It’s June and of course HOT!
Not as hot yet as it could be and for that I’m grateful. My long-term Lyme’s or “LTL” has affected how my body regulates when I’m hot or cold and when outside temps start to move into the upper 80’s and beyond I tend to not feel as peppy as I would like.
Peppy is what June needs. This is the month of celebrations. Graduations remind us how fast times flies and weddings bring hope and joy. The beautiful weather (even with the heat) let’s us be outside enjoying nature with barbecues, picnics, and weekends at the lake.
June brings connectedness as well as longer days.
Does your routine change with the seasons? I realized as I’m writing this that mine does. In winter or the time of shorter days I tend to get dinner and such done at what most would consider “normal” dinner time. Now that the days are longer I notice I have to force myself to think about “what to make for dinner”, and “normal” is a setting on the dryer.
What a crazy thought to have. Autumn & Winter the time of decreasing light and colder temps and I think more about what I’m going to make and tend towards options that take me more time in the kitchen. Spring & Summer on the other hand and I’m too busy “doing” to even think about that question and I’m not usually as “hungry”.
I’m known for asking someone else to grab a protein option out of the freezer and then I can come up with what I’m going to do with it.
Odd isn’t it that having to decide on both choices can sometimes flummox me (maybe it’s the heat or my LTL).
I’ve given a couple of very yummy grilling recipes below to get you off -and-going. I hope you are able to get outside, barbecue, dance, enjoy wonderful friends and make the best memories.
As you read through the June 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.
June Fun 411:
Flower: Rose, Honeysuckle
Birthstone: Pearl, Moonstone, Alexandrite (Health & Longevity)
6-1
National Doughnut Day
Flip Flop Day
6-4
Applesauce Cake Day
National Cheese Day
6-6
D-Day
6-7
National Chocolate Ice Cream Day
6-8
Best Friend Day
Name Your Poison Day
6-11
National Corn on the Cob Day
6-12
National Jerky Day
National Peanut Butter Cookie Day
6-14
Flag Day
6-16
Fresh Veggies Day
6-18
Father’s Day
Go Fishing Day
6-20
Ice Cream Soda Day
6-21
Summer Solstice
6-22
National Chocolate Éclair Day
National Onion Ring Day
6-23
National Food Truck Day
6-29
Hug Holiday
For the Month:
Dairy Month
Candy Month
Great Outdoors Month
For the Month Nationally:
Fresh Fruit & Vegetables Month
Ice Tea Month
Slàinte Mhath, from the Oasis
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 99
Caretakers: 3
Cats: 5
Chickens: +/- 28
Cows Beef: 0
Cows Dairy: 0
Dogs: 3
Goats: 2
Pigs: 0
Rabbits +/- 47
Sheep: 7
Turkeys: 4
Let us know if you have something and are interested in
gifting, bartering/trading, or selling.
Thank you in advance
-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
-Hay &/or Grain Feeders
-Painted Desert Ewe/Ewe Lamb (looking to diversify genetics)
Broody Mama
This is “Big Mama” and she started the broody wagon. She and two other hens have each successfully hatched small clutches and now we have two more hens deciding that it’s their turn to try the broody lifestyle. See that look, she’s already a mama. :)
Here is a quick 30-second video of our newest mamas, already teaching their littles, aren’t they adorable?
Incredible Edible Eggs.
Eggs, we’ve got the eggs.
$5.00/dozen $7/18 pack
Message for availability and pick up.
Now’s the time to get your garden started. Check out the farm store for seeds.
Seeds available for purchase at the Farm Store:
Bubble Painting
You made bubbles last month. Now let’s make art with them.
Bubbles are just plain fun no matter your age. Tell me I’m wrong. You know the feeling of trying to see how long a bubble will last or how many you can get to stay together. It’s just good old-fashioned fun.
But what if you could make it a fun creative project as well? That sounds like a win-win to me.
If you have an artistic member of your household (young or not) ask them to make you a bubble art painting. Be sure to have them sign their art when it’s dry. You never know, someday they could be a world-famous artist and you will have their first ever signed piece of art. Who knows what it could be worth because to you it will be priceless.
Bubble Art How To:
Items Needed
Blank Canvases or Blank Paper size of your choosing
Bubble Solution either homemade or store-bought
Food Coloring (colors of the artist’s choosing)
Bubble Wands
Containers for different colors (be sure that your wand of choice will fit in the container)
Making Art:
This is best done outside as the colored bubbles could stain your floors.
Set up the canvas on an easel or leaning against a rock or try laying the canvas flat for different results.
Now blow colored bubbles at your canvas. Having a wand for each color is helpful but if not be sure to rinse the wand in water in between changing colors.
When the artist has completed their masterpiece allow the canvas to dry completely then it’s time for that signature. Sharpie marker is a great permanent option. I would also suggest that the date of its creation be written on the back.
One day when you are asked “When did I make that” and you have a memory like mine you won’t have to worry because the answer will be there. You’re welcome :)
Let’s Get Grillin’
Sides & Dessert
June is definitely a great month to get grilling. It’s hot inside and outdoor grilling allows you to provide amazing food to your family while keeping most of the heat out of your house.
Most everyone knows how to grill proteins (steaks, burgers, chicken), but how many look to do it ALL, or at the very least the majority of the meal on the grill?
Many have done kabobs but have you grilled corn on the cob? Zucchini? Asparagus? Portabellas? How about peaches? Nectarines? Apples?
The outdoor barbecue grill truly can produce the most delicious rib-eye steaks, but did you know that grilling fruits…
adds a fantastic, smoky-sweet flavor and caramelized texture to most fruits?
The Spruce Eats, “18 Smoky, Delicious Ways to Grill Fruit” by Cathy Jacobs
I have been grilling fruits and vegetables for many years now, simply because of the ease and flavor, and of course, keeping the heat out of the house. It turns out that there are some great nutritional benefits as well.
Grilling fruits and vegetables helps limit nutrient loss, brings out natural sweetness, and locks in flavor.
“Gear Up For the Grill” by Jacqueline Gomes fruitsandveggies.org
If you are new to grilling fruits and veggies here are a few tips…
If making kabobs, soak wooden skewers in water for 15-20 minutes before grilling. If using metal skewers, coat them with oil to keep food from sticking.
Brush prepared veggies with oil, season to taste, and put directly on the grill.
Be sure that your fruits or veggies are sizable enough to not fall through the cooking grate.
Choose ripe but not soft produce.
Do not cook directly over the flame.
Keeping the skin on will help it keep its shape.
Here is a quick list of Fruits and Veggies that work wonderfully on the grill.
Fruits:
Apples
Apricots
Bananas
Lemons
Nectarines
Peaches
Pears
Pineapple
Plums
Oranges
Watermelon
Veggies:
Artichokes
Avocados
Beets
Cabbage
Carrots
Corn-on-the-Cob
Kale
Okra
Onions
Parsnips
Peppers
Squash/Zucchini
Sweet Potatoes
Two of our favorite grilled items are peaches and zucchini. The recipes below are my basic go-to’s. I look forward to hearing about your wonderful grilled fruits and veggies.
Grilled Squash
This recipe has been a family favorite for years. We would allow the zucchini to grow a bit larger to allow it to be sliced large and thick (perfect for the barbecue).
Ingredients:
Zucchini or other such squash (crook neck, rampicante, etc.) Being mindful of the size of slices so as not to lose them on the grill.
Lard/Tallow/Olive Oil (what you have on the shelf)
Seasonings of choice (we use salt, pepper & garlic)
Instructions:
Slice squash of choice long ways into 1/4-1/2 thick slices or thick coins. Remember that the thickness will determine how long the slice will need to be grilled and whether or not it might cook down too quickly and fall through the grill.
Place slices on a baking sheet lined with parchment (to help contain the mess). Coat each slice on both sides with oil and seasonings of choice.
When the grill is to temperature cook each zucchini slice to desired tenderness. Be mindful of thinner slices as they can more easily fall apart on the grill or even through the grates of the grill (as me how I know).
These grilled squash are wonderful simply as-is, as well as with a quick drizzle of balsamic glaze.
Grilled Peaches
Ingredients:
Fresh (not too ripe) Peaches, washed, cut in half vertically with pit removed.
Butter
Spices of choice (cinnamon, clove, nutmeg, etc.)
Vanilla Ice Cream (preferably homemade but Organic from a trusted source is great too)
Granola or other crunchy toppings (optional)
Balsamic Vinegar (optional)
Instructions:
Place washed and prepared peaches on the hot grill starting with the cut side down. Grill until nice grill marks can be seen on the fruit and then turn.
While the fruit is finishing cooking add a dab of butter and a sprinkle of your chosen spices to the top of each piece of fruit. When fruit is grilled to desired doneness place peaches in a shallow baking dish or bowl to cool. Placing it in a baking dish allows you to catch the “syrup” that will come from the fruit as it cools.
When the fruit has cooled to the desired temperature, place one peach half in a bowl and top it with your Ice Cream of choice and crunchies if desired. I have also been known to add a nice drizzle of balsamic glaze.
You scream, I scream, We ALL scream for…
Ice Cream or maybe Melon Sorbet
June is the perfect month for all things outdoor barbecues, picnics, pool parties, and the like. It is also the perfect month for cold treats. Ice Cream is the seasonal favorite and most of you have experience with making this creamy, flavorful, cold treat.
Have you ever thought of making your own sorbet? Or Gelato? Do you know the differences between the various frozen treats? I will admit that I didn’t really have a grasp other than to say I knew ice creams used milk/cream as a base and sorbets didn’t.
Let me tell you, there are so many more options. It’s AWESOME!
I found a fabulous article on dictionary.com that explains not just ice cream and sorbet but also gelato, frozen yogurt, and sherbet. Without over sharing here is a quick summary.
Ice Cream: milk-cream-half-&-half, sugar, flavoring, sometimes egg yolks
Gelato: Italian Style treat, usually all the same ingredients as ice cream but with a lower fat percentage and is churned slower.
Frozen Yogurt: Uses yogurt in place of other milk products
Sherbet: made mainly from fruit juice or fruit purée, contains only small amounts of dairy products, egg whites, and/or gelatin.
Sorbet: made from fruit juice or fruit purée, contains no dairy products or eggs.
Click on the link to read this quick article for yourself. There is a fun little quiz at the end to test your cold treat knowledge. With many fruits coming into season I thought a couple of cold treat recipes would help to expand your recipe repertoire.
Enjoy being Wild at Heart but watch out for those brain freezes, they can be doozies.
Melon Sorbet
Ingredients:
3/4 cup each of sugar and water
6 cups pureed melon of choice, approximately 2 1/2 pounds
2/3 cup orange juice or tangerine juice
1 tablespoon corn syrup
Instructions:
Over medium heat mix sugar, water, and corn syrup just until dissolved, then chill.
Mix melon puree, juice of choice, and water mixture.
Chill for 2 hours, then process in the ice cream maker per the manufacturer’s instructions.
Old-Fashioned Vanilla Ice Cream
Makes 1 1/2 quarts
Ingredients:
1-quart half-and-half
1/2 cup sugar
2 vanilla beans, halved lengthwise, seeds scraped (discard shells into your homemade vanilla)
1/4 teaspoon salt
Instructions:
Stir together all ingredients, and freeze in an ice cream maker.
Community Partners
Still an 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 a shout at:
artisticwonderscreates@gmail.com
Thank you to pngtree.com for the fantastic May clipart
<a href='https://pngtree.com/so/St'>St png from pngtree.com/</a>