Howdy Tribe,
Welcome to April! You all know the saying April showers bring May flowers, but do you know what May Flowers bring?… Pilgrims (Sorry, I just couldn’t help myself as it always makes me giggle). April comes from the Latin word aperio meaning “to open [bud]”, and as we move into spring things on the farm are budding.
For the first time in the farms’ history, the farmers are taking a vacation! Don’t fall off your stool there, I know it’s crazy. We have been offered an opportunity to see far-off places and we said YES. What does this mean for April? It means we are scrambling to make sure everything and everyone will have everything they need while we are gone.
We have incredible people in our lives who continue to show us daily how much we are loved. It’s such an incredible feeling and we are so blessed. Yes, we are still working to keep up with the daily goings-on while trying to figure out how to pack for the weather we’re not too certain of. It is a challenge, to say the least. Oh, don’t fret though because were are totally up for the challenge.
We are not headed out until just after Easter, so we are going to enjoy the holiday with my niece and her family for an Easter/birthday celebration (her birthday falls on Easter this year). She has the most fun things planned. I’ll try to throw an update on the fun in a separate post after our return. Maybe it will include amazing pictures from our trip as well, you just never know with me. (Isn’t that the fun of it though?)
I love the idea of foraging and using the wonderful edible plants that are all around us. With as much rain as we have been receiving, there are more opportunities for so many more of us to practice this form of self-sufficiency.
As you read through the April Fun 411 below I encourage you to pick a few of the “Days” throughout the month that make you smile or even just smirk and celebrate the day. Have fun, be fun, and encourage fun. Maybe, go fly a kite while you are out foraging, go on, make a day of it!
April Fun 411:
Flower: Daisy, Sweet Pea
Birthstone: Diamond, White Sapphire (Innocence)
4-1
Hunt the Gowk as it’s known in Scotland (a.k.a. April Fools Day) Jokes must stop by midday or you might hear: Huntigowk is past, and you’re the fool at last.
Tattling Day
International Pillow Fight Day
4-2
National PB&J Day
4-3
Don’t go to work unless it’s fun Day.
Find a rainbow Day
4-5
National Dandelion Day
Deep Dish Pizza Day
4-6
National Tartan Day - this is ours, Clan Mac Donald
4-7
No Housework Day
Caramel Popcorn Day
National Beer Day
4-9 Easter Sunday
4-10
Dyngus Day (Be Polish for the day, it will be worth it)
National Farm Animals Day
4-12
Grilled Cheese Sandwich Day
National Licorice Day
Walk on the Wild Side Day
4-13
International Plant Appreciation Day
National Peach Cobbler Day
4-15
Take a Wild Guess Day
Go Fly a Kite Day
4-16
Mushroom Day
National Eggs Benedict Day
4-17
Herbalist Day
National Cheeseball Day (be sure to get yummy crackers to go with it)
4-19
National Garlic Day
4-20
National High Five Day
4-22
Earth Day
National Jelly Bean Day
4-23
National English Muffin Day
National Zucchini Bread Day (It’s now so that you’re not sick of zucchini)
Take a Chance Day
4-24
Pig-in-a-Blanket Day (check out the Wild at Heart section this month for a great recipe)
4-26
National Pretzel Day
Richter Scale Day
4-27
Morse Code Day
National Prime Rib Day
4-29
National Sense of Smell Day (smell the Scampi)
National Shrimp Scampi Day (Eat the Scampi)
National Zipper Day (adjust zipper from eating so much Scampi)
4-30
National Honesty Day (let’s all give it a try)
National Raisin Day
Hairstyle Appreciate Day
For the Month:
Global Astronomy Month
Lawn & Garden Month
For the Month Nationally:
Frog Month
Humor Month
Kite Month
Pecan Month
Poetry Month
Welding Month
Card & Letter Writing Month
Slàinte Mhath, from the Oasis
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 125
Caretakers: 3
Chickens: +/- 30
Cows Beef: 1
Cows Dairy: 1
Dogs: 3
Goats: 2
Pigs: 0
Rabbits +/- 64
Sheep: 11
Turkeys: 3
If you have something and are interested in gifting, bartering/trading, or selling let us know. Thank you in advance
-If you have any old shoes of sizes and would like to donate them to Mac Diu’c’s toy stash. He would be so happy.
-Stock Trailer
-Hay &/or Grain Feeders
-Painted Desert Ewe/Ewe Lamb (looking to diversify genetics)
Eggs, we’ve got the eggs.
$6.00/dozen $8/18 pack
Message for availability and pick up.
New in the Farm Store:
Rice Bags & Cover options. A great source of moist heat.
Seeds available for purchase at the Farm Store:
DIYing it for Easter
With Easter just around the corner, Sunday, April 9 to be exact, it’s time to think about the fun of coloring eggs. What if you could have a lot of fun, make some great memories, and use what you have on hand to create beautiful colored eggs?
There are many wonderful and creative ways to color eggs and as I did a bit of a rabbit hole dive into the options, let me tell you, I wish I had known of some of these super creative ways to color eggs when my children were young. One great source I found was Better Homes & Gardens (bhg.com) 45 Creative Ways to Make Colorful Easter Eggs.
I picked the “How To Make Natural Easter Egg Dye” article, so many looked fun and interesting but this article spoke to me. How fun would it be to “experiment” with colors using natural resources? The options for colors are left up to the imagination and who knew red onion skins will deliver Jade Green results? I mean, isn’t that AWESOME! So here you go…Share your results in the comment section, pictures are encouraged.
How To Make Natural Easter Egg Dye
What You Need
Natural Easter egg dye recipe, below
Hard-boiled eggs in shells
Large wide-mouth jar
When dyeing Easter eggs naturally, the shade may vary from ingredient to ingredient, but you can generally expect the following colors. You should be able to fit two to six eggs per jar, depending on size. Soak your eggs in the refrigerator longer to increase the intensity of the colors; we recommend soaking them overnight.
Bluish-Gray: Mix 1 cup frozen mashed blueberries with 1 cup water, bring to room temperature, and let sit until the water is colored. Strain blueberries before adding hard-boiled eggs.
Blue: Yes, red cabbage-dyed Easter eggs turn out blue! Cut a head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.
Jade Green: Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons of white vinegar.
Faint Green-Yellow:
Peel the skin from 6 yellow apples.
Simmer in 1½ cups water for 20 minutes; strain.
Add 2 teaspoons of white vinegar.
Simmer 4 ounces chopped fennel tops in 1½ cups of water for 20 minutes; strain.
Add 2 teaspoons of white vinegar.
Orange: The longer you soak these onion-dyed eggs, the darker the color will be. Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 teaspoons of white vinegar.
Faint Red-Orange: Stir 2 tablespoons paprika into 1 cup boiling water; add 2 teaspoons of white vinegar.
Yellow:
Rich yellow: Simmer 4 oz. chopped carrot tops in 1½ cups water for 15 minutes; strain. Add 2 teaspoons of white vinegar.
Mustard-yellow: Stir 2 tablespoons turmeric into 1 cup boiling water; add 2 teaspoons white vinegar.
Various shades: Steep 4 bags of chamomile or green tea in 1 cup of boiling water for 5 minutes.
Pale yellow: Chop 4 ounces goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 teaspoons of white vinegar.
Faint yellow: Simmer the peels of 6 oranges in 1½ cups water for 20 minutes; strain. Add 2 teaspoons of vinegar.
Brown-Gold: Simmer 2 tablespoons dill seed in 1 cup water for 15 minutes; strain. Add 2 teaspoons of white vinegar.
Brown: Add 1 tablespoon of vinegar to 1 cup of strong coffee.
Pink:
Faint pink: Chop 4 ounces amaranth flowers and simmer in 2 cups water; strain. Add 2 teaspoons of white vinegar. Simmer the skins from 6 avocados in 1½ cup water for 20 minutes; strain. Add 2 teaspoons white vinegar.
Medium pink: Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
Dark pink: These beet-dyed eggs will darken the longer they sit in the liquid. Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 tablespoons of vinegar and let cool to room temperature; remove beets.
Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar.
Teal: Soak eggs in blue made from red cabbage and then soak eggs in yellow made with turmeric.
In honor of Eggs Benedict Day (April 16) I found a great recipe to share. Eggs Benedict is a very simple classic comfort food that consists of a toasted English muffin, ham (Canadian or parma), poached eggs, and sauce, usually hollandaise. Classic is always comfort, but one of the great things about this recipe is you can make it your own. Don’t have English muffins, try sourdough toast or even whole wheat. No Canadian bacon, what about bacon or smoked ham? The beauty of this type of recipe is the ease with which you can make it your own.
Don’t be intimidated by the sauce, fancy foreign names usually equate to simple yet delicious (think, hollandaise, béarnaise, béchamel, Mornay, etc.). When you learn how easy this sauce is to make you will skip the packet and make your own. This also allows you the option to change it up to your particular likes. Give it a go, you will be very pleased, I have no doubt.
Eggs Benedict
found at bbcgoodfood.com
Ingredients
3 tbsp. white wine vinegar
4 free-range eggs (see Found on the Farm-we have the eggs)
2 toasting muffins
4 parma ham
For the hollandaise sauce
125g butter
2 egg yolks
½ tsp white wine vinegar or tarragon vinegar
squeeze lemon juice
pinch of cayenne pepper
Method
To prepare:
STEP 1
Bring a deep saucepan of water to a boil (at least 2 liters) and add 3 tbsp white wine vinegar. Lower the heat to a gentle simmer.
STEP 2
Break the eggs into four separate coffee cups or ramekins. Split the muffins, toast them for a few minutes on either side, and warm some plates.
To make the hollandaise:
STEP 1
Melt the butter in a saucepan and skim any white solids from the surface. Keep the butter warm.
STEP 2
Put the egg yolks, white wine or tarragon vinegar, a pinch of salt, and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk for a few minutes, then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 mins.
STEP 3
Remove from the heat and slowly whisk in the melted butter bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water.) Season with a squeeze of lemon juice and a little cayenne pepper. Keep warm until needed.
To make the eggs benedict:
STEP 1
Swirl the simmering vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
STEP 2
Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.
Do you have a favorite eggs benedict recipe? Share if you dare, pictures are always welcome…leave your comment now.
Pigs-in-a-Blanket Day appropriate food
As many of you know I have once again started on a sourdough adventure. Previous attempts worked but became work instead of fun (I didn’t know there were other, better, easier ways), so I abandoned the process for a bit. I’m back at it now though armed with more knowledge, a better understanding of the patience needed to produce a good quality sourdough starter that will perform properly, and an arsenal of sourdough discard recipes to help keep me going while I wait to make sourdough bread.
One of those recipes is “Sourdough Pigs in Blankets” which utilizes the sourdough discard I’m collecting and keeping ready to use in the fridge. What a perfect reason to celebrate a Day! This and many more sourdough recipes both with starter and discard can be found at pantrymama.com. This site is incredible and I will be forever grateful I was blessed with finding it.
Sourdough Pigs in Blankets
INGREDIENTS
For the dough
100 g Sourdough Starter or discard
200 g Milk warm (37C)
80 g Water room temp
20 g Sugar
5 g Salt
30 g Butter plus extra for brushing
500 g Bread flour
7 g Instant Yeast optional (use if choosing discard over starter)
For the filling
Tomato Ketchup plus extra to serve
25 Cheese Slices as long as the sausages you're using
25 Cocktail Frankfurt sausages (Optional: can use other sausages such as brats but the recipe will yield fewer yet bigger blankets)
For the topping
40 g Butter
20 g Maple Syrup
INSTRUCTIONS
This recipe was created using a stand mixer (Thermomix). See notes for info on kneading by hand.
Add warm milk, water, sugar, and instant yeast to the bowl of your stand mixer. Mix until the sugar has dissolved and the yeast is foamy.
Now add your sourdough starter, bread flour, and salt. Bring the ingredients together to form a shaggy dough.
This just means that the liquid and flour are brought together - the dough will look a bit dry at this stage.
Now, using the dough hook of your stand mixer, knead the dough for a few minutes until it becomes smoother.
Add the butter and continue to knead the dough until it is smooth and elastic. This dough is not sticky and should come together in one big ball.
This should not take too long using a stand mixer - no more than 5 minutes once the butter is added.
Remove the dough from your stand mixer, place it into a bowl, and cover it with plastic wrap.
Leave the dough to rise until it's doubled. The dough must double - if it doesn't, your buns won't be as fluffy.
Once the dough has doubled, turn it out onto the counter. Cut dough into smaller pieces (I've used 30g dough balls for the sourdough pigs in blankets in this recipe. For bigger sausages, 50g of dough works well).
Roll each dough ball out into a small oval shape. Place a little ketchup and a small piece of cheese in the middle, topped with the sausage of your choice.
Pull each side of the dough into the middle and stitch them together to form the blanket around the sausage. Place the pigs in blankets onto a baking tray lined with parchment paper.
Preheat your oven to 180C/350F and set the rolls aside for a second rise - you want them to be puffy (it won't take too long - around 30 minutes to an hour).
Once the pigs in blankets are puffy, it's time to bake them.
Place into the oven and bake at 180C/350F for around 15 minutes. The rolls should be lightly browned on top, but don't let them get too dark.
While the piggies are baking, whip the maple syrup and butter together to form maple butter.
Take the rolls out of the oven and brush them generously with maple butter. You don't have to melt the butter, just brush it on with a pastry brush and the warmth from the rolls will melt it.
Place the sourdough pigs in blankets onto a wire rack to cool.
NOTES
Omitting Commercial Yeast
This recipe uses instant yeast to speed up the process. You can most certainly make them without the commercial yeast and rely on your sourdough starter to provide the rise. I have used commercial yeast because of the sausages - I didn't want to leave them to proof at room temperature - so I used commercial yeast to give a quicker rise, while still getting flavor from my sourdough starter.
If you want to leave the yeast out, you will just need to increase the time that the dough rises (bulk fermentation). You want to let it rise in the bowl by about 50%. They will rise the other 50% once you've shaped them.
Fermentation will depend on temperature so you need to watch your dough, rather than the clock! You don't want to over-ferment them as it will make it too hard to shape them.
Kneading by Hand
This recipe was written using a stand mixer (Thermomix).
You can however knead the dough by hand.
It's important to dissolve the sugar and yeast in warm milk and water before adding the flour. Knead the dough well once the butter has been added - you'll need to bring your muscles! But it is a lovely dough to work with, so you should be fine doing it by hand.
Community Partners
My new obsession. Quail eggs! Aren’t they gorgeous?
We received these from our wonderful community partner, Cooper’s Homestead, and Crafts.
Yes, they sell them for eating at $4/dozen or hatching at $5/dozen, or over 8 dozen at $3/dozen. If interested contact: Rachelle Cooper text: 530-782-8545
A huge THANK YOU to Salina at Artistic Wonders for the wonderful Graphic Art.
If you require art of any sort give her shout at:
artisticwonderscreates@gmail.com
Thank you to pngtree.com for the fantastic April clipart
<a href='https://pngtree.com/so/St'>St png from pngtree.com/</a>