the farmer has someone who truly loves him… actually loves him… it’s his nine year old daughter… she truly, honestly loves him…
she misses him, asks about him and wants to make him popcorn and decorate a bag for him so he feels better while he is farming…
watching her love him helps me understand the concept of God loving us… no strings attached… no contingency plans… no expectations… just loving someone because you actually, completely love them…
except God never becomes a teenager that hates everything… I don’t think at least…
so the farmer is enjoying every year of love he gets out of her… he even woke her up in the night to give her two knives he had ordered for her on Amazon…
my middle son, (I think he might love me), told me this cake tasted like ‘breakfast cake’
my Grandma Reed always told me butter is good for you… also coffee…
turns out she is correct
I borrowed my mother-in-law’s springform pan two years ago so I would have two for seeding and harvest…. I think after two years I can call it mine now…
I let these cakes cool while I went and watched my oldest son play his first football game of the season… when I returned home they cut perfectly… so I suggest making the cake, watching a football game and then cutting the cake for the hungry football players…
I could only make it two bites into this cake before I hit my wall… my oldest boy inhaled it and the middle boy made it 3/4 of the way through it… we will see how the farmers fair when I get the supper bags returned to me…
*** side note *** it has always boggled my mind when I have food returned in the supper bags… in my mind you should have two options… if you are full, you keep the excess of your supper in you lunch kit for the next day… second option is if you did not enjoy the dish, you get rid of it and return an empty dish so the cook feels good about themselves… my children have been well rehearsed in the two options they have
oat coconut spice cake
Ingredients:
Cake:
- 2 cups rolled oats (not quick oats)
- 2/3 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1 1/2 cups boiling water
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp allspice
- 1/2 tsp kosher salt
Topping:
- 1/2 cup brown sugar
- 1/2 cup unsalted butter
- 1/2 cup coconut milk (or heavy cream)
- 2 cups coconut, toasted
- 1 1/2 cups cashews
Directions:
- pre-heat oven to 350 degrees
- spray a 9” springform pan with cooking spray
- combine oats, butter, sugar and boiling water together and set aside
- in another bowl, combine flour, baking soda and spices
- add the dry mix to the oats and fold together
- pour into the the springform pan and bake for 25 minutes or until a knife inserted in the middle comes out clean
- to make the topping, toast the coconut until lightly golden
- combine all the ingredients in a saucepan and heat
- pour the mixture over top of the baked cake while it’s still in the springform pan
- place the cake under the broiler for about 2-3 minutes, until the topping turns golden brown
- keep a close eye on it so it does not burn
- cool on a wire rack completely before cutting
in my constant pursuit of the perfect bundt cake recipe, this genius corn cutting ‘hack’ came up on my phone! proving, once and for all, that the bundt cake pan is the perfect pan with multiple uses… it just keeps giving
Hutterite garden jalapeños vs store bought jalapeños
I believe it must be a different variety of jalapeño but the Hutterite garden jalapeños were delicious … my older son, who hates the words ‘kale’ or ‘quinoa’ actually liked this salad… a lot… (he was very hungry)
garden corn quinoa salad
Ingredients:
- 1 cup quinoa, dry
- 1 1/2 cups water
- 1/2 tsp kosher salt
- 3 cups corn, cut off the cob
- 1 small red onion, minced
- 2 jalapeno peppers, seeded and minced
- 1 red pepper, minced
- 3 tbsp lemon juice
- zest of one lemon
- 3 tbsp lime juice
- zest of one lime
- 1/2 cup chopped cilantro
- 4 green onions, chopped
- 1 tsp kosher salt
Directions:
- in a small pot, bring quinoa, water and salt to a boil
- cover and reduce heat to low for 15 minutes
- turn off the heat and keep the pot covered for another 5 minutes
- strain off any excess liquid and spread the quinoa out to cool on a baking sheet while you assemble the rest of the salad
- steam or lightly saute corn until just tender and cool to room temperature
- combine all the ingredients in a large bowl and gently toss
- chill in fridge if you have time
Friday night is pizza night… and none of this ‘cauliflower crust’ type of pizza for the farmers… nope, straight up gluten infused meat and cheese pizza…
we’ll save the fancy pizza for family pizza night
pizza dough
Ingredients:
- 3 cups warm water
- 3 tsp instant yeast
- 3 tsp sugar
- 3 tsp kosher salt
- 7 cups all-purpose flour
Directions:
- if you have a Bosch or a dough hook for your KitchenAid mixer, use this to assemble the ingredients into a dough ball
- let rise in a warm place
- on a lightly floured surface, divide into three sections and punch down and form into a disc
- roll out and transfer to a pizza pan
- add toppings
- bake at 425 degrees for 12-14 minutes – depending on your toppings
jalapeno havarti is still my favourite cheese to use at home for pizzas
and to top the meal off, plums were on sale so I cut a plum up for each supper… I thought it would help the rest of the meal ‘settle’
upon packing these meals up, I realized there might be enough calories per person that they could be training to be an Olympic swimmer… not sitting on a combine barely moving their bodies for hours on end…
most of the world diets after Christmas… farmers diet after harvest…
i feed a farmer 
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