Red Dirt Farm and Studio

March has arrived and so have the first blooms of the season.

Oh, happy heart!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Farm Stand had started looking rather tired over the winter.  I pulled out some scraps of vintage fabric that had belonged to Mother Cottage.  I whipped up a quick bunting and hung it out in the stand to help chase away the winter doldrums and welcome spring.

The tents are leaking and will need replacing before long.  The wind has been whipping and is going to get worse in the next day.  I pray that the tents continue to stand.  Egg production is strong and our sales are steady.

We are grateful.

 I don’t know what the piece with the vintage fabric and butterfly will be.  I’ve been sewing on it on and off for quite some time.  It may never be anything.

Yesterday evening just before I started working on dinner, the crow family sounded the danger alarm, followed by Papaya and the roosters.  The girls scurried for cover and Mr. Cottage and I ran out to see what was going on.  We did not see what it was, fox or hawk most likely.  Spring always brings a lot of predators and our level of vigilance increases.

Though this group of crows still have not claimed our farm as their home base, they are certainly including us in their zone to patrol and protect.  We are grateful for that too.

Spinach, mushroom and feta pizza, that’s what’s for dinner.

But first, we had…

Mixed fruit Galette.

Rustic, simple and easy.  I just used the leftover fruit that I had on hand – any combination will work.

4 small granny smith apples, about 5 strawberries, and a half a cup of blueberries.  A sprinkle of flour, sugar and a lot of cinnamon, tossed with a splash of Cointreau and about 3 tbs of cold butter, in chunks and about 1/4 cup of toasted pecans, all mixed together and then placed on pie crust, that is roughly rolled out and placed on a parchment paper-lined baking sheet.  Roughly fold edges of crust over fruit mix.  I forgot to do an egg wash – which I recommend, then lightly sprinkle crust with sugar.  Bake in preheated oven 375 degrees until crust is browned, about 40 minutes.

Mr. Cottage arrived home just as I was pulling the Galette from the oven.  He said the aroma filled the house in a wonderful way.

Life is short – why wait!

We each had a slice with vanilla ice cream before we had our dinner.

 

 

See you next time.