Boho Farm and Home

Fennel Citrus Salad

2013-05-23T05:00:00.000-07:00

Citrus Fennel Salad

Ingredients

1 large or 2 small or medium fennels, trimmed of their tops

2 blood oranges (you can substitute red or pink grapefruit)

1 avocado

2 teaspoons red wine vinegar

4 tablespoons extra virgin olive oil

1 shallot, finely minced (about 1 tablespoon)

1/2 teaspoon hot mustard (Coleman's is a good brand)

1 teaspoon salt

8 grinds black pepper

shaved Parmigiano-Reggiano

Using a mandoline and slice the fennel into very thin slices.
Add to a serving bowl.

Use a knife to peel the oranges completely of their skins and pith, leaving only the juicy pulp.
With a sharp knife, cut out the orange wedges and add them to the sliced fennel.

Before discarding what remains of the oranges, squeeze out any juice into a small bowl.
You'll use this to make the citrus vinaigrette.

Cut the avocado in half, remove the pit, and with a soup spoon, scoop out the two halves;
cut the avocado into large chunks and add to the bowl with the fennel and orange segments.

Measure about 2 tablespoons of the orange juice and place in a small bowl.
Add the red wine vinegar, olive oil, minced shallot, hot mustard, salt, and grinds of black pepper.
With a small whisk or fork, stir until emulsified.

Taste and adjust the seasoning -- depending on how sweet or sour the oranges
you may want to add a little more vinegar.

Pour the dressing over the fennel, orange, and avocado and gently toss to coat.

Let sit for about 5 minutes before serving so that the salt and acid soften the fennel.

Top with shaved Parmigiano-Reggiano and serve.

Serves 4

*This recipe is from the Boho Farm Dinner at the Coop Spring 2013.

Bon Appétit!

Dinner at the Coop-Spring 2013

2013-05-17T10:53:00.004-07:00

Dinner at the Coop this spring was an extra special treat,

full of farm to table goodness!

We started out with a freshly picked mint tisane.

Served with our fresh homemade goat cheese and topped

with our own herb jelly.

We were having a bit of a heat wave, so we moved the dinner into

the back lawn where it is cooler, which ended up being a piece of wonderful providence.

The first course was fresh picked steamed artichokes served with garlic aioli and a chipotle hollandaise.

The second course was a fennel, citrus with avocado salad.

The fennel came straight out of our raised beds, citrus is at the

end of it's season, so we combined all the different types we had left:

Blood orange, navels and a grapefruit.

The combination of citrus gave a fabulous depth to the salad.

The third course was a pasta carbonara made from Hayden Flour Mill's,

locally grown heirloom Italian wheat flour and served up with our

fresh pasture raised organic eggs. It was delish...freshness is essential;

that makes all the difference.

Our fourth course was organic pasture raised roast chicken with root vegetables,

we not only raise the chicken organically but processed them too and the root veggies were

more BOHO home raised goodness.

The fifth and final course was a lemon olive oil cake topped

with our own homemade lemon brown sugar marmalade

and served with our own vanilla bean ice cream made

with eggs yolks from our happy hens.

Friends were made and our community grew.

people were inspired to grow their own food,

and that is why we do this...to inspire others that it can be done!

Food brings people together in a special way that nothing else can.

It builds our community and cements friendships together.

There was a lot of love in the kitchen.

My hubby/chef and sous chef Sloan both work in the financial industry by day
but by night they are creative cooks who love to feed people good food!

The lighting we install this fall made everything

glow a magical glow.

A delightful evening was had by all!

Wishing you a weekend full of family, friends and of course,

delicious food.

Bon Appétit!

Again... a big Thank you to Karen Scheffe of Elan Photographie

for these amazing photographs!

The Artichoke Harvest

2013-05-13T07:42:00.001-07:00

It is artichoke season in the Valley Of The Sun

and our harvest is abundant this year.

Artichokes are part of the thistle family and a perennial.

These plants were planted last October, which is the time to put

them in the ground, if you want a good harvest.

We keep harvesting and they just keep producing!
If you don't harvest they will go to flower like these

and once it goes to flower, it signals to the plant to die.

I always let a few go to flower because they are so beautiful

but the rest I try to keep alive.

We have been eating artichokes non-stop

and our preferred method of preparation is to steam.

Here's how we do it!

Steamed Artichokes

In a large pot, put a couple inches of water, clove of garlic,

a couple slices of lemon, and bay leaf.

Insert a steaming basket. Add the artichokes. Cover.

Bring to a boil and reduce heat to simmer.

Cook for 30 minutes.

Then drain, cut in half, remove the fibrous middle
and serve with garlic aioli, hollandaise (we use chipotle hollandaise)
or clarified butter.
And just eat the whole thing!

Bon Appétit!

Thank you to Karen Scheffe of Elan Photographie

for these amazing photographs...what a gift you have!

Fresh Herb Jelly

2013-04-20T20:04:00.000-07:00

Here is the recipe for the Fresh Herb Jelly that I made today

for the edible education class ,"Jelly's Last Jam"

at the Old Town Scottsdale Farmers Market.

It tastes fresh and is so easy!

We served it today on Mediterra baguette thinly sliced, with fresh locally handmade burrata

from Gina's Homemade, topped with the fresh herb jelly and sprinkled with

fresh finely chopped dill from McClendon Select.

All are local vendors at the Old Town Market.

Fresh Herb Jelly

2 cups chopped herbs

(parsley, mint, dill, oregano, savory or you can

make your own combination--be creative)

1 ½ cups organic apple juice

1 cup water

1 cup white wine vinegar

1 package of powder pectin

5 cups sugar

Combine herbs, apple juice, water and vinegar-bring to a boil.

Cover and let steep for 15 minutes.

Strain herb liquid through strainer lined with cheesecloth.

Take herb liquid and place it in a clean saucepan.

Whisk in pectin until dissolved. Bring to a boil over high heat,

Stirring constantly. Remove from heat and skim any foam.

Add the sugar all at once and bring back to a boil.
Oncethe sugar is disolved remove from heat.

Pour jelly into jars, leaving a ¼ inch head space-make sure rim

Of jar is clean. Place lid on jar and screw band down

but not too tight.

Place jars in a 250 degree oven for 15-20minutes to seal.

Cool for 12 hours, tighten bands and store.

makes 6 8oz jars

Shelf life 6 months

Enjoy the weekend!

What Every Farmgirl Needs...

2013-04-04T16:41:00.000-07:00

A Canning Pantry!

With our evolving urban farm, all the canning, jam making,

pickling and fermenting we do.

We have outgrown this little 1951 house's storage.

With an older house that has closets that are

two feet by three feet, you have to be really smart

about how you use your space.

Unfortunately, here in Phoenix, homes do not have root

cellars. Don't even get me started on how crazy this is,

we are the ones that should have them and basements too.

When you have summers that are 115 degrees and

six feet into the earth it stays a constant 56 degrees.

But I digress...

We've had this little closet next to our carport door.

We really only used it for purses, keys and

the occasional sweater.

but behind this closet was a large outdoor storage closet

that would store all those items you need but not everyday;

ice cream makers, paella pans, roasting pan, chafing dishes,

griddle...you get the idea.

A few years ago we added a pantry into our laundry room, which helped,

but this space is limited for the amount of items we put up.

Then at Christmas time, when I was going

into the outdoor closet multiple times a day.

It dawned on me...why don't we knock out the wall between the

two closets and make one big indoor closet?

It is funny how you can design spaces for others,

but in your own home, you can live with such a poor

use of space for years and it did not even phase me!?!

It is like the shoemakers children having no shoes.

So last week we started fixing the problem.

Here's the wall riped down in between the two closets

and the outside door being framed in for a window.

And now, where we are at...

The window is now in and trimmed out, almost all the bead board is up.

The vintage pink door that I found at Sweet Salvage, was

exactly the right dimensions with all the original hardware

including hinges, is hung.

I am going to leave it this crazy chippy pink color...

I love it and so does my inner Grandma. :)

So now all we have to do is finish up the bead board, figure out

flooring, put up the trim and baseboards and then,

design custom shelves that will hold all the different size kitchen

items, along with all my canning supplies, plus a spot that we

can put our big huge fermenting crocks and have them in the dark.

This is where I need to get super creative with our space planning

because every square inch counts.

I'll let you know what I come up with!

We have just a few spots left for

Brunch at the Coop

this

Saturday, April 4

9:30-11:30

tickets available here.

Also

Chicken 101 Class

Taught by my friend and chicken mentor, Jim Dennis.

If you are interested in keeping chickens,

this is the class for you!

Sunday, April 14

1:30-3pm

Have a wonderful weekend!

The Evolution of the Farm-Part 1

2013-02-27T09:00:00.000-08:00

Spring has sprung on the farm...

And spring ushers us into a new season...Our winter is done and with

that all the hard labor we have been doing for the past four months

planting, pruning, changing and upgrading our little farm.

A home is a living organism, that is continually growing,

changing, adapting and it is no different with a farm.

Things that worked when we were younger no longer works now.

This is how it is with our coop....Our chickens have historical free ranged

our whole half acre back yard. This is fine when you have a couple chickens

but last year we decided to grow our flock so that we could sell our eggs

and cover the cost of our organic feed.

It's not a money maker for sure but it is a way to be sustainable.

With more chickens roaming we decided that a barrier needed to be erected

so the chickens could be contained when we needed them to be.

Like while we're eating Thanksgiving dinner and a chicken jumps up on the table...

this is nothing strange to our little family but to our extended family

who do not hold the same "urban farming" convictions,

they are always a little suprised.

*disclaimer*

We were eating Thanksgiving dinner outside,

I do not let our chickens inside the house.

Just in case you were wondering.:)

We walled off the whole side yard.

Keeping it very natural and open but it still defines the space.

For the gate we used a wooden screen door. They girls spend the morning in this area,

eating their feed, bugs, scraps and laying their eggs within the enclosure.

I have found it helpful with the daily Easter egg hunt,

they just don't have as many different spots to lay their eggs anymore.

Which is an unseen benefit of the enclosure.

Then in the afternoon, we let them out to range and as the sun goes down

they put themselves to bed, back in the coop!

We moved our baby chick house/brooder into the enclosure too.

The girls like to hang out beneath it...who knows why?!

The view from inside the enclosure.

The early evening when the girls are going to roost.

The glow is coming from their coop's vintage crystal chandelier.

for all the work these girls do for our family,

I thought the least we can do is give them a little crystal beauty.

Rustic and refined...just like their keeper.

Here is the view from the side next to our guest house.

Can't wait for the grape trellis to leaf out again and

mark the side entrance with an arch of green.

The girls fight over their favorite laying box...

they have four but they all like to use the same one.

All this beautiful spring weather has their egg production going

through the roof!

I am looking forward to the apple tree blooms, the bees buzzing

and all the trees leafing out. Spring is a wonderful but bittersweet

time in the desert because we know soon enough, it will be 100 degrees.

Between posts you can keep updated on the farm

via

Instagram or FB.

Moroccan Preserved Lemons

2013-01-22T06:00:00.000-08:00

After the five day deep freeze out here in the West.

I have bowls and bowls of lemons that need to be used.

Besides freezing lemon juice, making lemoncello,

lemon curd and lemon marmalade.

I like to make preserved lemons.

It is really easy, all it takes is lemon juice and course salt.

Scrub the lemons and dry them off well.

Cut off the little piece where the stem attaches to the fruit

make an X shape cut two thirds of the way down the lemon.

generously fill the X with French Grey sea salt.

Put the salt-filled lemons in a sterile wide mouth quart mason jar.

I use a wooden dowel and push the lemons down firmly so that the juice is released. Keep layering the salt filled lemons in the jar, until you reach the top.

Once the jar is filled, squeeze lemon juice on top till all the lemons are cover and submerged.

Then cover and let sit overnight.

The next day shake the jar to get the juice and salt mixed and leave on the counter repeat shaking

for the next few days. Once the juice starts to go from cloudy to clear store in a cool dark place

for about a month. Then they are ready to rinse and use.

You can keep them in your fridge for six months.

They are wonderful chopped up in a salad dressing or used in a roast chicken.

My kale and quinoa salad recipe uses these preserved lemons.

Bon Appétit!

Just a Peek...

2012-12-11T12:12:00.001-08:00

Into my world these days...When we left the farm for nearly a month this summer,

I knew when we came back there was going to be some work to do.

What I did not know was how much time and energy this work
would take but now that we are getting closer to the finish line
I am starting to enjoy the fruits of our labor,
along with seeing the light at the end of the tunnel!

I'll just give you a glimpse into part of what is happening on the farm.
Our front yard!

We have moved into the front...
In our continued desire for sustainability and our need to provide
fruit for our growing jam production.
I designed our edible landscape to look like any other traditional front yard,
just using edible trees and plants in a non traditional manner.
I also wanted to use some salvage pieces that I have collected through the years.

our front entry and gate

(found at Sweet Salvage, of course)

After putting in our hard scape, we now have 18 fruit trees out front,
including plums, peaches, apricots, and apple.
And next month when the bare root fruit trees come in, we will plant at least 8 more
as a fruit tree hedge.

Plenty of roses, (food for the soul and for our rose petal jelly),

herbs, artichokes, cabbages, lettuces, blackberries were planted.

our new farm entrance for events and tours.

(and yes, this gate is from Sweet Salvage too)

We've almost completed the front yard, just a few more details to finish up,

and our new and improved chicken coop is almost done too.

I'll give you a tour of both when we are done.

Hope you are enjoying the beauty of the season!

Our Annual Dinner at the Coop

2012-11-13T10:46:00.001-08:00

Our fall season on the farm has been full and things are moving fast

and unfortunately I have not been a very good blogger because of it!

I'll post more of what is going on here later...

But wanted to share some pictures from our annual farm to table dinner

that occured this past Sunday night.

There was a cold front that moved in so we were not able to have it outside

as usually, so we moved all the furniture out of our sun room

set up tables and made a roaring fire and had a magical night!

first course:

Our Boho Farm handmade chevre, with our our spicy apple chutney

(which is available through the fall season every Saturday at the Singh Farm Farmers Market)

topped with a shredded apple maple pork, pomegranate molasses and our

own fresh pomegranate seeds.

Second course:

Warm poached egg salad with our own happy eggs, arugula, watercress.

Served with local apple smoked bacon and a Dijon vinaigrette.

It was so yummy...if I can say so myself. ;)

Third course:

Chicken foot consomme.

This was made with our own chicken feet. Twice a year we process meat birds and

when we do, not a part of the chicken is wasted.

See how rich this broth is? It is only made with chicken feet, carrots, onions and celery.

The feet are full of flavor and make a wonderful stock!

Forth course:

Local grass fed organic flank steak with caramelized shallots,

celery remoulade and my husband's famous pomme frites.

He still wants to have a pomme frites food truck. :)

Fifth course:

My own award winning Oaxacan Chocolate Pear Tart topped with

our homemade cardamon vanilla ice cream.

This is the recipe I came up with for the Compass Room

(the restaurant downtown Phoenix that is on the 32nd floor that revolves)

last January and it was featured on their menu for the month of

February.

Served with a lime leaf tisane.

the room was filled with mason jars of our antique old fashioned fragrant roses.

It was a warm and cozy memorable night...

With much abundance from our land to be thankful for!

Chickens 101 Class

2012-10-18T09:33:00.001-07:00

We are so excited to kick off the 2012-2013 season at the BOHO Farm!

We have been scrubbing, building, digging, planting and are ready to

share with you our evolving urban farmstead with the hope that it might inspire

others to join in!

Education is something that is near and dear to us,

so what a better way to start off than with a Chickens 101 class.

So if you are interested in keeping backyard chickens,

this is the class for you!

This class will teach you everything you need to know

about raising chickens from start to finish.

And the best part is...

It is being taught by my dear friend and chicken mentor,

Jim Dennis.

Through the years he has been my go-to guy on a variety of

subjects; chickens, fruit trees, veggie gardening, citrus, pruning.

Much of what I know is because of Jim!

And now I am so excited that he can share his wealth of information with you too!

Jim in not only a great guy but a wonderful teacher!

Details:

Chicken 101 Class taught by Jim Dennis

The BOHO Farm

Sunday, October 28th

1:30-3pm

$20

If your interested in chickens, you don't want to miss this class.

This week...

2012-09-20T13:59:00.001-07:00

Has Been Jam Packed full of fun!

We are featured as the farm of the week at Farmmade.com

We are so honored and grateful to be part of the Farmmade team.

I want to share the tour they compiled of our farm this week...

Urban Farm Tour ~ BOHO Farm in Phoenix, Arizona

It's the third Thursday of the month and you know what that means...

that's right...Sweet Salvage.

And they are stocked up on BOHO Farm jam and jellies again this month,

so stop by this weekend and pick up some jam and vintage treasures

Our French Cuckoo Maran pullet "Mary"

named not after the mother of Jesus but after the Jane Austen

character from Pride and Prejudice. Started crowing and at first it wasn't so

strong but this week Mr. Darcy, as we now call him, crows with gusto

and it breaks our hearts that we must give him away. We are

legally not allowed to have rooster in the city. We are so sad...

he is such a sweet boy but this is life on a urban farm.

There is lots of work that needs to be done for fall planting but

instead of doing that or making the jams that need to be made.

I get distracted and do little, more manageable projects like put this

paper in the back of the freestanding cabinet in our kitchen.

before

after

What have you been up to this week?

Oh My...

2012-09-17T13:38:00.000-07:00

DUCKS!!

That is right...we have two female Indian Runner ducks.

No, we did not go out and get them, they came to us.

I guess we have an open door...

They are just a part of a long line of Boho Farm's Easter rescue

chicks and now ducks.

Please don't get chicks and ducks for Easter...or bunnies either!

I am a chicken keeper and I don't get chicks at Easter.

I could go on with a think through getting an animals rant but I won't. :)

Cute little animals grow up to become big animals and

they will need more space than a laundry basket or a bathtub.

OK...moving on with the story.

It is one of those things, we get home one Saturday morning from

running errands and there is a child's pool with 2 ducks in our front yard.

Who knows what my neighbors think go on over here!?!

Let alone my husband...he has the patience of Job.

This lady had the ducks in a desert landscapes outside of town and

she thought they would raise them and they would fly away.

The problem is these ducks don't fly...

I felt so bad for the animals, I had to take them in.

our rescued runner ducks

So now we have two female laying ducks and they are actually

really cute and add to the backyard antics here at the Boho Farm.

Now we are considering getting two more female laying ducks, Welsh Harlequin is the breed

and our almost 16 year old daughter will raise them.

Cat has always been a lover of harlequin ducks.

Duck eggs are richer than chicken eggs and perfect for pastries.

I'll keep you posted on all the duck egg baking.

Coming soon...the finished kitchen post!

What?! It's September...

2012-09-07T10:54:00.005-07:00

and the summer is over...

Wow, that went fast!

Now that we are back in town and the kids are in school,

I'll give you the readers digest version of what I did on my

summer vacation since I was M.I.A.

I'll do it through my Instagram photos and give you a snapshot of

July and August.

We zig-zagged from Phoenix to Detroit, to Canada, to coast of Western Michigan,

home for five days of which I was sick, then drove to California to spend a week

at Mission Beach. Whoa...for this farm girl who likes to stay home that was a

lot going on but we made lots of memories!

We went blueberry picking in Grand Haven, Michigan and made blueberry jam and muffins.

Then the next morning blueberry pancakes...we brought a case of jam home to Phoenix

and have been enjoying it and our "taste of summer" in a jar.

Going back to the Midwest is a junkinpoloosa...

an abundance of the rusty farm treasures that I love.

I found an old toast caddy, along with other treats that I have been looking for ages.

Since arriving home we've been cleaning and organizing before the fall weather

arrives in the valley of the sun.

This is our time of spring cleaning!

Can you believe I found these antique olive colanders in Michigan?!

Canadian pride..

found the mecca of all things canning

at Meijer's in Holland, Michigan

We stay in the same house every year at Mission Beach...it is like home to us and the

kids just love it. We go to the Ocean Beach Farmers Market and eat really fresh seafood,

sit on the beach, swim and read.

My summer reading was Flannery O'Conner's short stories ...

Love her and her keen ability to descriptively nail human nature.

Since we have been home we finally tiled our kitchen back splash, finish the kitchen island

and painted the back wall green like our breakfast nook...

I need color, this girl can only handle so much white--I'll post more,

our little man Boo turned five and we have taken in two female rescue ducks--

Yes-It is a three ring circus around here!

It was good to have a break and now we are ready to take on the fall.

We have a bunch in store for the Boho Farm...

Fall planting,

hardscaping the front yard- so we will be able to plant there too,

expanding the chicken coop

and

getting my studio in order!

What projects do you have on your list for fall?

Sweet Salvage Is One!!

2012-08-17T13:20:00.003-07:00

Has it only been a year since Sweet Salvage came to town and made our city a better place?

I was there the day it opened and have been back every month since,

as guest artist and as a shopper.

This group of talented ladies (and Robert too) have brought to Phoenix

something unique, something that didn't exist before and their creativity

and excellence at their craft has enriched our community on SO many levels.

I am privileged to know, love and work with this Sweet Gang.

Here is to many more years of bringing beautiful "junk" to Phoenix.

You guys just keep getting better and better!

You inspire me and many other to create and make things

beautiful everyday.

Here are some Sweet Salvage treats I have found throughout the year:

This great galvanized tray

some rusty industrial trays and

green tool box to organize the stuff in the kitchen

this cute little French light with the perfect green and turquoise shade

all the cute things on this tray

this crazy rusty radiator fan---like from a car!?!

You can't find this kinda stuff anywhere else in town.

Lots of stuff from this picture came from Sweet Salvage...

And of course, my all time favorite Sweet Salvage find,

my Downton Abbey table in the kitchen. It is FABULOUSLY

helpful for making jam. And it cost around $200.

Lots of beautiful old books...especially French ones

these vintage French flashcards

they have the best old farm paintings, here is one of my favorites,

and little occasion tables and beautiful tool boxes

and cute little stools...actually...

I've gotten multiple perfectly distressed stools.

and lighting...

lots and lots of lighting...it is one of my favorite spots to find the

"perfect" chandelier for my clients.

And last but certaining not least, the piece I have been searching

for years to find....

an old screen door for my laundry room-

Happy 100th Birthday and Bon Appétit!

2012-08-15T09:56:00.000-07:00

I love Julia Child on many levels and it is not just her food.

She is an inspiration to all women that it is possible to change the course of your life

and try something new and to this 40 something women that is SO encouraging!

Julia was a women who was not afraid to take risks, start something new,
did not care what conventional people said but just did it,
followed a dream and it was later in life.

She's been coming into my home since childhood, but it is only as I
have gotten older, my love, admiration and appreciation of her has grown.

As a wife and a mother there many times I have to chose the good of the

whole, and those choices are made out of love for others
and made out of strength and not a weakness
.

BUT there will come a day when I am not needed every moment by a little
four year old wanting to know what scorpions looks like or by an
almost 16 year old wondering if her Henry V book has arrived yet.

I still have time to go to cooking school, brush up on French, learn Ancient Greek,

become a certified master gardener, write a book...what ever the passion...if you are still alive,

there is still time...to keep growing, learning, exploring and experiencing this beautiful world.

Happy 100th Birthday to you, Julia and thank you for your inspirational life.
You made this world a better place and for that I am so grateful!

PBS

"Bon Appétit!"

Making Mesquite Pancakes

2012-07-02T11:14:00.000-07:00

When Singh Farms asked me if I would like to cook

a mesquite pancake breakfast at their farm...

well of course I said "yes"!

The great thing about mesquite flour is it's rich in soluble fiber, protein, calcium,

magnesium, and naturally gluten free plus an abundant local resource in the desert,

BUT the downside of mesquite flour is it's very dry and crumbly and really needs

another flour to bind with it or your pancakes will fall apart. This is why I use

organic whole wheat pastry flour to mix with the mesquite. If you want to be gluten free,

I would try a combination of rice and potato flour mixed with the mesquite flour.

Mesquite Pancakes

2 cups mesquite flour
2 cups organic whole wheat flour ( if local...we used Hayden Flour Mill 00 type flour)
2 tbsp. organic coconut oil
1 tbsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 egg
2 cups of organic whole milk
grass fed butter (we use Kerry Gold)

Combine all the dry ingredients in a bowl and combine all the liquid ingredients in another larger bowl. Slowly blend in the dry ingredients into the wet ingredients bowl, one cup at a time. Once
the ingredients are all mixed, slowly add water till you reach the desired consistency. The dough will be thicker than typical pancake dough though. Melt a tablespoon of grass fed butter on the griddle and allow it to grease the pan. Pour pancakes the desired size and cook over medium heat...mesquite burns easily so you will have to keep an eye on them. Serve and enjoy!

We served them with Singh Farms honey and our Lemon verbena jelly,

which is available locally at Singh Farms at their Friday and Saturday Market or

The Bodega during the week. A yummy watermelon salad completed the breakfast menu.

Recipes for Corn Relish and Lemon Verbena Jelly

2012-06-28T17:30:00.002-07:00

Last night I taught a canning class for Singh Farms in The Church of The Beatitudes

kitchen, we had a great bunch of willing learners and we did have fun!

It's always a challenge to cook, let alone teach in an unknown kitchen but

a church kitchen is even funnier; dull knifes, drawers and drawers of laddles.

I am sure the church ladies have all the good stuff locked up somewhere...
we're just not allowed to use it. Reminds me of the church I grew up in...
all the good stuff was kept under lock and key!

Wanting to can something sweet and something savory, we decided on

corn relish and lemon verbena jelly, both are at the peak of season right now,

allowing us to preserve the fullness of summer in a jar.

They are both delicious! Hope you enjoy them!

A favorite condiment in the Midwest and South, Corn Relish or Chow Chow

is a pickled relish made out of whatever is growing in the garden.

Big Jim's Corn Relish

10 cups of fresh whole kernel corn (16-20 medium size ears)
2 1/2 cups diced red bell peppers
2 1/2 cups diced green bell peppers
2 1/2 cups diced celery
1 1/2 cups diced onions
2 1/2 tablespoon pickling or kosher salt
2 1/2 tablespoon dry mustard
5 cups white of cider vinegar
1 3/4 cups sugar
2 tablespoons turmeric
2 1/2 teaspoon celery seed

Combine in a large stock pot; corn kernels, diced red peppers, green peppers, diced celery, diced onion, vinegar,salt, celery seed, sugar and cook at a boil for 5 minutes.
Then laddle out some of the warm cooking liquid into a bowl contain the turmeric and dry mustard. Once they are well combined, place the season liquid into the large stock pot and cook another 5 minutes.
Taste for flavor
Can in sterlized pint jars
Place in a preheated 250 degree oven for 20 minutes to seal the jars.
Remove from oven and let cool, let them rest for 12 hours and tighten rings.

Makes 10 pints.

Lemon Verbena Jelly

4 cups lemon verbena leaves
8 cups water
4 1/2 cup sugar
2 tablespoons fresh lemon juice
6 tablespoons of Ball classic pectin

Wash the lemon verbena and place in pan with the 8 cups water. Cover and bring to a boil.
Immediately remove from heat and set aside to steep for at least 12 hours.

Wash the lemon verbena and place in pan with the 8 cups water. Cover and bring to a boil. Immediately remove from heat and set aside to steep for at least 12 hours.
Add pectin and lemon juice and bring to a raging boil.
Once hard boiling, remove from heat and add all the sugar at one time. Stirring constantly and return to a boil.
Check for gel stage with chilled spoons.
Taste for flavor and sweetness--add more sugar if needed
Can in sterlized 8oz jars
Place in a preheated 250 degree oven for 20 minutes to seal the jars.
Remove from oven and let cool, let them rest for 12 hours and tighten rings.

Makes 10 8oz jars.

This jelly is especially good on scones, with a fresh baguette and served with
a cheese platter, or use as a glaze for chicken breasts.

I will be the feature "chef" (and you know I am using that term lightly)

this weekend at Singh Farms. We'll be out there Saturday morning

cooking up mesquite pancakes and topping

them with our jams, jellies and Singh Farms own honey.

We'd love for you to come out and see us!

Sweet Salvage and The Summer Lovin' Event!

2012-06-21T07:32:00.000-07:00

We are so excited to be invited again to share our homemade goodies

The Sweet Salvage: Summer Lovin' Event

this weekend.

It is SUCH a treat to be around this group of amazingly creative + talented people.

We just love them!

And Boy have they been busy...I had a sneak peek yesterday

they have truly out done themselves this time.

I walked around in awe, enveloped in such beauty!

Here are our fresh...and I mean fresh...we grew, picked and made all the

preserves, jams and jellies in just the past few weeks.

I made old fashioned peach jam, apricot and blackberry jam, apricot jam,

peach and orange blossom jam, hibiscus jelly, lemon verbena jelly,

rose petal jelly, and just for Sweet, a Midwestern classic--

organic corn relish--perfect for your 4th of July BBQ's.

They are stocking our limited edition BoHo T-Shirts...

"Make Eggs Not War"

only $16.

I spy a red tool caddy that would be perfect for the farm!?!

How about these blue and white gingham trays?

LOVE THEM!

and this green scale

and this whole vignette

<3 the birdcage, the Jeanne D'Arc Living magazines,

the color green, rust and chippy paint too.

Can't wait to go hunting tomorrow morning at Sweet!

The doors open at 10am!

I know it's hot but they have air conditioning!

Even more of a reason to steal away for an hour or two to Sweet Salvage

and see what kind of vintage treasures are waiting for you.

Hours and Directions

See more preview pictures in this Phoenix New Times article.

Can't wait...See you down there!

All photos are courtesy of Sweet Salvage

British Jubilee Love

2012-06-03T14:16:00.001-07:00

We are in the middle of a weekend celebrating of all things British!

I know I am a Francophile...but having had a Scottish Canada Grandma,

I grew up with a healthy dose of Hello Magazine, decorative Royal commemorative

tea tins, cups, and various other Royal Family chachkies.

It is in my blood..I am 100% English.
So how can I help but...

put up our union jack bunting

eat some fish and chips

buy this cutie at
Cost Plus for less then $20.

Now all we need to do is read some Shakespeare,
recite all of King Henry the 8th wives, watch some Mr. Bean,
have some tea, a pint and to top it all off...
Maybe some Masterpiece...

They are doing much grander things to celebrate
in the UK, but here at our house, in our own little
way we are celebrating too and I know my Grandma
would be proud that her love for her country
and heritage was passed down to me!

Hope you are having a wonderful weekend

Celebrating the things worth celebrating.

Life!

God Save The Queen!

Making Peach Jam Class and the recipes too!

2012-05-28T21:49:00.001-07:00

We've been living in the "whirlwind" of the end of the school year!

So many things going on, pulling us in various directions,

but I am thrilled to say that we made it through, finished strong
and now we are officially on summer break! Yay!

Right now peach season is in full swing and we've been making and baking;

jams, cobblers, pies and freezing peaches too.

Last weekend we had our annual

"Making Peach Jam" Class

and it was completely sold out.

I like to teach two different methods to making jam, the old fashioned sugar,

fruit and lemon juice only jam and then one using pectin.

Personally, my favorite is the old fashioned way, and almost all of the jams

that are made at the Boho Farm are made this way.

But because I love the art of jam making and what more people to share this love,

one of the first jams I teach how to make is peach jam made with pectin.

It is accessible...quick, easy and can be made in an hour.
It is an approachable entrance into the wonderful world of jam making.

The class filled up so quickly, we'll have two jam making class next May,

so if you missed you'll have to join us next year!

Here are the two recipes that we made during class:

Easy Peach Jam

9 cups peaches

6 cups cane sugar

4 tbsp freshly squeezed lemon juice

1 box of pectin

Prepare jars and lids by washing them and placing them in a

250 degree oven for 25 minutes to sterilize.

Combine the peeled peaches, pectin, and lemon juice in a big stainless steel

pan. Stir till pectin is dissolved. Bring to a boil over medium high heat.

Stirring often, and once the color changes from opaque to clear, skim off foam

and then add the sugar and bring to a raging boil for about a minute or so.

Pour jam into the sterilized jars, leaving a 1/4 inch head space,

then place them in on a jelly roll pan and place them

in a 250 degree oven for 15 minutes.

Let cool.

Shelf life is 6 months

Old Fashioned Peach Jam

4 pounds peaches

2 cups cane sugar

1 freshly squeezed lemon

Combine the peaches, sugar, in a glass bowl and cover.

Let macerate in the refrigerator for at least 12 hours, if not 24 hours.

Put peaches in pot on stove and add lemon juice.

Bring the mixture slowly to a boil over medium high heat.

Stirring frequently, after 5 minutes remove any foam

and continue to cook till jam thickens to a nice consistency.

Pour jam into sterilized jars and then place them in on a jelly roll

pan and put them in a 250 degree oven for 15 minutes.

Let cool.

If you want to read another post about making peach jam, click here.

Enjoy!

The Arcadia Edible Tour-This Saturday

2012-05-09T11:07:00.003-07:00

The Arcadia Edible Tour is this Saturday and I have been down with

some crazy virus for over a week...isn't this just the way it goes?

When you have so much to do that you would like to make time stand still,

instead you end up in bed for a week and have to just resign yourself to it.

We have been doing lots of harvesting lately...

Aren't these Chioggia beets lovely?

We roasted them along with some Chantilley carrots, leeks and

onions, all from our garden last Sunday with

our roast chicken and yes, it is our chicken too.

A whole meal from our farm...how lovely is that?!

If only every meal was that way...it gives something to strive towards.

Our artichokes are in full bloom right now, so if you come on the tour Saturday

you will see lots of beautiful artichokes--on Sunday we will harvest and roast them.

I brought this one inside to let it flower.

First of the season Desert Gold peaches

made a limited edition peach orange blossom jam

that will only be available at our farm stand Saturday

during the Edible tour.

Sweet potato slips...wanted to start these earlier,

the crud kept me from it..but can still plant them in June.

found this fabric for the tops on our

rose petal jelly...

Brought it home...loved it and am now

making it into panels for our family room.

I have a million things to do and I start this

project like some kinda crazy women!?

So easily distracted.

Am I the only one who does these kind of things?

I found a new book to read this summer and it is taking all

that is in me not to start now...

See all these distractions?!

Focus...I need to focus...

Waxing for long, leisurely summer days of hanging out

with the kids and reading French--I don't know if you can call it literature,

let's say humorous novel, eating pie and swimming.

We're letting 4 of our 6 raised beds rest this summer,

even the land need a break. They have worked hard for us.

Would love to have you come out and join us for

the Edible Arcadia Tour on Saturday.

This will be one of the last events at the farm for this

season but look forward to see you all again in the fall!

Gotta get cracking and FOCUS!

Hope to see you Saturday!

Kale and Quinoa Salad

2012-04-23T22:04:00.000-07:00

We have had many requests for this recipe since the

Redemption women's luncheon held here

at the BOHO Farm last weekend.

Here you go ladies!

Kale and Quinoa Salad

With Preserved Lemon

10 cups shredded raw kale

(using 2 or 3 types-Tuscan,dino and black kale)

you can find them at the farmers market

2 cups cooked and cooled organic quinoa

1 1/2 cups sliced red grapes

1/2 cup sunflower seeds

dressing

1/2 cup pecans

1 head of garlic

8oz feta cheese

1/2 cup fresh squeezed lemon juice

1/2 cup extra virgin olive oil

2 preserved lemon wedges

1 tablespoon mayo

2 tablespoons fresh mint

1tablespoon fresh oregano

sprinkle of sea salt

fresh ground pepper

pinch of sugar

(if I have it, I use fresh lemonade to sweeten)

De vein and cut kale into stripes.

Place in a salad bowl with grapes and sunflower seeds.

Place all ingredients for dressing in the food processor or the blender,

except for the olive oil, blend thoroughly.

Once all ingredients are mixed, slowly add in olive oil,

blending to a creamy consistence.

Taste and add more salt, pepper or sugar as needed.

Add dressing to the bowl of kale and mix well.

Can be topped with grilled chicken, salmon or steak.

Serves 10 to 12

Enjoy!

Kindness Matters

2012-04-12T15:53:00.003-07:00

Do you ever feel in this broken world that there

just isn't enough kindness?

I do...

And sometimes it causes me to despair...

but every once in a while in the midst of all the

self consumption and brokenness that surrounds us

HOPE

appears and reminds me that this

is not the end of the story.

via

We all need hope...it is the antidote of despair.

via

There is so much to struggle with in life that even little acts of kindness

encourages us that we were made for so much more.

Do you see this sweet little pillow?

Well my dear friend Stacey at A Sort Of Fairytale made

it for me and I have been smiling for days since its arrival!

Stacey's act of kindness made not only my day but week.

this is the front

and this is the back.

Does she know me or what?

She is participating in a "Spreading Kindness" campaign and she sent

hand made gifts to some of her fellow blog friends.

I LOVE this idea so much that I am going to join in the fun!

I am thinking up some sweet handmade gifts for a some of you...

I have a few ideas...

I am getting kinda excited to share

because

Kindness Matters!

via

No act of kindness, no matter how small is ever wasted.

It is a way to restore and renew our HOPE.

Life is hard...

I like to to think of what Samwise Gangee said in Tolkien's

Return of The King..."Does this mean everything sad is coming untrue?".

Yes, Samwise...all the sadness and tears will be but a shadow

and we will live happily ever after!

I am going to spread some kindness, live like a Hobbit

and enjoy the moments of heaven on earth!

Consider The Lilies...

2012-04-07T20:28:00.004-07:00

"Consider the lilies,

is the only Commandment ...

I have ever obeyed.”

~Emily Dickenson~

In this season of the renewal

of all things

When new life is abounding

a season to contemplate

ponder

and to spend more time considering the lilies

and not worrying about life.

These are some pictures of the farm on Good Friday,

as I pondered and considered the lilies.

I need to do more of this...it is good for my soul!

Joyeuses Pâques to all!

BOHO Flea/Farmers Market ~part deux

2012-03-31T10:29:00.006-07:00

"Every now and then,
when the world sits just right,
a gentle breath of heaven
fills my soul with delight..."
~Hazelmarie ‘Mattie’ Elliot,

A Breath of Heaven

That was the BOHO Flea/Farmers Market

~a breath of heaven.

Here are some more images of that blissful day...

Hope you have a wonderful weekend!