Crafty Farm Girl

Every week I get an email from a lady in Darien known as "Crafty Farm Girl" who does some homesteading and trading, and she lets everyone know what she has for sale for that week.   So far I have tried her delicious lettuce and get eggs from her every week.  The eggs are amazing,  they come in almost every color and I am a picky egg girl, especially having worked on several organic farms throughout the years, and I am totally pleased every week by her selection.

Check out Crafty Farm Girl

Super Glue and Gumballs

Here is a great craft to do with your friends, family, kids or yourself and decorate stylishly as a byproduct. 

All you need is a glue gun, gum balls, Mike and Ikes, 1 inch wide ribbon, styrophone tree and clay pot, all of these items can be found at Michael's.


Glue tree into clay pot.  Decorate with gumballs, or peppermints.  Glue ribbon down "tree stem" and add Mike and Ikes to base of tree.

Smoothie Time

My friend Anna and I were being creative in the kitchen and decided it was time to learn some juicing techniques so we decided to make a smoothie.  It was pretty tasty!


1 Naval Orange
2 Honey Crisp Apples
1 Lime
2 Clementines
1/4 cup of carrots
1/4 cup water
1 cup Ice cubes
Basil and Sliced carrot to garnish

Add all ingredients to blender except basil. Add Water or Ice to improve your consistency of the liquid.  Garnish with Basil and Carrot slices. 

Composting!

I have been composting for a while now that I have returned to Connecticut.  My composting is going very well.  My composting drum was worth the investment, it has made a normally somewhat unpleasant job so easy.  I keep my bin in the sun and rotate it every few days to allow the compost to mix.  When the compost is done, it turns to a dark brown, almost black soil that is super for organic growing.  This time of year is great for composting.  Save all your fallen leaves to add to your bin/pile.

My New Hoop!!

Cheap as hell, collapsible and colorful, what is there not to love about my new hoop?!

Garlic Panini with Asiago, Shitake Mushrooms and Prosciutto

Garlic Bread  from Trader Joe's
2 slices of red pepper
2 slices of aged asiago cheese with basil and olive oil
1/4 cup baby spinach
3 slices of prosciutto
few pieces of red onion
1 tbsp sage mushroom extra virgin olive oil
1/4 cup slices shitake mushrooms

Combine all ingredients and grill for 10 mins.

Shitake Avocado Salad

You will need 1 Avocado pitted and cubed, 3 Shitake mushrooms chopped, 1/3 cup of cherry tomatoes, 1/4 red onion chopped, 1 tbsp garlic and 1 tbsp of Extra Virgin Coconut Oil, 2 Basil leaves

On medium heat add coconut oil

Once the coconut oil has melted add mushrooms and garlic and cook for 3 mins.

Now add tomatoes and cook for 1 more minute.

Add red onion and cook for 2 minutes. 

Combine all cooked ingredients with avocado and stir.  Add basil for garnish.

A Stretch a Day...

I love stretching! Every morning I do a little stretch before I get out of bed, I stretch when I am tired, I stretch when I'm bored, I stretch in the shower, I stretch outside and I stretch while I watch TV and I coerce friends into super random stretch parties whenever I can.  Stretching gives me that extra boost I need and it feels great.  Why not try stretching next time you are feeling down and see how much it picks you up. 

Now a little science on stretching...

"Stretching is the deliberate lengthening of muscles in order to increase muscle flexibility and joint range of motion."

According to the Mayo Clinic, the top five benefits of stretching include:

• Increased flexibility and joint range of motion:
  Flexible muscles can improve your daily performance. Tasks such as lifting packages, bending to tie your shoes or hurrying to catch a bus become easier and less tiring. Flexibility tends to diminish as you get older, but you can regain and maintain it.
•  Improved circulation:
  Stretching increases blood flow to your muscles. Blood flowing to your muscles brings nourishment and gets rid of waste byproducts in the muscle tissue. Improved circulation can help shorten your recovery time if you've had any muscle injuries.
• Better posture:
  Frequent stretching can help keep your muscles from getting tight, allowing you to maintain proper posture. Good posture can minimize discomfort and keep aches and pains at a minimum.
• Stress relief:
  Stretching relaxes tight, tense muscles that often accompany stress.
• Enhanced coordination:
  Maintaining the full range-of-motion through your joints keeps you in better balance. Coordination and balance will help keep you mobile and less prone to injury from falls, especially as you get older.

 Now that you know the benefits it's important to know how to stretch properly.

• Warm up first
  Stretching muscles when they're cold increases your risk of pulled muscles. Warm up by walking while gently pumping your arms, or do a favorite exercise at low intensity for five minutes.
• Hold each stretch for at least 30 seconds It takes time to lengthen tissues safely. Hold your stretches for at least 30 seconds — and up to 60 seconds for a really tight muscle or problem area. That can seem like a long time, so wear a watch or keep an eye on the clock to make sure you're holding your stretches long enough. For most of your muscle groups, if you hold the stretches for at least 30 seconds, you'll need to do each stretch only once.
• Don't bounce
  Bouncing as you stretch can cause small tears (microtears) in the muscle, which leave scar tissue as the muscle heals. The scar tissue tightens the muscle even further, making you even less flexible — and more prone to pain.
• Focus on a pain-free stretch
  If you feel pain as you stretch, you've gone too far. Back off to the point where you don't feel any pain, then hold the stretch.
  
• Relax and breathe freely
• Don't hold your breath while you're stretching
• Stretch both sides
  Make sure your joint range of motion is as equal as possible on each side of your body
• Stretch before and after activity
  Light stretching after your warm-up followed by a more thorough stretching regimen after your workout is your best bet

 With all the benefits of stretching and it's simplicity, I wonder why more people aren't doing it.  Case in point, my father just had shoulder surgery and I wonder if it could have been avoided if he stretched daily.  I couldn't be more thrilled because I have little stretch buddies as well, the kids that I watch love to do Yoga! 

Blueberry Crisp A La Mode

You can use almost any combination of fresh berries in this dessert. Try raspberries, blackberries, or a mixture of all three.

6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
2 cups vanilla low-fat frozen yogurt

Preheat oven to 375°.
Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.

Yield: 8 servings

NUTRITION PER SERVING
CALORIES 288(26% from fat); FAT 8.3g (sat 4.8g,mono 2g,poly 0.9g); PROTEIN 4.2g; CHOLESTEROL 22mg; CALCIUM 77mg; SODIUM 96mg; FIBER 3.8g; IRON 1.3mg; CARBOHYDRATE 52g

Brussel Sprout and Mustard Salad

Total time: 40 minutes
Servings: 1

Note: Adapted from La Grande Orange Café. Spanish Marcona almonds are available at Trader Joe's and well-stocked supermarkets. Manchego cheese is available at cheese stores and well-stocked cheese sections of major markets.

Mustard vinaigrette

• 2 tablespoons honey
• 1 1/2 tablespoons Champagne vinegar, more as desired
• 1 tablespoon fresh lemon juice with pulp
• 1 1/2 teaspoons lemon zest
• 1 1/2 teaspoons whole grain mustard, more as desired
• 1 1/2 teaspoons minced garlic
• 3/4 cup light olive oil
• Sea salt
• Freshly ground black pepper

1. In a large bowl, whisk together the honey, vinegar, lemon juice and zest, mustard and garlic. Continue whisking while slowly drizzling in the olive oil until the oil is thoroughly incorporated. Season to taste with salt and pepper, and brighten the dressing as desired with a little extra vinegar and mustard. Chill well before using. This makes a generous cup of dressing, more than is needed for this recipe, and will keep for 1 week, covered and refrigerated.

Salad

• 1 pound Brussels sprouts
• 1 tablespoon dried cranberries
• 1 tablespoon dried blueberries
• 2 tablespoons toasted whole almonds, preferably California or Spanish Marcona
• 3 tablespoons mustard vinaigrette
• 1 ounce Manchego cheese, shaved using a peeler1.

Peel the leaves from the Brussels sprouts, discarding the core. In a large pot of boiling water, blanch the Brussels sprouts leaves just until they are a vibrant green and barely tender. Drain immediately and place in a large bowl of ice water to stop the cooking. Drain and dry well. You should have 3 cups of leaves.
2. In a large bowl, toss the Brussels sprouts leaves, cranberries, blueberries, almonds and just enough vinaigrette to lightly moisten.
3. Mound the salad on a plate, and top with the cheese shavings. Serve immediately.
Each serving: 572 calories; 13 grams protein; 36 grams carbohydrates; 8 grams fiber; 44 grams fat; 12 grams saturated fat; 19 mg. cholesterol; 311 mg. sodium.

Baked Artichokes with Gorgonzola and Herbs

• salt
• 4 artichokes  
• 3 lemons, plus 1 lemon  
• 10 ounces mild Gorgonzola cheese, room temperature  
• 2 tablespoons cream  
• 2 teaspoons chopped fresh thyme leaves  
• 2 teaspoons chopped fresh parsley leaves, plus 1 tablespoon  
• 1 clove garlic, minced  
• 1/2 teaspoon freshly ground black pepper  
• 3 tablespoons bread crumbs
• 1 tablespoon olive oil

Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.

Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.

  

Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

Happy Birthday to my Sister!

Happy Birthday Aimee!

Halloween Treats

I am super excited to use my new festive utensils and start my adult collection of Holiday Items.  Check out this major score.

Gravestone Art

I do not know what got into me but I decided to go gravestone rubbing at an old cemetery down the road from my house at 9:30 pm a couple weeks ago. I lasted through two grave rubbings and decided to leave because I got spooked! Although it is hard to make out the letters from my rubbing, the results came out pretty cool.  I used charcoal to rub and a sketch pad.  This is a great project to do with friends during the Halloween season.  It really helps you get into the Halloween Cheer!

Maple Honey Pecans with Spice

Just made a small batch and it was so good.  Thinking about now adding flavored nuts to my farm stand!

You will need
1 tbsp Coconut Oil
1 cup pecans
3 tbsp honey
1 tsp all spice
1/2 tsp Sea Salt
1/2 tsp crushed red pepper
3 tbsp of Vermont Maple Syrup

Combine all ingredients in a non stick skillet, stir frequently and coat all Pecans. Remove from heat after 5 mins or so. Spread out before they harden on non stick surface. Let cool 10 mins.

Honey Pecan and Pear Chia Pancakes

You will need a pear (diced)
1 tbsp coconut oil
1/2 cup of pecans
3 tbsp of honey
2 cups of pancake mix
1/3 cup maple syrup
1 1/4 cups of milk or almond milk
1 tsp of vanilla
dash of all spice
dash of cinnamon
1/4 cup of chia seeds

In a skillet add coconut oil and pecans, heat and crush and add honey.
Combine all ingredients in a bowl and mix and add 1/3 cup maple syrup.
On medium skillet add1/2 cup of mix and flip over when you see bubbles. Top with Pure Vermont Maple Syrup and enjoy.

Best Jewelry KickDown Ever

So my AWESOME FRIEND, gave me a bunch of stuff to make jewelry with and I am super super excited.  Here is a glimpse of the awesomeness.  Thank you Ms Anna!

Cinnamon Chocolate Pumpkin Seeds

You will need some fresh cleaned pumpkin seeds from recent carvings, a couple tbsp on cinnamon, salt and cocoa. Preheat oven to 375. Place pumpkin seeds on nonstick baking sheet. sprinkle with salt, cinnamon and cocoa.  Bake for 25 minutes.  

Snow in October?

I haven't been able to post in several days due to power outages because of a rain and snow storm that knocked tons of trees and power lines down.  New Canaan, CT all together canceled trick or treating. I loved the snow. I got to stay inside and get cozy! We had zero trick or treaters so I did some damage on the left over candy.