Moving Out

Alas! Peeps Moved Out!

In the beginning, I adore baby chicks in the house.  Their fluffy feathers and quite peeping sound brings comfort to our dining room.  There is nothing like the warm sun shining in the window and touching down on the baby chick as they peck around the inside brooder.  Sitting with a cup of tea and  watching them develope litte personalaties brings me to a place of peace.

Then the little mosters grow!  They are constantly hungry the brooder needs constant cleaning and they start overcrowding one another!  Over the last two weeks I have been taking them outside during the day and putting them in what we call the "play pen."  My husband build a great outside brooder with an open bottom so they can peck at the grass.  So every morning before work, I would take the chicks outside and deposit them into the play pen. Every night at dusk, I would gather them and bring them inside. 

Finally, yesterday  I left them outside all night!  It was a success!  At an angle, I  propped up a piece of plywood  for a more solid top, hung their light over them and Wha La!  This morning they were all bright eyed and busy tailed!  Thank goodness everything went well. No predators, no problems!

Barlow Farms: Joyful Flowers

Barlow Farms: Joyful Flowers:  Chives Flowers that are in bloom around our farm right now Planting a flower garden shouldn't be about how a yard looks in a maga...

Joyful Flowers

 Chives

Flowers that are in bloom around our farm right now

Planting a flower garden shouldn't be about how a yard looks in a magazine as much as how you feel in that space.If you are to create gardens with an authentic view, self-exploration must come before pictures from Martha's Gardens. Personal flourishes can be had for little or no money. Search seed catalogs and start flower seeds in the early spring. Don't for get about bulbs! Plant bulbs in the late winter and early spring for a delightful surprise. Once the bulbs bloom plant around them to create a beautiful space. Divide and Concur!  Trade plantings with friends and family, dig up your excess and trade.

Lavender

 Herb gardens have been considered  an important ritual. Devotion to growing herbs can be traced back nearly six thousand years before the Christian era began. Ancient civilizations like those of Egypt and China, herbalists were revered. Their teachings about medicinal properties were passed down and written about in sacred texts.  Today herbs are used for cooking and remedies. Sow some symbolic seeds and become a participant in your own healing and culinary wholeness.

Shasta Daisy

Ah! The beloved everlasting Shasta Daisy! Shasta Daisies spread prolifically and benefit from division every two to three years. Dig up the plants and move them about the yard or garden spot.You will soon find that they begin to clump together and fill in blank spots. In time, you may have extra plants to give to friends.

Deadheading, or the practice of removing spent flowers, has several benefits for Shasta Daisies. Deadheading encourages more blooms and extends  the blooming season. After deadheading the first go around, let the second or third blooms go to seed and deadhead after the seeds form.  snip the seed head off and store in an airtight container or envelope. Share the seeds with friends!

Rhododendron

Got shade?  Here is a picture of some of our Rodies! My husband, Dale's favorite flower! Check out the American Rhododendron Society http://www.rhododendron.org/  A non-profit organization whose purpose is to encourage interest in and to disseminate information about the genus Rhododendron.  Members' experience ranges from novice to expert.  Society activities include public education, flower shows, seed exchanges, scientific studies, and communication through publications and local and national meetings.

Hosta!

Shade, Shade, wonderful Shade!
Plant Hosta's  in the very early spring for wonderful foliage throughout spring and summer. They add a lush feel to any landscape.

Iris

Our Iris's have gotten so tall we have to stake them!  
Did you know there are about 300 species of Iris? They are a natural hybrid and the risomes live for centuries. These are Iris' that were planted on our farm long before we came to live there. I imagine they are pretty old.   The Iris dates back to Greek Mythology. Iris is of the rainbow and messenger of the gods. She is also known as one of the goddesses of the sea and the sky. Iris links the gods to humanity and  travels with the speed of wind. She can travel  from one end of the world to the other and into the bottom of the sea.  It seems like our Iris' bloom during the period of rain and sunshine, a time when we see rainbows, so I guess the Greek Goddess Iris of the rainbow makes sense, eh?

Pan Seared Wild Caught Salmon

Well it  is that time again!  Salmon Season is here. Dozens of fishing boats dropped lines into calm waters along our beautiful California coast Thursday in hopes of bringing the year's first locally caught salmon to market by this weekend!

 Aargh! I can't wait!  
Fire up the Barbie Mates!
Here is a fantastic and easy recipe for Salmon.

Grilling is a great way to cook salmon. However  if you're a fan of a bit of crispy salmon skin, then you can pan sear. A quick chile-lime butter sauce adds a fantastic fresh flavor boost! Serve alongside simply prepared vegetables - asparagus works well. 

Ingredients:

Center-cut fresh, wild salmon fillets, each weighing 6 ounces, removed of pin bones
Kosher salt and freshly ground black pepper 
1 tablespoon olive oil
 2 tablespoons butter + 1  stick chilled butter, cut into 1-inch cubes
 2 cloves garlic, peeled and minced (about 1 1/2 teaspoons)
 1 teaspoon chile powder or ground chile,
1 teaspoon smoked paprika (Love, Love Paprika)
 1/4 cup lime juice 

Instructions:

Generously season the salmon with salt and pepper. Over  medium heat, heat the olive oil in a large skillet add the salmon fillets skin side down, and cook until the skin crisps and releases easily from the pan, about 5 minutes. Flip and cook on the flesh side until done, about 3 to 5 more minutes for medium rare. Cook longer if you like for more well done. (7 to 10 minutes)  Remove from the pan; set aside while you make the sauce. 

Heat the 2 tablespoons butter in a small  saucepan over medium heat until foaming. Add the garlic, chile powder, smoked paprika, a few pinches of salt and a grind of pepper. Cook until fragrant, about 1 minute. Add the lime juice and bring to a boil. Turn heat down to low, and whisk in the butter one cube at a time, adjusting the heat so the butter becomes creamy rather than simply melting  Taste and adjust for seasoning. Spoon over salmon fillets and serve immediately.

Steam some asparagus and Wha La! Dinner is served...Your body will thank you later! 

Oh, Sparkling water with a slice of lemon, Nails it!