Welcome to August
This August is a bit special because there will be TWO full supermoons happening this month one on the 1st and the other on the 30th. I learned so much about supermoons and why a blue moon is, well, called a blue moon. I added links in the calendar so that if you are curious you can jump on over and read all about it.
Do you know what else is celebrated quite a bit this month…kids going back to school. This is usually only celebrated by parents of school-aged youngsters, but still, it is a time for all of us to remember the schools will be full and caution should be taken when driving in school zones.
The farm is bustling with lots of new life. We have chicks, poults, lambs, and bunnies. It is always best when no intervention is needed and 99.999% of the time that is the status quo here at the Oasis but every once in a while things happen.
Last month you were introduced to our turkey poult, Hennessy and you will find a brief update under Found On The Farm.
This month we are introducing Billy, Goat, & Gruff. Our matriarch ewe Clover blessed us with another set of triplets. She had an easy lambing and never needed any assistance (the farmers love this).
This round though the smallest of the three needed a bit of intervention. The two ewe lambs were much bigger than the ram lamb and with the crazy heat we’ve been experiencing he just wasn’t as peppy as we like to see. The heat just zapped him before he could even get off the ground.
He is most definitely what would be considered the “runt”, but is showing lots of great life signs and looks to be on his way to a full recovery.
As the menagerie grows around us we realize how truly blessed we are even if the mercury is still a bit too high in the thermometer for our liking.
Stay cool and as you read through the August 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.
August Fun 411:
Flower: Gladiolas, Poppy
Birthstone: Peridot, Sardonyx (Married Happiness)
8-1
Lammas Day
Full “Sturgeon” Supermoon - learn more about it over at almanac.com
8-2
National Ice Cream Sandwich Day
Find a Four Leaf Clover Day
8-3
National Watermelon Day
8-4
International BEER Day!
8-5
International Hangover Day (kinda makes sense after yesterday)
8-6
Wiggle Your Toes Day
Friendship Day
8-9
Book Lovers Day
8-10
National S'mores Day
8-12
Peak night to view the Annual Perseid Meteor Shower
8-13
Left-Handers Day
8-14
National Creamsicle Day
8-17
National Thrift Shop Day (This will be a great day of celebration for us…it’s our favorite way to shop)
8-18
Serendipity Day
National Fajita Day
8-19
National Honey Bee Awareness Day
8-21
National Poets Day (I have a beautiful friend who is an amazing poet and artist, maybe one day she’ll let me share some of her incredible work with Y’all)
8-22
Be An Angel Day
8-24
National Waffle Day
8-25
National Banana Split Day
8-27
Just Because Day
8-28
Stuffed Green Bell Peppers Day
8-30
Toasted Marshmallow Day
Full “Blue” Supermoon - learn more about why it’s called a Blue Moon at almanac.com
8-31
National Eat Outside Day
For the Month:
Peach Month
Admit Your Happy Month
National Catfish Month
National Picnic Month
International Pirate Month
Slàinte Mhath, from the Oasis
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 89
Caretakers: 3
Cats: 5
Chickens: +/- 38
Cows Beef: 0
Cows Dairy: 0
Dogs: 3
Goats: 2
Pigs: 0
Rabbits +/- 23
Sheep: 10
Turkeys: 5
Let us know if you have something and are interested in
gifting, bartering/trading, or selling.
Thank you in advance!
-WATCH for the Barn Sale notification coming soon. For all those that wanted a look at the inside of this old barn, this will be your chance.
Sale notifications will be on Facebook and Craigslist.
-If you have any old shoes of sizes and would like to donate them to Mac Diu’c’s (Duke’s) toy stash. He would be so happy.
-Stock Trailer
Welcome: Billy, Goat, & Gruff
Hennessy update:
has hit that annoying teenager time
no longer travels with us
gets to have free roam time around the mud porch both morning and night
still makes the farmers smile
Incredible Edible Eggs.
Eggs, we’ve got the eggs.
$5.00/dozen $7/18 pack
Veterans price $4.00/dozen
Message for availability and pick up.
Seeds available for purchase at the Farm Store:
Where the sidewalk ends
Sidewalk Chalk to the rescue
Colorful chunks of chalk on a blank sidewalk canvas can equal hours of fun and games.
What if you could make your chalk and choose your very own color pallet?
Many recipes call for the use of plaster of Paris which while considered safe can still cause concern if used by littles. I was able though to find some pretty nifty alternatives, such as cornstarch and eggshells.
Yes, you read that right egg shells. So start saving now!
Once you have made your sidewalk chalk, let the games (tic-tac-toe, hopscotch, twister, chalkstacle courses, etc.) and art commence.
Sidewalk Chalk Recipe
Found at: Atlantabsa.org
Materials
1 cup cornstarch
1 cup Water
Tempera Paint or Food Coloring
Toilet Paper Roll or another container for the mold
Prepare the molds.
Line your chosen molds with wax paper, making sure the waxed side is facing up. If you're using tube molds, cover one side with masking tape to keep the chalk from leaking out.
Make the Chalk
Mix the cornstarch and water. Pour equal parts cornstarch and water into a mixing bowl. Stir so that the mixture has a thick, smooth consistency. Separate the mixture into smaller bowls, one for each color of chalk you want to make.
Add paint or food coloring. Use a few drops to dye the mixtures in the different bowls. Stir each one well so that the color gets fully incorporated.
Pour the chalk mixtures into molds. Use a spoon to help you transfer the chalk mixtures into individual molds. Cover the molds with wax paper.
Let the chalk dry. Wait 12 hours before removing the chalk from the molds. This chalk is completely natural and biodegradable.
Eggshell Chalk
Found at thepeppermillinc.com
YIELDS 1 Serving
6 shells of eggs
1 tsp very hot water from the tap
1 tsp flour
paste food coloring
1 Wash the eggshells well, so they don't have any egg left in them.
2 Dry them and grind them into a fine powder in a food processor. You'll need one tablespoonful of this powder to make a stick of chalk.
3 Measure the powder. When you have enough powder to make a stick of chalk, sift or pick out any little bits of eggshell that are still not grounded and throw them away.
4 Stir the flour and hot water together in a small dish to make a paste.
5 Put the tablespoonful of eggshell powder into the paste and mix well.
6 It may help to mash it with the back of the spoon. Add a few drops of food coloring.
7 Shape this mixture into a small log like the chalk sticks you buy.
8 Then roll it up in a strip of paper towel and set it aside to dry for one to three days. Then just peel the paper off one end and you're ready for some sidewalk art.
9 For really big sticks of chalk, try making 3 times this recipe, and stuff the mixture into an empty toilet paper tube. When it's dry, you can peel away the cardboard as you use it.
Stuffed, Tossed & Toasted alfresco
This month has so many celebratory days concerning food that I decided to put together a meal to celebrate a few of these fun days. You can of course make each recipe on the day of the ingredients celebration or go big and make the whole meal as a picnic.
You could make it a pirate-themed picnic and you will have celebrated…
International Pirate Month
National Picnic Month
National Eat Outside Day (don’t worry about which day it is, just celebrate it often)
Stuffed Green Bell Pepper Day
National Watermelon Day
&
National S’mores Day
So let’s get to enjoying our celebration alfresco.
Stuffed Bell Peppers
By Jennifer Segal at Onceuponachef.com
Classic stuffed peppers filled with ground beef, rice, tomato sauce, and cheese make an easy weeknight supper.
Servings: 4 to 6
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour 15 Minutes
INGREDIENTS
1 pound 90% lean ground beef
1¼ teaspoons salt, divided
Heaping ¼ teaspoon baking soda
3 large red, yellow, or orange bell peppers, cut in half from the stem to the bottom and cored
3 tablespoons extra-virgin oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1½ teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon dried oregano
1 (8-oz) can tomato sauce
1 cup cooked rice, quinoa, or any grain
1½ cups shredded Monterey Jack or Cheddar Jack cheese
INSTRUCTIONS
Preheat the oven to 425°F and set an oven rack in the middle position.
Tenderize the beef: In a medium bowl, using your hands, mash the beef with 1 teaspoon of salt and baking soda. Let sit for 20 minutes while you continue with the recipe.
Line a 9x13-inch baking dish with aluminum foil for easy clean-up, if you like. Place the peppers, cut side up, in the baking dish; drizzle with 1 tablespoon of the oil and sprinkle with the remaining ¼ teaspoon salt.
Roast the peppers for about 20 minutes, until slightly browned and tender-crisp. A bit of liquid will accumulate in the bottom of the peppers; that's okay.
Meanwhile, heat the remaining 2 tablespoons of oil over medium heat in a large nonstick skillet. Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes. Add the garlic and cook 1 minute more; do not brown. Add the ground beef mixture, chili powder, cumin, and oregano, and increase the heat to medium-high. Cook, breaking the meat up with a wooden spoon, until the meat is browned and almost cooked through 4 to 5 minutes. Add the tomato sauce and bring to a boil; reduce the heat to medium-low and cook, uncovered until the meat is cooked through 2 to 3 minutes. Add the rice and ¾ cup of the cheese, and stir until melted. Remove the skillet from the heat.
Remove the peppers from the oven and spoon the meat filling evenly into the peppers. Sprinkle with the remaining ¾ cup cheese and place back in the oven. Roast for 10 to 15 minutes, until the filling is hot and the cheese is melted and bubbling, and serve.
Make-Ahead Instructions: The peppers can be partially cooked and filled with the beef mixture up to 2 days ahead of time and refrigerated, or frozen in an airtight container for up to 3 months. When ready to serve, defrost overnight in the refrigerator if frozen, cover the dish with foil, and bake in a 425°F-oven for about 15 minutes. Remove the dish from the oven and remove and discard the foil. Top the peppers with the cheese and place back in the oven for about 5 minutes, or until the filling is heated through and the cheese is melted.
Minty Watermelon-Cucumber Salad
Found at TasteofHome.com
Ingredients
8 cups cubed seedless watermelon
2 English cucumbers, halved lengthwise and sliced
6 green onions, chopped
1/4 cup minced fresh mint
1/4 cup balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
Directions
In a large bowl, combine watermelon, cucumbers, green onions, and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
S'mores Galore Bars
Found in a Pampered Chef cookbook
Ingredients
20 whole (about 5 x 2-inches) honey graham crackers, divided
6 bars (1.55 oz. each) of milk chocolate, coarsely chopped
1 package (16oz) mini marshmallows, divided
6 tablespoons butter or margarine, divided
3 tablespoons milk
Directions
1. Preheat oven to 350. Arrange a single layer of graham crackers to completely cover the bottom of bar pan, breaking crackers to fit. Toast in the oven for 2 minutes. Remove pan to cooling rack.
2. Coarsely break remaining graham crackers into large bowl; set aside.
3. Combine 3 cups of marshmallows, 3 tablespoons of butter, and milk, and microwave on high for 1 minute. Stir until smooth. Add half of the chopped chocolate; stir until the chocolate is completely melted. Spread marshmallow mixture evenly over graham crackers in pan.
4. Melt the remaining 3 tablespoons of butter; toss with remaining graham crackers. Add remaining marshmallows and chopped chocolate; toss lightly. Spoon mixture evenly into pan. Bake for 8-10 minutes or until marshmallows are lightly browned. Cool 15 minutes. Cut into bars. Serve warm or cool.
Yields: 24 bars
Homemade Marshmallows
Good & Good For You
Tis the season for s’mores and what is not to love? Graham crackers, chocolate, and gooey, melty marshmallows.
Marshmallows and Marshmallow cream can add so much to many different dishes and yet the options on the market shelves are so bad for us, containing such things as Natural and Artificial Flavor, Blue #1, and Corn Syrup. YUCK, yet marshmallows are so yummy.
After having had the opportunity to have homemade marshmallows made from marshmallow root (such a great herb with many wonderful medicinal properties) I was hooked on finding better options.
This month is about marshmallows.
Marshmallow Root Marshmallows
Probiotic Marshmallows
and
marshmallows flavored with DoTerra essential oils
Start making your own and you will never want to eat a store-bought factory-made marshmallow out of a plastic bag again.
Marshmallow Root Marshmallows
Found on one of my favorite sites: GrowForageCookFerment.com
Prep Time 30 minutes Resting Time 12 hours
Total Time 30 minutes Servings 12 servings
Ingredients
1 cup water divided
3 tbsp. grass-fed gelatin
1 cup raw honey
1/2 tsp salt
½ tsp vanilla bean powder
1 tbsp. marshmallow root powder
1/2 cup arrowroot powder
Instructions
Pour half (½ cup) of the water into the bowl of a stand mixer and pour the gelatin on top to bloom. It will take about 10 minutes to fully bloom.
In the meantime, add the second ½ cup of water, honey, and salt into a small pot on the stovetop with a candy thermometer. Toggle the heat between medium to high, also avoid stirring the mixture after the first minute to prevent the mixture from boiling over. You want the temperature to get between 230°-240°F (110-115° C), this will take an estimated 10-14 minutes.
Turn the stand mixer on low to mix the gelatin, and slowly pour the honey mixture into the stand mixer. Slowly increase the speed to high and whip until the mixture has reached “peak” meaning your mixture will look and feel like pure marshmallow fluff. This takes an estimated 6-10 minutes, in the last minute add in the marshmallow root powder and vanilla bean powder.
During the 6-10 minutes your marshmallows are beating, prepare a 9x9 pan with parchment paper. Dust the parchment paper with half (¼ cup) of the arrowroot powder.
When the marshmallow is at its peak, quickly scoop it into the pan and flatten the top with an offset spatula. Dust the rest of the arrowroot powder onto the top of the parchment paper.
Gently place parchment paper over the 9x9 pan, and let the marshmallow set overnight.
The following day, take out the parchment paper by flipping the pan over onto a cutting board. Take off the parchment paper from the marshmallow, and use a sharp knife to cut the marshmallows into squares.
Enjoy the marshmallows right away, or place them into a glass jar and store them in the fridge for 1-2 weeks.
Probiotic Marshmallows
This recipe comes from a site I have followed for many years. If you are interested in cultured food and how it can benefit your health, this is the site for you.
Ingredients
1 cup water (split into half cups)
3 tablespoons Gelatin Grass-Fed
1 cup Honey
1 teaspoon Vanilla Extract – or ½ teaspoon peppermint extract for a festive touch
¼ teaspoon Celtic Sea Salt
¼ cup Arrowroot Powder – or potato starch or corn starch (helps with sticking)
¼ teaspoon Cutting Edge Cultures – optional
Instructions
Grease an 8×8 inch (or larger) pan and line it with unbleached parchment paper.
Sprinkle a couple of tablespoons of arrowroot powder on the bottom of the parchment paper in an even layer. I use a fine-mesh strainer or sifter. Don’t skip this — the marshmallows will stick to parchment paper and won’t release uniformly without starch on the bottom.
In your mixer bowl, add the gelatin with 1/2 cup of water, whisk slightly to incorporate, and set aside.
Pour the other 1/2 cup of water into a saucepan along with the honey, vanilla, and salt. Turn the burner to medium-high heat, bringing the mixture to a boil. Place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 240°F (the softball stage) for about 8 minutes. If you don't have a kitchen thermometer, just keep boiling, stirring constantly for 8 minutes. Immediately remove the saucepan from the heat.
Turn your stand mixer to low. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating. After 6 minutes add the Cutting Edge Cultures (if you're using it) to the mixture until it becomes thick like marshmallow crème and turns white (about 10 minutes).
Turn off the mixer and transfer the marshmallow crème to the prepared parchment-laid pan. Smooth the top and sprinkle on the remaining 2 tablespoons of arrowroot powder. (I use a fine-mesh strainer or sifter.) Pat to smooth.
Let rest at least 4 hours (overnight is better).
Flip the pan and parchment paper onto a cutting board and cut with a well-oiled knife into squares. Store in an airtight container on the counter. See note*
Notes
Do NOT store them in the refrigerator as they will become soft and squishy. Store in an airtight container at room temperature. These will last 1 week on the counter.
Homemade Lemon Marshmallows
Taken from my DoTerra Magazine
Ingredients
1 cup filtered water
3 tablespoons grass-fed beef gelatin
1 cup organic honey
1 teaspoon organic vanilla extract
2-3 drops DoTerra lemon essential oil (this link will take you to my DoTerra site)
1/4 teaspoon salt
Instructions
Line an 8x8 baking pan with parchment paper and grease with coconut oil. To prevent stickiness, dust with powdered sugar or arrowroot powder.
In a bowl, mix gelatin with 1/2 cup water; set aside.
Bring the other 1/2 cup of water, honey, and salt to boil over medium-high heat. Place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 240°; immediately remove the saucepan from the heat.
Slowly pour the honey mixture into the bowl combining it with the softened gelatin; mix on medium-low. Add lemon oil and vanilla. Increase speed to high and continue mixing until it reaches a smooth, thick, and creamy consistency.
Pour the marshmallow mixture into the prepared baking dish and spread evenly.
Let sit at room temperature for at least 4 hours or overnight.
Dust the top of the marshmallows with the powdered substance of choice (powdered sugar, cinnamon & sugar, cocoa powder, etc.).
Carefully remove from pan and cut into squares. Keep in an airtight container for about a week.
Note:
They also freeze well and don’t need to be thawed out. Be sure to dust them with extra powdered sugar, arrowroot powder, or cornstarch before freezing to avoid stickiness.
My Extra thoughts:
I give the marshmallows a big health boost by steeping marshmallow root first and using the resulting “tea” in place of the water.
I use my homemade vanilla extract.
Other essential oil options might be Wild Orange, Tangerine, Lime, Cinnamon, Clove, or any ingestible oil whose flavor would work for the results I’m looking for.
Savory marshmallows are a great topping for many side dishes.
Community Partners
Quail eggs! Aren’t they gorgeous?
Still an obsession.
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 a shout at:
artisticwonderscreates@gmail.com
Thank you to:
pngtree.com
and
clipart-library.com
for the fantastic August clipart