FIG AND FAUNA

these days

2013-01-18T10:38:07-08:00

Everything is vibrant and green here - a kind of Spring for other parts of the country. When I'm not tending to the garden and animals, I'm inside canning every tomato in sight!

pictured: purple cabbages growing / dane learns to share / lentil, oat and more chicken feed / my sweetheart / a thousand tomatoes / making water ropes / bunnylicious / best tomato salad / rosemary in knots

over the weekend

2013-01-13T18:48:42-08:00

We spent the weekend fully engaged in Dane's world - it was filled with furry rabbits, pink boots, dancing and lollipops. How was your weekend, friends?

PHOTOS BY /// PAPA

The Backstory - Part I

2013-01-09T11:40:36-08:00

It's hard to pinpoint where our story begins. As I look back, it seems as though we've been heading in this direction all along. Our tale holds an equal dose of both reverie and reality. I'll start with the urge to create Fig & Fauna, which was twofold, and the first spark was ignited by dogs.

In 2006, my husband and I created a dog care service (walking, training and dog sitting), called Onblonde. Our mission was to provide dogs with an outlet in which they could be fulfilled through exercise and cognitive interaction. As we walked alongside dogs, day after day, we learned many things about the dynamic of the dog/client relationship - clearly found: a satisfied dog creates a happy owner. It became our passioin to serve as a liaison between dogs and their owners - with hopes to communicate both needs and strengthen their connections. Over the years, with the help of our friends, family and clients, Onblonde grew. We opened a brick and morter store, which served our human clients well, but our minds still searched for more ways to bring deep satisfaction to dogs.

Then our daughter Dane was born.

She ignited a revolution in our minds and hearts. My interest in natural cooking and gardening, only swelled when I began to offer her food. Influenced by the concepts of the book Nourishing Traditions, I searched to find the purest, untouched forms of food to nuture her growing body and tried my best to obtain farm fresh food. However, the thought of having our own chickens for eggs, was clearly building a case within me. We lived in a great home, with great neighbors and a great little vegetable garden...it was just the place we thought we would be for many years to come. But when we lay in bed at night, marveling over our young daughter, my husband shared stories of his childhood on a farm in Missouri. I realized that many of his greatest virtues were gained during his formative years spent on the farm, amongst pigs, tractors and grape vines. His memories, in a way became a part of my hopes for our own daughters' childhood. Of course, some of my thoughts were laden with whimsy; aprons, tree swings and bare feet in the garden. But I genuinely desired a place for her to grow - physically, mentally and emotionally - with the beneficial support of nature.

It became our quest to blend our longing of farming and love of dogs into one package. Then it occured to us - our clients dogs were seeking the same things that we were: to be immersed in nature and to be nature. We created a new business plan to expand Onblonde's service offerings to Farm Retreats. "Every dog is a farm dog at heart". That year, we sold our home and found our farm. Here is what came of it:

onblonde farm from tiger in a jar on Vimeo.

Over the past year, I've written about the Fig & Fauna story from different angles - you can find one on our beloved chickens in Kinfolk Vol 4 , or an interview in LaPiperita and my words on why we love farming in Pure Green Magazine.

// Top picture by Rose E Martin

Reveling

2012-12-27T13:06:19-08:00

When I began this space, I had a goal in mind: to expose the beauty of life on a farm. I wanted to share the simple luxuries of homesteading, as they were novel to us. We had hopes to provide a window into the connections that can be made with food, while living with it. I recognized when we started on this journey, that there is a clear generational gap of stewards to land and livestock. My generation isn't able to question our parents on the ways to milk a dairy cow - if we are lucky, we may call upon our grandparents for their memories of life that was once intertwined with home raised meals. As our grandparents recollect those times, they often remind us of the stigma attached to farming: "hard work, little pay". While that notion has deterred so many from this way of life, my mission has been to share another side of farming - a side where people raise food not only out of necessity, but more of a passion for the lives of the meal, and the story that unfolds from plot to plate.

As I was soiling my boots in our pastures morning muck, I came to realize that I have not yet shared so many of the rewarding happenings here on our farm - that is: the intense labor that often brings us together, the struggles which show us patience, the mothering lessons that I have learned from a dear rabbit and what exactly is worth teaching a child through plants and animals. In the hustle of finding our feet on this ground, I have even forgotten to share the details of how and why we embarked on this journey.

I want to do that in two thousand and thirteen. Thank you for sharing this year with us.

A Christmas Wreath

2012-12-15T17:40:55-08:00

We made small wreaths to hang in windows and on doors, with hopes to catch a pine scented breeze every now and then. They are easy to make and quite inexpensive. You can gather cut branches from Christmas tree lots. Find more Christmas Tree project ideas in KINFOLK VOL SIX. pg 82-83.

CHRISTMAS TREE WREATHS

You will need:

18 gauge wire
Twine
Christmas Tree Branches
Scissors

Form a circle shape with your wire (tear drops, squares, ovals and triangles would be beautiful too!) . Twist the two ends together to complete the shape. Cut small branches about 6-8" long and begin to fasten them to the wire, with twine, starting at the base of the wreath. Make sure all of the branches are facing upward. Continue this process until all of the wire is covered. Tie a loop at the top of the wreath for hanging.
* Trees that work well with this project are: Douglas Fir and Spruce

// Photos by Rose E Martin

Kinfolk & A Morning Cake

2012-12-11T08:14:54-08:00

This season is going by so fast - I want to pause it and stay in this glittery mode with jingly tunes, for a good long while. When I wrote an article in the latest Kinfolk, I had this very sentiment in mind - capture the senses of Christmas with a handful of simple projects. Later this week, I'll share one that is sure to get you in the spirit. Until then, there is a cake...the most satisfying cake. It's not super sweet or crowned with icing, but it's the slice of cake that you can eat for breakfast and feel no guilt. 'Tis the season for orange blossoms too - so delicate and fragrant. In the language of food, this easy cake conveys the way I hope to say "Good Morning." Enjoy ~

// Top left photo by Rose E Martin

ORANGE BLOSSOM ALMOND CAKE

// Adapted from Bob's Red Mill Almond Cake

You will Need:

3/4 c butter, unsalted
1/2 c cane sugar
1 1/2 c almond flour
1/2 c alt flour ( I used Spelt, but coconut flour can be used)
2 tsp baking powder
1/4 tsp sea salt
4 pastured eggs
1/2 c orange juice
1 tsp Vanilla
1/4 tsp Orange Blossom Water (optional)

Preheat oven to 350 F. Cream the butter and sugar until smooth. Add in eggs and beat nutil fully blended. Add orange juice, vanilla and orange blossom water until well combined.

In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients until creamy. Spread in a greased 9 x 13 " cake pan and bake at 350 F for 30 minutes. *Optional - Serve with slices of oranges and garnish with chopped pistachios.

Limited Edition ~ Feather Cheese Board

2012-12-02T14:16:36-08:00

Finding a stray feather never looses it's appeal to me. Each one seems more beautiful than the last, in patterns that human hands can only immitate. This summer, I teamed up with an incredible carpenter to turn my feather intrigue into something useful ~ a cheese board that is just the right size to pack up in a picnic! The feather inspired pattern is handcrafted with Maple, Cherry, Walnut & Red Oak wood. I hope you will find the same joy that I have from the sight of these beautiful cheese boards.

You can purchase them in our first pop-up shop HERE. Happy Holidays everyone!

thanksgiving two thousand twelve

2012-11-28T11:17:47-08:00

Turkey with Herbs De Provence ( shhh the Lavender was a secret for me and Dane) / Herbed Stuffing / Green Beans w/Almonds / Sweet Potatoes served in halved and hollowed oranges / Garden Salad / Cranberry & Fig Sauce / Pumpkin Pie

Thanksgiving Butter

2012-11-19T19:19:18-08:00

Lately, we have spent a lot of time contemplating the ways to explain Thanksgiving to Dane. We are diving into the stories of Pilgrims and Indians, but what I deeply want to convey to her this year, are the two sides of thankfulness - to give thanks for what we receive, while also finding joy in giving, so that we may create thankfulness in the hearts of others. I tend to teach her in ways that are tangible, so when I thought of our activities this week, the Thanksgiving feast came to mind.

"Would you like to make something for our Thanksgiving feast? Something all your own, that you can share with everyone?" I asked her.

To which she replied with excitement " Of course! What can I make?"

"Butter! " I told her.

After all, butter is the binding creaminess passed from hand to hand and across the table with love. With each lick of butter shared, Dane may understand the heart-swell that comes with bringing contentment to others. Can't you just see hand-fulls of children shaking jars of fresh butter together on Thanksgiving Day!?

THANKSGIVING HOME MADE BUTTER

You will need:

1 pint of heavy cream
sea salt
mason jars with lids

Fill the jar half way with heavy cream and screw the lid tight. Shake the jar back and forth vigorously until it becomes thick like whipped cream (about 5-7 minutes). You can open the jar at that point and see the change of thickness. Next, close the lid and shake again (harder) until the whipped cream becomes firm. It will feel like a ball has formed in the jar, and the liquid (buttermilk!) will separate from the butter. At this point, open the jar and press the buttermillk out of the butter with a paddle or spoon. Run the butter under cold water and press again until the water is clear and no buttermilk can be pressed from it. Add the salt to taste and enjoy!

* One pint of heavy cream will yield about one cup of butter

Honey Panna Cotta & A Harvest

2012-11-14T09:22:00-08:00

In the past five days - three baby bunnies were born, an early radish emerged, we harvested our two male goats (also had a detailed anotomy lesson), made a third garden plot, jammed out to the new Mumford & Sons album, enjoyed a much needed visit from my brother, marveled at the stars, adopted a fluffy white dog and made two memorable dishes. First, a simple and delightful Panna Cotta. I made it just before we went to bed, allowing it to set through the night. In the morning, I served the honey sweetened treat, topped with pomegranate seeds.

"Ohhh! Is that for me?" Dane said so innocently.

Those first moments of watching my family consume my love-laden creations are worth living as often as possible. Then there was the burger. The one that we birthed, fed, loved, nuzzled and harvested with total grattitude. It was a burger that was more much than just that and intensely laced with flavor - clean, rich, fresh and buttery - while also laced with wonderful memories. We are thankful.

Back to the Panna Cotta, please give it a shot and put it in the hands of someone that you love....so worth it.

HONEY PANNA COTTA

Makes 4 servings - adapted from TheKitchn

You will need:

1 1/2 tsp powdered gelatin
2 tblsp cold water
1 c heavy cream
1 c whole milk
1/4 c raw honey, plus extra for drizzle
coconut oil, to oil four rammekins or cups
pomegranate seeds, to garnish

Combine gelatin powder and cold water in a small bowl and let rest for a few minutes. Lightly oil ramekins or cups, to prevent the Panna Cotta from sticking.

Simmer milk, cream and honey on low in a smal saucepan, until well combine. Whisk in the gelatin, making sure that it is fully dissolved and there are no lumps.

Pour mixture into oiled ramekins and let chill in the refrigerator for at least four hours. Serve with Pomegranate seeds and an optional drizzle of honey.

Farm Tour & Aran Goyoaga

2012-11-06T11:11:13-08:00

Do you remember when Aran Goyoaga came to visit our farm? Between our shared love of home grown foods and our children that made fast friends, we realized a deep connection. Aran has just released her first book called "Small Plates & Sweet Treats", which has admittedly sent me to the market over and over, inspired to make her recipes. I asked Aran to come to our farm again, for our first large farm tour - to show our guests exactly how to pull a fresh ingredient straight from the garden and make total magic with it. She agreed to do just that!

December 15th 2012, 10am - 12pm ~ Fig & Fauna Farm Tour & Food Styling Demo by Aran Goyoaga

As for the farm tour, I'm committed to answering as many questions as possible about the inner workings of our farm. I will walk with you through our gardens, to the rabbits (expecting babies by then) off to the goats, then the pigs (if we have not harvested them yet!) and the cows of course! I'll tell you about our compost piles that we get far too excited about and likely apologize for our property not looking as beautiful as I hope to see it one day, but all in due time. We are very much a work in progress and on December 15th, I hope to share it with many of you.

You can read more about it here, and RSVP to info@figandfauna.com

/// PHOTOS BY ARAN GOYOAGA

these days...

2012-11-05T08:44:45-08:00

I have so much to share and catching up to do. But just for today, here is a peek into our recent days...

Pictures are : Mussels shared outside / foraging chicken booties / boot ready / heirloom tomatoes / old new light / dear Wallace doing his thing

the love of heirloom pumpkins

2012-10-25T18:54:48-07:00

I can't think of a better way to spend a rainy October afternoon, than carving pumpkins. The sight of these blue heirloom pumpkins make me melt every year. Each one is so unique in shape and hue, I find the flavors are just as varied - some are sweet and juicy, while others take on a heavier starchy quality. The suprise itself is enough for me to bring one home from the market.

"Let's carve teepee's in them" said Dane.

It was a good idea, the knife works so well in those directions on a pumpkin. Three rhythmic slices in three directions, done. Teepee's and Diamond shapes wrapped the pumpkins like a thick lace and we were left with cut out pumpkin gems all over the table. What to do with them? A quick roast in the oven and we had a perfect Fall salad.

Have you ever tried pumpkin with the skin on? Roasted heirloom pumpkin skin is quite delightful! Some Blue Pumpkin & Squash varieties are: Blue Moon Pumpkin, Blue Hubbard Squash, Jarrahdale Pumpkin and Long Island Cheese Pumpkin

ROASTED HEIRLOOM PUMPKIN TEEPEE'S

Pumpkin cut outs (approx 2'')
Sea salt, to taste
fresh ground pepper, to taste
1-2 tablespoons extra virgin olive oil

Preheat oven to 375F. Put all ingredients in a medium bowl and toss until well combined. Spread pieces in a single layer on a cooking sheet. Roast in oven and toss after 10 minutes, then roast for another 10 minutes or until pumpkin is soft and outside is slightly golden brown.

* I served mine on a bed of Arugula, with shaved red onion, pepitas and splash of balsamic vinegar.

Autumn Poached Pears

2012-10-21T19:49:29-07:00

The weather is slightly cooler and the smell of bonfires can be detected on any given evening. Signs of Autumn are subtle in South Florida by nature, but I've been simmering a sensory version of Fall as often as possible - pears, cinnamon sticks, ginger and rosemary....can you smell it?

/// A few notes to share...

You can get creative with the flavors - some options are honey, cinnamon, cloves, thyme, wine, vanilla, orange rind, maple syrup and cardamom. I top yogurt, pancakes or ice cream with the soaked pear fruit, or eat it as is for the most delightful treat. Sometimes divide one batch in two jars and top one with Bourbon or Amaretto for a late night treat. If it is your first time making Poached Pears, it's worth checking out instructions written by David Lebowitz.

POACHED PEARS & ROSEMARY

You will need:

3 cups of water
2-3 pears, sliced or cut into wedges
honey, sugar or maple syrup - to taste ( I used 3 tbls of honey)
1 cinnamon stick
1 small knob of fresh ginger, sliced
1 sprig of fresh rosemary
1 vanilla bean, scraped

In a large saucepan, bring water and sweetener to a gentle boil until sugar or honey is dissolved. Add all other ingredients and reduce to a simmer for 15-20 minutes, or until pears are soft. Let pears cool in the sweet liquid and serve right away or place in a jar to store in the refrigerator for a few days.

Serves 2-3

Whole Wheat Orange Blossom Bread

2012-10-01T17:29:05-07:00

In our home, there's nothing that brings the family together faster than fresh baked bread. My mother-in-law has baked bread for many years and so the men of the Martin family have a taste for fresh, rich bread - the kind that fills the home with a warming desire to consume. A few years ago, I searched to find a recipe that would taste great and have the right texture for sandwich slicing. I came across a wonderful recipe that I've relied on for some time now, and still my husband reminds me: " Honey, this one is a keeper" as if he's eating it for the first time. The star here is the honey. Any light honey will do, but I believe it's our local Orange Blossom honey - so delicate and fragrant - that really holds the magic in our bread.

WHOLE WHEAT ORANGE BLOSSOM BREAD
Adapted from this recipe

This recipe makes three loaves of bread at once, so plan on using three loaf pans. I eat one and freeze the rest for later in the week.

You will need:

3 cups warm water
2 packets of dry active yeast
2/3 cup light honey, I used Orange Blossom
5 cups unbleached bread flour
5 tablespoons unsalted butter, melted (alternatively, coconut oil or olive oil can be used)
1 tablespoon sea salt
3 1/2 cup whole wheat flour, or white whole wheat flour
handful of rolled oats or poppy seeds (optional)

In a large bowl, mix the water, yeast and 1/3 cup of honey. Add five cups of bread flour and gently stir until well mixed. Let the mixture sit for at least 3o minutes or until it is bubbly and big.

Add three tablespoons of butter or oil, 1/3 cup of honey and salt to the dough. Stir in two cups of whole wheat flour. Transfer dough to a lightly floured surface and knead the rest of the flour in until dough is slightly sticky to the touch.

Place the dough in a greased bowl, turning the dough on all sides of the bowl to be sure it is greased entirely. Place a clean towel over the bowl and let it rest in a warm place until it has doubled in size.

Meanwhile, preheat oven to 350 F.

Push the dough down and divide it into three loaves.Place in greased 9" x 5" loaf pans and let them rest until dough rises just to the op of the pans. Top the loaves with oats or a seed of your choice. Bake the loaves for 20-30 minutes or until the outside is lightly browned and crispy.

Simple Life

2012-09-13T12:36:31-07:00

These words have been on the tip of my tongue for some time now. The farm living that we've become so immersed in is often coined "the simple life" - though we are frequently weighted with urgent decision making, managing, balancing and contemplating everything from feeds to soil. We are stewards to beating hearts and thirsty roots; a title that cannot be taken lightly. Yet, through all of the complicated determination of our days, there exists incredible simplicity here on the farm. I want to tell you these simple things that make my world complete.

Simplicity is revealed in the uncomplicated joy that I recieve as I run my fingers down the back of our cow taking in her heavy sighs. I find a simple way to teach our daughter, by witnessing daily animal life: as they breathe, eat and birth, free of many human convolutions. They bring to light the essence of living and dying with repose. I stumble upon simplicity when my legs graze a fragrant dill plant and awaken not only a scent, but an idea for a nourishing meal. Through that whiff of imagination, simple recipes are born.

Life on the farm is the place where I am able to find simple perspectives, even in the most complicated times. Simplicity is at my fingertips, as long as I'm willing to see it.

Where do you find simplicity, friends?

DILL & CILANTRO CREAM CHEESE

You will need:

4 oz cream cheese
1/4 tsp chopped dill
1/4 tsp chopped cilantro
1 lemon wedge, squeezed for juice ( optional)

Mix all ingredients until well combined. Serve with smoked salmon on toasted sourdough for a simple, but delicious treat.

Serves 4 slices of bread

Prune Compote

2012-09-10T17:09:08-07:00

I feel a pleasant rhythm beginning to form in our homeschooling days. Each morning, stories are read and inspire our minds. We spring from the cozy bed and head to the kitchen, diving even deeper into the lessons. Books with food involved have such great impact as we learn and taste the fables first hand. Goldilocks is a favorite this week, along with the porridge of the three bears ~ and this mama bear made something a little extra special to make the story even sweeter :)

PRUNE COMPOTE

You can use many fruits for this simple compote - a mixture of stone fruits would be divine. Try this topping on pancakes, crepes, yogurt and porridge of course!

You will need:

2 cups fruit , coarsely chopped
1-2 tablespoons honey or maple syrup
1/2 cup water
1/4 tsp lemon zest (optional)

Heat all ingredients over medium. Stir gently to keep from scorching, until liquid is thick and fruit is soft. Serve immediatly or store in the refrigerator for a few days.

Serves a few

these days...

2012-09-04T16:35:07-07:00

Feathers found in every room . Swimming often . Little one, not so little now . Sunday morning crepes ( Heidi's Rye Version ) . Luscious grass for those who want it most .

Simply Wholesome ~ Plum Pancakes

2012-08-30T10:04:05-07:00

The talented Emma Robertson of Emmadime invited me to create a Simply Wholesome recipe for her food series. Plums have been my go to fruit this month and it couldn't have been a better addition to these nutty spelt flour pancakes. See the whole post here. Enjoy!

PLUM PANCAKES

You will need:

1 cup Spelt flour
1 tbsp light honey
2 tbsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1 egg, beaten
1 cup milk ( I used goat milk)
2 tbsp cooking oil (melted butter, ghee or coconut oil)
2-3 plums, halved and sliced thinly

Combine the flour, baking powder, baking soda and sea salt in a lrage bowl. In a separate bowl, combine the egg, milk, oil and honey. Now add the wet ingredients to the flour mixture. Stir until everything is moist ~ try not to over stir, small lumps are good.

Heat a lightly oiled cast iron skillet over medium low. Pour 1/2 cup of batter on the sizzling skillet and gently place the plum slices on the top of the pancake. Cook for about 2 minutes on each side or until golden brown. Serve with honey or maple syrup.

* Makes six medium pancakes

All new, again

2012-08-25T13:47:25-07:00

In Florida, it's that time again; time for gardeners to pull out the seeds and begin planning a fall/winter garden. Many of you are now wrapping up a summer of tomatoes, peppers and juicy melons ~ my mouth waters at the thought of baskets filled with fresh harvests. I've had two months away from my garden and while my home has been cleaner and laundry is done, nothing quite fills our day as beautifully as a working garden. Last year, Dane had just turned two when we began our plot. She was starting to become interested in the wonderful world of dirt and plants. By interested I mean: I carefully planted seeds and she plucked them out behind me. She was also fond of tomatoes, only she loved the green ones and picked them more then I like to remember! She showed me the beauty of happy accidents...Green Tomato & Radish Salsa anyone?

Today, I'm quite sure that she has a greener thumb than I and undoubtedly she will love to see the garden in all of it's stages. Dane has been giving the most delicate of care to our seedlings in nearly every window of the house. Randomly throughout the day, I'll remind her to check on them and in the first mention of the word "seedlings", her eyes light up and she runs to them to see how they've grown.

This garden has become a reminder to me of how she's grown too.

The thing that I love about this process is how new it all feels each time; like buying your pencils and textbooks for a new school year. It's really the same materials, but what you will learn in the year ahead is what's so exciting. I learn from each garden, each season, each plant; how it will fare the weather and bugs and how I choose to tend it. Dane will learn so many things as well. Most of all we will be together in this thing, that is all new again.

Friends, do you know a poem or song about gardening that you can share with me?

A Summer Keepsake ~ Blueberry, Plum & Vanilla Liqueur

2012-08-19T16:32:55-07:00

One evening a few years ago, my mother in law gave me a sip of her Damson Plum liqueur. She shared her memory of the summer that she made it, using her mother's tried and true recipe. Pulling the cork off a bottle of a homemade liqueur has a way of unearthing those sweet memories; harvesting and cutting the plums with a friend, remembering the concerns of those days which seem so insignificant today. We quickly made plans to make our own batch of blueberry liqueur. That blueberry liqueur began to open my mind to a world of preservation. I made fig, cherry and rose petal liqueur. I checked them more often than I should have for sweetness and flavor (someone had to do it!) As time went on the vibrant color of the fruit was extracted by the vodka and the taste became rich. I gave a few away as gifts for Christmas and others we sipped on special occasions.

But one jar, hidden in the back of the pantry only surfaced this week. 2007 Blueberry Liqueur, the faded label read.

Unscrewing the lid, I began to dwell upon where we were when we made that precious bottle of liqueur. We were newlyweds ~ no child but a twinkle in our eyes and in the middle of our first home renovation. We had two dogs, not five and certainly no chickens, cows or pigs to love. We were concerned most with how our business would grow and yet today, it's grown beyond our wildest dreams.

I love this time capsule liqueur. It reminds us of who we are and where we've been - and once the liqueur is open, the best thing to do is celebrate all that's happened since you last saw what's inside.

/// PHOTOS BY ROSE E MARTIN

The possibilities are endless with this liqueur. Plums, peaches, grapes, pears, strawberries...even nuts are allowed here. The vodka will preserve what ever you decide to fill your jar with. This time, I used a few tart plums, a handful of blueberries and a vanilla bean. Try not to taste test it too much as it matures - the longer it rests the better it tastes!

BLUEBERRY PLUM & VANILLA LIQUEUR

You will need:

A clean two quart jar
2 cups blueberries
1 cup quartered plums
2 cups vodka
1 cup sugar
1 vanilla bean (sliced down middle)

Place all ingredients in the jar and screw on lid tightly. For one week, turn the jar back and forth from time to time in order to dissolve the sugar. Store jar in a cool dark place for at least two months. Strain liquid and bottle or serve.

Birthdays & Fresh Ricotta Cheese

2012-08-13T10:18:59-07:00

August is the month of good heavy rains that I more than love falling asleep to. It's the warmest weather of the year - my kind of ode to salty skin and sun dresses. I also share a birthday with my daughter on this special summery month. For our occasions, we decorated the house with chicken feather garland draped in the windows and a bowl of stone fruits that quickly dissappeared. Between cakes, tacos and tarts, we made fresh ricotta. It's a home made item that is so simple and rewarding, that I begin to wonder why I've ever purchased it pre-made. Have you made it? It's so easy, I promise...

Will you try it and tell me how deliciously easy it is? Here's my current favorite ricotta recipe idea list...

David Lebovitz makes an Herbed Ricotta Tart

Ricotta Gnocchi on La Tartine Gourmande

Bon Appetite talking about Lemon Ricotta Pancakes

Mitchell Beazly's Herbed Ricotta Dip

HOME MADE RICOTTA

Makes 2 cups

You will need:

1/2 gallon whole milk ( I use goats milk)
1 cup cream
1/2 tsp sea salt
3 tablespoons lemon juice or vinegar

Line a colander with a clean cheesecloth.

In a large pot, combine milk, cream and sea salt over medium heat. Stir occasionally to prevent milk from scorching on the bottom of the pot. When the milk reaches a boil, turn the heat to simmer and gradually stir in the lemon juice or vinegar. Stir continuously while the curds separate - for about two minutes. Remove from heat and strain in the cheesecloth lined colander. The yellow strained liquid is the whey and can be refrigerated for later cooking or baking.

Bring together the side of the cheesecloth and tie around the long handle of a wooden spoon. Allow the cheesecloth sack drip until liquid is gone - about an hour. Remove from cheesecloth and use within two days. Refrigerate if you do not plan to use it right away.

Plum & Toasted Almond Galette

2012-08-01T20:18:29-07:00

Still thinking about the smell of the sweet Virginia hay - wishing there was a way to bottle that scent. We couldn't bring the hay home, but we did bring other treasures back to remind us of our trip: honey, old frames and fruit from various farmers markets. On the drive home, the dark red plums were on my mind while they sat on the console of the car. Each time I glanced at them, I could almost taste them. They were tart...so very sharp in that first bite and the bright red inside had a sweetness that was intensely satisfying - a perfect compromise to the sour skin.

We came home to rain and knee high grass and with too many things I needed to do to count. Yet again, those plums called to me. Dane held them in her hands. I could see it was their size that excited her, as if they were grown just for her small inquisitive hands.She played and I rolled dough beside her ~ a perfect way to be home.

PLUM & TOASTED ALMOND GALETTE

Adapted by Martha Stewart's Recipe

You will need:

THE DOUGH

2 1/2 cups Whole Wheat Pastry Flour, plus extra for sprinkling
1 teaspoon sea salt
1/2-2 tablespoons honey
1 cup ( 2 sticks) cold unsalted butter, cut into pieces
1/2 cups ice water
3 tablespoons milk

Combine the flour and salt in a large bowl. Add the butter, 1 tablespoon at a time and work it into the flour until they are blended, but small chunks of butter still remain (do not overwork). Drizzle honey into the dough and add the ice water one tablespoon at a time; mix with your hands until you can form the dough into a ball, adding 1/2 tablespoon or more ice water if necessary. Form into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Preheat oven to 350 F. Sprinkle a clean counter top with flour, put the dough on it, and sprinkle the top with flour. Use a rolling pin to roll with light pressure from the center out to form a circle.

THE FILLING

1/4 cup whole, skin-on almonds, toasted and chopped

5 to 6 plums, halved, pitted and sliced 1/4 inch thick

3-5 tablespoons honey

Make a layer of chopped almonds on the rolled dough, leaving a 2" space for the crust. Drizzle a bit of honey on the almonds and place the plums on top of the almonds, overlapping each other inside the pie crust starting one inch from the edge. Drizzle the plums with honey, as desired. Fold the edge of the dough over the plums. Lightly brush the crust of the dough with the milk to prevent the crust from burning. Bake for 45-60 minutes or until crust is lightly browned.

Remove from the oven and let it cool for 5-10 minutes before slicing. Enjoy :)

Summer Travels ~ Polyface Farm

2012-07-30T19:03:39-07:00

A few weeks ago, we mixed business with pleasure on a road trip to Virginia. With loose plans, we stopped at farmers markets, roadside fruit stands and took the scenic routes, which gave us a view of the most beautiful farms deep in the Shenendoah Valley. One of which, we had the honor to closely tour ~ Polyface Farm. The works of Joel Salatin (Polyface Farm), had our wheels turning when we found him a few years ago. His careful approach to farming land and animals, filled our minds with practical concepts that would later make our 3.5 acre farm dream a reality. In Joel's language, "fertility" is a word that is echoed in many places on Polyface farm - and he explains that it's made possible by simply letting chickens be chickens, letting cows be cows and ohhh the pigs...we must let pigs do what pigs do best! We took the hayride tour, over hills and through fields of red and white clover. While I chose to walk the tour in the freshly layed tracks of grass, I breathed the life around me. I could clearly see that the theme of Polyface was present in everything they do: all creatures benefit by working together.

That evening, we dined at a nearby restaraunt and tasted the flavorful results of Polyface Farms fertile soil. With each bite, I remembered the smell of the deep green pastures and I could see the faces of those that have a great passion for the life before the harvest. My husband's ears perked up and he smiled to me across the table. "Everyone here is talking about farming right now, honey!" Indeed they were. We relished in the rare occasion, just listening while we ate.

// FOR THE REST OF THE PHOTOS

KINFOLK VOL 4

2012-07-27T19:05:01-07:00

I've been really looking foward to sharing this news. Last Winter, I wrote a short story for KINFOLK about my relationship with our beloved chickens. It brought me such joy to write something so tangible, and it's an honor to have my words on a page amongst many incredible writers and artists. If you find yourself with a copy in hand, please enjoy it knowing the passion behind each piece ~ made just for you.

// R. PHOTO BY ROSE E MARTIN

Lost Skills II ~ Pasta Making

2012-07-22T17:51:11-07:00

Last month, we shared a Saturday morning with some of our favorite ladies - along with handfuls of bright white flour. We gathered for our second Lost Skills Workshop: Pasta Making. I'm no expert in the art, but I pulled from the advice given to me by an Italian grandmother herself. " A handful of flour and some eggs...olive oil sometimes, dear. You'll never purchase that store bought stuff again." And really it is that simple. The learning curve is in the feel of the dough.It's something that you only truly understand after kneading, dusting and touching again. That's just what we did.

Later, while we savored the pesto speckled pasta, we could all agree that the floury kitchen mess left us with no regrets, because the pasta is just that good.

// PHOTOS BY ROSE E MARTIN

SIMPLE PASTA RECIPE

Serves 1

You will need:

2/3 cup of All Purpose Flour, plus extra for sprinkling (you can get creative with other flours too!)
2 pastured eggs

Make a mound of flour on a clean surface. Create a well in the center, large enough to put the eggs into. Using a fork, whisk the eggs. Slowly gather the flour into the mixture by whisking the sides. When the dough forms, knead it for 5-7 minutes, adding flour when the dough is sticky to the touch. Shape the dough into a ball and cover for 30 minutes before rolling out.

Roll the dough as thin as possible using a rolling pin or pasta maker (I prefer the maker!) Cut into desired shapes and cook in salted boiling water for 1-2 minutes or until pasta rises to the top. Serve and enjoy!

// More pictures of the workshop on F & F Facebook

Fig & Honey Cream Cheese

2012-07-15T18:23:32-07:00

It's officially the season of Figs ~ and luckily for us, the chickens are not yet aware of this. Mission, Brown Turkey and Kalamata figs emerge so quickly after these rainy days. I touch each one, feeling for the soft figs just before they fall from the tree. Inside, the taste is a maple syrup-like juice amongst the dainty seeds and tender fruit.

// PHOTOS BY ROSE E MARTIN

FIG & HONEY CREAM CHEESE

You will need:

3-4 fresh Figs, skins removed (alternatively, Fig preserves can be used)
8 oz Cream Cheese
Raw Honey, to taste

Blend all ingredients in a processor until smooth. Serve right away ~ enjoy on toast, muffins, bagels or even cake.

Decisive Moment

2012-07-08T06:13:01-07:00

In the language of photography, there's a term called the decisive moment - so my sister Rose tells me. It means to capture the time where something is about to happen. The photograph could be a drip or a baseball player just about to make a home run. It's the picture that leaves you hanging and gives your mind the chance to fill in the next frame.

In many ways, to live on a farm is to dwell in the decisive moment. It's the dough that is rising in the window, the chickies waiting to hatch, the beets growing deep down in the soil, the honey forming cell by cell, the slow morning milking and the pastures improving with each rain. We are hanging on for everything to happen. Meanwhile, I have learned to live in these moments, realizing that the harvest is the smallest part of the equation - it's the life happening now that we are seeking. We happily welcome four new Aracauna chicks to this world ~

// PHOTOS BY ROSE E MARTIN

Rosemary & Basil Focaccia

2012-07-02T15:10:43-07:00

While the dough is rising, the sun is full. Ear to ear, it wears a smile - one that seems to invite us to play in its warmth. These moments can't be purchased and neither can a bread that you have worked between your fingers with a toddler covered in flour. I did promise a summer of picnics not long ago and so we pack our basket and stomp around the bees and tall green grass. Grandma enjoys the afternoon with us - I listen in on their big conversations about tiny things, such as bugs and snails...these findings are true treasures!

I can smell the bread so well as the basket swings in my arms, and I know just what is in store for us: crispy on the outside and warm, melt-in-your-mouth texture on the inside. The herbs soothe me in my mouth, just as it does when I run my fingers over our rosemary bushes, awakening the fragrant oils of the plant.

/// PHOTOS BY ROSE E MARTIN

ROSEMARY & BASIL FOCACCIA

Adapted from The Herb Bible - Jennie Harding

Serves 6

2 2/3 cups White Whole Wheat Flour, plus extra for dusting
1 envelope active dry yeast
1 1/2 tsp sea salt
1 tbsp honey
1 1/4 cups hand-hot water
3 tbsp EVOO, plus extra for greasing
4 tbsp finely chopped Rosemary & Basil
Polenta for sprinkling

Combine flour, yeast and salt in a bowl and make a well in the center. Gradually stir in the water, 2 tablespoons of EVOO and honey to make dough.

Turn out onto a lightly floured surface and knead. Sprinkle herbs into the dough and work through until soft but not sticky. Shape dough into a ball and place in a oiled bowl - cover bowl and set in a warm place to rest until dough has doubled in volume. Sprinkle polenta over a baking sheet.

Turn dough onto a lightly floured surface and lightly knead. Let stand for ten minutes. Roll out and at dough into a circle about 1 inch thick and carefully transfer it to the baking sheet, placing it on top of the polenta.

Using a lightly oiled finger, poke indentations all over the surface of the loaf. Drizzle remaining EVOO over the top and sprinkle with sea salt. Bake in a preheated oven, 450 degrees for 15 minutes or untill the top is golden and it sounds hollow when tapped. Let cool on a wire rack and devour quickly!

These Golden Hours

2012-06-27T17:18:13-07:00

These golden hours are ours for the taking.

//PHOTOS BY ROSE E. MARTIN