Now and then, I’m reminded of how much I have to be grateful for in this life I’m living here at the farm. The days remain hot, but the nights have grown cool enough that we must turn on a heat lamp to keep the new chicks warm.  They’re Production Reds, purchased as replacement layers. 
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On hot summer days when you don’t feel much like cooking, a quick vegetable stir-fry can get you in and out of the kitchen in a hurry.  The food’s fresh, filling, and not too heavy.  I particularly like this recipe for front porch cooking on days when I don’t want to heat up the kitchen.
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If you like crepes, you’ll love this old family recipe for German Pancakes.   I first learned to make these as a young bride, taught by my mother-in-law, whose ancestry traces back several generations to a royal baker for the ruling house of Bavaria — back when there was a ruling house of Bavaria.  Whether this recipe’s roots
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The peak of summer is the worst time for transplanting perennials.  If you’re even thinking about moving those flowers, herbs, or shrubs this month, take
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Rich, beefy smothered steak is comfort food, with a long simmering time.   It’s Friday food here at the farm, as long as there’s round steak in the freezer, although we’ll make an exception and serve to guests on other days if the guests are special enough. Warning!  This is not a low calorie, diet friendly dish. Usually
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Summer blackberries are still ripening, and somebody here at the farm believes blackberry cobbler has been neglected in favor of my peach obsession. We’ll have to rectify that terrible situation. I use the same cobbler recipe as for Grandma’s Peach Cobbler, except blackberry cobbler needs a little more sugar. Aside from that, the recipe and
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