Just wanted to share some beautiful fall photos of the farm on the blog today. Also, can you believe thanksgiving is less than 2 weeks away? 

Just wanted to send out a friendly reminder to do all your early thanksgiving prep now vs waiting until the last minute. Get your grocery shopping done as soon as possible to avoid long lines at the store. Prepare garnishes, toppings, stuffing ingredients, and anything you can store ahead of time now. Cook soups and freeze them in advance, then you can just reheat the day of. If your stuffing recipe calls for stale bread, cut the bread a few days ahead of time and set the cubes on a baking sheet to dry out. 

Do you have anything early Thanksgiving prep ideas you can share with us? 

Dear Chickens. Thank you for all of your hard work. Thank you for the countless breakfast omelets, cookies, and other deliciousness your eggs have provided to our family. You guys are the greatest. 

Happy Weekend Everyone!

Have you ever had a homemade pickle? The tangy flavor, the cool crunch, it's so much better than the preservative laden stuff you can find at the store. And making your own pickles is actually surprisingly easy! This recipe is spicy and sweet and the perfect treat. 

3 pounds cucumbers

1/2 cup pickling salt

6 cups water

2 cups sliced onions

3 cups vinegar

3 1/2 cups sugar

2 tablespoons mustard seeds

4 cloves

10 tablespoons garlic, minced

24 dried cayenne peppers

1/2 tsp lavender salt 

Directions, place cucumbers, salt, water, and onions together and soak for 2 hours. Drain and set aside. Combine other ingredients and bring to boil. Once boiled, add back your cucumbers and onions. Bottle and age for 3 weeks before eating. 

I tried a new dish this week that was a lot of fun, Asian Meatball Soup. It has the warm comfort of a soup that is perfect for this time of year, but it had all the tangy savory flavors you would find in your favorite dishes from Asia. It was wonderful. 

Ingredients: 

1 pound lean pork or beef

2 green onions, minced

2 tbs grated ginger

3 tbs soy sauce

2 tbs rice wine vinegar

1 clove garlic, minced

1 tsp sesame oil 

1 tsp fish sauce 

6 cups chicken broth

6 ounces rice noodles, cooked

1 tablespoon cilantro 

2 tbs chopped peanuts

salt and pepper to taste

Combine all ingredients (except for the broth, noodles, and cilantro) into meat balls. Bake for 30 minutes at 350. Bring broth to a boil, add noodles and meatballs. Serve into bowls and top with cilantro and chopped peanuts. 

We hope you enjoy this super simple and delicious soup. 

Bon Apetitie!