It’s been so comforting to hang with the baby chicks over the past two days. They have nothing to worry about except how to eat and drink. They are leghorns, which are the most productive of our layers.
If you are like so many of us and have your entire family at home due to the COVID-19 pandemic and you are wondering how in the world you are going to get through this time together know that you probably have on hand all that you need to keep everyone sane, engaged, and “homeschooled”…. [Read More]
SHOESTRING FARM Plant & Maple Syrup Available for Roadside Pickup In Colrain, Massachusetts Working the land since 1972, it has been our goal to produce the best quality plants and produce, while maintaining the lowest environmental impact possible. All plants are grown to (and above) the standards set by the National Organic Standards Board to… [Read More]
Judy gave Tim her sourdough starter that she brought from California. He makes it weekly now. Maybe because it’s made with love, it is so delicious. Judy traded a loaf with Charles for a very valuable roll of TP. She also traded a loaf with Haynes for chili pepper seeds. They were pretty sweet deals,… [Read More]
Four households form the chicken club. Today was Lynn’s day, and she got a full assortment. One of the ladies is still holding out, but we still have enough to feed all of us each week. This is a particularly sweet group. Nobody seems to get picked on.
*from “The Amish use tech differently than you think. We should emulate them.” by By Jeff Smith, The Washington Post, Feb. 17, 2020 It can often feel as if modern life does little to encourage healthy connections between people. The logistics of making a living and meeting core family needs combined with dispersion of extended families… [Read More]
I grew up in New Mexico and one of the many things I miss is the spicy, traditional food. In October in New Mexico you can smell the wonderful aroma of green chiles being roasted in the open air. And on feast days, the Navajo pueblos and in many households throughout New Mexico you will… [Read More]
This New Mexican stew is extra delicious on a stormy day! recipe…
Katie makes this from memory almost every week. She originally adapted this recipe from Susan Purdy. It’s either the maple that makes it so addictive, or that she uses her own cornmeal. 1/4 cup butter, melted (a half stick) 1 egg, lightly beaten 3/4 cup milk (or yoghurt, I like mixing the two) 1/2 cup… [Read More]