Healthy food

Yes, this is the end of the butternut squash. I made my roasted butternut soup last night with my last two.

Made fresh soft pretzels to go with them.

This also may be my last post to this blog until I am back from my hike.


Jasmine, our first hen to lay and our first hen to swell from a tick bite is our first hem to go broody.  For the past week she has been sitting in the nesting box trying to hatch the eggs that we keep removing from the box.  Since we have Jack, our rooster, the eggs are probably fertile.  And since we don’t have space for more chickens we will not be hatching any.

broody Jasmine in the nesting box  7/8/13

broody Jasmine in the nesting box 7/8/13

We have tried cool bathes and small ice packs under her but she is still broody.  She will remain outside with the other chickens after a cool bath but only for 30 to 45 minutes then she runs full tilt to the nesting box as if her house was on fire.  We are going to keep trying to gently stop the brooding, she seems fine, eats and drinks some, we just will see how this plays out.

Jasmine in the nesting box  7/8/13

Jasmine in the nesting box 7/8/13

Made a salad for supper, lettuce, kale, beans and a carrot fresh from the garden.  Sauteed some boneless, skinless chicken thighs and it was quite good.

tonight's salad in the rough  7/10/13

tonight’s salad in the rough 7/10/13

For dessert, vanilla ice cream with strawberry sauce that I made last weekend.  I found a recipe on-line that had balsamic vinegar in it, so that was the one I tried.  It is quite good if I do say so myself.

I also made up some jars of Strawberry-Rhubarb jam.  Which is also quite good.

Strawberry-Rhubarb jam and one jar of Strawberry sauce  7/7/13

Strawberry-Rhubarb jam and one jar of Strawberry sauce 7/7/13

I wish I could say that the strawberries were mine.  I can not, I picked them at a U-Pick-Farm.  I have not been able to grow strawberries, I am still trying though. At least the rhubarb is mine.


This gardening season is officially open.  Well, it is here, in my backyard, in Holliston, MA.

I have had my first asparagus of the season and it was marvelous, simply marvelous.

asparagus, ready for cutting 4/30/13

asparagus, ready for cutting 4/30/13

asparagus on an 8-1/2 inch plate

asparagus on an 8-1/2 inch plate

I cut off the tougher ends of the stocks the way my mother did.  She would start at the cut end with a paring knife and apply gentle pressure, if the knife didn’t easily cut the stock she would move up the stock and try again and keep moving up until the knife cut though easily. This part we ate the tougher end went into the compost.

Last night I fried up the asparagus ( cut into 1-2 inch pieces) with some chopped chives (fresh from the garden)  in coconut oil. I keep the tips of the asparagus separate. After stir-frying the chives and asparagus for 4-6 minutes I then add the tips for 2-3 minutes more.  The tips are so tender they don’t need much cooking time if any.

To this I added some cooked quinoa and some toasted sliced almonds.  Salt and pepper to taste and served with a sliced hard-boiled egg.  It was nummy.  Is that a word?? Spell-check didn’t like it. I thought there would be some left over for lunch, no, my wife and I ate all of it.

Now I have to wait a couple of days til I get some more.


The Ashland, MA public library is starting an eight part fim series on food and health starting this Thursday the 11th of April.  The first film is “Genetic Roulette”, all films start at 7:00 pm.

We are what we eat.

Here is a link to the Friends of the Ashland library site about the series.

Hope you can go to some of them.  Well, those of you who read my blog and live within driving distance.


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