Baking Day!


The June Cheese, Bread, Herbs and Soap Retreat (June 19-June 23) is coming up fast. I’m milking away and baking every day, shopping and making lists, and getting ready. Maia is practicing how to ask politely for cookies from visitors.

Meanwhile, we do have a few spots left for the Baking Day on Saturday, June 21.
To come just for the Baking Day, it will cost $50 per person. You’ll receive three meals–breakfast, lunch, and dinner–a day full of fun lessons and activities, and your take-homes (which includes pie and bread). The day will start with milking Glory Bee, and anyone who wants to get hands-on in the barn is welcome! Events at the farm are OPEN to age 12 and up. Here’s the official description:


Breads, Biscuits & Pie Day – Saturday, June 21, 2014

Jump in for a day of baking secrets! There are few things more satisfying in life than taking a warm loaf of yeast-risen bread made from your own hands out of the oven. Using simple ingredients, you will learn the steps of mixing, kneading, and shaping to create your own fresh-baked rolls, loaves, pizzas, coffeecakes, and more using the Grandmother Bread recipe. With your own experience and individual guidance, you will leave this workshop with the knowledge and skill to make homemade bread a part of your daily life. Say goodbye to store-bought bread! We’ll work with whole grains also and even bake bread with whey fresh from the cheesemaking workshop. You’ll say goodbye to canned biscuits (yuck!) or frozen pies, too, because we’ll have a biscuit-making session, too, along with a pie-making workshop. Leave with the skill to make your own biscuits from scratch and the secrets of tender, flaky pie crust that never fails. Your family will love you for this one!


LauraP will be co-teaching this day with me and will have her grinder with her. Ever wanted to learn to grind your own grains? She’ll show you how, and will have a sampling of grains to demonstrate.

Want to sign up?

Email me at CITRevents@yahoo.com! Come see us at the farm!

See all the retreats coming up this summer and fall here.

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Armadillo Eggs


I wrote about Miss Kay’s Duck Commander Kitchen cookbook after I picked it up in West Monroe, Louisiana on my way back from Texas. Here, as promised, is the other recipe I’ve tried so far. As I said, I like the cookbook, which is a surprise to me for a celebrity cookbook, and I recommend you pick up your own copy!

I made this recipe last week, baking them in the oven, and we loved them so much that I made them again this week on the grill. They work great either way.

The way I made them was slightly different from how they’re presented in the cookbook. In the book, two pounds of sausage is recommended so the ground meat can be wrapped all the way around the jalapeno. I used one pound of ground venison and only put the meat on top. I also added an egg to the ground meat, which just made it easier to work with. Here’s how I made them.

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How to make Armadillo Eggs:

6-8 large jalapenos, cut in half lengthwise, ribs and stems removed
1 package cream cheese, softened
1 pound ground meat
1 egg
1 pound bacon, sliced thin*

*You need enough bacon slices for each jalapeno. Some packages of bacon have 12 slices, some don’t. You might need two packages of bacon.

Start the grill, or preheat the oven to 400-degrees.

Fill each jalapeno half with cream cheese. Mix egg with ground meat. Top with ground meat then wrap each “armadillo egg” with a slice of bacon.
These are easy to make and they are SO delicious.
Bake at 400-degrees for 15-20 minutes then broil a few minutes to crisp the bacon, or grill until the sausage is cooked through and the bacon is crispy. Either way–fantastic.
If you want to wrap the meat all the way around, it would definitely take two pounds. I thought that seemed a little much, too heavy for an appetizer. Although, the second time I made them, we ate it as the meal. Because we liked them that much.
We’re hot pepper people here. If you are, too, I promise you’ll love this recipe!

See this recipe at Farm Bell Recipes and save it to your recipe box.
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The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....

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