Archive for the ‘Food and drink’ Category

Photog Blog

 

The month of March consisted of several events. Fortunately, I was able to capture several of them in photo form.

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The guys added blown insulation to the workshop, making it much cozier to work in.

 

 

 

 

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David Orr made a trip to the homestead during spring break. He, along with the rest of the guys, accomplished several projects, including putting up the fence in front of the main driveway.

 

 

 

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A panoramic view of the fence.

 

 

 

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This lovely pile of brush is what came from the south side of the driveway. The guys cleaned in up to make a loop in the road. It makes it much easier to get large equipment and trucks around the barns/farm.

 

 

 

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While Mr. Orr was on the homestead, he and ML treated everyone to fire-baked pizzas! Daniel Orr was kind enough to whip up the dough for the meal.

 

 

 

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It was a great way for us to learn how to work the pizza oven.

 

 

 

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Homemade pizza, hot from the oven!

 

 

 

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Mr. Orr and Brant delivered some new residents to the homestead… Cotton Patch Geese. They are beautiful and have made a smooth transition to their new home.

 

 

 

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We also had some goslings {not pictured} in the mix. They are the softest and fuzziest little creatures I’ve ever been lucky enough to cuddle.

 

 

 

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Within the first couple of days, we received two eggs from the geese. Look at the size diffence of these things compared to our chicken eggs!

 

 

 

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I was thankful to see the change in chicken-egg production when Spring weather came along. We are now receiving about seven eggs per day. We also have a hen that is laying gray eggs {Second row, second egg}.

 

 

 

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Tulips bloomed in front of the cabin and really put on a show.

 

 

 

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The daffodils were not in short supply for the welcoming of Spring.

 

 

 

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ML was able to provide FARMBloomington with enough daffodils for Easter Brunch, along with some wild onions and day lillies.

 

 

 

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We planted several things during the month of March. While we were working in the gardens we discovered these BIG, healthy worms.

 

 

 

I’ll be posting again soon for April. Hope everyone is well and has been enjoying Spring.

Hello, Indiana!

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Hello, All!

I, Shelley, am the new blogger for Kolb Homestead. We have been here, on the farm, for almost six months now and have loved every minute of it! I thought I’d provide you all with a little information, about myself and our family, and our work.

Before we arrived at Kolb Homestead, our family had traveled all over the place. Brant and I grew up in Colorado. Not the pretty part, but the desert. Brant joined the military  after he graduated and, since then, we have traveled all around the west and a large part of Europe. Any one that hasn’t visited Europe should give it some serious thought. It’s beautiful! Once Brant finished with the military, we made plans to move to Indiana, and we were fortunate enough to find Kolb Homestead. We arrive on the homestead in early July, along with our four children: Trent, age 6; Trinity, age 4; Westley, age 2; and Willow, age 1.

Since July, we have stayed quite busy. Brant attended a Permaculture course shortly after we arrived and I am in the middle of attending classes for the same course. We have reinvigorated the red brick house and are almost finished with painting. Vegetable production was booming this summer and we had tomatoes galore. I worked on getting the market up and running. I was able to open it up for a few weeks, which I really enjoyed. Our children took to the farm well and, despite the summer heat, roamed out to play in the fields and with the chickens while Brant and I picked produce.

Now, that we have a little more of a routine, my plan is to “routinely” write the blog, hopefully once a month. Cut me a little slack, I have four minions that keep me quite busy. 😀 I will be sharing our stories as we implement the permaculture plan on the homestead and continue to grow our business. I would love to interact with you all. Please feel free to comment or send messages with questions or advice.

~S~

 

 

Momma Moffitt’s Minute

EFFORTLESS EGGNOG – One of my favorite recipes for this time of year!

TOTAL TIME: Prep/Total Time: 5 min.YIELD:16 servings
Ingredients
1/2 gallon cold milk, divided
1 package (3.4 ounces) instant French vanilla pudding mix
1/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Directions
1. In a large bowl, whisk 3/4 cup milk and pudding mix until smooth. Whisk in the sugar, vanilla, cinnamon and nutmeg. Stir in the remaining milk. Refrigerate until serving. Yield: 16 servings (2 quarts).