When You Get Lemons. . . Make Limoncello!

Believe it or not, you can grow citrus in Las Vegas with a little bit of attention.  Lemons and limes, which we grow in our yard,  will thrive if protected from freezing.   This winter, when it was predicted to go into the 30's we covered our trees with an old bedsheet and Mike even draped some little Christmas lights on them to keep them warm.  

Because of all of his efforts, watering, fertilizing and Christmas lights, we have an abundance of lemons for the second year in a row.  So, what did we do with all those lemons?  Well, some went to friends and some will be made into limoncello.   Here's the recipe - there are lots of variations but I prefer the ones using Everclear instead of vodka.  Molto bene!  Reminds me of Capri . . . . .

Desert Farm Girls Does Salsa

Doing the Salsa

I love salsa!   It is one of the healthiest and tastiest sauces and can be used for so many things. 

Since we had to harvest our Stupice heirloom tomatoes before the frost hit, we had an abundance of tomatoes.   We sold quite a bit at the Tivoli Fresh 52 Farmers and Artisan Market but still have a bit left.   I've been wanting to make salsa too - in my spare time - LOL.  Well, yesterday I made 10 pints.  It was so easy - I cheated.  I used the the Ball Salsa mix. 

I can honestly say it turned out great!   It is spicy but I like spicy.   These two jars are going to be gifts for Merriam and Darlene.  We're still celebrating my birthday . .  going to Vitner's Grill for lunch.   Diet?  what diet?

Life's Blessings

Friends

I never win at slot machines, I never win Publisher's Clearing House or the Lotto.  But one thing I can say, is that I am lucky, very lucky.

Last night, after the close of the Las Vegas Crafters Guild Harvest Boutique, Mike and I headed over to Merriam and Bill Olds' house for a casual dinner party.  Bill's brother Beau was visiting from Washington D.C.  We had heard so much about him and were looking forward to meeting him. 

Much to my surprise, this was just an excuse for a surprise birthday party for me!  I never expected a thing.  Mike and Merriam spent a few weeks planning it.  I did not have a clue.  By the way, Beau was there too.

The food was incrediblel - kahlua pig, lomi salmon, laulau, ribs, fried chicken, noodles, rice, shrimp, crab salad, cheese, salami and more.  And of course, wine, beer and Bill's famous margaritas.

Cake and presents followed . . . . wonderful gifts from wonderful friends. 

I can say I am truly blessed.  The pics are not of the party but of friends and different times that we have gotten together and had a good time.  Friends are to be cherished. 

Thank you all for a wonderful birthday surprise from the bottom of my heart.

Las Vegas Crafters Guild Craft Boutique



Handmade Cards

Button Bracelet

Hammered Copper Links and Wire Wrapped Bead Bracelet

The Las Vegas Crafters Guild Harvest and Craft Boutique
November 11th & 12th
Friday and Saturday
The Lakes Lutheran Church
8200 W. Sahara
corner of W. Sahara and Cimarron
10-5 Friday
9-4 Saturday

Credit and Debit Cards Accepted
Free admission and parking
 Bring a friend.

Some pics of handmade items for sale at the show.

24 Carrot

Baby Amarillo Carrots

It was late August or maybe early September, Rick had just put in some new rows for planting.  I didn't have much in my seed hoard that  I thought would  make it through the first frost (though I  found out later I was wrong) so being on the cheap and not real energetic, I gathered the dried carrot seed heads in the field and broadcasted them on the new rows.  A gentle wind helped with the task.

By the way, carrot flowers are beautiful.  A  dense cloud of small white flower clusters that resemble Queen Anne's Lace.   Bees have a love affair with them. They are nice dried too and could be used in a dried arragement. 

These little baby carrots are the result of the impulsive broadcasting. Petite  baby carrots that are darn cute.  They measure about 3" long without the heads.  Great for crudites, saute, steaming.   A delicious, unexpected treat.

Supply is limited but get them while you can. 

Can We Keep Him?



I am getting ready to head out to the farm.  Just put on my socks and Bianca is at one of her normal perches.  Sitting on the top of our chair in the bedroom and looking out the window to our side yard.  This is one of her habits and we have to make sure to open the shutters or else she will drive us crazy pawing at them to get them open.

One of her other habits which I think is funny is she loves to claw?  windows, tubs, etc.  As if she wants to file her nails down.  It looks like she is running in place but vertically.  She does have a scrathing post but she loves to paw hard surfaces too.  Long story short, she was doing this at the window, and I thought okay - she's doing what she does. . .  but I was surprised and delighted.

Please, please, can we keep him?

Basil Jelly -Summer Captured in A Jar

Basil Jelly

One of the best things about summer and I don't mean the heat, is that basil thrives!  We planted our basil in the latter part of July and have enjoyed harvesting it up until the 3rd week in October.  

Making basil jelly was not part of the plan, but since we were trying to save our produce from the frosts last week, we harvested as much basil as we thought we could use in a reasonable time. 

I've been wanting to try a basil jelly recipe and this was a great opportunity to do so.  I searched the web and decided on a  recipe from A Taste of Home based on the 5 star rating, its' simplicity and ease.

Ingredients:

4 cups water

2 cups firmly packed fresh basil leaves, finely chopped

1 package (1 3/4 ounces powdered fruit pectin)

3 drops green food coloring - optional

5 cups sugar

Directions:

1.  In large saucepan, bring water and basil to a boil.  Remove from heat, cover and let stand for 10 minutes (more if you prefer a stronger taste).

Strain and discard basil.  Return 3 2/3 cups liquid to pan, stir in pectin and optional food coloring.  Return to roling boil over high heat.  Stir  in sugar and boil for 1 minute, stir constantly to get out lumps.  Remove from heat and skim off foam.

2.  Carefully ladle  hot mixture into  sterilized half pint jars, leaving 1/4 inch headspace.  Remove air bubbles.  Wipe rims and adjust lids.  Process for 15 minutes in boiling water canner.

Yield - 6 half pints.  1 serving - 2 tablespoons - 87 calories.

Use on meats, serve with cream cheese and crackers, add to base for salad dressings. 

I did not skim off foam and didn't quite get lumps out so my jelly turned out a little cloudy.  Didn't use green food coloring either - I like the natural color better.  And one last thing, I used the Ball pectin that comes in a jar - 6 tablespoons equals one box.  I think a few flecks of basil in the jelly would have been great too. 

One jar is a gift for my dear friend Nancy who shares her incredible recipes with me.  Here's one for you, Nanc!

Happy Halloween - A Twist on the Traditional Halloween Pumpkins



Lebanese Bush Marrow Squash Jack-O-Lantern

Mike made this last night from a Lebanese Bush Marrow Squash that morphed into a 15" long gourd.   The bush marrow squash is grown as a summer squash and picked when it is very young.

Dinosaur Kale on Garlic Toast

Nero di Toscana Kale aka Dinosaur Kale

This is a simple and easy recipe for kale.

Prepare about 1 pound of kale.  Wash and remove the tough center rib.  Tear kale into 2 inch long sections.

Bring 2 quarts of water to a boil, add sea salt to taste.  Add kale to boiling water and turn to simmer for about 30 minutes (sort of like collards).

While the kale is simmering, toast 4 - 8 slices of country bread - ciabatta, a baguette or your favorite.  Slices should be about 1/2" thick.  Rub a clove of fresh garlic on toasted bread.

Drain kale and remove as much water as possible.  Put drained kale on toasted bread slices, sprinkle with salt and pepper and drizzle with olive oil. 

Great for appetizers.  Molto mangia!

Squash with Lentils and Rice - Yummy!

I love, love, love the Farmers Market and visting my friends Mike and Gerry at Valley Farms. I am inspired every weekend and love to use the fresh produce to create!!! This weekend I made this wonderful recipe with my Squash purchase. To make it really easy, you can purchase the prepared lentils and brown rice from Trader Joes and whip this meal up in no time.

Squash with Lentils and Rice

4 Acorn Squash, halved and seeded

Salt to taste

2 Teaspoons ground cumin

2 cinnamon sticks

3 1/2 cups chicken broth

`/4 pound of ground turkey, browned

1/2 cup raw lentils

3 cloves garlic, minced

1 Tablespoon ginger, minced

1 can chickpeas

1 Tablespoon olive oil

1 Onion, diced

2 Plum Tomatoes, diced

1 Zucchini halved lengthwise, diced

Preheat over to 350 degrees. Spray pan with Pam. Sprinkle inside of squash with salt and bake cut side down for 1 hour or until tender.

In a large saucepan, heat cumin over medium heat until fragrant. Add cinnamon, lentils, garlic and ginger and broth. Bring to a boil. Cover over low heat, cook lentils are tender but not all liquid is evaporated. Drain chickpeas, add browned ground turkey and chickpeas to lentils. Keep warm.

In large skillet, in oil, saute onion until soft. Add zucchini and tomatoes, cook until warm. Remove cinnamon from rice, spoon rice mixture into squash halves, top with tomato mixture.

Creative Desert Crafty and Honorary Farm Girls and Boys

    Handmade Items from the Las Vegas Crafters Guild

I always get so excited this time of year.  It's the time of year for lots of craft shows and boutiques.  The Las Vegas Crafters Guild - of which I am a member is having two shows this year.  One begins today, October 14th at the Sahara West Library and continues through Saturday, the 15th.

Our show in November is at The Lakes Lutheran Church at 9600 W. Sahara.  November 11th and 12th. 

I am so inspired by all these talented artisans.  Stop  by and visit with us and be inspired too!
The holidays are right around the corner.  Avoid shopping at the malls, buy from local artisans and support your community. 

Will The Real Tigger Please Stand Up?

The truth is both are tiggers.  One is named Tigger - our part Maine Coon cat that we have had since Amargosa Farms nursery was located at 5050 N. Rainbow.  He was born there, we adopted him since he was being terrorized by an older male feral cat.  His mother was a friendly stray. We called her Melon because of the orange splotches in her fur . . which leads to the the other tigger which is a melon.  (good segue way, huh?) 

Below is the catalog description from Baker Seed Company where we purchased the seed from:

"The most amazing melon we have grown. The fruit are vibrant yellow with brilliant fire-red, zigzag stripes, (a few fruit may be solid yellow), simply beautiful! They are also the most fragrant melons we have tried, with a rich, sweet intoxicating aroma that will fill a room. The white flesh gets sweeter in dry climates. Small in size the fruits weigh up to 1 lb. - perfect for a single serving. The vigorous plants yield heavily, even in dry conditions. This heirloom came from an Armenian market located in a mountain valley. It was the most popular melon at our Garden Show "

We have to agree.  It is a conversation starter at our famers' market.   Smells wonderful -better than it's taste which is a little bland.  More like a slightly sweet cucumber.   Not much flesh and a large seed cavity.  But, so pretty . . . can you tell we like pretty?

Desert Farm Girls Meets Cowboy Trail Ranch

Over the course of marketing our produce and attending different farmers' markets, I had to good fortune to meet Marilyn Yamamoto, owner of Cowboy Trail Ranch.

You know the saying, "Two heads are better than one"?  Well, it's true.  Marilyn and I have been exchanging ideas and have decided to work together to promote our produce, our love of growing things, and love of sustainable agriculture.

Thus Cowboy Trail Farms CSA was formed - a  community supported agriculture program that will provide fresh veggies, herbs, and fruit to shareholders.

It's a beginning, baby steps but soon we'll be up and running the marathon!

The Squash That Got Away - Crookneck Squash Project

                                   These Squash Got Away From Getting Picked

I found these crookneck squash in the squash patch - they somehow were lucky enough not to get picked (and eaten).  Their skin has hardened and I thought how pretty they would look in a fall table decoration.  

I remembered that the decorative gourds in the grocery stores had a clear glaze on them so I coated them with Krylon clear spray.  First I washed off any dirt, let them dry in the sun and then coated them on all sides, stems and all with the spray.  I may give them several more coats, already have two.

Hope they will last at least until Thanksgiving.  Cross your fingers. 

                                                     Pretty butterscoth color

Chicken with Figs and Acorn Squash Recipe from Chef Nancy

This is an exciting time of year for me – comfort food is beginning to dance in my mind….One of my favorite fall vegetables is Acorn squash (Cucurbita pepo), also called pepper squash with distinctive longitudinal ridges and sweet, nutty yellow-orange flesh and as the name suggests, its shape resembles that of an acorn.

Acorn squash is most commonly baked, but can also be microwaved, sauteed or steamed. It may be stuffed with rice, meat or vegetable mixtures.  I made one of my favorite recipes using an acorn squash I purchased at the Farmer’s Market in Tivoli Village on Saturday.  I know I am rushing the season, but I could not resist.  I veared away from my usual grilling activites and braised some chicken thighs, onions, figs and acorn squash.  It was fabulous and easy.  Try it – you’ll be a star!!!

Squash Pickles - Great for Burgers and Sandwiches

                                               Pickled Yellow Zucchini Squash

Here's a recipe I found on the Food Network for pickled squash.  It's very easy and makes a bread and butter type pickle.  I found it a bit sweet so the next batch I'm going to reduce the sugar and add more red pepper flakes.  I'll keep you posted.

This is the original recipe:

10 cups sliced summer squash

2 cups sliced onions

kosher salt for sprinkling vegetables

2 cups white vinegar

3 cups sugar

1 1/2 tablespoon pickling spice

1/2 teaspoon crushed red pepper, optional

In a large pot or bowl, layer sliced squash, sliced onions and sprinkle each layer with kosher salt.  Let sit for an hour, drain well.  In a large non-reactive pot, combine vinegar, sugar, pickling spice, and crushed red pepper and bring to boil.  Add squash and return to boil. 

Divide vegetables between sterilized jars and ladle enough pickling liquid over vegetables to come within 1/2 inch of top of jar.  Wipe rims of jars clean, cover with lids and screw tops in place.  process jars in hot water bath for 10 minutes,  Remove jars from water bath and cool.  Jars should seal as they cool  Any jars that do not seal should be refrigerated and consumed within 2 weeks.

Also, read instructions from a Ball canning book for preparing jars before making pickles.  Use caution when preparing recipe.

Get the barbeque ready!

Natural Cleaning Recipes by Mary Beth Zahedi

Here's Mary Beth's recipes for her homemade natural cleaning products.  This is from the presentation that she did at Whole Foods Market in Town Square on August 23rd.

Cleaning Recipes:

Please use these recipes at your own risk!

Toilet Cleaner: Sprinkle baking soda in the bowl. Follow with vinegar. Let soak for ten minutes. Then, scrub and flush. **Beware to keep your animals from the bowl during the process.”

“Soft Scrub”- Make a soupy paste by combining lemon juice and vinegar. Apply, Scrub and rinse.

General Cleaner #1- In a plastic spray bottle combine ¼ cup vinegar, 2-3 squirts of liquid Castille Soap. Fill with water. Shake and spray.

General Cleaner #2- Thieves Blend

 I add lemon zest from one large lemon, 4 sprigs of rosemary, 4 cinnamon sticks, ¼ cup whole cloves,  5 drops of eucalyptus oil. Cover with water and bring to a boil. Then, reduce heat and simmer for 30 minutes. Strain and keep in a glass jar.

Desert Farm Girls in Whole Foods!

                                                 

What Else Do Desert Farm Girls Do?

Oh, you would be surprised.   This is one of my chunk bracelets - made by ladder  stiching beads and adding citrine nuggets and glass beads to embellish it.   What spare time???

Squash Fritters , So Easy, So Yummy

                                           

                                                              Squash Fritters

3 cups grated summer squash

1 teaspoon salt

2-3 large eggs

3/4 cup good quality grated parmesan cheese

1 teaspoon dried basil or 3 tablespoons fresh, finely chopped

3 tablespoons flour (I add wheat bran sometimes too)

1/4 teaspoon pepper

1/4 cup diced onions - optional

Put grated squash in colander and sprinkle with salt.  Cover and let drain for about 1 hour.  Refrigerate if draining for a longer period.

Squeeze squash to remove excess moisture.  Combine squash with remaining ingredients.   Heat a few tablespoons butter, or olive oil or canola oil in large skillet over medium heat.  Spoon a few tablespoons of batter into skillet and cook until browned on the botton, turn and cook other size.

Serve as side dish, with a dip, or even make into a sandwich.

Coyote Alert!!!!

I am in awe!  Last Wednesday at the farm I saw my very first coyote in the wild.  It was running across the grass.  It must have been drinking from a puddle in the grass.  I was so excited.  Here are the pics . . . .

                                                      Got your magnifying glass??

I didn't realize they are actually quite small - you can't tell from those National Geographic shows.  It was not scared . . it stood watching me - maybe even posing?  

                                       
                                     Love this shot with mountains in background

                                                            Sitting down

I do see a bit of wildlife out there - snakes, crows, quail, hawks, vultures, chipmunks.  Just hope I don't run into them in the garden!

Whole Food Tour and DIY Cleaning Class by Mary Beth Zahedi

August Meeting: Whole Foods Tour and DIY Cleaning Class

Tuesday, August 23, 2011, 6:15 PM

Selected By: Mary-Beth

change

Whole Foods at Town Square

6689 Las Vegas Blvd S., Las Vegas, NV (map)

We will gather at the front tables by customer service

Selected By: Mary-Beth

xchange

This month we will change things up just a little bit. Please meet us at Whole Foods Town Square for a tour of the store. The tour will focus on quality and cost. Learn some of the basics for shopping healthier without breaking the bank. Following the tour, we will gather for a brief class on Do It Yourself Cleaning Products:

Many of the chemicals found in our homes are used to make our lives easier, but we don't always realize the consequences of using many of these substances. Over 100 chemicals commonly found in homes have been linked to allergies, birth defects, cancer, psychological abnormalities, skin reactions, headaches, depression, joint pain, chronic fatigue, chest pains, dizziness, loss of sleep, asthma and the list goes on. Tonight you will learn some of basics of using simple, inexpensive products easily found at Whole Foods to replace the harsh, harmful cleaning products that may be commonplace in your home. The topics will include: A review of “recipes” for general cleaning, kitchen, bathroom, glass and wood.   The 101 (or so) uses for vinegar   The benefits of incorporating essential oils into your DIY cleaners and how to make your own Thieves’ Blend. Since the Guild will be sponsoring this class, I will have craft show flyers available for attendees who are not members. (Whole Foods is advertising this class to the public). Additionally, our members should feel free to wear something that they have created so that I can point that out during the class. Please plan to arrive at 6:15 so that we can gather and be ready for the 6:30 tour. As always, any questions, give me a shout.

Healthy Chips - Who Would Have Thought?

From FoodFitnessFreshAir.com - A Great Blog!

Collard Chips

December 4, 2010

tags: Food, Greens, Nutrition, Recipes, Vegan

by Grace Dickinson

If you haven’t gotten the gist by now from my other two “green chip” posts, let me inform you now that you can turn almost any kind of leafy green into a delicious and healthy version of a chip.  I find that this is one of the best ways to introduce greens into the diets of those who may view these kinds of veggies as foreign, medicine-like substances.
While indeed greens could be praised for what may be perceived as medicinal qualities, boasting of exceptionally high levels of antioxidants, their taste certainly doesn’t have to resemble anything close to that off a chewable medicine.  In fact, turning let say, collard greens, into chips makes them almost as irresistible as chips made from America’s #1 favorite vegetable, potatoes.
Collards in particular have exceptionally high levels of vitamins A, C, and K, essential for proper immune system functioning and healthy vision, and providing anti-inflammatory properties.
Swap out those regular potato chips and replace them with collard chips (or any other green of your choice).  High in fiber and low in calories, there’s simply no comparison between baked collard chips and standard potato chips, other than their slightly addicting flavors. A perfect green app. for those upcoming holiday parties.
Collard Chips
-1 bunch of collard greens, chopped
-Garlic powder
-Red chili pepper flakes
-Salt and Pepper
-1 Tbsp. olive oil, plus more for greasing
Preheat oven to 375F.  Line a large baking sheet with aluminum foil and lightly grease with oil.  Spread chopped collard greens on baking sheet, and drizzle with olive oil.  Generously sprinkle chili pepper flakes, garlic powder, and salt and pepper on top.  Bake for 15-20 minutes, stirring halfway through, until leaves start to crisp and edges turn brown.

Lei Day Jewels - Darlene - Another ExPat and Desert Farm Girl

Baubles, Bangles and Beads - Beautiful Gemstone Jewelry by Darlene

visit her website at http://www.leidayjewels.blogspot.com/

Burns - Sent from Shannon

BURNS

 

 

Healing Miracle for burns:

A young man sprinkling his lawn and bushes with pesticides wanted to check the contents of the barrel to see how much pesticide remained in it.  He raised the cover and lit his lighter; the vapors inflamed and engulfed him.  He jumped from his truck, screaming.  His neighbor came out of her house with a dozen eggs, yelling: "bring me some eggs!"  She broke them, separating the whites from the yolks.  The neighbor woman helped her to apply the whites on the young man's face.  When the ambulance arrived and when the EMTs saw the young man, they asked who had done this.  Everyone pointed to the lady in charge.  They congratulated her and said: "You have saved his face."  By the end of the summer, the young man brought the lady a bouquet of roses to thank her.  His face was like a baby's skin.

Keep in mind this treatment of burns which is included in teaching beginner fireman this method.  First aid consists to spraying cold water on the affected area until the heat is reduced and stops burning the layers of skin.  Then, spread egg whites on the affected are.

Music to Garden, Cook, Craft, Relax, Dine, Snuggle

Peeling Boiled Potatoes The Easy Way

You will be amazed.  Passed on from Nancy and Darlene, Desert Farm Girls

This is really great, I am going to try it the next time I want mashed potatoes or potato salad!

If you take the time to watch this, you will not only be glad you did, but you will forward this to all your daughters, sisters, moms, etc...
I haven't tried it yet, but I will!  Just when you thought you knew everything about boiling potatoes ...

To all who love making potato salad but hate peeling the boiled potatoes, here is the solution for easy peeling. This will  BLOW your mind. Well, we do learn  something new every day.

I wish I had known about this thirty years ago.  Peeling the cooked potato was the least desirable part in making a potato salad.  Enjoy.  Click here: YouTube - Dawn Wells Potato Peeling Video
http://video.google.com/videoplay?docid=7375897927147969009#

 

A Taste of Aloha Recipe - Carrots & Zucchini - from Merriam - A Desert Farm Girl Ex-Pat

Kula Carrots and Zucchini - prepared from A Taste of Aloha (Junior League of Honolulu)....these are "ono"....shared by Merriam Olds...the rosemary just does it!

5 TBL. butter

3 cloves garlic, minced

5 med carrots, peeled and thinly sliced

3 small zucchini, thinly sliced

1/4 tsp rosemary - salt and pepper to taste

1 TBL water

1 TBL capers

Melt butter in frying pan over medium heat.  Lightly saute' garlic and add carrots to cook for two minutes.  Stir in zucchini, rosemary, salt and pepper.  Cook until zucchini is heated through; then add 1 TBL of water and cover pan.  Cook over medium heat until carrots are tender, stirring occasionally.  Don't overcook.  Stir in capers and serve.  Ono-licious - even the next day!!

                                                       Rainbow Carrots - Just Picked!

Heat It, Beet It, Eat It - Pickled Beet Recipe from Ball

                                                                Pickled Beets

One of the best recipes for pickled beets is in the Ball Blue Book for Home Canning and Freezing.  My 1953  copy was given to me by my father-in-law, Wilson Hackney.   More current versions of this book are available.

Here it is:

1 gallon small beets                                                  2 sticks cinnamon
2 cups sugar                                                               1 tablespoon allspice
1 1/2 teaspoon salt                                                    3 1/2 cups vinegar

Wash and drain beets.  Cover with boiling water.  Cook till tender.  Remove skin, stem and root ends.  Add suger, salt, spices and 1 1/2 cups water to vineger.  simmer 15 minutes.  Pack beets into hot sterilized Ball jars.  Heat liquid to boiling Pour liquid over beets.  If not enough liquid to cover, add more vinegar.  Process pints and quarts for 30 minutes in boiling water bath.

If you've never canned before, be sure to folow directions for preparing jars for canning and for sealing..   Use cautionl when working around boiling liquids, etc.  Follw instructions carefully.

I like lots of spice so I use a bit more spices.  I also undercook the beets a little because I like them a little crunchy.  Delish!