Author Archives: maryjane

The Wild, Wild … East?

Today, let’s armchair travel to what just might be the wildest frontier town on the planet. But if you think we’re traveling to the Wild, Wild West, you might be surprised to learn we’re traveling eastward … to the Eastern Cape province of South Africa!

If, like me, you hadn’t heard of the Eastern Cape, it sits on the southeastern coast of South Africa, and is the birthplace of Nelson Mandela and many other prominent South African politicians. And its crowning jewel is an eccentric little frontier town called Bathurst.

Bathurst was settled in 1820 by lower-class British settlers looking to escape poverty in England, and sent to the area to act as a buffer between the Cape Colony and the African Xhosa people. One of those first settlers, Thomas Hartley, built a forge and became the town blacksmith. In 1832, he built an inn and pub next to his house. After his death, the pub became known as The Widow Hartley’s Inn. Later, it was renamed the Pig and Whistle, and it’s now one of the many National Monuments in Bathurst and the oldest continuously licensed pub in the country. A sign on the front door says, “Bathurst is a drinking village with a farming problem.”

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Travelers also come for the art the town is famous for. Known as a community of artists and musicians, you’ll find eccentric shops and galleries, yard art like a vintage toilet sporting a pair of black stilettos, and an African thatched hut called the Dancing Donkey that sports African arts and crafts as well as natural organic products. Many of the original settler houses and other buildings in town have been preserved, giving the feel of an English village of the early 19th Century.

On down the road, you’ll find the kitschy Bathurst Agricultural Museum, where you can see an ostrich incubator, ox wagon, old farming equipment, and even a steam engine.

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Photo, Bathurst Agricultural Museum

But the kitschy-est venue in town may be the world’s largest pineapple! The three-story-tall fiberglass pineapple (the main agricultural crop of the region) houses a pineapple museum and is surrounded by pineapple fields. While there, you can take a tractor tour of the farm and taste the local pineapples.

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Photo by NJR ZA via Wikimedia Commons

In the village, you’ll also find the 1832 Wesleyan Church and the oldest (1834) unaltered Anglican church in South Africa, St John’s, as well as the Bathurst Nursery and Tea Garden. On a nearby hill sits The Toposcope monument, built in 1859 with rocks from the original dwellings, marking the hilltop survey point for the early settlers with a vast view of the surrounding countryside.

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Just a short drive away, you’ll find the Waters Meeting Nature Reserve, offering hiking and canoeing, and the beautiful Sunshine Coast, with its variety of swimming and surfing beaches.

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Dang, that’s good!

I’ll say it again … dang! But it’s not what you think—the mild Southern form of a more colorful expletive … it’s a new snack called “dang.” And … they’re dang-nab-it delicious. They’re toasted coconut chips—gluten-free, dairy-free, and non-GMO—and can be eaten right from the bag for a yummy, healthy snack (sort of a chip and a candy all in one), or sprinkled on salads, yogurt, oatmeal, or ice cream.

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Watch these people taste “dang” for the first time:

There are two flavors: plain (with green graphics on the bag)—made with coconut, cane sugar, and salt—that have a slightly sweet, nutty flavor; and Caramel Sea Salt (with red graphics on the bag)—made with coconut, coconut sugar, and sea salt—that have a more caramel-y taste. Both get an A+ in our book!

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Today’s Recipe: Creamy Mushroom Soup

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Hear Ye!

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Heather Neeper!!!

Heather Neeper (#4701) has received a certificate of achievement in Make it Easy for earning a Beginner, Intermediate, and Expert Level Grease Chicks Merit Badge!

“Since I don’t travel many places, I changed this badge up a little. Instead of focusing on the truck, I focused on the skid loader. It’s the most important piece of machinery on the dairy farm!

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I had my husband show me where everything was and then I made sure to check all the fluids—oil, hydraulic, and coolant every week, along with checking the tire pressure. I did not keep track of the hour usage, since it varies greatly, depending on what we’re doing—like making hay, for instance.

Next stop: changing the oil. Surprisingly, it is much easier to change the oil in the skid loader than it is in my car! The oil plug is conveniently located on the skid loader rather than having to jack it up and climb under it like my car. And we save the oil for a friend that has an oil burner on his farm.

For the expert level of this badge I stuck with maintaining the skid loader. After learning to check the fluids and change the oil, I learned to change the filters—oil, fuel, and air—change tires, and grease all the bearings.

It’s very satisfying to know that I can properly care for the most valuable machine on the farm.”

Great job Heather! It’s always heartening to see a Sister taking the reins on the farm.

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Harvest in the Hebrides

To celebrate the season of harvest, let’s get away to the magnificent moorlands of the Scottish Hebrides …

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Photo by Tony Kinghorn via Wikimedia Commons

where the bracken is turning bronze

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Photo by Christine Howson via Wikimedia Commons

and ripe, red rowan berries decorate the hedgerows.

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Photo by Walter Baxter via Wikimedia Commons

It’s nearly time to collect the crops!

Once ashore, we’ll take a turn back in time to the harvests of old …

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The Harvest Cradle by John Linnell, 1859, via Wikimedia Commons

Nineteenth century Scottish folklorist Alexander Carmichael painted a vivid picture of the traditional Hebridean harvest ceremony, which commenced yearly on Michaelmas, the feast of Saint Michael, on September 29:

“The day the people began to reap the corn was a day of commotion and ceremonial in the townland. The whole family repaired to the field dressed in their best attire to hail the God of the harvest. Laying his bonnet on the ground, the father of the family took up his sickle, and facing the sun, he cut a handful of corn. Putting the handful of corn three times sunwise round his head, the man raised the Iolach Buana, the reaping salutation. The whole family took up the strain and praised the God of the harvest, who gave them corn and bread, food and flocks, wool and clothing, health and strength, and peace and plenty.”

I can just imagine being a part of that celebratory scene, gussied up in linen and lace, and working well into the night by the light of a harvest moon …

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The Harvest Moon by Samuel Palmer, c. 1833, via Wikimedia Commons

A farmgirl fantasy!

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Gleaning by Arthur Hughes, 1832-1915, via Wikimedia Commons

The “gleaning” at the end of the corn harvest, depicted in the painting above, was as much cause for celebration as the first cutting, and it had its own special ritual. When all the fields were harvested, a young woman would cut the last sheaf, which was considered the last refuge for the harvest spirit. The sheaf was then braided and shaped into a Corn Maiden (also called a Kirn Baby or Corn Dolly). The doll would grace the table at the harvest feast, where she was toasted merrily, and would then be hung with honor in a farmhouse kitchen or local church.

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Photo of a Kirn Baby or Corn Dolly by Miss Steel via Geograph.org.uk

One of the special culinary centerpieces of this feast was struan bread, or Michael’s Bannock, made by combining all types of grain from the farm with butter, eggs, and sheep’s milk. The loaf was marked with a cross and baked on a stone over a fire of oak, rowan, and bramble wood. You can recreate traditional Scottish struan using the lovely recipe at LeeandJay.wordpress.com.

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Photo by Heather “Moria” via Wikimedia Commons

With our bellies full of bannock, we could settle here a while, don’t you think? Autumn is, after all, “a good time for staying.” Linger a bit upon this 11th century poem written by an unknown Celtic author, and you’ll see what I mean …

A good season for staying is autumn;
there is work then for everyone before the very short days.
Dappled fawns from among the hinds, the red clumps of the bracken shelter them;
stags run from the knolls at the belling of the deer-herd.
Sweet acorns in the wide woods, corn-stalks around cornfields over the expanse of brown earth.
There are thorn-bushes and prickly brambles by the midst of the ruined court;
the hard ground is covered with heavy fruit.
Hazel-nuts of good crop fall from the huge old trees on dykes.

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Photo by Ian Capper via Wikimedia Commons

Ah, well, the time has come—I must get back out outside, amongst my own fair fields. I’d love to hear how the harvest is coming along in your neck of the woods. Any thoughts of a hosting a harvest celebration?

Hear Ye!

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is …Mary Jo Boyd!!!

Mary Jo Boyd (Quiltsister413, #5559) has received a certificate of achievement in Stitching & Crafting for earning an Expert Level Knitting Merit Badge!

“While in Lincoln, NE for a business conference, my friend and I stopped in to the local yarn store and found an adorable shawl pattern that we both had to make. We purchased two skeins of Crazy yarn and got to work right away in our hotel room. It took me about a month, but I finished it.

I think it went well. The pattern was by far the most challenging one I have tried, but I enjoyed knitting a little each night and watching it grow. I got to use circular needles for the first time and found I really loved them. The edge called for an I-cord bind off which was completely new to me. Youtube videos are so helpful in these situations! I found several videos to help me through and it turned out very nice.

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I taught four ladies how to knit at our last Faithful Farm Girl meeting. Each of the ladies brought size 7 knitting needles and some practice yarn and I taught them how to tie a slip knot, do a long tail cast on, how to knit and how to purl. I also provided them with two patterns for knitting dishcloths and they are off and running…or is that knitting.

The fifth person I taught to knit is actually my friend and knitting teacher. I actually got to teach her two techniques I had learned that she didn’t know. How cool is that! I taught her the long tail cast on method and also a new way to add a new color or skein in the middle of your project. She now uses both new techniques and loves them!”

Learning to knit

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