Thursday, September 11, 2014

{Pretty, Happy, Funny, Real} Sept. 11








{Pretty}

I have enjoyed the abundant blooms of the cosmos Lil' Wingnut planted.  I think they'll stick around until it frosts.  The lady bugs and bees have enjoyed them too.






{Happy}

These are my farming sloggers.  They are super comfy and very easy to hose off.






We harvested the volunteer cantaloupe this week.  It was absolutely delicious. I saved the seeds for next year so that we might have "deliberate" cantaloupes. Ha!





6 jalapeño plants seem to be the perfect number.  We have harvested 3 times.  I've canned pickled rounds, and roasted and froze the rest.  We'll have one more harvest that I hope I can use for the planned on canning of tomatillo salsa in just a few weeks.  Hold off on the frost!






{Funny}


This guy is a bundle of energy.  He is always asking me to take photos of him jumping.







{Real}



The mountains are beginning to turn color.  Fall and winter are not far off.  We should reach peak color in just a couple weeks and then snow will coat the mountains days later.






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Thursday, September 4, 2014

{Pretty, Happy, Funny, Real} September 4



{Pretty}


Special K has been posing for me while I practice taking silhouette shots. This was our favorite silhouette this week.






 {Happy}


The boys playing happily together--a rare occurrence.





{Funny}


Lil' Lamb has been posing for me lately, too.  His are usually silly poses, or jumping poses.  He's a bit of a ham.





{Real}


I've had a very large volunteer growing in my garden.  I thought maybe it was potato or a tomato plant.  Surprise! It's a tomatillo!!! I am so excited.  There are at least 2 dozen tiny tomatillos growing on the one plant.  I'm hoping we have enough growing season left to see these to maturity!


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Monday, September 1, 2014

Baked Gnocchi

1 lb bacon; diced and sautéed until crispy
4 cloves garlic; minced
pinch crushed red pepper
28 ounces diced roasted tomatoes
salt and pepper to taste
16 ounces sliced mushrooms; sautéed in butter and seasoned with salt and pepper
4 ounces goat cheese crumbles
2 cups baby spinach leaves
32 ounces gnocchi; prepared according to package directions
2 cups shredded mozzarella or your favorite Italian, melty cheese (we use pecorino tuscano)

In a large sauté pan, cook bacon until crispy. Remove to a paper towel covered plate and set aside. Pour off all but 1 tbsp of the bacon fat. Gently sauté garlic and crushed red pepper for 30 seconds.  Carefully add tomatoes.  Sauté, stirring frequently for about 10 minutes.  Add mushroom, goat cheese, and spinach.  Season with salt and pepper. Stir until spinach has just wilted.  Stir in prepared gnocchi. Spoon into a 9 x 13 casserole pan.  Top with cheese. Bake in a 375 degree oven for 10 minutes, or until cheese is melted and bubbling.  Let sit 5 minutes before serving.

If you can find diced pancetta, use that instead of bacon--it is that much more delicious!





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