Welcome to September
Way back in the day (you know the time when we walked uphill both ways to school even in the snow?), September was the month we started school (usually after Labor Day), can you believe most schools have been in session now for a few weeks? Isn’t it amazing how things evolve?
Now, September brings that first “holiday” (Labor Day) for those in school which many consider the last big hoorah weekend of summer. We see traffic and fuel prices increase and to be as honest as possible, try not to leave the house till the weekend is over.
Sorry, but really not sorry. We know we don’t do well in crowds.
For the Farm, September means the end of one cycle/season and the beginning of the next. It’s the clean-up of the summer items and the preparation of all that is needed for winter. As I’ve heard said, “Winter, is Coming!”
With every season there is change, some of which you can hardly notice happening until, poof, one day you realize that all the leaves on your favorite tree are no longer green and there seems to be a chill in the air a bit more often.
Change, as September shows us, can not only be beautiful but also beneficial. Slow down, take a look around you, and truly see what nature is trying to show you. As Mother Nature prepares for her winter slumber she begins to change where she focuses her flow of energies.
Many species prepare for a bit or sometimes a lot of winter slumber (resting & revitalizing) over winter. We at the Farm are working to follow this ebb & flow of energy. As each new piece falls into place we are getting that much closer to being able to rest and revitalize ourselves as Mother Nature shows us.
Being able to come back more resilient and raring to go in the spring makes sense. If we never slow down we will miss all the beauty and wonder that surrounds us daily.
As you read through the September 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.
September Fun 411:
Flower: Aster, Morning Glory
Birthstone: Sapphire (Clear Thinking)
9-1
National Cherry Popover Day
9-2
Inter-National Bacon Day
World Beard Day
VJ Day, WWII
9-4
Labor Day
9-6
Fight Procrastination Day
Read A Book Day (what a way to procrastinate)
9-7
National Salami Day
9-9
Teddy Bear Day
9-10
Grandparents Day
Sewing Machine Day
9-11
Make Your Bed Day
9-12
Chocolate Milk Shake Day
9-13
Positive Thinking Day
9-16
American Legion Day
Collect Rocks Day
9-17
National Apple Dumpling Day
9-18
National Cheeseburger Day
9-19
International Talk Like a Pirate Day
9-22
Native American Day
Hobbit Day
9-23
Autumn Equinox
…the first day of fall in the Northern Hemisphere. It's the day when Earth is perfectly angled sideways to the sun and so day and night are of equal length…
How Stuff Works.com, “5 Things You Didn't Know About the Autumnal Equinox”
By: Kathryn Whitbourne | Updated: Sep 12, 2022
National Hunting & Fishing Day
9-25
National Quesadilla Day
National Comic Book Day
9-28
Ask A Stupid Question Day
9-29
Confucius Day
FULL MOON a.k.a. Full Harvest Moon
For the Month:
Better Breakfast Month
Whole Grains Month
Honey Month
Hispanic Heritage Month
Self Improvement Month
National Mushroom Month
National Sewing Month
Fall Hat Month
Happy Cat Month
Slàinte Mhath, from the Oasis
La Vita e’ Bella, M.o.M. (Mistress of the Manor)
The Oasis Farm Population +/- 67
Caretakers: 3
Cats: 5
Chickens: +/- 33
Cows Beef: 0
Cows Dairy: 0
Dogs: 3
Goats: 2
Pigs: 0
Rabbits +/- 10
Sheep: 7
Turkeys: 4
Let us know if you have something and are interested in
gifting, bartering/trading, or selling.
Thank you in advance!
Barn Sale!
For all those who want a look at the inside of this old barn, this will be your chance.
Today Friday, September 1, 2023, by appointment, please text 530-519-7882 or PM Brandy Chadwick
Tomorrow Saturday, September 2nd from 7:00 a.m. - 2:00 p.m.
LOOK FOR THE SIGNS
Sale notifications are also 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
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.
Surely You Are Joking
Jokes, Riddles, Funnies…
Kids or at the very least the kids in our lives absolutely love simple jokes. Knock-knock jokes, Chicken Jokes, Bad Dad Jokes, and the list goes on. Heck, most of us adults like them too.
With school back in session I think a few chuckle-worthy riddles and jokes are what’s needed.
If you or your kids have a funny of whatever sort, that is an all-time favorite of theirs or yours, please share it with us in the comments. Everyone needs to laugh at least a little.
Here is your ‘baker’s dozen’ worth of funny, ha-ha’s. Enjoy reading and sharing.
Q: What do you call a duck that gets all A’s? A: A Wise Quacker.
Q: What’s better than a talking dog? A: A Spelling Bee.
Q: Why do birds fly south? A: Because it’s too far to walk.
Q: How do you keep a skunk from smelling? A: You hold his nose.
Q: What did Paul Revere say when his ride was over? A:Whoa!
Q: Why do bumble bees hum? A: Because they don’t know the words.
Q: What was the worm doing in the cornfield? A: Going in one ear, and out the other.
Q: Life is tough…but what can you count on? A: Your fingers.
Q: What do chickens grow? A: Eggplants.
Q: What goes up but never comes down? A: Your Age.
Q: What do you call the door to a chicken house? A: The hen-trance.
Q: Which side of the chicken has the most feathers? A: The Outside.
Q: Why did Mozart hate chickens? A: All they say is “Bach, Bach, Bach.
Breakfast & Dinner Quesadillas, & Apple Dumplings with Sauce Options
The menu this month celebrates many of the days noted above in the September Fun 411. Quesadillas, Better Breakfast, BACON, Cheeseburgers, Mushrooms, Hispanic Heritage, Apple Dumplings, and Talk Like a Pirate (the Rum in the Hard Sauce says pirate to me, argh).
Breakfast:
Breakfast Quesadilla
Found at: themodernproper.com
Ingredients
12 oz. BACON, preferably not thick, cut into ¾” pieces
8 large eggs
1/2 cup Pico de Gallo, store-bought or homemade, plus more for serving
3/4 tsp sea salt
freshly ground black pepper to taste
2 Tbsp. butter, olive oil, or reserved bacon drippings
cooking spray, more butter or olive oil
6 oz. cheddar, grated
6 oz. freshly grated pepper Jack or Monterey Jack cheese
12 (8-inch) flour tortillas
1 large avocado, sliced
Sour cream, for serving
salsa, optional
Method
In a large skillet set over medium heat, cook the bacon until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and pour off the excess grease into a heatproof bowl. Wipe out the skillet.
In a large bowl, whisk the eggs, 1/2 cup Pico de Gallo, salt, and pepper together until smooth.
Return the skillet to the stove over medium-high heat. Add oil, butter, or reserved bacon drippings. When the butter begins to bubble, pour the egg mixture into the skillet. Gently push the eggs around the skillet with a spatula until they are almost set, but still a little wet. Note: They will come together quickly in an already-hot pan set over medium-high heat, so move quickly. Turn off the heat and transfer the eggs to a plate.
While the eggs are cooking, crumble the bacon into smaller pieces, if desired.
If you plan to serve these quesadillas all at one time, then you will need to keep them warm as you cook them. Heat the oven to 200°F.
To assemble the quesadillas, set a large skillet over medium-low heat. Spray the skillet with cooking spray or add a little olive oil or butter. Put a tortilla in the skillet and add 2 tablespoons cheddar cheese, a layer of cooked eggs, a layer of crumbled bacon, and finish with a layer of 2 tablespoons pepper jack or Monterey cheese. Top with a second tortilla. Cook for 3-4 minutes on each side, flipping carefully, until the cheese is melted and the filling is warmed through. Repeat with the remaining tortillas and ingredients.
Place finished quesadillas on a baking sheet and place them in the oven to keep them warm.
Slice the quesadillas into wedges and serve with avocado, sour cream, and Pico de Gallo or salsa.
Freezer instructions: If freezing, arrange prepared quesadillas on a parchment-lined baking sheet in a single layer. Place them in the freezer for an hour until mostly frozen. Add them to a zip-top freezer bag and seal, removing as much air as possible. When ready to eat, remove them from the freezer and microwave them for 2 minutes. Alternatively, you can microwave them for 45 seconds and then add them to a lightly oiled skillet set over low heat, flipping often, until warmed through and crispy on the edges.
Dinner (vegetarian & omnivore options):
Mushroom Cuban Quesadillas
Found at: Food & Wine.com
Ingredients
8 large fresh Portobello mushrooms (about 1 pound 9 ounces), stemmed and gills removed
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon grated orange zest
½ cup plus 2 tablespoons canola oil, divided
¼ cup whole-grain Dijon mustard, plus more for serving
4 (9 1/2-inch) flour tortillas
16 (3/4-ounce) Swiss cheese slices
1 cup hamburger dill pickle chips, plus more for serving
Sliced scallions, for garnish
Directions
Place mushrooms on a rimmed baking sheet. Stir together salt, cumin, garlic powder, pepper, and orange zest in a small bowl. Sprinkle mixture evenly over both sides of mushrooms; arrange mushrooms cavity side up. Refrigerate, uncovered, for at least 8 hours or up to 14 hours.
Gently blot the mushrooms dry using paper towels, being careful to not remove the salt mixture. Drizzle mushrooms all over with 2 tablespoons of oil.
Preheat a gas grill to high (450°F to 500°F). Place mushrooms on oiled grates; grill, covered, until slightly charred, 3 to 5 minutes per side. (Alternatively, preheat oven to 450°F. Place mushrooms on a clean large rimmed baking sheet. Bake in a preheated oven until mushrooms are browned, about 15 minutes, flipping once halfway through cooking time.)
Thinly slice cooked mushrooms; set aside. Heat the remaining 1/2 cup oil in a large skillet over medium. Spread 1 tablespoon mustard over 1 tortilla; top with 4 cheese slices, about 1/2 cup sliced mushrooms, and 1/4 cup pickles. Fold the tortilla in half. Cook in hot oil until golden brown and crispy, 1 minute and 30 seconds to 2 minutes per side. Transfer to a baking sheet lined with paper towels. Repeat the process with the remaining tortillas, mustard, cheese, mushrooms, and pickles.
Cut quesadillas into wedges. Garnish with scallions. Serve with mustard and pickles.
Bacon Cheeseburger Quesadillas
Found at: thebestketorecipes.com
Ingredients
3 slices of bacon, chopped into small pieces
1 pound of ground beef
1/2 cup chopped onion
2 tablespoons tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon mustard
2 ounces cream cheese
5 tortillas (regular, low-carb, or gluten-free)
1 1/4 cup shredded cheddar cheese
Instructions
In a large skillet brown the bacon until crisp over medium heat. Using a slotted spoon, remove the bacon from the skillet and set aside. Drain off the bacon grease.
Add the ground beef and onion and brown until cooked through, drain off any grease.
Reduce the heat to low and add the cooked bacon, tomato paste, Worcestershire sauce, mustard, and cream cheese to the skillet and stir until the cream cheese has melted.
Sprinkle each tortilla with 1/4 cup shredded cheese and top with the beef mixture, fold the tortilla over to close.
Heat a clean skillet or griddle to medium heat and lightly spray with oil or melt butter in the skillet. Cook each quesadilla for 2-3 minutes on each side until golden brown.
Dessert
Apple Dumplings with Sauce (non-adult option)
Found at: Taste of Home
Ingredients
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
1/3 cup cold water
8 medium tart apples, peeled and cored
8 teaspoons butter
9 teaspoons cinnamon sugar, divided
SAUCE:
1-1/2 cups packed brown sugar
1 cup water
1/2 cup butter, cubed
Directions
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into 8 portions. Cover and refrigerate at least 30 minutes or until easy to handle.
2. Preheat oven to 350°. Roll each portion of dough between 2 lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon sugar in the center of each apple.
3. Gently bring up corners of dough to each center, trimming any excess; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place dumplings in a greased 13x9-in. baking dish. Sprinkle with half the remaining cinnamon sugar.
4. In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples; sprinkle with remaining cinnamon sugar.
5. Bake until apples are tender and pastry is golden brown, 50-55 minutes, basting occasionally with sauce. Serve warm.
Sauce Option 2 - The ADULT Version
Rum Sauce (If you choose this version, you truly must talk like a pirate)
Found at: Allrecipes.com
Ingredients
½ cup sugar
1 tablespoon cornstarch
2 tablespoons butter
1 cup milk
3 tablespoons white or dark rum
Directions
Mix sugar and cornstarch together in a bowl.
Melt butter in a small saucepan over medium heat. Stir in sugar mixture. Pour in milk and cook, stirring frequently, until mixture begins to boil. Continue cooking, stirring constantly, until thick.
Remove from heat and stir in rum. Serve warm.
Whole Wheat Tortillas
Good & Good For You
This month we featured 3 quesadilla recipes in our What’s on the Menu section. Quesadillas can be even better when they are made with your homemade whole wheat tortillas.
Tortillas are not difficult to create being comprised of only a few ingredients but as with anything, there is a skill to creating tortillas that meet your specific criteria. Once you have mastered this skill though I can say with almost 100% certainty you will never want the store-bought version again.
There is also the option of allowing your tortilla dough to ferment for up to 24 hours prior to preparing the tortillas which will add another element of goodness to your tortilla.
We grind our flours, wheat both Hard Red and Soft White, Rye and Kamut but if you don’t it is very easy to find high-quality whole wheat flour in your local grocery store.
So, on to the tortilla making and yummy quesadillas!
A Soft, Whole Wheat Tortilla Recipe
Found at: atraditionallife.com
INGREDIENTS
2 1/2 C freshly milled, whole wheat flour
1 teaspoon salt
1 C milk (or water for a DF option)
2 Tablespoons apple cider vinegar
1/3 C melted butter (or lard for DF option)
INSTRUCTIONS
Mill fresh flour for making whole wheat tortillas
Measure butter into a small saucepan and heat on the stovetop until just melted
Measure flour and salt into a bowl and whisk together
Add milk (or water for Dairy-Free option) and apple cider vinegar to the flour and stir in.
Take melted butter and knead into the dough
If desired, cover with a lid and set at the back of your kitchen counter to ferment for up to 24 hours
Heat a cast iron skillet under medium-low heat
Heavily flour your working surface. Take a lump of dough large enough to fill your palm and flatten it on a floured surface. Flip the disc of the dough and flatten it again.
Using a rolling pin, thinly roll out the dough, flipping and flouring the surface several times in the process. Flip the tortilla over your hand and transfer it to the skillet
Cook for 20-30 seconds on one side, or until it looks dry. Flip and cook for even less time, until dry
Transfer to a plate and cover with a folded tea towel
Continue rolling, cooking, and stacking whole wheat tortillas under the cloth until finished
Serve immediately while still hot, or allow to cool to warm before bagging or freezing.
Whole Wheat Tortillas (Lightened Up!)
Found at: theconscientiouseater.com
INGREDIENTS
2 ½ cups whole wheat flour
¼ cup olive oil
¼ cup unsweetened applesauce
1 ¼ teaspoon salt
1 cup warm water
INSTRUCTIONS
Combine the whole wheat flour, olive oil, applesauce, and salt in the bowl of a stand mixer fitted with the dough hook. Beat the dough for about 5 minutes until the dough is flaky, stopping occasionally to push down the flour that rides up the sides of the bowl.
While the mixer is running, slowly add in the warm water and continue to let the mixer run until the dough becomes a smooth ball, about 3 minutes.
Take the dough out of the mixer, roll it into a log 10-inch log, and divide the log into 12 equal sections.* Roll each section into a ball then slightly flatten it and place it on a baking tray to rest, covered with plastic wrap, for at least 15 minutes or up to an hour.
Heat a skillet over medium-high heat.
On a lightly floured surface, take a section of dough and roll it out into an 8 to 10-inch circle tortilla. Don't use too much flour or else your tortillas will become too dry and the flour will burn on the pan.
Spray your heated pan with cooking spray, or coat it lightly with oil, and transfer your rolled-out tortilla to the pan. Let it cook for about 30 to 45 seconds before flipping and cooking the other side for another 30-45 seconds. Repeat the process with the remaining pieces of dough until all 12 tortillas have been cooked. Eat warm or store in a plastic bag in the fridge for a week. Or freeze for even longer!
NOTES
*If you want larger tortillas, divide the dough into fewer sections.
Whole Wheat Tortillas (Soaked)
Found at: traditionalcookingschool.com
Ingredients
6 cups whole wheat flour preferably freshly ground -- or other whole grain flour such as spelt or einkorn
2 cups pure water cold (or 2 cups water minus 6 tablespoons, plus 6 tablespoons raw apple cider vinegar)
1-1/2 teaspoons baking powder
1-1/2 teaspoons sea salt
1/2 cup extra virgin olive oil or melted virgin coconut oil or avocado oil, plus additional for frying
Instructions
In the bowl of a mixer, combine flour, baking powder, and salt.
Turn the mixer on the dough setting and add oil.
Add water gradually until the mixture cleans the sides of the bowl and forms a ball in the center of the bowl.
Let the machine knead the dough for 2 minutes. Remove dough.
If following the soaked version, let the dough rest for twelve to twenty-four hours and then proceed.
Otherwise, divide into 32 parts for small tortillas or 24 parts for large tortillas. Roll each part into a ball and spread it on a cookie sheet. Spray with oil and cover tightly with plastic wrap.
If following the unsoaked version, let the balls rest for 1 hour before proceeding.
Heat a flat cast iron frying pan over medium heat and add a small amount of oil.
Oil a clean, flat work surface, such as a countertop. With an oiled rolling pin, roll out one ball of dough into a circle that is approximately 1/8" thick, or your desired thickness.
Place the rolled-out tortilla in the pan. Let it cook for about 25 seconds or until there are several bubbles in the dough. Flip the tortilla with a spatula and cook the other side for another 15 to 25 seconds, or until the bubbles are browned*.
Remove tortilla from the pan and place it between towels to stay warm and moist.
Meanwhile, roll out the next tortilla. Repeat until all of the balls have been rolled out and cooked.
Recipe Notes
Add oil to pan and/or rolling pin as needed.
Store in a zipper seal freezer bag in the refrigerator or freezer.
*Adjust heat or cooking times to account for your stove, pan, or thickness of tortilla.
Low Vitamin A variation: Choose white wheat, spelt, or einkorn flour and refined coconut oil or avocado oil.
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 September clipart