Almost three years after the blog began, Ames Family Farm is moving into the future.
It's been awhile since I've posted on here, but it's surely been a busy month! The nightshade and brassica seedlings are up. Today I plant the peas and spinach: quite late, but at least they're going in the ground. I've also been writing elsewhere. My next fantasy novel, Vassal, is due to hit the editorial... Continue Reading →
Some give their lives in the fight against cancer. Sahara, twelve years old, doesn't suffer from cancer, but she has friends and family who have survived it. Or who still fight the battle. Sahara doesn't have to give her life, but she's giving her hair. Last year, Sahara W. shaved her head for St. Baldrick's,... Continue Reading →
Cross-posted from my blog at Backyard Poultry Magazine! My husband and I have an agreement: When culling or butchering, he does the initial step. I do the rest. If I had to, I would do it all. If my husband was out of town on business and one of my chickens was suffering, I would... Continue Reading →
How does a duck egg measure up compared to a chicken egg? How do they taste? Are they really better for pastries? (Cross-posted from Backyard Poultry Magazine's blog.) I’ve heard many claims about duck eggs. I’m sure you have, as well. They sell for $1 apiece at your friendly neighborhood corporation-run health food store. Pastry... Continue Reading →
There's really nothing special about it. Some lamb, some carrots, some potatoes and onions, parsley and thyme and garlic. But it's purple! One of the joys of growing your own food is the delightful variety. My family loves to focus on color when we plant vegetables. Really, we're also focusing on nutrition, because specific nutrients... Continue Reading →
Not a traditional recipe, this easy flan recipe tastes more like crème brulee and satisfies some of the pickiest flan adversaries. This recipe is cross-posted from Backyard Poultry Magazine, where I blog about all things chicken-related. This is my go-to dessert recipe whenever I entertain friends who are unfamiliar with urban farming or backyard poultry.... Continue Reading →
Unfiltered apple cider vinegar, with the “mother” still in it, is expensive. But you can make it yourself! What you need: Apples Wide-mouth mason jars and rings Cheesecloth A warm location Sugar and/or storebought ACV to speed up the process, though these are not necessary First, cut up your apples. But here’s a hint… you... Continue Reading →