04FEB2018
Well, this is a new year and a new…hmmm …I’ll say everything. Last years experience with the horses and garden was pretty much a wash. We learned a lot, lost a lot, laughed a lot, and pretty much worked ourselves into serious overdrive. Yes, we are both laughing in a sense. Honestly, I wouldn’t have passed up the opportunity nor would I change much about it. Could things have gone more smoothly, of course they could have, but then we would not have learned as much. Life’s lessons are tough and we only learn through them. Pick yourselves back up and keep going! So here we are well into 2018 and starting over with the produce.
I am not picking out the garden seeds. We have a new distributer this year so we are scaling down but up at the same time. We are growing green peppers, poblano’s, and possibly serrano’s. Well, at least for the moment. LOL…. Our requirement jumped this year but at least two of these items are larger products, which will help the picking process.
Last year, we had some problems with the horses. Both Mike and Mark came down with cankers on their back feet towards the end of summer. I will post some pictures later of them. It pretty much stopped our work with them for the remainder of the year. They are fine now and we are looking forward to the weather breaking to allow us to get them back at work. Rusty and Duke are doing well also. We will start putting both of them to work with Mike and Mark, creating two new teams, I am hoping. The plan this year is to get some alfalfa and orchard grass planted in the new fields to help reduce the hay cost. We now have lights in the barn. Love solar power. Thank you Goal Zero. It is not enough, but we found a way to connect others to the system so that is coming soon. We also have added a walk-in cooler to our produce business this year and we are quite excited about that.
The fitness journey is on the back burner for the moment. Hope to get back at it soon. Last year I twisted my ankle and found out about a month ago that I tore two of the ligaments in my ankle so I am going through some therapy at the moment. Fun, Fun! However, I can still eat healthy so here is a new recipe I came across… thanks to a co-worker. I have fallen in love with this one so enjoy. I have found several variations online so feel free to change it up a bit. More to come later.
Beef and Cabbage Skillet
1 pound ground beef (grass fed if possible)
½ head chopped cabbage
½ diced onion
2 cups sliced mushrooms
1 cup organic salsa
salt and pepper to taste
butter as needed
Place a couple tablespoons of butter in a skillet; add onion and cook till translucent; add ground beef and brown well; then add mushrooms and cook till soft; (add more butter if necessary) add cabbage and cook until soft again; add salsa, mix well and serve.
Yes, it’s that simple. Next time I will add some peppers, maybe even some hot peppers, and more salsa. Hope you like it too.
