Kids moving into a new house! Such fun!

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 Our son and his family moved into a new house recently – so much fun and work! We all got involved – both sets of parents unpacked and drove kids back and forth to sports and more – so exciting for everyone!

And for those of you who have moved, it seems like the boxes go on forever – one has to be sure however that something ( or someone) very valuable is not thrown out with the garbage! Here is Noah having fun!

 

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A wonderful new organization called LOOK WHAT SHE DID!

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I found out about this new non profit and immediately loved what they are doing! 

Look What She Did! tells stories of astonishing women, past and present. That’s their mission. What started as a backyard art project has grown into a multi-media 501 (c)(3) non-profit, producing original videos seen and shared by thousands of people, nationally and internationally. In their interviews, a storyteller speaks passionately about a woman who deserves to be a larger part of history– someone we need to know about, someone to talk about, someone to remember.

Look What She Did! is growing like wildfire. After developing a website to post videos in early 2016, the organization saw a viral result: their 3 minute videos were used in classrooms around the country, a fun and useful tool for educators to inspire students with unique stories about unsung powerhouse women; adults clicked on their videos from phones and social media, getting a shot of inspiration, taking a much-needed break from the news; and, and they were inundated with requests for more. The videos are easygoing, positive reminders of heroines who give us hope and faith in our own strength and abilities.

This summer the team will film more videos, interviewing women in Tech in Silicon Valley, women in Science in Berkeley, and women in the Arts throughout the Bay Area. As the library grows, Look What She Did! is expanding their audience and developing partnerships with schools, museums, and community groups. This non-profit is growing into a thriving, sustainable organization with national impact. A small company with a big vision.

Here is their website –  http://lookwhatshedid.causevox.com/  and if you wish, you can subscribe at www.lookwhatshedid.com and stay connected as new videos and stories are posted throughout the year.

 

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Chicken Herbs Capers and Blood Oranges – from Bryna!

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 A young friend of ours was visiting the LIttle Farm and took home a bunch of blood oranges – she sent me this recipe, I tried it and it is terrific! Thank you Bryna!

ChickenwithHerbsCitrusandCapers

Chicken with herbs, Blood Orange and Capers from GOOP – by BRYNA

SERVES 4-6

Ingredients:

1 whole chicken (about 3 ½ pounds), cut into 8 pieces

1 fresh bay leaf, torn

1 teaspoon rosemary leaves, chopped

1 heaped tablespoon thyme leaves, chopped

juice of 2 lemons

3 tablespoons olive oil

1 teaspoon kosher salt

cracked black pepper

2 organic lemons, thinly-sliced

2 organic blood oranges, thinly-sliced

1/3 cup white wine or rose

2 tablespoons capers

1 teaspoon agave nectar, optional

DIRECTIONS:

1. Place chicken pieces in a large glass bowl or baking dish and toss with bay leaf, chopped rosemary, chopped thyme, lemon juice, olive oil, 1 teaspoon salt, and about ½ teaspoon of cracked black pepper. Cover and marinate the chicken at room temperature for 1 hour.

2. Meanwhile, preheat the oven to 400°F.

3. Arrange the chicken in a large dutch oven or baking dish (choose one that holds everything fairly snugly in a single layer so all of the liquid doesn’t evaporate while it cooks), and pour over all of the marinade. Season each piece of chicken with a little more salt and pepper, then add the lemon and blood orange slices to the dish, tucking them in between and underneath the chicken. Add the wine to the dish and drizzle over a little more olive oil.

4. Place in the oven, uncovered, and cook for 1 hour 15 minutes, or until the skin and citrus are nicely browned and the chicken pieces are cooked through.

 

5. Remove the dish from the oven, and add capers and agave nectar (if desired), using a wooden spoon to mix in the capers and scrape up any lovely browned bits on the bottom of the pan.

And below a picture of the ‘harvest’ from that day – eggs ( quail, miniature chicken, Italian chicken), avocados, grapefruit, pomelos and blood and navel oranges. YUM!

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Goat babies -kids- tough for one little one who almost didn’t make it

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 We were very busy this week with our goat mommy’s and their litter. Julia had two kids, and ignored both of them. Finally we got her interest up and helped her let them suckle. Then the next morning we found one of her goats lying almost dead. We revived him – miraculously – and have been bottle feeding him for a day until we got him back on his feet and with his mom. Then we had to teach her to let him suckle – his brother had already learned how. WHEW! What a few days! Precious little things.

And here I am with another little goat in her denim outfit to help with the cold weather. She is doing great!

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Its Kidding Time at The Little Farm – seriously – that is what it is called – 5 new baby goats

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Yesterday 5 new baby goats were born at The Little Farm – two of them at midnight – and their mommy  Julia, didn’t want them so she kicked them, tried to stand on them – and so we had to take them away from her and then – over the next two hours until 2am – teach her how to be a mommy. Finally she accepted them – we had to do a lot of nasty stuff – eg rub the placenta all over them after I had held them for an hour to try to warm them up. It was one of the coldest nights of the year – 39 degrees – and they were of course born wet – and were shivering away – so we have made little coats for them  and dried them off, covered them up and then I held them until they stopped shaking. 
This morning Julia is being a better mom and allowing them to suck – and we are supplementing that with colostrum from the other goat Cami. WHEW what a job – but such cute little critters – here they are! And in about 6 weeks we will start making cheese again – once the babies are getting ALL the milk they need – and we start taking a little each day so that the goats’ milk production increases and there is enough for everyone! Happy time at the Little Farm – the miracle of  life.

 

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Chilaquiles – with Max’s mole sauce – OMG incredible!

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 Chilaquiles are so delicious and with our farm manager’s Mole sauce truly divine. Here is the recipe:

Max’s Chilaquiles

Ingredients

  • FRESH corn tortillas cut into strips – one per person (you can take a short cut and use tortilla chips – even if they are stale!! And if you do – skip the frying part)
  • Olive oil
  • Mole ( see post on 2.27.2017)
  • 1/2 cup of queso blanco or mozzarella cheese – I have even used our home made feta!
  • Sour cream ( you could use non fat sour cream lightly thinned with a bit of milk – or the real thing – real whipping cream!)
  • A few chopped green onions for decoration ( optional)

 

Directions:

  1. Fry the tortilla strips in olive oil until crisp 
  2. Lay them on a plate and pour the mole over them
  3. Sprinkle with cheese 
  4. Drizzle non fat sour cream on top and add green onions if preferred
  5. YUMMY!

 

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Making Mole – the Mexican way – another of Max’s grandmother’s recipes

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Our farm manager Max had a wonderful grandmother – Florentina – and this is her recipe. Of course she made this decades ago in Mexico when there were no blenders, and so she ‘pureed’ by rubbing stones together with the mixture inside. Incredibly hard work – but for her family – worth every moment of effort! Max remembers her well – she passed when he was 12 –  and he shared this recipe with us.

Mole by Florentina

Ingredients:

  • 6 Ancho Chiles or Chilis Nuevo Mexico
  • Whole head of garlic
  • 1 tsp ground Cumin
  • Salt and Pepper to taste
  • 1 cup of pumpkin seeds ( roasted in a pan on medium heat until browned – be careful as they burn fast!)

Directions:

  1. Boil all ingredients except the seeds.
  2. Then puree it all together.
  3. Use as a sauce for enchiladas, or on chicken, meat or fish.

Below Nuevo Mexico chili on the left and Ancho Chilis on the right

 

 

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Max Arteaga Blue Cheese Pineapple Sauce -truly – its amazing!

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 Max Arteaga  Blue Cheese Pineapple Sauce  

Max is our farm manager  – and is an amazing cook, florist and handyman – and he and his family are friends since he has worked for us for 34 years. A beautiful story of success!

 Ingredients

  • One whole pineapple ( peeled and cored)
  • 1 cup of pumpkin seeds – roasted in a pan for 10 mins medium heat watch it ALL the time as these can burn
  • 1/2 lb of Blue Cheese
  • 2 cloves garlic
  • Sliced sweet white onion
  • Salt and pepper to taste

 Directions:

  1. Roast the pineapple pieces with the onion and garlic in the oven at 350 degrees for 45 minutes.
  2. Cool the mixture then blend it with the Blue Cheese and the Roasted Pumpkin seeds
  3. Use the sauce cold as a dip or hot over fish, chicken or meat ( even vegetables)

 I worked out the calories on this as I was concerned it would be high – and its 200 calories for a half a cup. Not too terrible.

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Our son, daughter in law, nephews and nieces in law all surprised us with something special!

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 Last night we were so touched and moved by a wonderful surprise – dinner with the family – our son and daughter in law, nephews and one of their wives – and two surprises! How blessed are we to have such loving family. THANK YOU ALL!

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Little Farm Mango Chutney

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 We have lots of mangoes growing in our farm – and with the recent storms we found 6 of them on the ground in the mud. We washed them off, peeled and cut them and VOILA! MANGO CHUTNEY!  Here is a wonderful recipe – using our Little Farm Honey and Tangerine zest too – but of course all the ingredients can also be bought.

 

Little Farm Mango Chutney

INGREDIENTS

  • §  2 cups sugar
  • §  1 cup distilled white vinegar
  • §  6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces 
  • §  1 medium onion, chopped (about 1 cup)
  • §  1/2 cup golden raisins
  • §  1/4 cup of crystallized ginger, finely chopped
  • §  1 garlic clove, minced
  • §  1 teaspoon mustard seeds, whole
  • §  1/4 teaspoon Max’s special seasoning
  • §  2 Tbsp of honey
  • §  2 Tbsp of chopped Tangerine zest

DIRECTIONS

1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.

 2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. Pour into ball jars that have been sterilized in your dishwasher.

IT’S THAT EASY!

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