Welcome New Sisters! (click for current roster)
Merit Badge Awardees (click for latest awards)
My featured Merit Badge Awardee of the Week is Kimberly Nelson!
Kimberly Nelson (kmnelson77, #3492) has received a certificate of achievement in Cleaning Up for earning a Beginner Level Shopping Green Merit Badge!
“For this merit badge, I had to acquire some reusable shopping bags. I’ve been using reusable bags for quite some time, but many of my bags needed replacing, so I picked up a few new ones so I had at least six. I also used a reusable bag I already had to hold all of my reusable bags and placed them in the bin in my car, so they are always with me on grocery shopping day.
Having the new bags has worked well. They are stiffer and stand up better for the person bagging my groceries. Having them all in one bag is easy to grab and having them in the car definitely helps to have them when you need them. No more, I forgot my bags at home!”
Welcome New Sisters! (click for current roster)
Merit Badge Awardees (click for latest awards)
My featured Merit Badge Awardee of the Week is Marlene Laverty!
Marlene Laverty (#7503) has received a certificate of achievement in Farm Kitchen for earning a Beginner Level Cheesemaking Merit Badge!
“I made yogurt using my goats’ whole milk. I had a choice between using a yogurt culture or plain store-bought yogurt. I have to start with a bacterial culture to get the process going. I made my yogurt with 1 cup organic store-bought yogurt as a starter. I made sure the store-bought yogurt had live culture in it. I heated up a quart of whole milk to 180ºF to sterilize it and placed the pot of milk in a sink halfway filled with cold water to cool it down to 80ºF. Using a whisk, I mixed the milk slowly into the cup of yogurt. I have a Euro Cuisine yogurt maker with jars. It’s really just a covered hot plate with jars, but it keeps the milk and starter at the correct temp to get the cultures moving and growing. I poured the mixture into the jars. Twelve hours later (the longer the time, the more sour) … yogurt!
It turned out a little thin. Nice and sour and just a bit sweet. Great for granola! I will drain some of my yogurt to make Greek-style yogurt. Using a fine mesh sieve and butter muslin, the yogurt can be drained of most of the liquid to make a much thicker yogurt. All in all, very happy with the result. It’s great with honey and peaches too!”
Sauté 1 diced onion, 1 diced bell pepper, and 1 clove minced garlic in 3 T olive oil. Add 1 bay leaf and 1/2 t ground fennel; cook for 5 minutes. Add 1 diced Yukon Gold potato, 2 T white wine, 1 T lemon juice, and 2 cups vegetable stock; bring to a boil, then reduce heat and simmer for 15 minutes. Add 1 can (16-oz) undrained cannellini beans; heat for 5 minutes. Remove bay leaf; add salt and pepper to taste. Serves 4.
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
