Thursday, September 24, 2015

Breaking More Ground

We have learned a lot since we bought our small farm. One of the things we learned was that we don't want a small front-tined tiller. This tiller nearly beat Dad to death. We are using large sheets of black plastic to kill the grass. You can see one of the sheets in one of the photos. We rented a larger rear-tined tiller this time and it performed MUCH better. After Dad finished tilling, we finished our second bed for fall planting. See pictures of our second "dig" below.
Getting started

Moving forward

Dad is working hard

Almost done!

The pile of rocks pulled from the field. The one on top must weigh a ton.

It's all about perspective. You could see this as just a big rock or you could
see a table for your glass of ice water. -Grand

Tuesday, September 22, 2015

Nutty Cheese Bites

Grand made some delicious Nutty Cheese Bites for us and we thought you would like them too. It is our great-grandmother's recipe and she liked to make them around Christmas instead of regular Cheese Straws. She also liked to make them in the middle of the summer because they are good crumbled on top of a fresh garden salad. We hope you enjoy!

Nutty Cheese Bites


2lbs. of grated Sharp Cheddar Cheese

1lb. of very soft butter

4 cups of All Purpose Flour

1 teaspoon of salt

1 teaspoon of Red Pepper Powder or Flakes

2 cups of Rice Cereal

2 cups of chopped Pecans


  1. Preheat oven to 350°
  2. In a large bowl mix flour salt and red pepper together.
  3. Add cheese and mix until cheese is coated with flour.
  4. Mix in softened butter.
  5. Mix in Rice Cereal and chopped Pecans.
  6. Roll into small balls, place on cookie sheet, and then flaten
  7. Cook for about 10min. to 15min. or until crispy. Do not brown

Grand's Tips

Grand thinks it's easier to mix this with your hands than to mix it with a spoon. But it's your choice.

The butter has to be really soft to mix in well. You can even melt it if you prefer. 

You can use four cups of cereal and leave out the nuts or you can use any combination of nuts that you like. Sunflower seeds, Sesame seeds, Poppyseeds, and even crushed corn flakes work well in this recipe. 

Wednesday, September 16, 2015

Breaking Ground

     We are now breaking ground on Sweet Summer Farm. Grand rented a tiller and had my dad pick it up with our truck. It was Dad & tiller vs. hard dirt & rocks we'll have to call it a draw. Dad eventually got some ground tilled so we could plant blueberries and raspberries. Don't miss the pile of rocks, that's probably only a fraction of what is actually there. Pictures of the "dig" can be seen below.

The Beginning

Dad doing farm work, kids resting in the truck

Almost finished, everybody working hard.

Rocks from the field.

Monday, September 14, 2015

New Print Button

There is nothing Grand hates worse than to find a recipe online with no print button. So in her honor I have added a Print Button. Just click on the post title and then scroll down. There you will find  a print button (located left of Gmail button). Now you can quickly and easily share and print your favorite recipes on Sweet Summer Farm!

Apple Pecan Bread

There was a definite feeling of fall in the air this morning, it was 42° in the mountains. Luckily we woke up to fresh Apple Pecan Bread, toasted and spread with cream cheese. This recipe is delicious for a cool fall day, hope you enjoy

             Apple Pecan Bread               

Dry Ingredients

3 cups of all-purpose flour

1 teaspoon of baking soda

1/2 teaspoon of baking powder

1 teaspoon of salt

2 teaspoons of ground cinnamon

1 teaspoon of freshly grated nutmeg

1 cup of chopped pecans

3 cups of chopped, peeled, apples

Wet ingredients 

2 cups of sugar

1 cup of oil

3 eggs

1/2 cup buttermilk


2 tablespoons of soft butter

1/2 cup of uncooked oatmeal

3 tablespoons of sugar

1/4 of finely chopped nuts (optional)


  1. Preheat oven to 325°. Oil and flour two loaf pans (Grand just used baking spray). 
  2. Mix together, in a large bowl, the first eight ingredients. Stir well.
  3. Mix together, in another bowl, the last four ingredients. Beat well.
  4. Now is the time to mix your topping. Mix in a bowl all ingredients listed under Topping. stir together with a fork and set aside.
  5. Combine all ingredients into large bowl, adding wet ingredients to dry ingredients. Stir well
  6. Divide mixture into prepared loaf pans. Crumble topping evenly over both loves and gently pat into dough
  7. Bake in preheated oven for  60 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool in pans for about five minutes. Then cool on a wire rack.

Hints from Grand

Grand covers the bottom and the long sides of the loaf pans with one long sheet of parchment paper, but not the two short ends. She lets it overhang several inches on either side. This way the bread does not stick and you can use the overhang to lift the bread from the pan. Grand uses this tip on all quick bread.

Tuesday, September 8, 2015

Chicks get a new home

Our chicks have grown a lot the past few weeks and are getting too big to stay in the brooder full-time. So we got a chicken coop extension and set it out on the deck to put them in. Now they can run around more and get fresh air and sun. We have some pictures of the coop and the chicks enjoying it.
Chicks in their brooder.

The chick's new home.

Chicks enjoying their new home