Coe Creek Farm
Guest Book & Blog
Contact Information:
Phone (231) 829-3328
Email: Orders, questions
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Name
Betsy
Friday, August 24, 2007 - 12:52:20 PM
Location
Comment
Yes, the onset of middle age will do that to you, Janet. I can hardly wait to get there myself.
Name
Janet
Friday, August 24, 2007 - 7:55:53 AM
Location
Comment
Now I've really done it! I am learning to knit sox like you and Nancy have done for years. Woke up in the middle of the night one night last week and decided I'd never be any younger to learn. Found instructions on line, practiced on some mitten yarn that is too big, bought some wool yarn yesterday and am well on my way to making a sox for Mr. L. Since turning 40 earlier in the month :>) I have this urge to do new things.
Name
Betsy
Monday, August 20, 2007 - 10:38:23 PM
Location
Comment
Rain! What a welcome sound when we awoke this morning. I looked back in my journal, and I believe the last decent moisture we had was on the fourth of July. We need more, but we are happy to have received what we did today. The sheep to shawl demonstration went just fine, and two lucky people won our scarves at the Farmers' Market in Leroy this past weekend. Lots of spectators seemed to enjoy Runo's shearing and the rest of the process. Tomato juice and peaches made it to the fruit cellar today. Freshly churned butter is in the refrigerator, and yogurt will be ready in the morning. It is the season of plenty here on the farm.
Name
Janet
Thursday, August 16, 2007 - 3:42:44 PM
Location
Comment
Am really getting into this stuff I used to do 45 years ago! This week it is tomato juice. The yield is small (4 quarts) but the taste is great! And the crop is still growing so who knows what else I'll do.
Name
Betsy
Friday, August 10, 2007 - 9:32:34 PM
Location
Comment
Tomato time is in full swing. I canned 15 pints of stewed tomatoes today and made a batch of concentrated Italian style tomato sauce--at least, Italian style as interpreted by a Scandinavian. I added fresh basil, oregano, garlic, onion, and green pepper to the tomato puree and cooked it for several hours. It smelled good, and it will be handy next winter for a pasta dressing, diluted with a pint of those canned tomatoes. Some people might think we are a bit obsessive about food, but we can't think of anything more important than the quality of what we put in our mouths.
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