Creating Holiday "Cheer" - Fruity Liquers

 
We have had some fun on the farm lately "brewing" holiday cheer for gift giving. I thought you might enjoy this SUPER easy recipe for holiday guests.




FRUIT LIQUEUR

Ingredients:
4 cups fresh or frozen fruit
750 ml bottle vodka (I used Pearl brand - AMERICAN made)
2 cups sugar

Directions:
Equally split ingredients between 2 large mason jars. Screw lid and band on TIGHTLY. Shake and let sit on counter. Each day, I shook a bit and flipped the jar onto opposite end. If you miss a day it's not a big deal.

Leave for 30-60 days (or longer). The longer it "brews" the fruitier it gets. You can add more sugar if desired.

Besides drinking the liqueur straight out of the jar, you can use to add flavor to drinks such as tea. It's also a unique addition to fruit or dessert dishes. Try tossing a few berries together with liqueur and use as a topping for angel food cake. That's fine, you can thank me later!

I Can't Escape the Holidays

For those of you who follow me on any social media page, you would think that I absolutely relish the holidays. I post pictures of our holiday baking, special projects, cozy days with hot cocoa, snuggling children, holiday decorating and "elf traditions".  You will see the countless hours spent making "the perfect" gifts and trying to spread joy whenever possible.  That's who you know.

Here's the reality . . . I dread the holidays. I mean, I try every single tactic to avoid facing the holidays head on.  My hesitancy, no, it's not an obvious, look me in the eye kind of obvious, it's a little more subtle.

Leading up to the "big" holidays like Thanksgiving and Christmas, I feel absolutely overwhelmed  by emotions. Some refer to these emotions as depression, I just call them what they are . . . joy stealers.

It all begins when we approach Halloween and I picture my Grandma Gregory visiting every single business in town that she can think of, just so she can wear her nightgown with little pumpkin buckets located over her chest and say "trick or treat" in her sweet granny voice all the while laughing at the uncomfortable predicament someone feels to place a candy in her "buckets". I then realize she is gone and these fond memories of her will not exist if I don't relay them to my children.

I think of all the Halloweens we have spent rushing home to dress up our children in weird costumes, just so they can get candy which they don't really eat and come home exhausted. I then realize the limited number of Halloweens we have left to spend with our kiddos. This year was our last official trick-or-treating year, crying and rejoicing at the same time.

It's kind of a downward spiral from there. I have to find things to busy my hands and my mind throughout the entire season. I find joy in all the traditions and memories I have from my family, yet I miss them deeply and greatly.  I worry about a particular family member that is traveling her own path. I wonder where she is, if she is alright, if she knows how much we miss and love her, if she is safe and cared for. I often find myself crying in private, unable to hold it all in. Kind of like I am doing today.  There are just some moments that take my breath away, no matter how I prepare myself.

I thought for sure this year would be different, that I knew what was ahead and how I could approach this holiday crap fest. I have busied myself with cooking, cleaning, eating, binge watching funny shows, making hundreds of jars of jams and jellies, loving on my kiddos. Today though, it has hit me like a ton of bricks. These looming thoughts about how I am 40 years old this year, recently lost my employment due to downsizing, just got rejected from a half dozen jobs because I am either over-qualified or don't carry a fancy degree - what does that even mean? I miss some people in my life and no matter how many people are around me, I still feel like I am standing in a room alone. Shame on me, I have let negativity in.

I know what I have to do. I have to face all of these thoughts and fears head on. They won't go away unless I tackle them. I won't be taking this holiday season as a big chunk of crap pie, just trying to survive. I will be taking this holiday season day-by-day. I will cry when I need to, even if someone is standing next to me. I will laugh as I want, even if it's not funny. I will call a friend when I am having a difficult day. I will scoop myself off the floor when I don't feel like I can. I might pray a little harder some days and just not pray on other days, knowing that God hears my silence and is still present. I won't hate myself when I have an extra slice of pie and I will be proud when I choose an apple over the pie. I might drink an extra glass of wine or a 3rd cup of coffee if that's what it takes. I might even scrub the bathroom floor with a toothbrush if it allows for me to breathe through the moment.  I won't look at my current situation as a failure, but I will be grateful for all God has allowed for me to enjoy and for the support and love of my family.

So, for those of you who can relate to any of this, just know, you are not alone. You are loved and cherished, even when you can't see it or feel it. Nobody in your life wants you to suffer or feel sadness, nor do they want you to go through any of this alone. Reach out to someone, ANYONE and let them know what you are going through. Let them love you or just listen to you.

I know I can't escape the holidays and all that it brings to me, but I do know that today, I will cry and cook and clean and do whatever it takes to handle today.

Much love to you from this farm girl.

My True Love

Well, it's been a while since I've taken time to blog or write a post on or about the farm.  To be honest, I took some time away from the farm. Not because I disliked the farm, but because I needed to step back and evaluate my priorities and goals. During my "break", I took a full-time job off of the farm. I met fantastic people and learned new skills.  I recently returned to the farm work, not by choice, but by chance.  So, I will take this time as an opportunity to cherish my true love . . . dirt.

When we obtained our farm nearly 7 years ago, it was purchased with the intent of preserving my families homestead and providing the same opportunity for my children. It hadn't been a farm for many years. The work required to just clean-up the property nearly killed me and definitely tested the bonds of marriage and sanity of parenting.  It continues to be an ongoing battle with the hundreds of tasks which still have yet to be completed.  I've resigned myself to prioritizing things which will have the best outcome long-term and relieve us of repetitive work.

We started "market farming" while both my husband and I held down full-time jobs and were raising 2 young kids and a teenager. We made the mutual decision for me to begin staying at home full-time to better raise our children and be "present".  As I worked in the fields side-by-side with my children, my mind began to see the potential this land could yield. So began the journey of developing larger garden plots, more varieties of vegetables and participating in programs to sustain such an endeavor.

This plight was exhausting and lonely.

After a time I realized the love-hate relationship I had as a producer of food. I wanted to produce the best of the best, open new possibilities for those who may or may not have tried a true farm-fresh vegetable and to do so with integrity. I wanted to preserve what my grandparents and their grandparents before them had worked so hard to provide for our generation. I wanted a sustainable life on the farm. And most importantly, I wanted my children to love the farm and all it has to offer.

What I did though, was opposite. I moved away from my goals and found myself spiraling into emptiness. I lost my love for producing food because I no longer produced what was important . . . at least in my view.  I needed to find my "groove" again.

I stepped away and became an outsider looking in, so as to gain perspective.

I don't know what this next year will bring, but I do know that I have spent the last month just loving the farm and all it has to offer. Digging in the dirt, preparing it for winter and upcoming spring plantings, cooking and preparing what our farm has to offer and just appreciating these moments.

My children are a bit older now and have been requesting that they have an opportunity to work this land that their grandparents loved. How can I say no to that? I simply can't. What I can do is teach them how to truly care for the land and produce what they love.

Maybe all the hard work that was invested wasn't for nothing. Maybe, just maybe, it was for something bigger than I could have envisioned.

So, until next time . . . thank you for always supporting our farm family and all the life changes we experience. It truly is a blessing to be part of such a community.

Bomb-Diggity Basil Creamed Chicken

Ya'll, this dish is the bomb-digitty of basil dishes. This really is one of my kids absolute favorite dinners. A perfect segway into fall as the basil is growing out of control on our farm!

As with all my recipes, I write it as I prepare it, so adjust to your tastes and remember, it's not science so just love your food and it will love you back.

This serves our family of 4 with maybe a plate of leftovers (if lucky)

Gather your ingredients. ..
3 lb chicken (I used boneless, skinless chicken breast pounded to 1/2 inch thickness, but have also used boneless thighs or bone-in pieces as well - your preference - cooking method is the same, you will just need to adjust cooking times)
2 cups heavy cream
Extra virgin olive oil (EVOO)
A few pats of unsalted butter
Kosher salt
Cracked black pepper
1.5 cups fresh grated parmesan cheese
2 cups (handfuls) fresh basil = 1 cup or so chopped

Cook it...
Heat a skillet on medium heat, add a splash of EVOO or just enough to coat the skillet. Add 1/2 the chicken, don't crowd the pan, it's not a mosh pit at a rock concert. Season with salt & pepper to taste. Cook till browned on all sides, adding small pat of butter to pan during last few minutes of cooking. You can omit that step if you hate adding flavor to your dish. Cooking time depends on how thick your chicken is. Place cooked chicken in pan and into oven at 300 degrees to keep warm while you finish rest of steps. Repeat for rest of chicken.  I cook 3 lbs chicken in 2 batches.

Add heavy cream and a bit of cracked pepper to skillet, making sure to whisk all those tidbits off the bottom of your skillet. The cream will begin to turn a bit darker in color and will begin bubbling. Let bubbble for a minute to thicken slightly. Add parmesan cheese, whisk till smooth. Add basil. Add chicken back to pan, making sure to bury the chicken in the sauce like you buried those secrets from your past. 

Serve chicken over mashed potatoes (or rice or whatever suits your fancy), making sure to get a little of that creamy sauce all over everything. And don't be a slob, make sure to sop up all the extra sauce with a slice of bread.

I usually serve with a side salad or green beans.

This recipe can easily be cut in half or doubled.

Enjoy!

Sweet Rice!!!! Arkansas Grown!

With the hustle and bustle of school back in full swing, I thought I would share with you one of my go-to breakfast "treats" for the kiddos.  They are rice lovers and as some of you already know, Arkansas is the nation's largest rice growing state and we love to support local!!!!! GO ARKANSAS!!!!!!! Arkansas Grown!!!!

Anyhow, back on topic.  To make this recipe easy peasy, I simply make a double batch of rice for dinner the night before and set half of it in the refrigerator.  So this is great on taco night, just remember to set aside the rice ahead of time or your vermin kids will eat the rice and this plan won't work.

I usually set aside about 3-4 cups cooked rice.  We usually use brown rice, but on this particular occasion, we had white rice for whatever reason.  Either is fine.  Don't kill over with the details here.

When I sleepily awake, I preheat the oven to 350 degrees

I then generously butter a 9x9 Pyrex pan. A round glass pan works fine too. Don't get caught up in the details here.  Use what you have on hand.  If you are anti-butter, use non-stick spray.

At this point, I again get creative. Depending on what you have on hand and what you prefer in taste is what you can use.  We are sugar-free around here, so our mix is a bit different.  If you aren't, then tweak it a bit with milk and a bit of sugar.  (I didn't die growing up and that was what my mom used.)  The combo we use is as follows - 1 cup coconut milk, 1 cup whole milk, 2-4 tablespoons honey depending on if you like sweet or not, 1 tablespoon good vanilla, 1 good dash of cinnamon and a sprinkle of nutmeg and cloves.  Stir it together.  It will be a bit soupy.  Rice is starchy so it will absorb more of the liquids as it bakes and thicken slightly.

Pour into your baking dish.  Add a few dollops of butter (or not if you aren't into that kind of thing).  It just kind of melts into the sauce and makes it a bit richer.  Bake for about 20-25 minutes till it starts to get bubbly around the edges.  If you want to hurry this process along a bit more, you can raise the oven temp to 375 degrees during the last 10 minutes of baking for a more golden brown topping on the rice.  Just be warned, the edges will also brown a bit more.

Dish into bowls and watch your kiddos lap up like little kittens.  I serve this with scrambled eggs and toast to round out the meal.  This is such a treat.

PS - all the prep work for this can be done the night before and simply placed in the oven while you are scurrying around getting the kiddos ready for school.  Seriously, it's that easy.  Just be warned, your kids might love you a little more and think you are a super fab mom after this and you might get morning kisses with bad kid breath!



Sweet Rice Recipe

Ingredients

3-4 Cups Rice (brown or white)

2 cups milk type liquid (we use 1 cup coconut milk & 1 cup whole milk)

2-4 tablespoons honey

1 tablespoon good vanilla

1 good dash cinnamon

sprinkle of nutmeg & cloves

Few dollops of butter for top

Preheat oven to 350 degrees. Butter 9x9 dish. Mix all ingredients.  Pour ingredients into pan. Place dollops of butter on top.  Bake 20-25 minutes till bubbly around edges. Serve in bowls.  Accept hugs gratefully.

Thoughts from the farm 8.30.16 NEVER GIVE UP

Thoughts from the farm this morning. Sometimes it takes someone showing us how much they care for us for us to recognize that it is ok to love ourselves. Loving ourselves despite our weaknesses and failures is tough, sometimes impossible. It's like trying to cook the perfect fried egg on a rusted out old, unseasoned cast iron skillet. It's near impossible, but with some ingenuity it might happen. I saw a friend of mine turn one upside down, coat it in aluminum foil and problem solved, while camping one time. 

Yesterday was full of little reminders of how full my life is of people who have loved me and still love me and that giving up is never an option. Just look at that pie pan. I wonder how many pies my grandma made in that and how many of life's problems were solved sitting around that very pie plate eating every crumb of those delicious pies she baked. I know Adam's world felt right last night. At least his 23rd thank you might have indicated that lol. 

Have a great day ya'll and remember NEVER GIVE UP! I know at least two people who love and care about you...me and God!

The Jam Junkie Alert!

I just wanted to take a quick minute to say THANK YOU for giving Bald Knob Farm a GREAT YEAR thus far!  YOU my farm friends have been great and inspiring support for our farm.  Just yesterday we had a couple stop by the farm and remind us that they are expecting to see us again at Easter and that is "their families tradition" to visit our farm.  It is interesting to hear all the stories from all of our farm friends through the years.  Keep them coming.  They put a smile on our face.  Well, our season is nearing a close, and it's hard to believe.  We are only 7-8 weeks away from season's end and that means NO MORE fresh veggies from the farm and NO MORE jams or jellies at farmer's market!  That's right!!!!  You should know, we HATE season's end.  It means we go for months without seeing your smiling faces and it also means that if I don't sell all these little beautiful jars of goodness, they will sit on my shelves and nobody will get to enjoy them quite like they should be enjoyed.  So, over the next few weeks, I am going to be doing something I've never done before.  I am going to be offering these once a week in special and unique packages like these here.  I will post them with a link and you can simply go in, select what you might like and make arrangements for either pickup here at the farm or directly from farmer's market.  The packages are a SUPER fab way to try new and exciting flavors that you might otherwise shy away from OR a great way to buy ahead for Christmas gifts.  I appreciate you supporting our FARM and our FAMILY and most importantly keeping your money LOCAL!!!!

So, here is the link for this week's Jam Junkie Alert . . .  Click Here for The Jam Junkie's LIMITED EDITION Specials for August 29th!

on the farm February 1st

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A few highlights from this week's newsletter . . .

Mark your calendars . . .

«     February 20^th ROOST Seed Swap & Farm & Garden Fair - click here for details

«     February 27^th Strawberries from the Field to the Kitchen - On the Farm Class - click here to register

«     March 12^th  EGGcellent Adventures! on the Farm Kids Event - click here to register

«     March 26^th On the Farm Easter Event - Egg Hunt in the Carrot Patch - click here for details 

The newest farm flavor…

This week’s FEATURED farm flavor

Adam’s Salted Caramel Apple Jam

This amazing jam features Arkansas Black Apples ripened to perfection with an undertone of salty, sweet caramel.  This would be fantastic spread on toast, used as a dessert topper or simply eaten with a spoon.  Click Here to Order a Jar Today! 

Vegetable Venison Stew

Let me start by saying, I was a bit skeptical during my first tasting of venison aka deer meat. It's now a flavor which I thoroughly enjoy. If you don't have any available, an inexpensive cut of beef will work just fine. You will also note that this recipe is so flexible on measurements, ingredients and makes quite a bit. I usually freeze half of it for a later meal.

Ingredients:
1-2 lbs venison loin or tenders cut into 1 inch cubes
1 tablespoon oil (I used olive oil)
1 cup chopped onions (not exact, just a medium onion)
Cavender's Greek Seasoning
Sea Salt
Italian seasoning
1 can tomato paste (optional)
About 4-8 cups peeled and chopped veggies
In this stew I used about 1 cup each of frozen corn, frozen green beans, turnips, potatoes, frozen Italian roasted tomatoes, carrots, frozen peas, bok choy

Directions:
In a skillet, drizzle oil into pan, add deer meat, chopped onions and generously sprinkle with Cavender's, italian seasoning and sea salt. Cook till meat has browned, about 6 minutes.

While meat is cooking, add the remainder of the ingredients into a large crockpot or stockpot.  Then add the cooked meat to the stockpot and additional seasoning if desired. Cover all with water or chicken stock for additional flavor.

Cook on low 6-8 hrs. I usually test broth after about an hour of cooking to see what additional seasonings might be needed.

On this particular night we enjoyed this stew served in big bread bowls, but a great way to serve is in a bowl with cornbread on the side.

Enjoy!

No Frills or Bows 2015

As I sit here this morning, still in my pj's, drinking coffee and refusing to move forward with my day, I am reflecting upon 2015.  Last year at this time I imagined I would be sitting here with a smile upon my face with eager anticipation for 2016.  This year was supposed to be a year of positive changes, exciting new adventures and moving forward in a big way.  I had such great visions in my head and knew "this would be the year" for our farm and our family.  I just knew it.

You know what happened?  Our farm was flooded over and over again causing us to lose 80% of the crops planted.  We faced bug challenges, like the kind you read about in the Bible. Seriously.  We endured intense heat partnered with wet conditions which promoted plant diseases like blight. The bird flu hit an area farm which then shut down our egg sales for a while. Every piece of equipment we owned which aided in our gardening, broke.  I swear this.  This was the year we introduced a CSA program to our community.  Trying to ensure we provided quantity and quality to each and every member through these trials almost killed this farm girl.  

In addition, we faced some personal trials.  The kind that you can't hide or put in a box and pretend they don't exist.  The kind that deplete you and leave you feeling desperate and afraid.  The kind of trials that can break a person.  I struggled. I mean I really struggled to even get out of bed and face the day.  My feet felt heavy, my heart was empty and I felt my prayers weren't being heard.

I was reminded of how desperate I felt this summer as I talked to our youngest daughter, Aggie.  You see, we have a cross in the middle of our gardens to always remind us that God is the reason any of this life is possible. I made mention that it was time for another coat of weather protectant on the wood.  Aggie said "Yep, you can't let that cross get rotten mama.  That's your strong place.  That's where you went to cry about the beans and corn this summer. Remember how God met you there?"  I distinctly remember that day well.  It was the day I couldn't stand on my own two feet anymore.  I fell to my knees at the cross and cried out, no, SCREAMED to God "why?" I couldn't understand why any of this was happening.  

It was following my screaming fit, as I sat in the heat at the foot of the cross, that God did meet me there. He has always met me "there", wherever "there" might be. His love and provisions never stop. I was reminded of the new friendships forged this year with members of our community, other farmers and visionaries.  Individuals who supported us in word, prayers and actions.  I was reminded of Proverbs 27:17 "As iron sharpens iron, so one person sharpens another". The expectations of our farm customers forced us to keep moving forward, learning new techniques and striving for a better way of production.  Other farmers pushed us to implement processes to better our farm.

John 12:24 says it all, "Truly, truly, I say to you, unless a grain of wheat falls into the earth and dies, it remains alone; but if it dies, it bears much fruit."  

We were stripped of all and stretched beyond what we thought possible and it forced us to acknowledge God in the most pure and simple way.  He is our protector, our keeper, our friend, our provider.  I do not understand it all and don't claim to "get it", but I do understand this, all things work together.

I am grateful for every single person in our lives.  My thank you's are endless. This I know, my life is full of good people and a good God.  Many good things and fun times have happened this year as well.

As we enter into 2016, my expectations and plans are different.  Things have changed at our farm, within our family and inside of me.  I look forward to 2016 and all it brings.  This is the life of a farmer . . . planning, expecting, modifying, praying, changing, growing.  

Goodbye 2015.  

xoxo
Farmer Carrie
and the gang

    
 
  

Bald Knob Farm Holiday Goodie Guide

To order any of the following items, please call Carrie @ 870.204.0216.  Thank you!

Grandma Lucille's Chocolate Covered Coconut Balls		5	/	$   7.00
		10	/	$ 12.00
		15	/	$ 15.00
Sticky Fingers Peanutty Cornflake Cookies		5	/	$   7.00
		10	/	$ 12.00
		15	/	$ 15.00
Chocolate Pecan Pretzel Thumbprints		10	/	$   7.00
		20	/	$ 12.00
		30	/	$ 15.00
Thyme for Lemon Bars		5	/	$   7.00
		10	/	$ 12.00
		15	/	$ 15.00
Cranberry White Chocolate Crunch		5	/	$   7.00
		10	/	$ 12.00
		15	/	$ 15.00
Southern Bell Bourbon Balls		5	/	$   7.00
		10	/	$ 12.00
		15	/	$ 15.00
Chocolate Covered Peanut Butter Stuffed Ritzy Cookies		5	/	$   7.00
		10	/	$ 12.00
		15	/	$ 15.00
Mama's Favorite Ever Pistachio Bites		10	/	$   7.00
		20	/	$ 12.00
		30	/	$ 15.00
Grammy's Favorite Fudge		5	/	$   7.00
Plain or with nuts		10	/	$ 12.00
		15	/	$ 15.00
Bald Knob Farm Sampler
Includes 2 each of items 1-9 (18 total pieces)		18 pcs	/	$ 20.00
Includes 3 each of items 1-9 (27 total pieces)		27 pcs	/	$ 25.00
Includes 4 each of items 1-9 (36 total pieces)		36 pcs	/	$ 32.00
Includes 5 each of items 1-9 (45 total pieces)		45 pcs	/	$ 40.00

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Wearing my big girl panties today!

It's been a while since I have taken the time to blog, as this has been an intense growing season and mostly all of my time has been spent working in or worrying about the gardens.  You know the saying "when it rains, it pours"?  Well, that has been the case thus far this year.  We started our season with a bang . . . cool temps, drizzly rain and overcast skies, which led to some amazing root veggies and lots and lots of greens.  This was following by continuous rains which brought on blight, flooded areas, weeds which couldn't be managed and lots of flea beetles.  We then entered our garden one morning to the sound of loud buzzing which proved to be millions upon millions of Japanese beetles.  I had never seen one before this day and to see them swarming everywhere eating everything . . . oh my gosh!  I wanted to sit down and cry (and I think I did at one point).  There really are no words for what I felt.  It took us a few days to locate an organic source for eradicating these nasty beetles and while we were traveling to Fayetteville to pick-up the remedy, a wind storm hit and knocked over mostly every corn stalk which had just begun the tasseling process.  We experienced a few good days of weather at which time we worked diligently, 12-16 hour days, to transplant growing items to higher ground, work on the beetle and blight issues, dig our way through the weed patches and begin again on replanting.  As we really started seeing progress this week, we have again been hit by continuous rain and flooded fields and wind which tore plants right out of the ground.

As I begin this morning poking seeds back into the ground which are floating on puddles in the fields, salvaging plants which were uprooted during the storm and taking inventory, I will admit, this has been a tough growing season thus far, but I will not complain.  I am thankful for the opportunity to learn better, more efficient ways to garden.  I am thankful to have a strong back.  I am thankful to wake each morning to the sound of birds chirping.  I am thankful to have strong community support and fantastic farm friends.  I am thankful to have lots and lots of seeds as my backup plan.

Today, I feel accomplished, knowing that though storms have and continue to hit the farm, I keep putting on my big girl panties and heading out to the fields day in and day out.  I love gardening and feeding families.  I love to taste the first sweet corn and perfectly ripened tomato. I love to see my children enjoying homemade pickles and veggie pizza.  I love learning more and more about better ways to produce food.  So today . . . . I am happy, thankful and grateful to Garden like a girl.

On the Farm Newsletter May 15, 2015

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On the Farm Newsletter April 30, 2015

If you wish to receive our regular newsletters, please send an email to BaldKnobFarm@yahoo.com with SUBSCRIBE in the subject line.  Thank you!

On the Farm Newsletter April 15, 2015

If you wish to receive our regular newsletters, please send an email to BaldKnobFarm@yahoo.com with SUBSCRIBE in the subject line.  Thank you!

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