Klasse Woods Natural Farm is:
~ Taking CSA to the next level ~
Watch for Details
~ Taking CSA to the next level ~
Watch for Details
Friday, December 30, 2011
Wednesday, September 28, 2011
Picture Perfect Pumpkins
The year of the abundant pumpkins, 2011.
So we set up a display on the yard and took pictures with pumpkins. What a nice addition of color and texture ...
Saturday, September 24, 2011
Pumpkin Decor
We've added some little "jack-be little" pumpkin gourds and "wee be little" to the csa baskets shares...just for fun!
They can add bright color to indoor Fall decor.
Here are some elegant pumpkin decorating ideas:
Did you know that beeswax candles clean your air while regular petroleum candles pollute it? ... if you need beeswax tea light candles to burn in your jack-be little pumpkins, our son Brayden sells those and all kinds of beeswax candles -- check out his Klasse Candles website.
They can add bright color to indoor Fall decor.
Here are some elegant pumpkin decorating ideas:
Did you know that beeswax candles clean your air while regular petroleum candles pollute it? ... if you need beeswax tea light candles to burn in your jack-be little pumpkins, our son Brayden sells those and all kinds of beeswax candles -- check out his Klasse Candles website.
Oatmeal Pumpkin Breakfast Casserole
Make a pumpkin filling using the previous Honey Pumpkin Pie Filling recipe. Mix up a batch of oatmeal crisp crumb topping:
1/2 cup butter, softened
1 cup whole wheat flour
1 cup slow cook oats
1/2 cup brown sugar
Whisk the butter, flour and sugar into crumbs. Add the oatmeal.
Pour your pumpkin filling into an ungreased casserole dish. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake another 20 minutes. Remove from the oven and sprinkle the oatmeal topping onto the partially set pumpkin pudding. Return to the oven and bake another 25-30 minutes. Cool. Serve plain or with a dollop of whipped cream.
This dish can be used as a dessert, but at our house we use it as a breakfast...it has eggs, milk, and oatmeal which are all breakfast which are regular breakfast items. So, that's how I justify dessert for breakfast while eliminating regular desserts!
1/2 cup butter, softened
1 cup whole wheat flour
1 cup slow cook oats
1/2 cup brown sugar
Whisk the butter, flour and sugar into crumbs. Add the oatmeal.
Pour your pumpkin filling into an ungreased casserole dish. Bake at 450 degrees for 10 minutes. Then reduce heat to 350 degrees and bake another 20 minutes. Remove from the oven and sprinkle the oatmeal topping onto the partially set pumpkin pudding. Return to the oven and bake another 25-30 minutes. Cool. Serve plain or with a dollop of whipped cream.
This dish can be used as a dessert, but at our house we use it as a breakfast...it has eggs, milk, and oatmeal which are all breakfast which are regular breakfast items. So, that's how I justify dessert for breakfast while eliminating regular desserts!
Honey Pumpkin Pie Filling
2 eggs
1/4 cup liquid honey
1/2 tsp. cinnamon
1/2 tsp. sea salt
3/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
11/2 cups cooked pureed pumpkin
3/4 cup hot milk
pecan halves
Beat eggs. Gradually beat in honey, add spices and salt. Stir in pumpkin. Heat milk and add to pumpkin mixture. Pour into an ungreased casserole dish or unbaked pie crust shell. Bake in hot oven, 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes until it begins to set. Remove from oven and cover the top with pecan halves or just around the perimeter of the pan, as desired. Return to oven and bake another 10-15 minutes until the pudding is firm. Serves 6. Serve with a dollop of whipped cream.
Use this filling to make Pumpkin Pudding (without the pie crust) and Oatmeal Pumpkin Breakfast Casserole.
1/4 cup liquid honey
1/2 tsp. cinnamon
1/2 tsp. sea salt
3/4 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. ground ginger
11/2 cups cooked pureed pumpkin
3/4 cup hot milk
pecan halves
Beat eggs. Gradually beat in honey, add spices and salt. Stir in pumpkin. Heat milk and add to pumpkin mixture. Pour into an ungreased casserole dish or unbaked pie crust shell. Bake in hot oven, 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 15 minutes until it begins to set. Remove from oven and cover the top with pecan halves or just around the perimeter of the pan, as desired. Return to oven and bake another 10-15 minutes until the pudding is firm. Serves 6. Serve with a dollop of whipped cream.
Use this filling to make Pumpkin Pudding (without the pie crust) and Oatmeal Pumpkin Breakfast Casserole.
Wednesday, September 14, 2011
Pumpkin
What to do with ...
Pumpkin? I just cut it, seed it, peel it & steam it until tender in a pot and then I puree it with my Braun stick blender. I do have some recipes on my blog for Pumpkin Granola and Pumpkin Granola Bars.
One of favorite ways to use pumpkin is "Pumpkin Pudding" which is just the pumpkin pie filling baked in a casserole, sometimes with a "topping" of pecans or maybe oatmeal crumb topping ... serve with whipped cream. Yumm!
BUT ... there is no rush for using the pumpkin. It can be used around the house for decoration for the Fall. They will usually keep until at least February or so if it doesn't get eaten before then.
Pumpkin? I just cut it, seed it, peel it & steam it until tender in a pot and then I puree it with my Braun stick blender. I do have some recipes on my blog for Pumpkin Granola and Pumpkin Granola Bars.
One of favorite ways to use pumpkin is "Pumpkin Pudding" which is just the pumpkin pie filling baked in a casserole, sometimes with a "topping" of pecans or maybe oatmeal crumb topping ... serve with whipped cream. Yumm!
BUT ... there is no rush for using the pumpkin. It can be used around the house for decoration for the Fall. They will usually keep until at least February or so if it doesn't get eaten before then.
Tomatoes
Of course, with the frost last night, we had to pick everything - thus the green tomatoes in your baskets this week. We just thought if this were your garden, and it is.. kindof - if you area CSA member, you would have green tomatoes in your house too.
The best thing we've found is to place them in a cardboard box with a lightly closed lid of newspaper so they can still get a little air, but they like the dark.
That said, not all green tomatoes get to the ripe stage...especially this year since our tomatoes suffered with blight again this year. Too bad, but that is fact. Perhaps that is why they ripened oh-so slowly too???
Of course, you could always try fried green tomatoes...or a myriad of other recipes that Google could turn up.
The best thing we've found is to place them in a cardboard box with a lightly closed lid of newspaper so they can still get a little air, but they like the dark.
That said, not all green tomatoes get to the ripe stage...especially this year since our tomatoes suffered with blight again this year. Too bad, but that is fact. Perhaps that is why they ripened oh-so slowly too???
Of course, you could always try fried green tomatoes...or a myriad of other recipes that Google could turn up.
Sunday, September 4, 2011
Fresh Tomato Salsa
This recipe is really good. Gourmet.
Fresh Tomato Salsa
Ingredients
* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
* 1/2 red onion, finely diced
* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste
Method
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Sorry, no picture -- our camera is on the blink. :(
Fresh Tomato Salsa
Ingredients
* 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
* 1/2 red onion, finely diced
* 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
* 1 serano chili pepper (stems, ribs, seeds removed), finely diced
* Juice of one lime
* 1/2 cup chopped cilantro
* Salt and pepper to taste
* Optional: oregano and or cumin to taste
Method
1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.
2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.
Let sit for an hour for the flavors to combine.
Makes approximately 3-4 cups.
Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.
Sorry, no picture -- our camera is on the blink. :(
Wednesday, August 24, 2011
What Do YOU Do With Your Basil?
Pizza?
Burgers?
Spaghetti sauces?
Soups?
Smoothies?
Basil, the bunch with the bigger leaves:
Sara from the Healthy Home Economist tells you exactly how easy it is to use your garden herbs all year 'round. Dry it!
I've done that with dill. Now, I'm inspired to do it with basil. These hot sunny days will work well for this.
Dry your basil if you can't use it all fresh.
... and do try a bit in your next smoothie. Umm-mm!
So good, so healthy!
Burgers?
Spaghetti sauces?
Soups?
Smoothies?
Basil, the bunch with the bigger leaves:
Sara from the Healthy Home Economist tells you exactly how easy it is to use your garden herbs all year 'round. Dry it!
I've done that with dill. Now, I'm inspired to do it with basil. These hot sunny days will work well for this.
Dry your basil if you can't use it all fresh.
... and do try a bit in your next smoothie. Umm-mm!
So good, so healthy!
Saturday, August 20, 2011
Rolling Out the Green Carpet
The simplest things make the most fun!
Our little people had tons of fun Friday evening AND Saturday morning making a green carpet for us to enjoy with Grandpa & Grandma.
Weeds from the orchard were carefully placed on our front step.
We oo-ed and aw-ed.
It was so soft and cool to walk on.
The children had so-o-o much fun!
The orchard got weeded, at least partly, hehe ... sh-h-h, don't tell them that part though. It was a nice side bonus.
Our little people had tons of fun Friday evening AND Saturday morning making a green carpet for us to enjoy with Grandpa & Grandma.
Weeds from the orchard were carefully placed on our front step.
We oo-ed and aw-ed.
It was so soft and cool to walk on.
The children had so-o-o much fun!
The orchard got weeded, at least partly, hehe ... sh-h-h, don't tell them that part though. It was a nice side bonus.
Friday, August 5, 2011
Wonderful, Bountiful Zucchini
Zucchini is so-o-o-o healthy ... and so-o-o-o good!
What do you do with it, you ask?
- Baked Zucchini makes a favorite light summertime meal for us.
- fresh zucchini dippers with Dill Dip.
- toss cubed zucchini into stir-fry.
- saute sliced zucchini with onions & serve hot.
- we enjoyed sauted zucchini mixed with fried hamburger crumbles served with potatoes & gravey. Not terribly original, but we needed a quick meal one day this week. It was yummy! The crew asked for it again, so it passed the test.
- many folks use zucchini as low-carb substitute for pasta -- as spaghetti or lasagna noodles. Use a zoodler for aesthetic culinary appeal.
- Zucchini Salsa has become THE salsa of preference at this house!
- Carolyn's family has been enjoying Zucchini Relish as long as I've known them.
- Chocolate Zucchini Cake or
Coconut Zucchini Cake our family cannot decide which is their favorite.
- let the children have at carving up a zucchini ... wasteful perhaps? Cheap FUN! Or ... do both. After carving, wash it up and eat it yet anyway, lol! Make it into salsa or relish.
Who knows you may inspiring a budding chef??!!
Thursday, August 4, 2011
Two Weeks ago
So, you noticed a lack of postings lately?
Life has been crazy busy 'round here. It has slowed down a bit since the chickens are now all in freezers, but the hot dry weather of July has been intense.
Chickens do not like the heat -- we lost 29 birds in two days because of the heat ... and they would have been in a freezer in a couple days. Argh!
The gardens like the heat, but not without water. It is so dry!!
We can & do water, but that is just not the same as a good rain! God does everything so much better than we ever could!
That said, we're doing our best with what we have. Now we know, with 5 acres of gardens, we know we need to upgrade & automate some kind of watering system in order to continue gardening in these sandy hills of the Spruce Woods area.
That's a project for another year, one upgrade at a time.
We've been so-o-o-o thankful to have a tractor & good rototiller and antique potato planter & digger (as well as a few other little pieces of equipment) for the 2011 garden season. The work has been much lighter with those added blessings.
Life has been crazy busy 'round here. It has slowed down a bit since the chickens are now all in freezers, but the hot dry weather of July has been intense.
Chickens do not like the heat -- we lost 29 birds in two days because of the heat ... and they would have been in a freezer in a couple days. Argh!
The gardens like the heat, but not without water. It is so dry!!
We can & do water, but that is just not the same as a good rain! God does everything so much better than we ever could!
That said, we're doing our best with what we have. Now we know, with 5 acres of gardens, we know we need to upgrade & automate some kind of watering system in order to continue gardening in these sandy hills of the Spruce Woods area.
That's a project for another year, one upgrade at a time.
We've been so-o-o-o thankful to have a tractor & good rototiller and antique potato planter & digger (as well as a few other little pieces of equipment) for the 2011 garden season. The work has been much lighter with those added blessings.
Thursday, July 14, 2011
Too Many Greens?
Just wash & toss the greens (I especially like to do this with kale & spinach)into the freezer if you're planning to use them for smoothies -- smoothies are very forgiving. Of course, package the greens in plastic bags or containers. I have also frozen kale for winter use by processing first into a thick paste using a little water in my blender. Then I poured the "paste" into large containers and froze in a thin layer which I could then break into pieces to add to winter smoothies like ice cubes ... except these were kale cubes, lol!
It is a great way to extend the goodness of my pure nutrient dense garden foods for use in the winter. Gotta love it!
It is a great way to extend the goodness of my pure nutrient dense garden foods for use in the winter. Gotta love it!
Wednesday, July 13, 2011
July 13/14 - CSA Basket
- baby carrots
- radishes
- summer savory
- basil
- green onions
- romiane lettuce
- curly leaf lettuce
- butter crunch lettuce
- swiss chard
- kale
- spinach
Another green basket this week with bits of color. Scrumptious taste of the first tender carrots and red crunch radishes definitely brighten the salad with their added color, crunch and taste.
We were sorry the peas just were not ready yet this week ... need more rain. Watering just isn't the same as a good soaker from above.
Enjoy the salads while you can. We have huge rows of lettuce and spinach that are already bolting because of the heat ... some rain would be helpful. Succession plantings are coming along, but they are prone to bolting also with the hot summer days. We'll seed more for Fall harvests.
Some of the plantings of spinach and dill are already harvested -- we'll put more stuff into those spaces for later harvesting.
The herbs in your basket this week are summer savory and basil. Cooking with fresh herbs is truly a culinary experience to savor.
Basil is the large leaf herb while summer savory has the smaller leaves.
Use summer savory in soups, basil in soups, stews, sauces, homemade hamburgers ... and smoothies??!! Yumm! Watch for another post on "Adventure in Smoothies".
Be sure to toss the herbs, spinach etc. into ziplocs and into the freezer for later use ... then you can enjoy a bit of summer in winter! Or if you have a vacuum sealer your herbs will store even better.
Friday, July 8, 2011
What Do You Do with Kale?
They tell me Dr. Oz says you should eat kale. It's good for you.
I agree.
Not only is it good for you. It's just plain good.
I didn't know that until two years ago though. So don't feel bad if you haven't discovered yet. Maybe this is YOUR year of kale discovery.
Let me share with you four great ways how we've begun enjoying kale...LOTS of it!
1. Ripped and tossed into a green salad (remove the stems, use in the next idea) -- that's the easiest way. You don't even know it's there, but you're getting the nutrition just the same. See our twelve green salad.
2. In smoothies -- this is the sweetest idea. A good blender makes wonderful cooling freshing summer snacks so handy & nutritious. Use up the stems from the kale you had in salad, don't throw them out, use it all.
If you can wrap your brain around drinking green, the kale taste is practically "invisible" in a smoothie because fruits like bananas, strawberries etc. camouflage the mild kale flavors. In fact, I freeze kale washed & whole or blended into a puree to toss into our winter smoothies. Fresh, organic summer goodness in winter. Yumm!
3. In stir-fries -- the stems are great here too. I just cut them first and give them a bit more time to cook than the leafy parts which I add a bit later.
4. Do try Kale Krisps if you haven't yet. This is so-o-o-o good. Comments I heard today around the table when I served Kale Krisps were:
"Don't take it all, leave some for me."
"I want some too."
And from our 2 yr old, "Mama, can I have some more cheese." The tenderized kale with cheese was so much easier for her to eat than a green salad!
The Kale Krisps are a nice vegetable to eat with eggs. Some of the boys even made a sandsich with Kale Krisps on their toast and topped with a fried egg. Yummy!
That said, now I'm thinking I better go plant more kale. You all will be wanting more than I can supply??!!
Too bad it took me so long to discover kale, but I'm so glad we did!
I agree.
Not only is it good for you. It's just plain good.
I didn't know that until two years ago though. So don't feel bad if you haven't discovered yet. Maybe this is YOUR year of kale discovery.
Let me share with you four great ways how we've begun enjoying kale...LOTS of it!
1. Ripped and tossed into a green salad (remove the stems, use in the next idea) -- that's the easiest way. You don't even know it's there, but you're getting the nutrition just the same. See our twelve green salad.
2. In smoothies -- this is the sweetest idea. A good blender makes wonderful cooling freshing summer snacks so handy & nutritious. Use up the stems from the kale you had in salad, don't throw them out, use it all.
If you can wrap your brain around drinking green, the kale taste is practically "invisible" in a smoothie because fruits like bananas, strawberries etc. camouflage the mild kale flavors. In fact, I freeze kale washed & whole or blended into a puree to toss into our winter smoothies. Fresh, organic summer goodness in winter. Yumm!
3. In stir-fries -- the stems are great here too. I just cut them first and give them a bit more time to cook than the leafy parts which I add a bit later.
4. Do try Kale Krisps if you haven't yet. This is so-o-o-o good. Comments I heard today around the table when I served Kale Krisps were:
"Don't take it all, leave some for me."
"I want some too."
And from our 2 yr old, "Mama, can I have some more cheese." The tenderized kale with cheese was so much easier for her to eat than a green salad!
The Kale Krisps are a nice vegetable to eat with eggs. Some of the boys even made a sandsich with Kale Krisps on their toast and topped with a fried egg. Yummy!
That said, now I'm thinking I better go plant more kale. You all will be wanting more than I can supply??!!
Too bad it took me so long to discover kale, but I'm so glad we did!
Thursday, July 7, 2011
Week #2 CSA
- romaine lettuce
- butter crunch lettuce
- Grand Rapids, curly leaf lettuce
- spinach
- swiss chard
- kale
- baby dill
- green onions
- thyme
- rhubarb
Next week? Peas, carrots, and probably potatoes, beet greens ...
Thursday, June 30, 2011
CSA 2011 #1
The first basket, aren't you excited? We are.
There are lots of greens:
- Romaine Lettuce
- Curly Lettuce
- Spinich
- Swiss Chard
- Kale
There is also:
- Rhubarb
- Radishes
- Onion Greens
- Baby Dill
- Thyme
If you think it isn't very full don't worry, more is coming!
Thursday, June 9, 2011
Aftermath
Cleaning up all the coverings to hold back the frost from damaging tender plants:
We grateful for these resources: Old sheets & towels, holey socks cut open, dirty laundry, tarps and plastic have served another purpose in protecting the gardens. They've been re-purposed!
They can be used again. The bigger pieces can be used in Fall again, the smaller ones are only useful for seedlings & transplants so they'll need to be washed & dried ... well, everything needs to at least be dried so it doesn't go moldy.
It is easiest to let my maid do the laundering so ...
You do the math.
Thanks for praying off the frost with us.
You prayed. We prayed. We did our part. God did the rest. He did the Best!
We grateful for these resources: Old sheets & towels, holey socks cut open, dirty laundry, tarps and plastic have served another purpose in protecting the gardens. They've been re-purposed!
They can be used again. The bigger pieces can be used in Fall again, the smaller ones are only useful for seedlings & transplants so they'll need to be washed & dried ... well, everything needs to at least be dried so it doesn't go moldy.
It is easiest to let my maid do the laundering so ...
You do the math.
Thanks for praying off the frost with us.
You prayed. We prayed. We did our part. God did the rest. He did the Best!
Adversity Brings Advantage
We've often heard it said, "There is an opportunity behind every adversity".
Our children found an opportunity to run through the tunnels and swing in the tent made by setting up and drying off the tarps that were used to fend off the frosts.
It thrilled my heart to hear their squeals of glee as they scooted through their miners tunnel and swang under the tent tarp. You would've smiled too!
Like most things, the their thrill didn't last too long ... not long enough for me to enjoy & get the camera. But they did have fun, and I chose to enjoy them instead of running off for the camera.
You'll just have to trust me on this one.
Fighting Frost
Holey socks cut open to lay flat, larger ones cut in half...serve to blanket tender seedlings and transplants:
Even with a two year supply of holey socks from nine of us, we still didn't have enough. So we garnered other resources: tarps, poly, old sheets, towels, etc.
Two hours of frantic effort for six of us = 12 man hours. Then we pray, go to bed and check in the morning.
Even with a two year supply of holey socks from nine of us, we still didn't have enough. So we garnered other resources: tarps, poly, old sheets, towels, etc.
Two hours of frantic effort for six of us = 12 man hours. Then we pray, go to bed and check in the morning.
Wednesday, May 25, 2011
Weather
We made it through winter (I think).
We've been spared the flood waters.
The garden is up & coming ... now, will it survive these frosty nights?
Thankfully, only hardier crops are up so far: peas, spinach, carrots ...
Thursday, May 19, 2011
Everybody Can Plant This Garden
How To Plant Your Garden
FOR THE GARDEN OF YOUR DAILY LIVING ,
PLANT THREE ROWS OF PEAS :
1. Peace of mind
2. Peace of heart
3. Peace of soul
PLANT FOUR ROWS OF SQUASH:
1. Squash gossip
2. Squash indifference
3. Squash grumbling
4. Squash selfishness
PLANT FOUR ROWS OF LETTUCE:
1. Lettuce be faithful
2. Lettuce be kind
3. Lettuce be patient
4. Lettuce really love one another
NO GARDEN IS COMPLETE WITHOUT TURNIPS:
1. Turnip for meetings
2. Turnip for service
3. Turnip to help one another
TO CONCLUDE OUR GARDEN WE MUST HAVE THYME:
1. Thyme for each other
2. Thyme for family
3. Thyme for friends
WATER FREELY WITH PATIENCE AND CULTIVATE WITH LOVE. THERE IS MUCH FRUIT IN YOUR GARDEN BECAUSE YOU REAP WHAT YOU SOW.
FOR THE GARDEN OF YOUR DAILY LIVING ,
PLANT THREE ROWS OF PEAS :
1. Peace of mind
2. Peace of heart
3. Peace of soul
PLANT FOUR ROWS OF SQUASH:
1. Squash gossip
2. Squash indifference
3. Squash grumbling
4. Squash selfishness
PLANT FOUR ROWS OF LETTUCE:
1. Lettuce be faithful
2. Lettuce be kind
3. Lettuce be patient
4. Lettuce really love one another
NO GARDEN IS COMPLETE WITHOUT TURNIPS:
1. Turnip for meetings
2. Turnip for service
3. Turnip to help one another
TO CONCLUDE OUR GARDEN WE MUST HAVE THYME:
1. Thyme for each other
2. Thyme for family
3. Thyme for friends
WATER FREELY WITH PATIENCE AND CULTIVATE WITH LOVE. THERE IS MUCH FRUIT IN YOUR GARDEN BECAUSE YOU REAP WHAT YOU SOW.
Saturday, May 14, 2011
Gratefulness
We are counting our blessings as many along the Assiniboine River are experiencing flooding of their homes and property, we are high 'n' dry. Though we're only 3 miles from the overflowing river, we are situated at quite a high elevation.
And, we figure we're on the right side of the bridge since most of our contacts are on this side of it too. The water keeps rising, slapping against the girders of the bridge. So far, it remains open, but officials are watching it closely. We wonder if it will be closed? Will the structure be compromised? The water is flowing so swiftly ...
Our field garden did have about 4 feet of water in it at the beginning of the spring thaw, but as soon as the frost left the ground the water disappeared - literally within a couple days.
Wednesday, May 11, 2011
Baby Chicks
This is an exciting day!
The baby chicks have arrived. They are so-o-o-o cute! Ten weeks from now they'll be ready for the oven, via your freezer.
We're taking orders now. First come, first served!
Contact Us to place your order.
It seems the day we get chicks is always cold and windy, 2011 started off the same way.
We met that challenge by putting a "jacket" on the shed so we could keep the temperature at a steady 33 degrees Celsius inside. So far, so good. Praise the Lord!
Wednesday, April 6, 2011
New Life on the Farm
Our first little calf arrived about 2 weeks ago.
Monday four more made their appearance and yesterday a sixth was born.
New life is always exciting. It's fun to watch them bounce and run...
Wednesday, March 23, 2011
We Do the Work
You can have a garden and eat of it's fresh bounty too.
If you don't have
-- the TIME to have a garden of your own ...
-- the ability to have your own garden, for health reasons or whatever ...
-- any no desire to garden ...
-- the space in your yard or apartment to grow a garden ...
we'll do your gardening for you.
More info here and Sign up here ... there are still a few 2011 shares available.
Tuesday, March 15, 2011
Klasse Gets on Facebook
Since Facebook is the quickest way to reach a lot of people with a message, we've decide to put Klasse Woods Natural Farm onto Facebook making it easier for you to share our opportunity with your friends and family ... and they can share it with their friends and family ... etc.
Use the link at right to "Like" us on Facebook and spread the word.
We thank you! There's a FREE roasting chicken in it for you for EVERY referral you send us who signs up for our garden shares.
This year, 2011, we will be bringing our garden shares to:
- Brandon
- Macgregor
- Austin
- Portage la Prairie
- Winnipeg
Tell everyone you know.
Use the link at right to "Like" us on Facebook and spread the word.
We thank you! There's a FREE roasting chicken in it for you for EVERY referral you send us who signs up for our garden shares.
This year, 2011, we will be bringing our garden shares to:
- Brandon
- Macgregor
- Austin
- Portage la Prairie
- Winnipeg
Tell everyone you know.
Tuesday, March 1, 2011
2011 Has Begun!
Ok, I know you know that we're already well into the year 2011, but I want you to know too that the 2011 Garden has also begun ...
---- the bedding plants are ordered -- and some are already seeded!
(this is last year's stock picture, but you get the idea, right?!)
---- the seed list is made, some are ordered, some are still on the list ... which begs the question:
Is there anything you would specifically like to see in this year's baskets? Or on the market stand?
Some of the new things we're planning for this year are turnips & butternut squash. We'll also try again with the cruciferous veggies like cabbage, broccoli & cauliflower in another attempt to "beat the bugs". Our research has turned up another non-chemical defense ... we'll see how it works!
---- the bedding plants are ordered -- and some are already seeded!
(this is last year's stock picture, but you get the idea, right?!)
---- the seed list is made, some are ordered, some are still on the list ... which begs the question:
Is there anything you would specifically like to see in this year's baskets? Or on the market stand?
Some of the new things we're planning for this year are turnips & butternut squash. We'll also try again with the cruciferous veggies like cabbage, broccoli & cauliflower in another attempt to "beat the bugs". Our research has turned up another non-chemical defense ... we'll see how it works!
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