Homemade Organic Sweet Feed

Figuring out how to herd sheep into and out of the pastures each day was a bit challenging, until we figured out the magic trio – a red bucket, a bell and a treat called Sweet Feed.  Sweet feed is a grain mixture with a bit of molasses in it, and let me tell you something, sheep go mad for it.  They will follow you to the ends of the earth by the sound of that little bell and the looks of that bright red bucket. 

Two little lambs…

Minutes before sitting down to Thanksgiving dinner, John got a call from Sarah that a lamb was birthing.  Out the door without a thought, we all made it in time to realize that we actually didn’t…  The baby was stuck and had died from a complicated birth. The blessing became that our arrival & help resulted in the mother’s life saved.  Around the table, we gave thanks for companionship to ease the void of loss.  The fragility of life surrounds and penetrates when living on a farm.

Only you.

Often my relationships start with a powerful case of infatuation, as was the case with my cast iron skillet.  For months, I fantasized about having one.  Finally, I found and purchased a heavy-bottomed beauty at a second-hand shop.  (To be safe, I’d suggest purchasing a skillet that says “Made in the USA” on the bottom.  There are rumors that skillets made in China have been found to contain toxic metals.)  Problem was, I didn’t one single clue how to use it.

Like a big ‘old bear hug.

I’d like to share a dish with you…

One of my favorite ways to begin a homemade dinner with friends is to offer up a vibrant dish of super chunky salsa. In the photo above, I am serving a version of this salsa on a large chip that our Apricot Lane Farms landscaper, Fernando, brought back to us from Mexico; however, I typically serve this dish in a pretty bowl with a side of organic blue corn tortillas or homemade seed crackers.  I use the term “salsa” loosely, as this type of dish could technically be considered a side or even a salad. But the vibe is simply too generous and abundant to be buried within a meal, instead serving to welcome friends front-and-center with a laid-back, yet plugged-in gesture – like a big ‘ole bear hug. 

Project whistle.

For a long bit, whenever I’m determined to learn something new, it feels near impossible, or maybe a little closer than near – like pretty much totally impossible.  Not the often caffeine-induced moment of inspiration, that moment’s totally cool and confident.  It’s the long pause after the initial spike, when I’m typically reaching for chocolate, desperately trying to recreate my initial high. 

Basket after basket.

And one more basket, after another basket.  Attempting to keep up with a tomato plant’s generosity can back one into a corner, forcing either creativity or wailing sobs.  Thankfully, after one too many batches of tomato puree and while feeling the leaves of my tomato plant tightening around my neck, I recalled a special sun-dried tomato bought from a favorite farmer at the Santa Monica Farmer’s Market.  Sweet, full-flavored, chewy without being soft or hard, it was the perfect, time-friendly solution.  And lucky for you, I’ve had about 14 baskets of tomatoes on which to practice.  

Multiplication.

I feel somewhat like a pregnant mother of triplets must feel.  Minus the pregnancy… and the food cravings.  Unless you count chocolate?

At an auction in Texas, John purchased 16 more sheep to be delivered in the weeks to come.  Check out some videos of the auction on the Apricot Lane Farms Facebook Page.  Plus, 5 of our current 6 ewes are preggo.  Flavio and I can confirm #5.  George the Ram wasted NO TIME.  So, the gas peddle is firmly inching towards the floor.  And the good new is, this ain’t no shotgun wedding. We’re pleased as punch.

Stumped.

Before last Thursday around 7pm, I’d never cooked an eggplant.  Never.  Somehow, I’ve consistently “ducked and dived” the bulbous purple vegetable all my life.  Bare truth is I’ve got nothing against ‘em; I just don’t know how to use ‘em.

Which typically doesn’t stop me, considering lately I’ve been eating something called a Dinosaur Gourd, and liking it, before learning it’s mostly used as decorations around Thanksgiving.  But, something about people always saying you need to salt eggplant to bring out the bitterness screeched me to a stop.  This rule somehow made it seem like you have to know what you’re doing to do it right. 

Beautiful things.

Today, we invited all of our old neighbors and all of our new neighbors to Apricot Lane Farms for a day of swimming, BBQ and general barnyard shenanigans.  We had a great time, and though I planned on talking to you tonight about an incredible trip we took to Benziger Biodynamic Vineyard in Sonoma with our Biodyanmic consultant Alan York, I am too beat and will be heading to bed for a long autumn slumber.  However before I do, I wanted to share with you a few pictures of the most beautiful flowering cactus I’ve ever seen.  Our gardener, Maria, found this one day and encouraged us to check it out first thing in the AM, before the daylight makes the flowers close.  It is magnificent.  The latest gift the farm has given to us.  Enjoy…

Channeling Abundance

Trying to lay the foundation for abundance at Apricot Lane Farms is most definitely a full-time job.  In each area: orchard, pasture, garden – our decisions are based upon building things smart & strong to eventually enable farm-wide fertility and responsible production.  At the 3 year mark, we’d like our farmer’s market operation to be in place and building.  Therefore, lots of what we’re doing right now is practice, practice, practice.  We’re learning how to put things to good use, in order for the good ideas that bubble up to become things like product lines for the farmer’s markets or food for our animals.  Closing the loops, so waste is minimized; learning from our mistakes and getting smarter through experience.