Category Archives: FAMILY

Baking Seldom A Failure

While in this case, my first two attempts following a recipe with the Sunrise Flour Mill resulted in less than desirable loaves, they were still very tasty.  Sometimes, however, baking experiments simply aren’t an enjoyable eating experience – in those cases, one can either throw them out to your pets or chooks, compost them, or whir them into excellent bread crumbs to be used in myriad of recipes.

Flat bread loaf

Here’s what i did with the bread since it was a bit stiff.  Soak those slices in fresh farm eggs and slowly cook in butter.  Serve with local honey or maple syrup.

French toastFrench toastFrench toast

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Zucchini Brownies

I found this recipe online and made a few modifications and voilá!  hit it right.  Have made this multiple times this summer.  It freezes up beautifully.  Typically, i cut it into small squares – like 36 pieces – separate them slightly onto a tray, then they are ready to just pop out one, put in your lunch pail and easily by lunch it is thawed.  One note – i’ve not added the chocolate chips – it’s so sweet and chocolaty without, but one day i will try them.

ZUCCHINI BROWNIES

INGREDIENTS:

  • ¼ cup applesauce
  • ¼ cup olive oil
  • 1 ½ cups sugar
  • 1 tbsp vanilla extract
  • 2 cups flour
  • ½ cup unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 3 cups finely shredded zucchini
  • 1 ¼ cup semi-sweet chocolate chunks (optional)

DIRECTIONS:

  • Preheat oven to 350˚ and prepare a 9×13-inch pan with butter or baking spray.
  • In a large bowl, combine applesauce, oil, sugar, and vanilla until fully mixed
  • Add flour, cocoa, baking soda, and salt. Mix until combined.  Batter will be very dry
  • Fold in zucchini by hand. Allow batter to rest for 5 minutes
  • Add in chocolate chunks and stir again. Batter should appear more wet
  • Spread brownie mixture into pan and bake for 30-35 minutes. Brownies are done when inserted toothpick is removed with crumbs.

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Molasses, Ginger, and Zucchini

Once in a very great while, i make a substitution in a recipe and it works!  This is one.  Still working on those uses for zucchini.

I simply substituted half the butter with shredded zucchini and no other changes.  If your zucchini is young, it’s likely you’ll need to squeeze out a bit of the excess moisture or you’ll need to add a bit more flour to stiffen the dough.

Gingersnap Cookies (Soft & Chewy)

Prep Time: 15 mins   Total Time 25 mins   Serves 24

INGREDIENTS:

  • 1 cup white sugar
  • 1 cup butter*
  • 1 egg
  • ¼ cup molasses
  • 2 ½ cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ cup sugar on a plate for later

DIRECTIONS:

In a large bowl, beat the sugar, butter, egg, and molasses for 1 to 2 minutes.  Add the flour, baking soda, ginger, cinnamon, and cloves and mix by hand.  Take one good size tablespoon of dough (or more for a larger cookie) and roll into a ball.  On a plate or shallow bowl, put the sugar, then roll each ball around in the sugar to coat.

Bake at 350°F for 10-12 minutes on cookie sheet.  Adjust time as needed.

*during zucchini season, try substituting squeezed out shredded zucchini for half the butter.  It is excellent!

 

 

Zucchini Lunch

Continuing my collection of zucchini recipes, i post this one.  I’t s really so easy it can hardly be considered a recipe.

INGREDIENTS:

  • Zucchini – spiralized or sliced thinly with mandolin
  • Onion – sliced
  • Garlic – minced or chopped
  • Sea Salt
  • Pepper
  • Option toppings can include any kind of meat chopped up, shredded cheese,

DIRECTIONS:

  • Spiralize or thinly slice zucchinis into a skillet and sauté until moisture is lessened
  • Meanwhile, slice onion  and mince garlic then add to skillet
  • Add cooked meat and warm through.
  • Top with sliced hard cooked eggs, cheese if desired.

Zucchini, Cheese, Eggs, Meat
This tasty dish will replace my daily lettuce salad until fall greens crop come along.  My dish today has leftover corned beef.

Already Dead

Already Dead –

By Kit Pharo

Henry Ford once said, “The man who is too set to change is dead already.   The funeral is a mere detail.”   I had to read that quote a couple of times before I fully understood how powerful it is – and how appropriate it is to the current beef industry.   You may have to do the same thing.

I want you to think back to the drastic changes that were taking place when Henry Ford made this bold statement.   The horse and buggy were being replaced by automobiles.   Draft horses were being replaced by tractors.   For many people, these changes were beyond comprehension.   If you and I lived during that time period, there is an excellent chance we would have been extremely reluctant to accept those changes.

People hate change!   Nowhere is this more prevalent than in the cow-calf sector of the beef industry.   It often takes two or three decades for cow-calf producers to make simple changes – even though they know the change will be for their own good.   Some changes are not possible until one generation gives way to the next.   As stated in the leadoff article of our Summer 2020 Newsletter, many family businesses advance one funeral at a time.   If you don’t think this is true, you are living in la-la land.

Cow-calf producers who think they can continue to do things the way they have always done them need to WAKE UP and smell the coffee.   As Henry Ford said, “Those who are too set to change are already dead.   The funeral is a mere detail.”   Are you already dead?   I hope not.   It’s not too late to make the necessary changes in your program and genetics – but time is of the essence.   Nothing stays the same.   It’s Time to Change Horses!

Zucchini & Cheese Casserole

What a delicious surprise this recipe is i found in an old recipe book a good friend gave me.  In my search on how to prepare zucchiniwithout making a sweet bread, i stumbled on this one!  Have already made it multiple times to great reviews and made a couple more that i put into the freezer with cooking instructions written with a Sharpie marker on the foil covering it.

Zucchini & Cheese Enchiladas or Casserole*

Ingredients:

  • 2 tbsp butter
  • 4 tbsp flour
  • 1 tsp chili powder (optional)
  • ½ tsp ground cumin
  • 2 cups milk
  • 2 cups grated sharp Cheddar cheese
  • ½ tsp salt
  • Black pepper to taste
  • 1 tbsp olive oil
  • 1 ½ cups chopped onion
  • 4 garlic cloves, minced or pressed
  • 1 large bell pepper chopped (optional)
  • 6 cups chopped zucchini
  • 16 to 18 corn tortillas
  • 2 cups chopped tomatoes

Directions:

In a saucepan, melt the butter over medium heat.  Stir in the flour, chili powder, and cumin to make a thick paste.  Add the milk, a little at a time, using a wire whisk.  Slowly add the cheese, stirring constantly until cheese is melted.  Season with salt and pepper.  Remove from heat and set aside.  Preheat oven to 400˚F.  Heat oil in a large skillet over medium heat.  Add the onions and garlic and sauté for 5 minutes.  Add bell pepper and zucchini and sauté 2 more minutes.  Add ¼ cup of water, cover, and steam veggies until tender.  Remove vegetables from heat, and drain excess liquid.  Gently mix in 2/3 of the cheese sauce.  Lightly oil a 9×13-inch baking dish.  To assemble, place two tortillas side by sade at one end of the pan.  Spread a generous amount of filling down the center of the tortillas, then fold them over and roll up the tortillas.  Place filled enchiladas seam-side-down in the pan.  Continue in this manner until you have filled the pan.  Spoon remaining sauce on top and garnish to tomatoes.  Bake, uncovered, for 20 -25 minutes.  Serves 8

*I prefer making this as a casserole since it’s much easier.  i do take the time to prepare freshly made corn tortillas with Masa Harina, then loosely layer the flavorful tortillas on the bottom of the pan, then top with half the zucchini/cheese mixture, layer another set of tortillas and spread the remaining zucchini/cheese mixture.  Spread the remaining 1/3 of cheese mixture on top, then dot the whole casserole with diced tomatoes.

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Home grown zucchini, canned diced tomatoes (my tomatoes are WAY behind in growth), and i found this Masienda brand of Masa Harina, bought it and LOVE it, then flavor is awesome.

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Life Lesson in the Garden

A life lesson from my friend Tina Reichert.  She lives and works on her husband’s family farm and hosts guests from around the world at their Sycamore Valley Bed and Breakfast home/farm stay outside Brunswick, Missouri.

Enjoy and Shabbat Shalom!

tauna

A Little Life Lesson from My Garden

Training the blackberry canes, mulching, weeding, watering, weeding, watering, weeding, more training, weeding, weeding and finally some fruit. Then comes pruning the dead canes that are spent from producing the season’s fruit. But the weeding, watering, training continue through the summer into the fall in preparation for the next year’s crop. I am hot, sweaty (or is it “glowing”), and scratched from the process today. But there is a sense of purpose and accomplishment that makes me smile.

This morning’s garden experience has brought to mind this is a lot like relationships. Meaningful relationships take work, a lot of work, continuous work, sometimes unpleasant and even painful work. But if I want to see the harvest: healthy, vibrant, life giving relationships that flourish bearing much fruit in my life and the lives of others, I must stay the course and remain faithful to the “garden” of relationships the Lord has called me to tend.

“If it is possible, as far as it depends on you, live at peace with everyone. ” Romans 12:18

I am no Master Gardener, but I know the One who is. He continues to teach little life lessons in the simplest of tasks. Another sweet reason to give thanks for my garden.

May you have a blessed day tending to your “life’s garden.”