Storm Brewin’


Friday night a lovely summer storm swept through our area. It looked so majestic in the distance.




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Spring Kittens


A few days ago, we found the first spring kittens on our farm! Our sweet kitty Martha had five kittens, two orange and three black. They are about two weeks old, so we have several weeks to love them before they find new homes.



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Rhubarb Streusel Coffee Cake


Our rhubarb patch is producing better this year than it has in several years. The stalks are longer and thicker, the color is brighter, the flavor is more intense, and the whole bush is bushier! We’ve been using it in several yummy recipes, some old favorites and some new additions, like this rhubarb streusel coffee cake.



I started with a coffee cake base from an old ragged recipe book of Mom’s, and updated it. Then I added a rich graham cracker crumb streusel and just a scattering of finely chopped rhubarb. I didn’t want too much rhubarb, or it might have added unwanted moisture and heaviness. One other note: I baked the first layer of batter for about 10 minutes to let it set up a little before adding the rhubarb and streusel. This keeps everything from sinking to the bottom of the cake.




Rhubarb Streusel Coffee Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1  1/2 tsp. baking powder
1 tsp. baking soda
1 cup sour cream
1/2 cup finely chopped rhubarb (approx. 1 large stalk)
1 tsp. flour
Graham Streusel:
1  1/2 cups graham cracker crumbs
3/4 cup brown sugar
1/2 cup chopped pecans
2 tsp. ground cinnamon
1/2 cup butter, melted

Preheat oven to 350 degrees F. In mixing bowl, cream butter, sugar, and 1 egg together well. Beat in second egg and vanilla. Add 2 cups flour, baking powder, baking soda, and sour cream. Beat to mix. Place half of batter into a greased 13-in. x 9-in. baking pan. Bake for about 10 minutes, or until mostly set. In small bowl, dredge rhubarb in 1 tsp. flour. Sprinkle over batter in pan. In another bowl, mix all streusel ingredients; sprinkle half of streusel over rhubarb. Carefully spoon remaining batter on top and gently spread until it covers most of the streusel. Sprinkle with remaining streusel. Bake for 20-25 minutes more until edges are golden brown and cake tests done with a toothpick. Serves 12.


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Under the Lilacs


When the sun is shining bright and the earth is warm and sleepy, General likes nothing better than to take a nap in the shade under the the big lilac tree. The air smells heavenly there, and he can watch over his people with little effort.

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Meat Bird Update: 7 weeks


Y’all, these are seven week old meat birds. Don’t they look nice? They will be around here one more week; my dad set up a tentative appointment next Saturday for the inevitable butchering. I do feel sad…these guys have been in my life everyday for the past (almost) two months. I’ve fed them, cleaned their coop, cried over the birds who died and buried them, cleaned their coop, weighed them, talked to them, cleaned their coop, cleaned their coop, cleaned their coop, and I don’t believe I have ever once told them they were for meat. But everyone else has!


Dad separated these two birds from the rest of the flock because they had leg problems. He put them in the kiddie pool that we used for the chickens when they first came. (Yesterday we had to put another bird in because it was getting picked on; so now there are three birds in the pool!) Kerstin says it looks like these birds are at the beach 😉


I’ve really enjoyed raising these fellas. 🙂 I’m planning on raising one more batch, since I’ve got leftover feed. There are a couple changes I’ll make, one is changing the starter feed from a turkey starter to a broiler starter. And I’ll have to buy a small electric fan to keep the birds cooler since they’ll be trying to live through July and August, our warmest months!


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