school too. And when they came home at night they helped with the nightly chores also.

And do you know what my girls are known to be? Hard working. Just like the kids in the movie.

Now, does the lady who commented on my picture know me or my family?

No.

And do I think that anyone that knows my family or has actually visited our farm would ever make a comment like that? I doubt it.

But what I wish the most, is that people wouldn’t be so quick to judge.

Another movie that can give you a new appreciation is “Farmland” . And if that isn’t enough…

Go to where your city co-ops grow their produce. Visit the farms that you drive by. Go out to the fields.

Talk to the farmers who are proud of the job they do everyday. Sometimes pride is the only pay we get. We’d be happy to share our perspective.

Lastly… get your hands dirty! Lose a couple hours of sleep to actually put your own food on your table. Work alongside the FARMERS and pickers and truckdrivers and stockers who put your food on those grocery store shelves.

The headlines are screaming “Consumers want to know where their food comes from…”

It’s more than just the label on the package. Get out there and experience it.

And STOP judging.

Gain some respect for the FARMERS that feed your family.

 

 

 

Sweet Treats

It was a busy day for us! Chores went smooth this morning with Chelsey and Kayla both here to help.

We headed to Starmont School after chores to serve frozen yogurt. Today’s flavors were Strawberry and Chocolate Mint. I loved the Chocolate Mint but many of the students went for the Strawberry.

We had a great group of volunteers show up to help and enjoyed lunch with them afterwards. We got to hear about our friends trip to Alaska, which was entertaining. Some day we hope to go there with our family.

We got home and got the big ice cream machine all cleaned up and headed right out for chores.

Our friend stopped by to help get our baler set up for next year. The timing got messed up on it when we were replacing a part last fall and luckily we were done with it for the year.

Brrrrr! That wind sure was a killer tonight! Dan didn’t put on his coveralls before he ground 2 loads of feed and boy was he cold in that wind!

When we got back we scraped, hauled manure and bedded the freestalls so the cows are nice and comfy tonight. Hopefully the wind dies down by morning!

Reed’s Valentine Party is tomorrow at Preschool. It’s our turn to take treats so tonight after we got in from chores Reed and I whipped up some homemade Brownie cupcakes.

He could hardly wait for his “Taster’s Bite” of the brownie batter, ha ha. We got all the ones needed for school in the oven before he dipped his teaspoon in for a try.

Mmmmmm, he said, with big eyes!

While they were in the oven, Dan and I went to work tracing and cutting out Reed’s little hand for his Valentine Cards for his classmates.

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And Reed worked on signing his name to them all.

He will give each friend a valentine with a string cheese treat that we picked up at our creamery today.

Did you know that our creamery, AMPI, has a retail store where anyone can shop for cheese, butter and milk?

This is where our milk is taken when it leaves our farm. Stop in if you are in the area.

It’s just down the road from Starmont School and not far from the newly famous home of the Bachelor, Arlington, IA. 🙂

Perfect 10 in the Half Pike!

Winter visited while we were sleeping last night and spread a blanket of heavy, wet snow in our neck of the woods.

The trees that fill the horizon every way you look were a snowy white, with a glittery shine. We had gotten a good 2 to 3 inches on the ground.

As I carried a sleepy boy down our front yard to the barn this morning, who knew that I was secretly training for the next winter Olympics!?! Not even I!!!

Where the grass meets the gravel there’s a slight ledge. And a downhill slope. And that…  should be enough information for you to guess what happened.

I hit that sucker like a banana peel and up in the air I went!

I’m pretty sure I landed perfectly horizontal! A perfect 10!

Reed wasn’t so happy with my landing. As I was perfecting my form, I probably squeezed him awake before we even hit the ground! He looked at me like “What the heck just happened?”

And I let out a loud groan…. Crap.

It was too early in the morning for me to ask Kayla, who I had seen over by the condo as I was coming down the yard, to score my landing. She rushed over to help me up, but I convinced her that I was just going to lay there for a couple minutes.

After I rolled over, curled my spine, and listened to see how many vertebrae popped, I thought maybe I could make it to the barn to tell my Olympic tale.

What a way to start the day. Well, at least it got better…

Dan, Reed and I headed to Fredericksburg to serve frozen yogurt at the schools today. (Click on the red words to see pictures)

We had great help, which always makes it lots of fun.

We also stopped by the Mennonite School near our house and served the kids and teachers there a dish of frozen yogurt. The appreciation you get from everyone sure makes it worth doing!

We had about an hour to relax when we got home before we had to start chores. We headed outside a little early so we could get to our Dairy Promotion Board Meeting tonight.

While my feed was mixing in the TMR, I had a couple minutes to play with Reed in the snow.

Reed and sled

There’s a spot in our yard that has a deep hill and the snow was packed just enough to make it really slippery! I tried not to repeat this morning’s performance as I showed him how to start at the very top to get lots of speed!

He giggled and giggled and had a great time sledding all through chores!

Reed on Sled

It was funny to see how his sledding progressed… He started sledding on his bottom at first, then drove it down the hill like a chariot, holding the reins. By the time he was done, he was snow surfing!

You’ll have to stop by my Facebook Page to see the video! (Click on the red words)

As the night gets late, I’m starting to get a little stiff from my (Perfect 10!) landing. Ya know, it’s too bad I couldn’t have gotten that on video!

But then again… I like to think there’s a reason for everything !)

BBQ Baby Back Beef Ribs, Oh My!

The day before Chris and Mom visited, I made 3 long slabs of Beef Baby Back Ribs. I love having our own Beef in the freezer and tend to store up these cuts for special occasions.

I figured putting up with the cold was a good enough occasion!

So here is how I made these fork-tender, exceptionally seasoned,  finger-lickin’ ribs.

  1. Season the whole slab on the meaty side with Cavender’s Greek Seasoning and Lawry’s Seasoning Salt. Pat it down with your hands so the seasoning stays on.
  2. Cut the ribs in between the bones to get single pieces
  3. Sear the ribs in a skillet, meaty side down, until golden
  4. Add them to a tall stock pot after seared
  5. Fill the pot with water so all the ribs are covered
  6. Add a Tablespoon of salt, a good dash of pepper, plenty of liquid smoke, and a sliced onion.
  7. Bring to a full boil (you will keep it uncovered the whole time)
  8. Turn down to low, just so it’s barely bubbling, and let it simmer all afternoon (Add water, if needed, to keep the ribs covered)
  9. Before heading out for chores I turned it off so it could cool.
  10. When I got back in I turned the oven on to 350 degrees
  11. Drain off all of the water and dispose of it (Do not put this down your sink!)
  12. Cover a sheet pan with foil and spray it with cooking spray
  13. Place the ribs on the sheet pan
  14. Squirt a line of Sweet Baby Ray’s BBQ Sauce down each rib
  15. With the back of a spoon, spread the BBQ sauce over the whole top of the rib
  16. Bake 20 to 30 minutes until heated through and the BBQ has set
  17. Enjoy!
Beef Ribs
I’m not sure this picture does them justice, but boy were they good!

I happened to have a couple left when Mom and Chris stopped by so naturally, I had to get mom’s opinion…

Mom gave me good reviews as she easily pulled them apart with her fork
Mom gave good reviews as they easily pulled apart with her fork! “Mmmm… Tender!”

This is the kind of meal you wish you could have more often, but as my husband says…

“They take some time to make, but they sure are good!”