The Chicks Are Growing!
Posted: May 1, 2011 Filed under: Child Centered Activities, Farming off the Farm Leave a comment
Yogurt Pops
Posted: April 29, 2011 Filed under: In the Kitchen 1 CommentThis is a great additional way to use your homemade yogurt – see April 12 posting for yogurt recipe.
We just layer in whatever fruit may be laying around.
You can also try blending fruit with yogurt in blender and freezing for smoothie pops.
Day 11- arugula and mixed greens
Posted: April 28, 2011 Filed under: Farming off the Farm, Little Green Thumbs Leave a comment
Compromising
Posted: April 26, 2011 Filed under: Child Centered Activities 1 CommentMy toddler likes the sound of ripping paper. It took me quite a few book burials to realize this. However since my epiphany (several melt downs later) we have turned our attention to a strongly loved freezer box in the middle of her room. After we took delivery of a chest freezer, the box became a playhouse. We made a door, cut windows, stuck stickers, and made marks. Next E, our daughter, decided it should lie on its side. This worked for quite some time, allowing her access from more than one spot. Soon most of her toy and stuffed animal collection could be found in there.
Once on its side, the box also worked as a slide. Such fun! Well, the poor structure is nearly collapsed as the slide phase pretty much wore it out.
E’s latest desire to rip and shred has helped us identify another use for the box while also addressing how books are for reading. Now we stop our talk and listen to the sound of the paper as it separates and tears. What happens when the box is shredded? I guess we’ll figure that out when we get there – together.
Breaking Ground
Posted: April 25, 2011 Filed under: Child Centered Activities, Farming off the Farm, Little Green Thumbs Leave a comment
Easter Chicks
Posted: April 24, 2011 Filed under: Child Centered Activities, Farming off the Farm Leave a comment
Our friend Farmer Martha is the proud new mama of 29 chicks – a mix of Americana, Cinnamon Queen, Golden Comet and Golden Laced Wyandotts.
Homemade Playdough
Posted: April 21, 2011 Filed under: Art & Healing, Child Centered Activities, In the Kitchen 1 Comment
2 Cups plain flour
2 Cups colored water
1 Cup salt
1 Tb cooking oil
1 tsp cream of tartar
Put ingredients together in medium to large size pan and cook over medium heat until mixture thickens. 
Take out of pan and let cool slightly before working with hands.
Thinking about textures and shapes, find some fun and age appropriate (safe) objects around your home for little ones to explore with the playdough.
Store in ziplock or plastic container in refrigerator.
E woke up from her nap in a “funky mood” so I decided we’d give some playdough a try. I figured this would either send her over the edge with stimulation OR be a wonderful sensory experience. She watched me demonstrate several techniques, such as rolling out a coil, rolling a ball, and using a toothpick (I trimmed the points beforehand) to make faces on animals. Soon, she was using the tool to make her own faces, saying aloud each part as she carved it. It was exciting to watch her so curious and absorbed. After she’s had a number of experiences with a single color (learning how to manipulate with her hands and various tools) we’ll add some new colors and see where we go.
Day 4 – arugula and mixed green sprouts
Posted: April 20, 2011 Filed under: Child Centered Activities, Farming off the Farm, Little Green Thumbs 1 Comment
Buttercup Squash Bread
Posted: April 18, 2011 Filed under: Child Centered Activities, In the Kitchen 2 CommentsInspired both by a Buttercup Squash we were gifted and Michael Ruhlman’s Ratio, The Simple Codes Behind the Craft of Everyday Cooking, I created a variation on his Quick Bread to create probably the best squash bread and squash muffins I’ve ever had. We made this for my daughter’s birthday dessert and topped with whipped cream cheese. She’s starting to show interest in cooking and helping so I had her alongside to combine and mix the pre-measured ingredients. 
The breakdown I’m going to give you is Ruhlman’s ratios tripled (I had a surplus of fresh, roasted Buttercup to use) which translates to about 3 loaves of bread or about 30 muffins (we divided up to make 2 loaves and about 12 muffins)
24 ounces of flour (I altered amounts here as an experiment. I like to mix my flours so I used about 11 oz white, 12 oz whole wheat, and added in 3 Tb of local Buckwheat flour)
12 ounces of sugar (to cut down I added just 4 ounces and was satisfied with sweetness)
3 tsp salt (I opted for no salt)
6 tsp baking powder
18 ounces of milk (if you were not going to add pumpkin and just wanted plain quick bread, you would increase to 24 ounces milk for this triple recipe)
6 eggs
3 sticks melted butter
3 C roasted and cooled Buttercup meat – whisk couple times to break up clumps
Solid tsp of ground nutmeg (our addition)
2-4 Tb of chopped crystallized ginger (another addition) – OH MAN
Preheat oven to 350. Combine all dry ingredients in one bowl, and all wet in another. Whisk to combine. Butter or spray tins/pans. Bake about 30 min. for muffins and about 50 for loaf. Toothpick test for doneness.
I learned the hard way that the loaves must have time to COOL before removing from pans…otherwise you’ll have something in between a loaf and a muffin all over your counter.
an Art Farm 