Monday's This and 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, Radishes 6-8 Bunch $1.75, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint 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.

This Weeks Planting Schedule

This week Grandma Farmer will be planting:  Beets, Lettuce, Radishes, Green Onions, Green Beans (I'm pushing the envelope here) and Kale.  I'll also be planting some Sunflowers (I give heads to the chickens in the winter). 

This week we'll finish planting out the front Iris and Peony Bed.  This is bed is over 200 feet long and has alternating Iris and Peony sections with mums and spring bulbs that will be planted throughout.  I'm hoping to finally have this bed done this year.  I have to get about 8 more Lilacs for the front of the flower bed (street side) and will be planting spring bulbs and mums this fall.  Looks like I'll be looking for about 10 more Peony plants.  If you are thinning Iris and Peony plants, I'm interested.  I can trade Blackberry or Day Lily Plants.

I am looking for ferns and Lily of the Valley plants for my new bed by the house that I am working on.  I can trade Blackberry or Daylily Plants.

I am also looking for COMFREY PLANTS.

One of Nebraska's Finest

Our son and new Nebraska State Trooper Christopher Slocum,
his wife Kandi, and children Danny and Jenny
They will be moving from Omaha to Chris' new post in the Fillmore County, Nebraska area
in the next couple of weeks.  Please pray for them!!

This Weeks Bible Reading
Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday:  Mark 9:14-32, 1 Cor 16, Psalms 94, Ruth 4
Tuesday:  Mark 9:33-50, 2 Cor 1:1-11, Psalms 95, 1 Samuel 1-2
Wednesday: Mark 10:1-16, 2 Cor 1:12-24, Psalms 96, 1 Samuel 3-5
Thursday:  Mark 10:17-34, 2 Cor 2, Psalms 97, 1 Samuel 6-8
Friday:  Mark 10:35-52, 2 Cor 3, Psalms 98, 1 Samuel 9-10
Saturday:  Mark 11:1-11, 2 Cor 4, Psalms 99, 1 Samuel 11-13
Sunday:  Mark 11:12-26, 2 Cor 5, Psalms 100, 1 Samuel 14

We also like to read a Proverb a Day corresponding to the day of the month.

GLUTEN-FREE Banana Chocolate Chip Cookies

1 cup gluten-free all purpose flour blend

1/2 cup Coconut Flour (this takes the place of whole wheat flour and adds fiber)

1 teaspoon sea salt or Koser salt

1/2 teaspoon baking soda

3/4 cup unsalted butter, softened

1 cup coconut sugar

1 large farm fresh, free range egg

1 1/2 teaspoons vanilla extract

1/2 cup mashed ripe banana

1 cup gluten free rolled oats

1 1/2 cup chocolate chips (more or less)

After you preheat your oven to 375 degrees, whish together the flour, salt and baking soda in a bowl and set aside. Place the butter and sugars into a mixing bowl and beat until it becomes pale and fluffy. This is an important step and takes about 3-4 minutes. Reduce the speed of your mixer and add the egg and vanilla, mixing for another 1-2 minutes. Add the banana and stir to incorporate. Add flour, oats and chips mixing until just combined. Scoop onto a cookie sheet and bake until golden brown and just set, 12-13 minutes. This can also be frozen and baked just a few cookies at a time.

Gluten Free Chocolate Chip Cookies

1/2 cup peanut butter
1/2 cup butter
3/4 cup white sugar
3/4 cup coconut sugar
2 eggs
2 tsp vanilla
1/2 tsp xanthum gum
1 tsp baking soda
1 tsp salt
1/2 cup GF oat flour (put some oats through a blender)
2 cups GF all purpose baking flour
2 cups GF Chocolate Chips

• Preheat oven to 350
• Cream the peanut butter, margarine with the sugars. Then add the eggs and vanilla and blend until smooth. 
• Blend the xanthum gum, baking soda, salt, oat flour and baking flour together then pour into the egg mixture and mix on low until batter forms.
• Gently fold in the chocolate chips.
• Refrigerate overnight. (Optional, but highly recommended!)
• Place the dough in Tablespoon size scoops onto a baking sheet. Bake in the preheated oven for 12 to 14 minutes, or until edges are crispy and soft in the middle.
• Let cool on a cooling rack for a few minutes before serving.