A Cow and a Farmhouse

Ever since the Country Living announcement, I’ve been madly trying to finish up some of prints needed to complete several of the series of cards I’ve been working on. I was up until the wee hours of the morning Monday night printing cards of my linoleum prints.

I was so excited to print this farm card — the final in the series (for now). I love how it came out.


Finished linoleum print card.


The complete 'Farmhouse Series'.


And I love my new cow, which completes The Farm series (for now).


The Cow finished linoleum print card.


'The 'Farm series of cards, but add the cow above to it, too.


Some I’d finished a few weeks ago, like the Wyoming Wildlife Series.There’s more I want to add to this series, but I won’t consider a series ‘complete’ until there are at least 4 prints to it, so this is complete for now.

The Wyoming Wildlife series of hand-printed linoleum cut cards will include these 4 prints.


Then there’s the ‘Hen Series’. That’s ‘complete’ for now too.

The Hen series of hand-printed linoleum cut cards.


And I’ve finally got the “Cowboy/Cowgirl/Western series” complete for now as well. I’m working on a cutting card, but it’s really complicated so I can only work on it a little at a time. I also need to add a team penning card (since that’s my event). All in good time.

The complete Cowboy/Cowgirl/Western Series.


I’ve got to do one more before I can call the ‘Rooster Series’ complete. That’s going to be a good one!

It’s my goal to get all of these finished series up on my Etsy shop by the end of the weekend. I hope.

They look pretty how I packaged them.


I got an idea for a project the other day. So I made this linoleum print:

Free Range Children


And I printed it on burlap. I wasn’t sure how it was going to come out, but it came out great.


And then I printed a couple of roosters on burlap.


King Strut on burlap. At least I could use this larger size linoleum for this project.


I’m going to keep you in suspense though as to what I’m making with this printed burlap…

Merging the Tribes and A Rooster Among Us

It is becoming more clear every day that this chicken, below, is not a hen but a rooster. No crowing yet though. He’s becoming quite handsome. If I could just get a rooster that didn’t crow and was nice, I’d be so happy!

This is not a hen. It's a rooster. Evidenced by the long, greenish tailfeathers growing and the longer, more decorative feathers starting around the base of his neck.

Today was a big day on the farm. Not only was the weather spectacular (reaching almost 70 degrees), but the truck showed up with a new shipment of farm food. That always gets everyone excited!

This is actually the crowd gathered at the gate at dinnertime tonight.

But the really big news was that I merged the tribes, which is what I like to say when I merge two coops together.

My beautiful new coop was way underpopulated. At night I only had about 20 or so chickens in there. There are the 3 crazy chickens that sleep in the goat house, but they don’t seem like they’ll be changing that anytime soon.

the goathouse is on the right with the chicken run "silo" connected to the new chicken coop.

Yet my old coop, which was only meant to be used as a brooder coop for when they were small, was housing over 30 almost-full-grown chickens every night. They all managed to fit somehow, but it was pretty tight.

My old coop, Chateau de Poulet

Now chickens don’t like change. It takes days for them to adjust to a new coop. I’ve gone through this so many times I knew what to expect. Before I went out for afternoon activities with the kids I locked the chicken door in the old coop, blacking their access. I also hung a heat lamp (although any light would have done the job), in the new coop. I was hoping this ‘beacon of light’ would guide the young knuckleheads into the new coop as it started to get dark. No such luck.

Sure enough, when I got home and the sun was starting to get lower in the sky, all the adolescents were huddled outside the door and on the porch of the coop wondering why they couldn’t get inside. India, Evan and I spent the next 20 minutes chasing confused chicken around, picking them up one by one, and stuffing them though the chicken door. They seemed to be perfectly happy once I popped them into the new coop though.

Only two stragglers remained un-catchable. Here they are out in the dark (I used a flash).

Two stragglers out in the dark.

I finally ended up letting them into the old coop for the night as I gave up trying to catch them after about 10:30 tonight.

Once everyone seemed settled in to the new digs, I turned the bright light off but put a night light in there so the newcomers could find their way around if necessary. Yes, I really did put a nightlight in my coop.

Everyone's getting settled in for the night.

Taken from outside tonight, some of the original ladies settled on a high corner perch.

Magpie

Although their geographic range is from the midwest to the west, I have only seen Magpie's in Wyoming. There are lots of them there. Beautiful birds; black and white with some bright blue wing feathers. This guy was hanging out at my friend, Terry's house at Puzzleface Ranch.

Longhorn

In june my friend Lorraine and I came across a herd of longhorn cattle in Kelly, Wyoming. Almost all of them had little calves with them. This one wasn't as shy as they usually are. That, or she was standing there contemplating charging me through the fence that was a few feet away.

Fall Fruit Galette

I had an urge to make a galette this weekend with some fall fruits. I love galette’s — like a pie but less fussy. I love the rough, free-form look of them.


At the grocery I was hoping to find a few ripe peaches, but the few that were there felt like soft rubber balls. I chose Honeycrisp apples, Bosc pears and black plums. I also knew I wanted some fresh ginger in there, nutmeg and cinnamon.


I made David Lebovitz’ Sweete Galette Dough that I found on Fine Cooking’s website. For the Gallete recipe itself, I made up my own recipe.

Fall Fruit Galette

By Crafty Farm Girl, November, 2011

Serves 8-10

  • Sweet Galette Dough (recipe follows)
  •  2 Honeycrisp apples, peeled, cored, and cut into ¼”-thick slices
  • 2-1/2 ripe Bosc pears, peeled, cored, cut into ¼’s and cut into ¼”-thick slices
  • 3 Black plums, peeled, pitted, and cut into ¼”-thick slices
  • 1 teaspoons peeled,  grated ginger
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla bean paste (or 1 teaspoon vanilla extract)
  • 1/3 cup sugar
  • 1 tablespoon King Arthur Flour Pie Filling Enhancer or instant clearjel
  • 1 teaspoon minute tapioca
  • ½ teaspoon freshly grated lemon zest
  • Juice of ½ large lemon
  • 1 egg
  • Sanding sugar for dusting (optional)

Preheat oven to 375o and place rack in center of oven. Line a large baking sheet with parchment.

Using half of the galette dough, roll out to an 11” circle on a lightly floured surface. Move to parchment-lined baking sheet, cover, and refrigerate until ready to use.


Place all of the sliced fruit into a large work bowl. Add the ginger, nutmeg, cinnamon, vanilla bean paste, and sugar. With clean hands toss to cover fruit evenly.


Add the pie filling enhancer or clearjel, tapioca, lemon zest and juice. Toss again to combine.


Take the prepared galette dough out of the refrigerator and pile the fruit into the center of the dough, leaving the edges clear for about 1-1/2” all around.


Fold the dough in and pleat it as you go (I found a little water helpful in holding the pleat closed). There’s no wrong way to fold up the sides; you can just scrunch it all up like a too-short string sack, pleat it in a free-from manner with the pleats going in no particular direction, or have the pleats all go in one direction like I did.


Make an egg wash with the egg and 1 teaspoon water. Brush over the outside dough. Sprinkle with sanding sugar if desired.


Place in preheated oven and bake for about 50 minutes, or until nicely browned. Allow to cool on baking sheet. Serve slightly warm or at room temperature with lightly whipped, sweetened cream.

Fall Fruit Galette with Apples, Pears & Plums

 

Sweet Galette Dough

Original recipe by David Lebovitz

Freeze any unused dough well wrapped in plastic; defrost the frozen dough in the refrigerator for a day before using it.

Yields enough dough for two galettes about 11 inches in diameter.

  • 11-1/4 oz. (2-1/2 cups) all-purpose flour
  • 2 Tbs. sugar1/2 tsp. salt
  • 8 oz. (16 Tbs.) unsalted butter, cut into 1/2-inch pieces and chilled
  • 5 oz. (about 2/3 cup) ice water

In a large bowl, mix together the flour, sugar, and salt. Cut in the chilled butter using a stand mixer, a food processor, or a pastry blender until the butter is evenly distributed but still in large, visible pieces. Add the ice water all at once to the flour and butter. Mix the dough just until it begins to come together (if using a stand mixer or a food processor, be especially careful not to over-mix the dough). Gather the dough with your hands — don’t worry if you see streaks of butter — and shape it into two disks. Wrap the disks in plastic and refrigerate for at least 1 hour.

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Where’s Mamma?

In July in Kelly, Wyoming, this young calf was trotting off to look for his mom, who was waaayyyy across the field. I do not know how they got so far apart.I just love this photo and how I managed to get the perfect shot from behind of him trotting along.

Indian Corn Wreath

I saw this lovely Fall/Thanksgiving wreath on Pinterest a week or so ago made of indian corn. It was a link from Parents.com and it looked pretty easy. Amanda is coming home for Thanksgiving and I’m cooking as usual. Since she’s now 21 and a senior in college I take every holiday as possibly the last…Thanksgiving…Christmas…that we’ll spend together as a family, so of course I want to make everything nice.

The indian corn wreath on Parents.com was lovely.

Now that I’ve made this wreath it I can tell you a few things:  The person that made this wreath either

  • a) lived on an indian corn farm so she had her pick of the most beautiful, universally-sized tiny indian corn on the face of the planet.

or

    • b) After I’d made it I was beginning to think it might have been a Martha Stewart wreath because it was so perfectly perfect. I guess the people at Parents.com are as demanding as Martha is.

 

This is what my indian corn wreath came out looking like.

The indian corn I found I thought was pretty nice looking, but they were sold in bunches of 3, and the bunches were held together by a tight rubber band, which, as the corn dried, it dried the stalks in a kind of mashed-up way. I even tried steaming the stalks over boiling water to soften them up and unfold the rubber-band kinks without any luck. And the stalks I had certainly weren’t that beautiful uniform light straw color – mine were darker, and some were discolored even more than others.

Also, unless I wanted to spend a fortune on maybe 100 ears of corn to be able to pick the perfect 25 to put on the wreath, there was just no way to get it to look the way it did in that original photo. And unless you were using really tiny indian corn, there was simply no way to but them right next to each other the way they are on the original wreath either. With the lengths I had, and they were pretty small I thought, you had to leave some space between them or you couldn’t have kept the wreath’s circle shape.

However, I still like the wreath the way it is. It’s much more “me” than that perfect one would have been. Even Jim, who doesn’t dole out compliments freely, said he much preferred mine to the look of this one. And it was pretty simple to make. I bought a foam wreath, foam glue (but I think you could just use hot glue if you wanted), some ribbon to cover the wreath with, (you’ll need 2 9-foot rolls), miniature indian corn, some wire to place a hanger on the back when it’s finished, and a hot glue gun and glue sticks.

Place a line or two of glue on the bottom of the wreath. I did a few inches at a time. I pinned the ribbon in place at the beginning of the roll so I could get a nice, tight roll. Then I just wrapped the ribbon around the wreath tightly, trying not to waste the ribbon by getting as much coverage per turn as possible, gluing as I went along. At the start of the new roll I just pinned the end of the old roll into the wreath with the same pins I used to hold the beginning of the new roll, and kept gluing and rolling until it was all covered.


Then I just started hot gluing the corn to the wreath. I decided to keep the outside edges of the corn at about the same height, which meant that some were longer than others inside the wreath’s center. See above for why if you didn’t already read that. Space corns as closely as you can while still maintaining the shape of the wreath’s circle.


When it was done I figured out where would make the best top/center of the wreath, and on the back poked two holes into the ribbon so I could glue a hanging wire into the wreath. I had some covered wire that I doubled and bent into a ‘U’ shape. I hot glued this into the holes.


That’s it. You’re done. Pretty easy, even if it doesn’t look as perfect as that one on Parents.com. It’s always so much more satisfying to have made something than to have bought it. It is for me at least. And I think it looks pretty on my front door with my cornstalks and all of the funky pumpkins we bought this year.

Roasted Potato Sticks with Rosemary and Lemon

My kids don’t eat french fries at home very often, so when I saw this recipe for potato sticks I thought it would be a fun one to try. They loved them, and they were the perfect accompaniment to our cheeseburgers. I liked the seasoning on them, taking them a step beyond your normal french fry.

Roasted Potato Sticks with Rosemary and Lemon

Roasted Potato Sticks with Rosemary and Lemon

Recipe from Fine Cooking Appetizers (Special Party Issue, Fall, 2011), altered slightly by Crafty Farm Girl, November, 2011.

Rinsing the potatoes under cold water not only removes any dirt from the peel but also removes starch from the potatoes for crisper potato sticks. Be sure to dry them well.

* I am not a big mustard fan, so I chose to use salad dressing instead. I think any mustard, salad dressing or even BBQ sauce would work well here.

    • 3 medium Idaho potatoes, washed & scrubbed (about 1-1/4 pounds total)
    • 3 tablespoons olive oil
    • 1-1/2 tablespoons Dijon mustard, salad dressing or BBQ sauce*
    • 1 tablespoon minced fresh rosemary
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • Kosher salt and freshly grated ground black pepper

Arrange racks in the upper and lower thirds of the oven and heat the oven to 450o F. Slice the potatoes on a sharp angle into 3/8-inch slices. Stack them and slice into 3/8-inch thick sticks. Or, you can use a V-slicer, Mandoline, or a mandoline-style peeler like I did.

A plastic mandoline, hand julienne peeler, or a good, old-fashioned knife work too.

Put the potatoes in a colander set inside a slightly larger bowl. Rinse the potatoes in cold water, pouring off the water in the bowl several times until it’s clear. Let the potatoes stand in the cold water for 5 minutes.


Drain and shake off excess water and spread the potatoes on 2 large baking sheets lined with 2 layers of paper towels. Cover with a few more paper towels and let dry. (I used clean dishtowels instead of paper towels, and after about 5 minutes they were remarkably dry.)


In a medium bowl, combine the olive oil, mustard or other sauce*, rosemary, lemon zest and juice, 1-1/2 teaspoons salt, and ¼ teaspoon pepper in a small bowl and whisk well until blended.


Transfer the potato sticks to the bowl (discard the paper towels if you used them, and obviously don’t toss them with the dishtowels, either) and toss until each piece is well coated.


Spread the potatoes on the baking sheets in a single layer. Drizzle with any remaining herb mixture.


Bake the potato sticks until browned on the bottom, about 10 minutes. Turn them with a spatula, spread into a single layer, and bake for 5 minutes, turn again until browned and tender, another 5-10 minutes.


Sprinkle with more salt, if you like, and serve immediately.



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Miscellaneous Farm Antics

This is just a combination of video clips of the farm. It was taken in May of 2011. We hadn’t had Princess Kate very long at all, and I didn’t have my new goat house or chicken coop. You’ll see Everyone marching out for morning free-ranging in the morning, and Melina, Cissy and Kate running clear across the yard for me. Cissy was extremely pregnant at the time.

The farm waiting for me to let them out of the fenced-in area for the day. This was before they had the really large fenced area that they have now. I love how Kiev is sitting on Melina's back.



A Mama, a Baby, and a Very Long Tongue

I took this photo in June in Teton National Park. I didn't even notice the young calf underneath her when I was taking it, or her extremely long tongue. Isn't the baby adorable? It's very young to be so small.