Author: Bryan Housel
Farm News – October 28, 2024
Hi Everyone, Happy Halloween! Does anyone remember the year that it snowed on Halloween? Well, you won’t have to worry about that, this year – it seems we will be hitting eighty degrees on Thursday! I was planning on not mentioning the weather this writing, but I just couldn’t do it. It seems that the general public is beginning to realize just how dry it has been – I heard a DJ on the radio mention that there has been no significant precipitation in October. He still insisted that it was beautiful weather, but that maybe we could use some rain. Forty percent chance on Friday, fingers crossed. (more…)
Whipped Parsnips
From the Food Network Magazine, this recipe is easy, delicious, and serves 4 as a side. You can substitute yellow or red potatoes for the russet. (more…)
Farm News – October 21, 2024
Hi Folks! Beautiful weather we have been having, is it not? – unless you are a farmer! I am sure that you all are tired of hearing me complaining about the weather, but perhaps not as tired as I am of complaining. I hate to be a whiner, but I do need to keep you informed of what is happening on the farm. We had 5 consecutive nights of below freezing temperatures last week, not just a light frost, but a freeze. We covered as much as we could, but the tender crops cannot endure this degree of cold. And, of course , no rain and not much in sight. (more…)
Autumn Harvest Soup
Here’s an easy recipe found on mercola.com for a sweet soup made with your extra squash and sweet potatoes. Serves 4. (more…)
Farm News – October 14, 2024
Hello All! Every week we wonder what the weather will bring, will it rain, or will it shine, will we freeze or will we bake. This morning when I woke, I checked the weather on my phone, it said rain ending at 9:30. I looked out the window and it was dry as a bone, it seemed the rain ended before it began. (more…)
Cabbage and Onion Torta
This recipe from the New York Times is a delicious way to use up a LOT of cabbage. This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable. It’s at its most appealing served warm, with the cheese still a little gooey. But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you. The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix. And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)
Farm News – October 7, 2024
Hello all! So, still no rain and none in sight – oh well. The temperatures have been agreeable, but we are predicted to drop into the thirties for two nights at the beginning of next week. Hopefully, we will squeak by without a frost. (more…)