Tuesday, July 30, 2013

God bless America

The new flag we got at the county fair is flying high with Mike's unit colors of the 101st Airborne Screaming Eagles right below.

Monday, July 29, 2013

Copper Black Marans

Just picked up our 4 week old impossible to find Copper Black Marans! They are known for their dark chocolatey brown eggs

Wednesday, July 24, 2013

Dairy pad

Our mobile dairy is coming soon and today our neighbor finished the pad for it. We started out just asking for a 10x50 flat spot and it evolved into a huge nicely sculpted piece of landscaping.

Monday, July 22, 2013

Dairy pad

Clearing the pad for the new dairy this morning. Things are moving quickly!

Sunday, July 21, 2013

The Brown Clown

Here is Xty with Ruckus, our 4 month old Anatolian Shepherd puppy who is pretending to be a lap dog.

Saturday, July 20, 2013

Apple blossoms in July

Imagine my surprise when I checked the orchard this mid-july morning and found apple blossoms on the golden Dorset tree.

Tuesday, July 9, 2013

Sunday, July 7, 2013

Saturday, July 6, 2013

Friday, July 5, 2013

Growing like weeds

I think this is the last photo of me holding both of these monsters at once. #Anatolianpuppies #ranchlife

Huckleberry Ice Cream {recipe}

we do love a frozen treat here on the ranch
whipping up a batch is easy
when neighbors drop off 
farm fresh eggs
your freezer brims 
with seasonal berries
Huckleberry Ice Cream
(vanilla base recipe adapted from David Lebovitz)
vanilla custard
1 cup whole milk
generous pinch kosher salt
3/4 cup granulated sugar
2 cups heavy cream
7 large egg yolks
4 tsp good vanilla extract
huckleberry swirl
1 1/2 cups huckleberries
1/2 cup granulated sugar
1 Tbs lemon juice

heat whole milk with 1/2 cup of sugar, and kosher salt.  meanwhile whisk egg yolks with remaining 1/4 cup of sugar.  once milk comes to a simmer, slowly pour into the egg yolk mixture, whisking constantly.  quickly rinse the milk saucepan to remove any dried or burnt milk.  transfer warm egg mixture back into the saucepan and cook on low heat, constantly stirring with a spatula.  watch carefully, as to not overcook the eggs.  cook and stir just until the mixture coats the spatula (consistency of a light crepe batter).  remove from heat and run through a sieve into a clean bowl.  stir in heavy cream and vanilla.  place entire bowl into another bowl filled with ice and cool water.  stir until it is cooled to room temperature.  pour mixture into a covered container and refrigerate at least 4 hours, but preferably overnight.
make huckleberry swirl
in a small saucepan, place berries, sugar and lemon juice. cook until the berries throw off juice and all of the sugar has melted, then cook for about 10 minutes more..keep the heat low, you don't want to burn the sugars.  mash the berries slightly (you will want some whole, some mashed).  allow to cool and refrigerate until ready to freeze the ice cream.

when ready to freeze
place vanilla base into the bowl of your freezer.  freeze according to manufacturer's directions.  when your ice cream is finished...remove into your freezer container.  as you scoop into your freezer container, layer with your huckleberry swirl.  this will allow you to have a true swirl.  if you put the huckleberry swirl into the mixer, it will completely mix in.  continue to layer adding as much huckleberries and juice as you wish.

Wednesday, July 3, 2013

Sprinkler time

When it's 109 outside the ducks fall into a tight formation for a cool hosing down. They love it!

climbing trees

miss kay loves to climb

 ruckus has no idea what is happening just above his head

Tuesday, July 2, 2013


Our first year Harken peaches are almost ripe and ready to pick. There aren't many but it is a good sign that this tree will be a big producer.

Monday, July 1, 2013

The orchard is really taking off!

This Arctic Star nectarine is our bushiest tree so far but the jujubes, figs and pomegranates all have fruit already.

Happy ducks!

Picked up a kiddie pool this morning for the ducks to beat the 110 degree heat and boy did they love it!