From Soil To Story

We are continually learning new things around the Farm. Paying attention to these lessons helps not only us, but hopefully you, our listeners.

This episode shares how we were inviting mice into the garage and how we evicted them, plus how not to protect the grapes from birds.

Warm up to Market event at Five Feline Farm is coming on April 13, 2019 from 10:00AM to 3:00PM. Come on out to the Farm and meet some of our local vendors. We’ll have some exciting things to experience.

Today’s episode documents several tasks we are doing to prepare for Spring as well as a challenge or two that have come our way.

Our preview of the summer market season is coming April 13, 2019 from 10:00AM to 3:00PM at the Farm Fresh Mercantile. We are inviting some other vendors to join us plus a vintage Maytag motor demo.

If you wish to order high quality meat to pick up, go to Whittaker Beef to place your order.

Until next time….

The temperatures are still cool as we record this podcast, but we are still working toward our summer season. We talk about preparing for the 18th Street Farmer’s Market and Julia’s latest book The Long Road to Market.

Pick up your copy here.

We also share a couple of difficult decisions. First, we must drop a favorite scone flavor due to the lack of availability of macadamia nuts and the need to increase our prices slightly.

Thank you everyone for your continued support.

Until next time….see ya.

Today we continue the conversation with the next steps in the new orchard area. We also bemoan the fact the weather has not warmed up enough to plant outside yet.

If you listen closely around 7:10, you will hear our youngest cat, Honeybee interject her two cents.

Until next time….

When the weather is bad outside, we can still work on plans for Farm improvements. We are focused on building our food supply and marketable items.

Until next time….

Finding encouragement in the little things of life. Taking a drive in the country, kind comments from our fans and appreciation of a change in weather.

Check out the new items in our online mercantile here.

Our challenge to you this week is to notice the little things that provide encouragement to you and be an encouragement to others.

Until next time…..see ya.

This podcast recounts a few things we have enjoyed from the kitchen recently; our routine meal after markets and mercantile openings, plus an old favorite Popovers.

Here’s the popover recipe as promised:

Preheat oven to 425º. Lightly grease a six cup popover pan or use a nonstick pan.

Add 2 eggs, 1/2 tsp salt and 1 cup milk to blender. Mix briefly. Add 1 cup flour, mix again for 30 seconds. Scrape down the sides of the blender, mix again for 15-20 seconds or until all flour is incorporated. Distribute batter evenly in popover pan, filling each about 1/2 full. Bake for 40-45 minutes until puffed and browned. Remove from oven and immediately insert knife blade into side of popover near the top to vent steam. Serve with butter and jam.

We also referred to a previous post titled In Defense of Butter. You can read it here.

There are many ways to plan tasks, including the layout of the garden. After considering what will be planted, when it needs to be planted and the ever changing weather, sometimes it is best to use pencil and paper. This allows for last minute changes. Keep your garden plans from year to year for reference.

Remember if you make a comment about this podcast by February 18, 2019 on this post, facebook, twitter, instagram or email, you will be entered in a drawing for a free Clyde’s Garden Planner.

Thanks for listening.

Today’s episode shares our excitement in preparation for our 2019 season. This will be our best year yet.

We mentioned one of our partners who deliver when the Mercantile is open, Whittaker Beef. They have high quality meat–order online and pick up when the Farm Fresh Mercantile is open.

If you are interested in reading The Long Road to Market, click here.

Sometimes you just need to step back and think about all the things for which you are grateful. On this episode of Farm Chatter, we talk about how blessed we are in this business and living on this farm.

What are you grateful for?