I’ll write about this fire later. I’m still shell-shocked. Just know we all made it out ok! None of my animals were harmed and both of the main ranch homes survived! Thank you Cal Fire!
As you may or may not know, Marji Guyler-Alaniz and the rest of the FarmHer crew came out to the ranch last spring. They spent a rather stormy morning with me and the animals. And today is the day I have been waiting for since then! My episode is on RFD-tv. To say I am massively excited, is an understatement. Please tune tonight, Fridays at 9:30 p.m. EST (encore Saturdays 11 a.m., Sundays at 9:30 p.m., and Wednesdays at 8 a.m. EST).
It’s true what they say, ‘it takes a village to raise a child”. Growing up, I was surrounded by people who helped me build my knowledge and skill set. However, I did not realize it at the time. When my Grandpa Brown gave me my first bucket calf, I had no idea that would be the start of my ranching legacy. When my Grandpa Halsey would take me out to his garden and spend time with me, I had no idea it would foster a lifelong passion for growing plants. When my Mom chauffeured me to endless 4-H community and project meetings, I had no idea I would end up as the AgHag.
While I was busy as a child learning from my elders and putting that knowledge to use in 4-H and on the ranch, my Mom was busy investing my 4-H and bucket calf checks in a savings account. By the time I was 18, due to family and friends supporting me, I not only had a good foundation to the education I was going to receive in college, I could pay for it without struggling.
The ability to not worry about finances while attending university was a massive gift. I was able to focus on learning, I was able to join clubs that furthered my education and network, I was able to make friends and have the blissful experience of being a college kid. This molded me into who and what I am now. My world and my point of view was altered for the better and greater good.
When I think about my youth and young adulthood, I realize how lucky and privileged I was to grow up in this world surrounded by the people I did. Sadly, most of the “old timers” have died. But they left a legacy. In me. It’s now my turn to offer that same support to the children in my world. It’s what they showed me to do.
That’s why I am excited to have a couple little “programs” here on the ranch that help me corrupt the next generation, just like I was. I’ve worked hard to expand and improve my hog operation since Adult 4-H days, and I am now at the point where I can afford to give a few piglets away to kids to raise, donate finished pork to local non-profits and generally do Good Things. This makes me about 100 kinds of happy and makes me feel like my hard work is paying off.
I have just completed my first round of the “scholarship program” with my hogs and Baby Ian. Ian and this litter of pigs were born on the same day, his Parents have also supported my meat business for years, so it was totally meant to be that Ian was the first of my friend’s kids to do this.
When Ian was born I gave him a piglet to “raise”. The deal was, he’d pay for his pig’s feed and when it was time for the hog to be slaughtered his Parents would “buy” the pig from him to eat. That money is to be put into an account for college or trade school. I figure I’m killing two birds with one stone, I expose kids to agriculture very young and they get a little seed money for their future. It’s a win/win.
This situation worked out perfectly. Ian got his meat back just as he started solid foods! So he is able to eat his own pork he helped raise. This program was so fun to do I cannot wait for my next litter! As of right now I have scholarship recipients for the next couple of litters. If I have anything to do with it, in about 18 years we are going to have several new ag majors joining our ranks!
I love pickles. That’s not a secret. As I type this I have four different types of pickles, pickling. This particular recipe is super easy and amazingly delicious. I serve these pickles often at potlucks and BBQ’s and they are always met with rave reviews. Give them a few days to “pickle” before you get into them, it will be worth it I promise! Again, this is a recipe where you can mess with the spices a whisper and only good things will happen. For example, omit celery seed, add a cinnamon stick, or just use pre-made pickling spice.
Easy Refrigerator Pickles
- 6 medium cucumbers
- 1 large red onion
- 2 small bell peppers
- 1 head of garlic
- 3 cups white vinegar
- 3 cups sugar
- 1 tablespoon salt
- 2 teaspoons mustard seed
- 2 teaspoons celery seed
- 2 teaspoons red pepper flakes
- Bay leaves (optional)
Thinly slice the cucumbers, onion and peppers. Toss in a large bowl with salt and set aside.
In a saucepan, combine vinegar, sugar, red pepper flakes, mustard and celery seed. Bring the mixture to a boil. Remove from heat and add 3 cups of ice. Place vegetables in jars, adding a few garlic cloves and a bay leaf to each one.
Once the ice has cooled the pickling mixture, pour over the vegetables. Store in the refrigerator for up to 3 months.
See? Super easy! I hope you enjoy these pickles as much as I do!
My Mom and I first had a Panzanella salad a few years ago. It was at an event that took place in the middle of the summer, on a ranch, outside. It was hot and fairly miserable. The thought of eating anything hot was not appetizing at all. This beautiful salad was served before the main course, it was cool, flavorful and downright pretty. We quickly ran home, lurked up a recipe and this has been a staple in our world since. I noticed some recipes don’t include the mozzarella balls, and that is a big mistake. Those little marinaded cheese balls make this salad. It’s my favorite part. And using good balsamic is a must too, something about the sweetness of it really compliments this dish. If you don’t have zucchini, a cucumber can be used instead and you don’t have to grill it.
- 1/2 loaf’s worth of good crusty bread made into croutons (recipe here)
- 1.5 pounds cherry tomatoes
- 1 medium zucchini, treated for moisture and lightly grilled (I’ll cover this later)
- 1 red onion, roughly chopped
- 1 container (who am I kidding? Use two, it’s the best part!) marinaded mozzarella balls
- 20 to 25 fresh basil leaves, chiffonade
- 1/3 cup oil reserved from marinaded mozzarella (or you can use olive oil)
- 2-3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and pepper to taste
Slice zucchini into rounds and sprinkle with salt. Let sit for 10 minutes, the salt will draw out some of the moisture. Do that for each side of your sliced zucchini. Blotting with towels remove excess salt. I like to grill my zucchini for about 3 minutes on each side or until I get nice grill marks. Cool, and cut into bite sized pieces.
Combine the first 6 ingredients in large mixing bowl. Toss to mix. In a separate bowl mix oil, vinegar, salt and pepper and mustard. Mix well. Pour the vinaigrette over the rest of the salad.
Let chill for 30 minutes before serving.