Dreaming of what's to come!

A hard frost excites me because I know there’s snow soon to come! 

I love the snow, and this morning as I opened the front door to let the dog out, the cold air hit me and my mind instantly flashed back to when we were building and came out here during a snowy weekend. 

I remembered how cozy the house felt and how I always would try to imagine what it would be like to be here on a snowy day with the wood stove blazing.

 At that point it felt as though it was so far away from happening and I just remember taking in every moment. 

We’d lay on the floor and color and pretend we were already there. 

Now, almost 10 months later I’m excited to wake up here- preferably to at least one big snowy morning this winter, coffee in hand sitting by the wood stove and hearing my children’s excited voices over getting ready to play in the snow at 10am.....when in reality Cheyenne is like me and is up at the crack o’ dawn everyday....a girl can dream, right? 

It’s been about 7 months since we’ve moved in, and I have so many good memories of building- and also stressful ones, but it’s been exciting having new experiences (ahem, 18 chickens and two large gardens) here at the farm and I cannot wait to see what 2018 brings. (And it better be some snow) 

Our first fall on the farm!

We are finally starting to settle into a new routine here at Rockfish Farm! We moved into the farmhouse in April of 2017.  Immediately we got 18 chickens, put up a coop and planted two large gardens for the summer. And, with all this warm weather lately they’re still producing some good veggies!

 

The chickens started producing eggs late this summer, some of the younger ones are just getting going now. We’re getting about a half dozen eggs a day- which is keeping our eggs stashed and giving some away to friends and family here and there! We’re new to this farming thing but from what I’ve read these girls are just getting started and egg production should pick up a little more. We’ve got one Americana that produces a blue egg- I love the variety of colors that I get each day. 


We are down to 11 hens left. One had a cross-beak and died naturally. I think he had a hard time eating and drinking and her little body just couldn’t keep up. One was a rooster that didn’t behave- so we decided he had to go. Couldn’t have him attacking the kids. The rest have all been predators. We knew it would happen- that’s why I started with 18! 

In a couple weeks we’re going to mail order another round of baby chicks. I’m hoping to find some “olive-eggers” to add to my colored egg collection- and some white egg layers as I do not yet have any of those! Everyone always questions why we don’t wait until spring- and here’s the deal. Chickens don’t lay until about 20 weeks of age. In winter, natural egg production drops because of the cold. So, I’m making the best use of the time and raising the babies in the winter so egg production will be in full swing by spring! 

Chirp! Chirp! I’m ready for another round of these cuties! 

Fall cleanup has begun on the woods! It will be a work in progress over the next year but this past weekend we got a great start! 

The bigger trees have been chopped for the wood stove for the winter. 

And the rotten ones and the smaller ones have been turned into wood chips and stored in the woods for the spring garden! 

Now, it’s a little cleaner at the entrance and you get a peek of the old Tobacco Barn. 

 

And a (small) peek of the farmhouse from the road. 


Even the girls and Laila got in on the action and helped to clean up and take pride in their home. 








And last, we finally got the shed! Holding us over until the barn is built! Plans for the upcoming weekend? Organize the garage and basement. Are you coming to help? I’ll feed ya good! 

What’s to come in the spring? Well, it will be time expand the farm animals! We’re looking to get meat chickens, and two piggies. 

Which means fencing must go in this winter, and we’re changing up the gardens a bit for next year and putting a more permanent (and pretty) fence around that area. And, there’s another big project coming to the farm! Fingers crossed for next summer, and I’m not yet going to share what it is- but I’ll just leave these two little teasers for you and tell you- if you’re on team Lash Out Loud with me- get EXCITED!!! 

I won’t be spilling details until later! Thanks for stopping by! 

Xoxo,

Jennifer 

Farmhouse Breakfast Sandwiches

I love to play around with foods I normally make and just find a way to give them a little extra touch. Earlier this spring we got chickens- 18 of them to the exact. We've lost a few, but they've started to lay recently and each time we head out to the coop with my two daughters to find more eggs their little eyes light up! They are loving this farm life! We've got 3 out of the 13 left that have started to lay, and they've laid one daily so we've built up quite a stock of eggs so far! 

I'm a sucker for a McDonalds bacon, egg and cheese on a bagel- I love whatever sauce they have on it. So today I played around with a few ingredients and came up with a Creamy Dill Mayo and it was delicious! Add it to a toasted Brioche Bun, serve it with coffee  and you're in breakfast heaven! 

 
Creamy Dill Mayo

Combine:

4 Tbsp Mayo

1.5 tsp Ground Mustard

1/4 tsp Dill Weed

1/4 tsp Sugar

Spread over the Brioche bun. Top with egg, pepper jack cheese, and bacon. Enjoy! 

Xoxo,

Jennifer 

You make known to me the path of life; in your presence there is fullness of joy; at your right hand are pleasures forevermore. Psalm 16:11

A Rainy September Day

If you've been following along on YouTube or the Rockfish Farm Facebook page you know we're taking a $500 grocery challenge in the month of September.

This will include toiletries for the household as well. We are a family of 4, and two of them being some heavy eating girls! Those girls can put away some food in those growing little bodies! Maybe this challenge isn't for you.  But every now and then I like to "edit" my bills. We spent a year building our new farmhouse- which included a lot "grabbing dinner on the go" and eating picnic style out at the building site. 

Now that we're here and settled it's time to get it under control. We spend way too much money on eating out, and I throw away wayyyyy too much food that has gone bad- so my challenge for this month is to use what I have and stick to a strict budget getting creative with my meals and having less waste. 

So, wouldn't ya know....Day 2 included thawing a pork loin that didn't thaw in time- and our minds immediately said "let's head into town for dinner"- um, did I mention we are allowing ourselves one night out of budget which is our 12 year anniversary at the end of the month. Any other time we eat out has to come from the grocery budget! 

So I brainstormed, checked my cabinets and said "no, no. I got this. I can pull this together!"  I just knew I wasnt ready to blow it on day 2 of the month. So, I hopped on the side by side and headed out to the garden....in the rain. I gathered some tomatoes and basil and another check in on "the girls" and gave them some split tomatoes as treats. 

I quickly pulled together a meal from my cabinet- homemade brushetta with tomatoes and basil from right here on Rockfish Farm. And, Fettuccine Alfredo with some leftover cream cheese- I feel like I never use the whole brick for bagels so this is the perfect leftover use! You can find the recipe HERE.

Now, there's football in the background on the living room tv, the children playing contently.....(maybe) and the husband is down playing on his new gaming computer. Now that's what I call a great rainy Saturday evening. And of course, there's always Pepper trying to get any extra attention she can! 

Homemade Brushetta

One of my favorite crowd pleasing recipes- or just for the two of us to enjoy! Homemade brushetta! And, it's super simple- combine diced tomatoes, diced onions, Basil, salt & pepper and a swirl of olive oil in a bowl or container. The longer it sits- the better it tastes after those flavors marry! 

My favorite olive oil is a Tuscan infused olive oil I pick up from the Cotton Exchange in Wilmington, NC each year- but, regular EVOO will do the job too!

 

When you're ready to serve- take a tbsp of chopped fresh garlic- or a sprinkle of garlic powder- and apply to your slice of buttered bread. Grill it up- or broil it in the oven until it's toasted. 

Then, top your slice of bread with the tomato mixture and ENJOY! 

Easy to follow recipe:

4 ripe tomatoes, diced

1/4 white onion finely chopped

5-6 basil leaves, finely chopped

1 tbsp olive oil 

Salt & pepper

2 cloves Garlic-finely chopped 

2tbsp Butter

Italian bread loaf 

Combine tomatoes, onion, olive oil, 1 clove of garlic chopped and salt & pepper to taste.stir to combine.  Put in refrigerator- better the longer it sits. 

Brush Italian bread loaf slices with butter and a bit of chopped garlic. Grill or broil in the oven until toasted. Top with tomato mixture. Enjoy!! 

Early Morning at Rockfish

A summertime morning on Rockfish Farm.