Our Fall Garden

In July I shared with you our country garden, flourishing with summer produce.  The plants were neatly planted into raised beds, making for great growth.  The gravel pathways made it easy to meander through the space.  And it was all tucked inside the nostalgic white picket fence.  Can you tell I love the garden?  ;-)

During the harvest season, we enjoyed many garden-to-table meals, along with plenty of cherry tomatoes and peas straight from the vine.  I also preserved some produce through freezing and canning.

Tomatoes, peppers, and zucchini lasted a good while in our garden this year.  I credit most of the success to the good soil prep and the raised beds that weren't full of weeds.

In August, I planted more seeds to be able to enjoy a fall harvest...

The radishes took only a few weeks to mature.

Lettuce seeds quickly grew into beautiful, delicious leaves.

The kale was a flop...for the summer and fall plantings.  Maybe I'll change their place in the garden next year.

The snap peas are still hanging on, even though we've dipped into some cold weather here and there.  They should be ready soon. 

Most everything else has been pulled up and the garden is ready for a long winter nap.

This is my first time having a fall garden and I hope to expand my plantings for next year.

I'm always learning...

Tomato Pie

What do you do when it's October and you're still harvesting tomatoes?  You make tomato pie.  I used a combination of yellow and red tomatoes for this beauty.

This is a great recipe to use up those last few tomatoes of the season, or any time of year.  I used monterrey jack cheese because that's what I had in the fridge, but feel free to use your favorite cheese for this.  The parsley flakes add great color and flavor to this dish, and is a favorite seasoning I use often in my kitchen.

Easy Tomato Pie

Ingredients:
Single pie crust
4 tomatoes
3/4 cup mayonnaise
1 cup monterrey jack cheese, shredded
salt, pepper, dried parsley flakes

Directions:
Preheat oven to 350 degrees F.
Place the pie crust in a pie dish and bake for 5 minutes.
Thinly slice the tomatoes.
Mix together mayonnaise and cheese.

After baking the crust, spread a thin layer of the mayo/cheese mixture.
Place tomato slices on, sprinkling with salt, pepper, and parsley.
Spread another thin layer of mayo/cheese mixture on top.
Place another layer of sliced tomatoes with seasoning.
End with spreading the rest of the mayo/cheese mixture on top.
Bake at 350 degrees F for 30 minutes.
Let rest for at least 10 minutes before slicing.

Farm Photo Friday (September 15, 2017)

Welcome to LL Farm's Photo Friday!

There is lots happening around our little farm this time of year.  Grab something warm to drink on this cool morning and join Pumpkin, the cat, and me as we walk around.

The zinnias are still blooming beautifully.

The bees and butterflies have enjoyed them, almost as much as me.

I love the vibrant colors along the fence.

And in a mason jar on the deck.

I also love bringing them inside.  I've already bought zinnia seeds for next year!

Remember when I made the gather sign using wood from my Great Grandparent's home?

And on a side note...see that blue and white tea towel?  I got it this summer when we went to London, England.  I purchased it from a quaint little shop in the Cotswolds, England's beautiful country side.

I picked a whole basket of apples this year from our tree.

I made applesauce and almond apple crisp with these babies...yummy!

The peppers were a flop this summer...hardly any harvest.

I'm glad I left them in the garden though, because they have finally decided to join the garden party.

Yes!  Strawberries in September.

I planted 8 strawberry plants in the Spring, and although not much of a harvest, they are still providing some good snacks.

Because we did raised bed gardening this year, I am able to have a fall garden.  This has me quite excited!

The radishes have already been thinned.

Another round of sugar snap peas are a welcome sight.

I love them raw or lightly sauteed.

Lettuce, kale, and spinach have popped through.

I saved a few onion starts, hoping they would grow.  Yes!! They are.

A fresh garden salad in the fall, yes please!

The weather has been unseasonably cool, but I'm not complaining.  Fall is my absolute favorite season!

When mums and firewood adorn our front porch, it means fall is knocking at the door.

This gas fire table is awesome on our DIY deck.  It's so convenient to have on for just a little while, without the work of having a wood fire.

The ladies have also been enjoying the cool weather.

It's the perfect temperature for a day at the chicken spa!

And, we can't forget the baby chicks, that are now 3 weeks old.

They are growing healthy inside our garage.

This little white crested polish is a hoot to take pictures of...just look at that hair-do!

* In case you missed it - The text that is in bold red throughout this post will take you to other posts about that subject. *

** This weekend is the Country Living Fair in Columbus, Ohio.  I'll be there with my Mom! **

Homemade Tomato Sauce (No Peeling Required)

Preserving tomatoes.  It's something I've been doing for a few years now.  And, although I enjoy the final project, let me be honest...prepping the tomatoes is a messy, time consuming chore that I don't enjoy.  Marking the tomatoes with an X, blanching them, plunging them into an ice bath, then peeling the skin away...it's a lot of work!  I even tried the food mill strainer/sauce maker.  Let's just say that I made a bit of a mess and move away from the subject.

The garden has been generous with tomatoes this year, but I was dreading the preserving process.  I thought, why go through that mess...there has to be an easier way.  By cooking (or oven roasting) the cut tomatoes and using an immersion blender, this homemade tomato sauce is now my go-to way of preserving the harvest - no peeling necessary!  I currently have some stored in the freezer and in jars on my pantry shelves.  

Oven Roasted Tomatoes

The garden is still producing beautiful tomatoes!

Along with eating them fresh, I have canned some and I have froze some.

One of my favorite ways to prepare garden fresh tomatoes is oven roasted.  

This summer, I did this for the first time, and I quickly asked myself, "why did you wait so long to do this?"

The New Pioneer Magazine Fall 2017

Summer is flying by!

Like many of you, our summer has been packed full of adventures.

Long days of fun (and work) in the sun, can make for a sore body and tired mind.

How about a little pampering with some home made bath salts made with dried herbs and essential oil?

The Fall issue of The New Pioneer magazine is on news stands now.  In it you will find my easy DIY article with steps on how to dry herbs and make bath salts that will help calm your mind and pamper your body...something we all need every now and again.

With Fall knocking on our door, Christmas is right around the corner.

Add a pretty tag and bow, and this will make a great gift for someone.

Country Garden

Our little country garden received a face lift this year.

We added raised beds and gravel pathways.

I'm working on an article with details, but I wanted to give you a little peek at how well it is working out.

The tomatoes are growing up cattle panels.

The first couple of ripe ones may not have made it into the house.

Instead, they went straight into my mouth.  ;-)

I have some new farm helpers this summer.  I've caught them napping on the job a few times...good thing they are adorable!

The kohlrabi has already been harvested.

Strawberry plants were planted, and I am so looking forward to next year's harvest.

Radishes were a first for me this year.

As were sugar snap peas. 

We have been eating them plain and sauteed in olive oil with some s&p.

If you are thinking about raised beds, I say go for it!

Farm Photo Friday (June 2, 2017)

Welcome to Farm Photo Friday at LL Farm.

These pictures show  the 'real life' stuff that is going on during this busy season on our homestead.

All of these pictures were taken on my cell phone and have not been edited.

Warning!  I didn't even crop out the weeds.  ;-)

Farm Photo Friday (April 21, 2017)

Welcome to Farm Photo Friday at LL Farm!

Lots to share today, so grab a cup of coffee and walk around the farm with me, won't you.

The apple blossoms have made their beautiful appearance.

Starting Sunflower Seeds In Eggshells

Why wait to plant seeds outside?  You can start sunflower seeds today, right inside your home.

Tall, beautiful sunflowers are a welcome sight around my chicken coop and run.

The sunflowers add a burst of color to our landscape and some needed shade for my ladies.

Although sunflowers grow fairly quickly, I just don't want to wait.  So, I got a head start this year, and you can too!

Read How To Start Sunflower Seeds In Eggshells  and the best time to start seeds indoors here.  It is my recent article for Community Chickens.

No expensive pots or lights are needed!

And please, gain some knowledge from my past failure.  I certainly have.

Happy Spring Planting! 

Put Your Chickens To Work

From egg laying duties, garden chores, fertilizer, and of course entertainment,
the ladies are back to work after a winter break.

Click HERE to read my recent post for Community Chickens.

Tomato and Basil Salad

End of season tomatoes...

Yep, they're still producing.

I don't want to can or freeze any more tomatoes.

Now is the time that I can truly focus on the fresh, delicious taste of the mighty tomato.

Tomato and basil salad is simple and delicious.

Dice up some tomatoes.

Chop up some basil

Season with salt and pepper.

Let them get to know each other for a while in the fridge.

Enjoy!

Bread and Butter Pickles (Home Canning)

I have been swimming this year...
swimming in CUCUMBERS!

They are still producing strong in September.  This is today's harvest!

BLT Pizza With Homemade Dough

This BLT pizza with homemade dough is rustically gorgeous and so very delicious!

It definitely deserves to have its picture taken (and a round of applause).

Because it is so good, I have to tell you how it all came together...