Ramona GirlFarmer

This recipe from AllRecipes.com is delicious. The meat is tender and the sauce is very tasty. They suggest serving the dish with rice and homemade bread, and the pictures show roasted potatoes. I think it would be terrific with pineapple. This recipe can also be made with chicken or beef, its that versatile. Ingredients: 1 - 3# Rabbit, cut into pieces 1 T black pepper 1 3/4 tsp salt 1/4 C olive oil 1 onion chopped 1 C water 3/4 C ketchup 2 T worcestershire sauce 4 tsp white sugar 1 T paprika 1 clove mince garlic Directions: Preheat the oven to 350 degrees. Season the rabbit with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add rabbit, cook in hot oil until brown on both sides. Place in a 9x13 inch baking pan. (I used my pampered chef clay roaster, which was excellent). Combine onion, water, ketchup, worcestershire sauce, sugar, paprika, and garlic in a medium bowl; mix well and pour over the rabbit. Bake uncovered in the preheated oven, basting frequently, until very tender, about 90 minutes. Instant read thermometer inserted in the meat near the bone should read at least 160 degrees F.

This beautiful layered salad looks great in a glass trifle dish, and tastes great in any dish! Cornbread: 1/4 cup unsalted butter 3 cups (about 14.4 oz.) self-rising buttermilk cornmeal mix 1 1/2 cups whole buttermilk 2 large eggs   Salad: 6 thick-cut bacon slices, cut crosswise into 1 1/2-in. pieces 1 (20-oz.) bottle refrigerated ranch dressing  1/2 cup mayonnaise 1/2 cup whole buttermilk 1 cup chopped fresh herbs (such as parsley, dill, chives), divided 4 Tbsp. white wine vinegar, divided 2 (15 1/2-oz.) cans black-eyed peas, drained and rinsed 3 Tbsp. olive oil 1 tsp. kosher salt 2 1/2 cups halved multicolored cherry tomatoes, divided 2 cups fresh corn kernels, divided 1 large red or orange bell pepper, chopped (1/2 cup) 1 cup finely chopped red onion (from 1 medium [8 oz.] onion)   Directions 1.   Heat cast-iron skillet:  Place a 10-inch cast-iron skillet in oven; preheat oven to 425℉. Once oven is preheated, remove skillet from oven. Add butter, and place skillet in oven. Heat in oven until butter is melted, about 3 minutes. 2.   Prepare the Cornbread:  While butter melts, whisk together cornmeal mix, buttermilk, and eggs in a medium bowl until combined. Carefully remove skillet from oven; pour melted butter from skillet into batter, stirring quickly. Immediately pour batter into hot skillet. Bake, uncovered, in preheated oven until golden-brown and a wooden pick inserted in center comes out clean, 25 to 28 minutes. Let cool in pan 5 minutes; turn cornbread out onto a cooling rack. Let cool completely, about 30 minutes. Crumble cornbread. 3.   Cook bacon:  While cornbread cools, cook bacon in a large nonstick skillet over medium, turning occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate to drain; set aside. 4.   Make ranch mixture:  Whisk together ranch dressing, mayonnaise, buttermilk, 1/2 cup of the herbs, and 2 tablespoons of the vinegar in a medium bowl until smooth; set aside. 5.   Make black-eyed pea mixture:  Toss together black-eyed peas, olive oil, salt, 1 3/4 cups of the tomatoes, 1/4 cup of the herbs, and remaining 2 tablespoons vinegar in a medium bowl; set aside. 6.   Make corn and tomato mixture:  Toss together remaining 3/4 cup tomatoes, 1/2 cup of the corn kernels, and remaining 1/4 cup herbs in a small bowl; set aside. 7.   Start layering the salad:  Spread about 2/3 cup of the ranch dressing mixture in bottom of a 12-cup trifle dish or large straight-sided glass bowl.  Add about 1 cup of the crumbled cornbread, then about 1 cup of black-eyed pea mixture and 1/2 cup of corn kernels, followed by about 2/3 cup of the ranch dressing mixture. Lightly press down on layers to compact in trifle dish. 8.   Finish salad layers:  Continue layering: Over the ranch dressing mixture, add half of the black-eyed pea mixture, about 1 cup of the crumbled cornbread, about 2/3 cup of the ranch dressing mixture, the remaining corn kernels, bell pepper, and half of the red onion.  Add on top of the onions about 1 cup of the crumbled cornbread, about 2/3 cup of the ranch dressing, and any remaining the black-eyed pea mixture.  Finish with remaining cornbread, remaining ranch dressing, and remaining red onion. Arrange cooked bacon around edges of dish, and arrange remaining corn and tomato mixture in center of dish. Store, covered, in refrigerator up to 1 day before serving.

This green bean recipe, inspired by a classic French recipe (haricots verts amandine), will become your new favorite side dish.  Featuring buttery toasted almonds, tender shallot and a squeeze of lemon. This recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.   Ingredients 2 tablespoons unsalted butter, sliced into several pieces ½ cup sliced almonds ¼ cup thinly sliced shallot (about 1 small)  1 pound haricots verts or slender green beans, trimmed 2 teaspoons lemon juice, to taste 1 tablespoon + ½ cup water, divided  ½ teaspoon fine salt, to taste Freshly ground black pepper, to taste   Instructions In a large skillet over medium-low heat, melt the butter and add the almonds. Cook, stirring constantly, about 7 to 8 minutes. Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.  Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.  Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.  Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. Leftover green beans will keep the fridge, covered, for about 4 days.

This time of year the garden is a bit neglected, more weeds than vegetables. But it is top of mind to get in there and clear out the weeds, and put in the winter crop that was started in the greenhouse. A quick trip out there and I was amazed This time of year, as the garden transitions from the abundant growth of summer vegetables to the quieter season of fall and winter crops, it is not uncommon to find a bit of neglect setting in. The once semi-meticulously tended beds now seem overrun with weeds, their unruly presence threatening to overshadow the remaining vegetables struggling to survive amidst the chaos. However, in this seeming disarray lies the promise of renewal and transformation. It is a time of transition, a moment to pause and reflect on the changing seasons. The thought of reclaiming the garden from the clutches of weeds lingers at the forefront of my gardener mind. The task ahead is clear - to roll up sleeves, grab the tools, and embark on the mission to restore order and harmony. The vision of freshly turned earth, ready to receive the winter crop that has been patiently waiting in the greenhouse, fills my heart with anticipation and motivation. The transformation that awaits, the potential for growth and abundance in the coming season, is a powerful reminder of the cyclical nature of life. As hands dig into the earth, pulling out weeds and making space for new life to take root, there is a profound connection to the rhythm of the natural world. In this moment of reflection and action, the garden becomes more than just a plot of land - it is a canvas for creativity, a sanctuary for the soul, and a source of sustenance for both body and spirit. The journey of tending to the garden is not just about physical labor, but a journey of mindfulness, patience, and gratitude for the gifts of the earth. As I attempt to work tirelessly to prepare the soil and plant the seeds of the winter crop, a sense of purpose and fulfillment blossoms alongside the burgeoning plants. With each weed cleared and each seed planted, the garden is slowly but surely transformed into a place of beauty and abundance once again. The cycle of growth and renewal continues, echoing the eternal dance of nature. And as I look out over the freshly cleared rows, now ready to embrace the coming season, a sense of satisfaction and pride fills my heart. The garden may have been neglected for a time, but with care and dedication, it will once again thrive and flourish, a testament to the resilience and beauty of the natural world. (Yes, AI helped create this story from my thoughts, and the cauliflower I found in the garden was the spark!)

We have 3 female Pyrenees puppies that are ready to begin their guardian education on their own farm.  Born August 4th, 2024. These super adorable floofs are exceptionally smart and eager to learn.  They have been raised with sheep, goats, and poultry (they like to come in the house, but live outside with the other farm animals).  Both of their parents are here on site, teaching them the ropes!  My humble opinion is that they are the best dogs ever!     History of the Great Pyrenees Breed   The Great Pyrenees, or Pyrenean Mountain Dog, has a rich history as a livestock guardian. Originating in the mountainous regions of the Pyrenees between France and Spain, these dogs were bred over 2,000 years ago for their ability to protect sheep and other livestock from predators, including wolves and bears.   Origins: The breed likely descended from ancient molosser-type dogs, which were used for guarding livestock in various cultures. Their presence is noted in historical records and artworks dating back to ancient civilizations.   Cultural Significance: The Great Pyrenees were valued by shepherds and farmers in the region for their loyalty, intelligence, and protective instincts. They became integral to pastoral life, often accompanying herds over vast terrains.   Working Traits: Bred for endurance and a calm demeanor, the Great Pyrenees developed a strong instinct to protect their charges. They are known for their ability to work independently, making decisions in the absence of their owners.   Adaptability: These dogs are well-suited for various environments, from rugged mountain landscapes to open pastures. Their thick, double coat provides protection against harsh weather conditions.   Modern Recognition: The breed gained recognition in the 19th century, and breed clubs were established in Europe and North America. The American Kennel Club (AKC) recognized the breed in 1933.   Contemporary Use: Today, while many Great Pyrenees are still used as livestock guardian dogs, they also serve as family pets and companions. Their gentle disposition makes them popular in various roles, including therapy dogs.   Physical Traits: They are large, with a majestic appearance, characterized by a thick, white coat and a sturdy build.     Temperament: Known for their calm and gentle nature, they are also fiercely protective of their flock and family.   Overall, the Great Pyrenees continue to be celebrated for their unique role as guardians, combining beauty, strength, and loyalty in their work with livestock and families alike.

We call him Pharoah because of the way he swishes his orange cape around! Golden pheasants (*Chrysolophus pictus*), also known as Chinese pheasants, are strikingly beautiful birds native to the forests of mountainous western China. They’re especially known for the vibrant colors of the males, which have golden-yellow crests, bright red underparts, green upper backs, and a long barred tail. These dazzling colors help males attract mates, while females are generally more muted in color with mottled brown feathers for camouflage. Golden pheasants are ground-dwellers, feeding on grains, berries, and insects. While they can fly short distances, they typically prefer running and are shy around humans, spending most of their time hidden in dense forests. They adapt well to captivity and are popular in aviaries worldwide due to their beautiful appearance and relatively easy care requirements. In terms of symbolism, golden pheasants are seen as auspicious in Chinese culture, often representing prosperity and good fortune. The bird’s golden hue aligns it with wealth, while its regal appearance symbolizes beauty and elegance.

The Silver Pheasant (*Lophura nycthemera*) is a striking bird known for its vibrant appearance, elegant plumage, and its association with East Asian forests. Native to parts of southeastern Asia, including China, Laos, Thailand, and Vietnam, these pheasants inhabit subtropical and tropical forests and thrive in mountainous regions where they can forage for food and hide from predators. Physical Description Male Silver Pheasants are known for their impressive appearance. They have a distinctive white body with intricate black patterns and long, flowing tail feathers. Their heads are capped with a blue-black crest, and their red faces add a pop of color to their otherwise monochromatic look. Females are smaller and have a more subdued brownish coloration, making them less conspicuous. Behavior Silver Pheasants are ground-dwelling birds, spending much of their time foraging for seeds, insects, and small plants. They are generally shy and cautious, preferring to remain hidden among dense vegetation. They are monogamous and known for their impressive courtship displays, where males fan their tails and make vocal calls to attract females. Habitat and Conservation Silver Pheasants prefer dense forests but can adapt to secondary forests and shrublands, especially in regions with high altitudes. Although not currently endangered, they face habitat loss due to deforestation and land-use changes. Conservation efforts help protect their natural habitat, but they are also bred in captivity worldwide, both for ornamental purposes and species preservation. In Asian cultures, especially in China, Silver Pheasants hold symbolic importance, representing nobility, beauty, and good fortune. Their graceful appearance and striking plumage make them a favored symbol in art, literature, and folklore.

I started last night and caught four. But, I have noticed ever since I added Jungle Fowl to my flock - they are much more wiley, and hard to catch! Plus, they sleep in the trees rather than the coop. Here is what I found on-line... sounds so simple and it made me laugh! BTW this is almost exactly what I did.... Catching a rooster can be tricky because they’re quick and can be skittish. Here are a few strategies to make it easier: 1. **Lure with Food** - Sprinkle some treats, like grains or cracked corn, near you to lure the rooster. - Once he’s close enough and distracted, you can gently scoop him up. Move slowly to avoid startling him. 2. **Use a Large Net** - A fishing net or butterfly net with a long handle can help you catch him from a safe distance. - Approach calmly and try to trap him quickly in one smooth motion. 3. **Catch in the Evening** - Chickens, including roosters, are much calmer at dusk or when it’s getting dark. They’re easier to approach on the roost at night. - With a flashlight, find him on the roost and gently grab him. 4. **Contain in a Smaller Area** - If he’s free-ranging, herd him into a smaller, enclosed space, like a coop or pen, which limits his movement. - Once he’s contained, approach him slowly and use a gentle, firm hold. Remember to stay calm and avoid sudden movements to keep the rooster from getting too agitated. Good luck!

INGREDIENTS ·           1.5 cups apple sliced ·         1 cup fresh or frozen cranberries ·         1 navel orange ·         2 sliced oranges ·         ¼ cup honey or sugar ·         ¼ cup lemon juice ·         2 cups apple cider unfiltered ·         1 cup unsweetened 100% cranberry juice ·         1 bottle sweet red wine of choice ·         Fresh rosemary sprigs and cinnamon sticks for garnish INSTRUCTIONS ·         Add sliced apples, oranges, cranberries, red wine, cranberry juice, apple cider, lemon juice and honey or sugar to a large pitcher and stir well. ·         Place rosemary sprig and cinnamon sticks on top for garnish. ·         Let chill in the refrigerator for at least an hour or overnight before serving. ·         Enjoy! (Thank you My Incredible Recipes)

Adding a chamber vac to the homestead has been a real game changer. I have been able to cut up fresh vegetables from the garden and vacuum seal them and store in the freezer. Bell peppers, cabbage, onions and I got creative with small bags of mix for omelettes. After cooking green beans in the instant pot (a lot of green beans) I vacuumed sealed them and use them with a variety of meals. I love green beans. I always cook large meals, for the leftovers. I vacuum seal one or two helpings to put in the freezer. Before the chamber vac, I would get tired of the same food and it would end up going to the chickens, now it goes to a later lunch!! I highly recommend any homesteader to seriously consider a chamber vac sealer. Food lasts so much longer in the freezer once it is vacuum sealed.

To make the best tomato sauce you need to remove the peels. The easiest way I have found is to freeze them. I just wash them off, cut off the stem and pop them in a gallon freezer Ziploc bag. Best to use the ripe, flavorful tomatoes out of your garden to make amazing sauce. When you are ready to make sauce, simply defrost the Ziploc bag of tomatoes. I set them in the sink overnight or use the microwave defrost setting. Once thawed, use clean hands, and the peel will slide right off the tomato. Easy as that.

You can make hard boiled eggs using fresh eggs with or without an Instant Pot. However, they can be hard to peel when you use fresh eggs, the instant pot seems to be a little better. Stovetop: Cover the eggs with water and bring to a boil. Ten minutes at a rolling boil, then pour off as much water as you can without burning yourself! Add icy cold water to cover eggs. Swish them around, adding more ice or cold water to get the eggs cooled quickly. Peel once they are cool. Instant Pot: I use the 5-5-5 method for the Instant Pot, it is easier to remember that way. Using the rack, you can put as many eggs in without going past the max line. Add 1 to 2 cups of water and pressure cook on high for 5 minutes. Be sure the relief valve is closed. Let the pressure release on its own for 5 minutes. Then, using a wooden spoon or meat fork, release the remaining pressure. Carefully put the eggs into a bowl of icy water, they will be hot, you may want to use tongs. When completely cooled, they will peel easily. Enjoy!