Friday, December 23, 2011

Merry Christmas From Our Farm to Yours!

a la American Gothic...


The one we actually sent out...

 
the kiddos and me

 
In December is when all the leaves fall from our trees...I have lived here for twenty years
and I still can't get over feeling like it is October but to my children, it screams Christmas.



Christmas waves a magic wand over this world, and behold,
everything is softer and more beautiful. 

~Norman Vincent Peale



Remember
This December,
That love weighs more than gold!
~Josephine Dodge Daskam Bacon

 
Wish you all a very Merry Christmas full of love, joy and peace!
Don't forget about the Fabulous French Giveaway...here
I'll be picking a winner New Years Eve!


Friday, December 16, 2011

Fabulous French Giveaway!


In celebration of one year of blogging and in the spirit of the season
* It is better to give than to receive*
We are having
a
 Fabulous French Giveaway!

In gratitude to all our friends new and old that have supported and encouraged
our endeavour to live a simple and sustainable urban French farm life, right in the middle of the city.
We want to giveaway some of our favorite things that we LOVE. 
We first experienced this tea on the visit to Grasse-
the visit that changed our paradigm on the way we wanted to live our lives. 
What to know more about that time? Read here.
This is a staple at the Boho Farm.

Who doesn't need a extra French Anduze urn tea towel?
That is my motto.

Summers in France has been my read this year
and I can't wait for Christmas break to curl up by the fire,
read and dream of summers in France.
Have you read it?  It is dreamy!

Our own Rose Petal Jelly
that we make from our organic, Jackson and Perkins,
old fashioned, fragrant tea roses.
Inspired by this French recipe.

Giveaway includes:

Boho Farm Rose Jelly
French Azure Urn tea towel
Kusmi Christmas Tea
Kathryn Ireland's Summers in France

To Win

1.  Become a follower of  the BOHO Farm blog and let me know by leaving a comment after this post.

2.  If you are already a follower, leave a comment on this post and you will be entered to win.

If you want an another chance to win, mention my giveaway on your blog or Facebook,
and link back to this post.  Then leave another comment letting me know!

We'll announce the winner on Saturday, Dec. 31, 2011.
Thank you for all your kindness and support making our first year so wonderful!
Wishing you all a very merry holiday season,
full of love and joy!
Linking to The French Cupboard

Wednesday, December 14, 2011

Musings on life and pie

My life and pie go hand in hand.  Maybe it is my Western Michigan roots,
or my Aunt Robin who made me a blueberry pie every year for my birthday,
but for as long as I can remember I have had a long standing love affair with pie. 
Be it apple, peach, cherry or my daughter's favorite strawberry rhubarb,
there is not a fruit pie which I don't like to eat or make.

I remember back to when I was first married almost 16 years ago,
receiving a pie cookbook. Acquiring that book marked a turning point for me,
from a pie eater to a pie baker. 
I devoured it, the way some do with a Julia Child's cookbook,
making recipe after recipe and even now with it's binding broken and
the pages falling out, it is still one of my nearest and dearest friends for
I cut my pie making teeth on it.
.

When we moved to our home, we planted fruit trees so that I could make pies and jams
from our own yard.  Who knew that within the next fifteen years
we would plant over 50 plus fruit trees, a rambling potager, a plethora of raised beds,
12 laying hens and a coop to boot.  Turning our home and half acre property
into an organic urban farm. Inspired by my Midwestern roots and Grasse in the
South of France we have built our life around cooking and cultivating our food.
One could say that my love of pie
was the seed of this "new" life we now live:
A simple, sustainable, organic farm life,
in the middle of the city.




With all this rain and cold winter weather, I find myself looking forward to the promise of spring
and of all those pies, tarts and jams we will make from our own abundance. 
Here is my favorite recipe using our own Desert Gold peaches.

 via

Boho Farm Peach Pie
6 cups of Ripe Desert Gold peaches, peeled and sliced
1/3 cup sifted flour
1/2 cup to 1cup sugar--depends on how sweet the peaches are that year
2 tablespoons of cold butter, cut into small pieces
Juice of a 1/2 of lemon

Two 9 inch lard pie crusts chilled

preheat the oven to 400 degrees.  Combined the peaches, flour, sugar and lemon juice in a bowl and mix with your hands gently. 
After all ingredient are mixed evenly, pour into the pie shell and top will the pieces of butter.
Then lattice the top crust.
  Bake for 50 minutes until center is bubbling.

Enjoy!




Monday, December 12, 2011

O Happy Day!

We have running water!

When you are remodeling your kitchen it is the little things that make your week. 
Little things like finally getting the sink installed. 

No longer doing the dishes in the powder room

 using the dishwasher again. 

The fabricator templated for the marble and Lord willing, it will be installed on December 22.

 looking forward to seeing somthing more like this...

San Jose Res 2 traditional
                                                                San Francisco interior designer Fiorella Design

Well...a girl can dream.

Thursday, December 8, 2011

Pumpkin Bread Pudding


If you still have some of these sitting around,
than this is the recipe for you!

We are stuck between Thanksgiving and Christmas over here.
Our company is gone, the tours are over and I am trying to get it together.
So what do I do...clean...no...
I come up with a recipe to use our pumpkins.

Pumpkin Bread Pudding
1 pumpkin
4 eggs
1 cup brown sugar
2 teaspoons cinnamon
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon dried ginger
2 cups cream
2 teaspoons pure vanilla
1 loaf of bread (french or challah, panettone works well too)
1/2 cup craisins
1/2 cup pecans
confectioners sugar
maple syrup

Preheat oven to 375 degrees.  Cut the pumpkin into quarters, removing seeds.  Brush
inside with a little olive oil and arrange on a baking sheet, skin facing up.  Roast about an hour. 
Cool and remove skin and puree in food processor.
(This can be made ahead of time--or just get a can of organic pumpkin)

Preheat oven to 350 degrees and combined pumpkin puree,eggs, brown sugar and spices. 
Mix in cream and vanilla.

Cut the bread into cubes and place in a 7 x 11inch baking pan with the craisins
and pecans. Pour pumpkin mixture over the bread
and let sit for15 minutes, so the bread will absorb the liquid.

Bake until the custard sets, about 40 minutes.  Remove from oven and top with a glaze
of maple syrup and sprinkle with confectioner's sugar.

Serves 8


Enjoy!

Tuesday, December 6, 2011

Rest and Relaxation


The Tour de Coops and the Edible Arcadia Tour went wonderfully
well this past weekend and now we have moved inside. 
A freezing cold front has rolled in, so now I have no choice
but to get cozy and decorate for Christmas!




curled up with my son drinking tea, reading
Christmas books, and having a roaring fire this morning.

After all this Christmas mantle inspiration I am going to have to stop
resting and get decorating!

Don't you just love this time of year?
What is your favorite part?


pictures via where else...my pinterest inspiration board
you can follow me there.

Related Posts Plugin for WordPress, Blogger...