Happy November,
As the Oasis Farm continues to ebb & flow with the daily maintenance of life I am awe-struck again by how we are all finding our rhythm as each day the rhythms of Mother Nature change. Sometimes it’s a skip-ball-change and other times it’s a waltz.
Some days we are hard on ourselves thinking we are lacking in “accomplishments” as nothing seems to be “getting done” and then POOF everything seems to be “getting done” all at the same time and sometimes it’s “just in the nick of time”.
We have many new additions to be thankful for. Prince Phillip is our new Boer Billy which means Two-Two has a boyfriend and we couldn’t be happier. Also a great big Woohoo to Papa’s Poultry in Redding, CA. We have increased our flock by a dozen beautiful pullets and they are fitting in quite well. With half a dozen olive eggers and the other half a bit of a mix, it won’t be long till our egg cartons are filled with rainbows.
Fall is definitely here which brings new challenges as each new season does. I am grateful for the cooler weather which makes for much happier animals (both 2 & 4 legers). Yet, with each gust of wind, we find more things that need “getting done” and so we are off dancing to a new rhythm. We might look silly but WE dance anyway.
November Fun 411:
Flower: Chrysanthemum
Birthstone: Topaz, Citrine
11-2 Deviled Egg Day
11-8 Cook Something Bold Day
11-17 Homemade Bread Day
11-24 Thanksgiving
11-30 National Mason Jar Day
For the Month: Peanut Butter Lovers, Caregivers Appreciation, Novel Writing & Sleep Comfort
Happy Thanksgiving from The Oasis Farm
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 103
Caretakers: 5
Cats: 6
Chickens: +/- 33
Cows Beef: 0
Cows Dairy: 1
Dogs: 3
Goats: 2
Pigs: 2
Rabbits +/- 40
Sheep: 7
Turkeys: 4
-Fencing
-Working Garden Hoses
-Hay &/or Grain Feeders
-Painted Desert Ewe/Ewe Lamb (looking to diversify genetics)
We rescued (picked her up when she was of age) from the top of the left tower. No dragons to be found so no slaying to be done but we think she was worth the “rescue” (purchase).
-New Pullets for the hen yard thank you to Papa’s Poultry, Redding, CA
-New Boer Billy
-Cured rampicante squash and cooking pumpkins
-Wormwood for the animals
-Seedlings
-Currently NO deliveries
-Pick-Up days by pre-arrangement
Salt Dough Ornaments
A great way to have fun with the kids. These make great ornaments to hang on the tree or use as package tie-ons.
Option 1:
Ingredients:
2 cups flour
1 cup salt
1 cup water
1. Mix salt and flour. Slowly add water, mixing as you add it. Toward the end of mixing you will have to put the dough on a work counter or a lightly oiled surface and knead until the dough is smooth. Parchment paper is great for this.
2. Using a lightly floured rolling pin, roll dough to a 1/4 inch thickness. Only roll in one direction to help eliminate air pockets that can form while baking.
3. Cut out ornaments with your chosen cutters. Place each cutout on a cookie sheet lined with parchment paper. Using a straw, punch a hole for hanging.
4. Bake at 325 for 1 1/2 hours, or until completely dry. (Some recipes say 225 degrees for 2-3 hours.) Flip once while baking. When done remove to cooling racks and allow to cool completely.
5. When ornaments have cooled it’s time for real creativity. Paint and/or glitter your ornaments to your heart’s content. Allow to dry completely.
6. To help your beautiful new Handmade ornaments last for years, sealing with 3-4 coats of non-toxic acrylic varnish can help keep moisture from getting in. Be sure to coat the entire surface both front and back.
Option 2: (for smooth, white porcelain-like dough)
Ingredients:
1 cup cornstarch
2 cups baking soda
1 1/3 cups cold water
1. Mix cornstarch and baking soda in a saucepan. Add cold water and stir until smooth.
2. Heat slowly, stirring constantly until the mixture begins to thicken.
3. Once thick turn out onto a plate, cover, and let cool.
4. Once cool enough to work with, knead until the dough is smooth.
5. Dust the surface with cornstarch and roll out the dough. Cut out ornaments with chosen cutters (remember to punch a hole for hanging).
6. Place cutouts on wire racks and allow to air dry for a few days.
7. Once completely dry get creative with paint and/or glitter. After ornaments are completely dry follow step 6 above for sealing.
Spicy Pumpkin Soup
1 lb. Chorizo or spicy sausage of choice
1 small to medium pumpkin (sizeable enough to fill your chosen soup pot but not overflow)
1 medium onion chopped
Cream or half & half
Sour Cream
Roasted pumpkin seeds
Salt & Pepper and other seasoning of choice.
Options: Garlic, chili powder, paprika, cayenne pepper, pepper flakes etc.
1. Rinse the pumpkin to be sure it is clean. Using an ice pick or suitable knife poke holes in the pumpkin. Place “perforated” pumpkin on a plate in the microwave and cook on high till just tender. Your goal is to be able to peel and cut the pumpkin easily. Note: do this ahead of time to allow the pumpkin to cool a bit to make handling safer.
2. In your chosen soup pot, cook the sausage over medium heat. Add the onions and allow the meat to cook till nicely browned. Once meat is cooked/browned nicely transfer to an extra bowl to keep till ready to add back in. Do not rinse or drain.
3. Now to cut up that pumpkin. Once cool enough to the touch cut the pumpkin into easily held wedges. Cut off the skin and any seeds/string. Take the remaining meat of the pumpkin and cut it into pieces directly into the soup pot. Pour in enough cream or half & half to keep the pumpkin from sticking. Add seasoning of choice and begin heating slowly, stirring to keep from sticking. Once warmed through use a hand blender to puree the pumpkin.
4. Add cooked sausage back into the soup pot and stir well. Heat through. If the consistency is too thick you can add a bit more cream or water. If too thin let it cook for a bit longer. Of course here is where you taste. Is it spicy enough? Have enough salt? Pepper? etc. Be Brave & Go Wild!
5. To each bowl of soup add a dollop of sour cream and a sprinkling of roasted pumpkin seeds. Enjoy
Zippy Cranberry Sauce
½ cup sugar,
½ cup packed brown sugar,
1 cup water,
1 package (12 ounces) fresh or frozen cranberries,
1 to 3 tablespoons prepared horseradish, (I always use a minimum of 3)
1 tablespoon Dijon mustard, (I like to add a bit extra)
Instructions:
1. In a large saucepan, bring sugars & water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool.
2. Stir in horseradish & mustard. Transfer to a large bowl; refrigerate until chilled. Serve over cream cheese with crackers, use on turkey sandwiches or as a side with poultry.
Yield: 2-1/2 cups.
Hoshigaki (Japanese Dried Persimmons)
Original article and direction found in Edible Shasta-Butte Fall/Winter Holiday 2020 By Maverick and Dani Watson or online at edibleshastabutte.com
What you’ll need:
Hachiya Persimmons
String Vegetable Peeler
A place to hang them
TLC
Instructions:
1. Lay parchment paper on your work surface as this can be very sticky. Wash the persimmons and peel the fruit. Don’t peel too deep. Just take the skin. Leave the crown of hardened leaves around the top of the stem.
2. After peeling, tie the string to the stem and hang the fruit in front of a window or on a drying rack. Feel free to improvise but always make sure your fruit has plenty of ventilation to prevent attracting bugs.
3. Once hung, leave them for a couple of days until a second skin has formed on the outside of the fruit. Once a skin is formed, softly massage the fruits once a day, encouraging the inside flesh to breakdown but not so rough that you break the newly formed skin.
4. After a couple of weeks, the flesh inside the skin will feel a bit like jelly. You’ll continue to do this for approximately 4-6 weeks, or until a white powder begins to “bloom” on the skin. One might think this looks a bit like mold but it is actually the sugars crystalizing and emerging from the fruit and signaling that the process is finished.
5. After the crystallization of the sugars, snip the strings and using a rolling pin, gently flatten them. They can be stored in a sealed container in the fridge or pantry and if done properly can last for weeks or months to come.
6. It is said that the final product will have notes of honey, cinnamon, pumpkin, and of course, persimmon. Before serving, slice and remove the seeds. Use on cheese boards with walnuts, almonds, and bleu cheese or add to other baked goods, granolas, oatmeal, or even salads
Pumpkin Pie Spice
It’s that time of year when it would seem that everyone is in the mood for pumpkin spice. This wonderful mix of spices is simple to make and by making it yourself you can customize it to your liking.
Pumpkin Pie Spice mix isn’t just for pumpkin pies. Oh No! We like to use it for pancakes, syrup, French toast, and Hot Buttered Rum mix (great in coffee). Give this a try and let us know your favorite way to use this great spice blend.
Ingredients:
1/4 cup Cinnamon
2 Tablespoons ground Ginger
1 Tablespoon ground Cloves
1 Tablespoon ground Nutmeg
1 Teaspoon Allspice
1 Teaspoon Mace
Yield: 4 ounces
Community Partners
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