Monday, April 23, 2012

Monday This & That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm.
Beautiful Farm Fresh Chicken, raised on grass and organic grains.  4-5.25 pound birds, frozen (there will be 8 available fresh Wednesday, next week).  $2.75 per pound.  Supplies Limited.

Farm Fresh Eggs,  fed Organic Grains, Kelp, Alfalfa Leaves.  Cage Free, plenty of outdoor exercise.  Normally $3.00 a dozen, this weeks special $2.50 a dozen while supplies last.

Picking This Week: Asparagus $3 a pound, Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Chives, Oregano, Sage, Cilantro and Lemon Balm all $2 an ounce, Bok Choy (Baby) 4-oz for $1.15, Green Onions (6-8 bunch) $2, Red Russian Kale 4-oz for $2

Now available:  Clumps of 5-6 fans Daylilies  $6 a clump.

CONTACT ME for pick-up.

Asparagus and Jack Cheese Frittata
Serves 8-10

8 large eggs
1/2 cup shredded Jack cheese
1 teaspoon sea salt
Black pepper
1 tablespoon coconut oil
1 tablespoon butter
1 pound asparagus, trimmed and cut into 1/4-inch pieces (3 cups)
3 tablespoons roughly chopped fresh cilantro leaves

  1. Heat the broiler to high and arrange the rack in upper third.
  2. In a large bowl, whisk together eggs, cheese, salt, and pepper until combined.
  3. In large ovenproof frying pan, heat the oil and the butter over med-high heat.
  4. Add asparagus, seasoned with salt and pepper.  Cook stirring occasionally, until cooked through (5 min).
  5. Stir in the cilantro.  Reduce heat to low, pour in egg mixture and cook until a 1-inch border of egg mixture is firm (3 minutes).  The center of the frittata will not be set at this point.
  6. Place the pan in oven and broil until some spots are berowned and eggs are fust set, about 2 minutes.
  7. Cut into wedges and serve.
Eggs, Bacon Cheese Potatoes
Serves 2

2 ounces bacon, diced
2-3 green onions, thinly sliced
2 medium potatoes, diced
2 large farm fresh eggs, beatened
1/4 cup grated cheddar cheese
salt and pepper
butter or coconut oil
  1. Heat cast iron skillet with 1 tablespoon butter or coconut oil and add the diced bacon.  Cook and remove from skillet and reserve.
  2. Add diced potatoes and onions.  Cover and cook on medium until cooked and browned.
  3. Return bacon to skillet along with beaten eggs.  Cook, stirring to scramble eggs.
  4. Remove from heat, Salt and pepper to taste.
  5. Sprinkle with cheese, cover until cheese is melted.
  6. Serve immediately with fresh salsa if you like.
Stop and Smell The Roses

So have I taken my own advice this last week since writing the article with the above name (click on the title if you haven't read the article yet).  No, it doesn't seem so.  What does it take before we begin to slow down, begin to eat right, begin to.....

This Weeks Bible Reading

Monday:  Mark 7:1-23, 1 Cor 12:1-13, Psalms 88, Judges 13-15
Tuesday:  Mark 7:24-37, 1 Cor 12:14-31, Psalms 89:1-18, John 16
Wednesday: Mark 8:1-13, 1 Cor 13, Psalms 89:19-52, Judges 17-18
Thursday:  Mark 8:14-21, 1 Cor 14:1-25, Psalms 90, Judges 19
Friday: Mark 8:22-30, 1 Cor 14:26-40, Psalms 91, Judges 20-21
Saturday:  Mark 8:31-38, 1 Cor 15:1-28, Psalms 92, Ruth 1
Sunday:  Mark 9:1-13, 1 Cor 15:29-58, Psalms 93, Ruth 2-3

Family History - Genealogy Days

Our new BLOG is hosting a FREE Beginning Geneology On-line Workshop, some fun Geneology Challenges and great trivia days.

This weeks feature is the HOMESTEAD ACT

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