Lentil Sloppy Joes – Prepare a Healthy & Hearty Meal with Pantry Staples

“The deep roots never doubt spring will come.”
― Mary Rubin

If your household is anything like ours, May is an exciting and hectic time. The kids and I are finishing up with school and my husband always has extra training and projects to finish at work. In addition, in the spring our farm chores start to pick up momentum and in the hustle and bustle of life, meal planning and grocery shopping often get pushed to the side. It is times like these that make it necessary to do an inventory of what is available in the house and make some magic happen the kitchen.

Thankfully, I am great at stocking up on pantry staples. There is a running joke in our house that when the zombies attack – the Waldos will not starve. My step-son Lukas loves to tell the story of the time that John and I got home from our honeymoon in Alaska. I declared to everyone that I HAD to go grocery shopping because we had “no food in the house.” Needless to say, four days later (without grocery shopping) I managed to feed our family of four (plus Grandpa) three meals a day (including snacks and dessert). I guess that is one of the benefits of being a teacher – we are always planning ahead. Even when we do not realize that we are.

Another challenge with a whirlwind schedule is making sure that the food we consume has health benefits. When in a time crunch it is easy to grab heavily processed meals that are void of nutrition. That is one of the reasons that I believe in keeping a well-stocked kitchen. I almost always have the ingredients on hand for the recipe that I am going to share with you today.

Sloppy Joes were a childhood favorite in my house, but this “grown up” version is much healthier. The lentils have staying power and are filling and you can serve in a variety of ways. You can serve it on buns, in pita pockets, or open faced on a piece of artesian bread. I like to toast the bread and sprinkle with with dill pickles. If you are trying to watch your bread intake it is fabulous served over romaine leaves or even as a topping for sautéed cabbage or zucchini. I have shared this recipe before and since I have received a lot of feedback on it, I believe it is worthy of sharing again!

Lentil Sloppy Joes

LENTIL SLOPPY JOES

  • 2 cups lentils (If you want to get fancy you can purchase red lentils in bulk at the Marquette co-op)
  • 5 cups of water
  • 1 cup of chopped onion
  • 1 cup of chopped green bell pepper
  • 1 cup of chopped celery
  • 2 cloves of garlic (minced)
  • 6 ounces of tomato paste
  • 1/2 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon brown sugar
  • 1 Tablespoon worcestershiresauce
  • 1 teaspoon oregano
  • Pinch of red pepper flakes(or more)
  • Salt and pepper to taste
  • *Optional ~ hot sauce(to taste)

Directions:

  1. Saute the onion, celery, garlic, and bell pepper until soft (5-10 minutes)
  2. Add in the rest of the ingredients and simmer for 60 minutes. Stir often and you may have to add more water as it cooks.
  3. You may want to add more spices/vinegar/mustard based on your taste. Sometimes I like to add extra hot sauce and an extra splash of vinegar right before serving.
  4. Makes Seven Cups. If you do not want such a large batch you can use the same amount of ingredients but reduce the lentils to one cup and only add 2 1/2 cups of water. I like to make a large batch so we have leftovers. Sometimes I freeze in individual containers for grab-and-go lunches.

I hope that your spring plans are in full swing and that you can find solace and healthy comfort in your kitchen. I find that when my calendar gets full it is deeply satisfying to know that I am still managing to feed my family nutritious meals that help fuel our time commitments. So fill out that shopping list with kitchen staples, buy fresh produce and wholesome ingredients, and fill your refrigerator and deep freeze with meals that are simple and satisfying. I hope that you add this recipe to your menu. If you do, please take a  moment and  let me know what you think.

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Spring Fever is an Understatement

“Snow was falling,
so much like stars
filling the dark trees
that one could easily imagine
its reason for being was nothing more
than prettiness.”
― Mary Oliver

April 16, 2017 on the left.
April 16, 2018 on the right. Last year we were planting blueberry bushes and this year the bushes are buried under several feet of snow. There are 10+ foot snowdrifts in our pasture.

Meesha is a bundle of energy!

Snow days in April are not unusual in the UP of Michigan. However, that does not soften the blow. As John and I discussed yesterday, April snow storms usually torment us AFTER the majority of our snow has already melted and it is gone within a couple of days. However, over the past couple of days we received over THIRTY inches of snow ON TOP of the snow lingering from the winter.

While it is depressing and feels like a setback to our growing season, the kids were thrilled to have two snow days off of school (this teacher did not complain 😉 ) and the weather outlook for the next couple of weeks looks hopeful. We should be seeing temperatures close to the 50s by the weekend and into next week. That means that it should be close to 100 in the hoop house.

Speaking of the hoop house: check out these photos of John, Avalon, and Lukas digging it out yesterday after the storm.
The dogs were in their glory and were exhausted last night after a spirited frolic in the snow!

Gentle Ollie taking a break. He LOVES the snow.

Remi our faithful protector is not sure what to think.

Giant April snow banks!

Avalon and I took advantage of our snow days to create a new video for our YouTube channel. As you can tell from the video, this new medium is a little awkward for me, but Avalon is a natural! In this video we share a few of the things that we “cannot live without”. It was a blast to film it together and we hope to be able to create more content about our farm, recipes, and DIY projects.

Please make sure to subscribe to our Channel: Superior Maple Grove Farm and leave us a comment to let us know you were there and what kind of videos you would like us post!

I hope that your spring is going well and that you are excited about gardening. I will post updates as we get our seedlings planted in the hoop house. I also promise to post more healthy recipes to help you put your homegrown, or farmer’s market produce, to great use. Thank you for following our adventures. If you are in the snow belt like we are – stay warm, stay safe, and hold on tight — spring is near! ❤

Launching Our Family YouTube Channel

I have exciting news, the Waldos are making plans for the summer. My family has made a commitment to join me in blogging. In addition, we are going to start vlogging together. After receiving many questions about our farm projects, we thought creating a YouTube channel would be a great way to share and log our progress. It will add a layer Produce with Amy and serve as a time capsule for our projects. Our hope is to help others who want to grow their own food, be resourceful, and learn with us on this journey to maximize our health and productivity. We are enlisting our community to help us move forward with our creativity. Thank you! 

Today we made our first video to launch our family YouTube channel, Superior Maple Grove Farm. We hope to post our DIY projects and our farm adventures. From creating an eco-system for bees, building ponds, growing food in a high tunnel/hoop house, and raising chickens – our hope for this channel is to share our challenges, victories, and dreams for the future. Of course I will continue to make recipes and we will make sure to address Avalon and Lukas’ interests as well.

We believe in reciprocal education and hope our viewers learn something from us and we hope to learn from you. Thank you for watching! The Waldos – Amy, John, Avalon and Lukas. ❤

Subscribe to our channel here: Superior Maple Grove Farm

ASIAN INFUSED SALAD WITH CHILI LIME DRESSING

Everything that slows us down and forces patience, everything that sets us back into the slow circles of nature, is a help. Gardening is an instrument of grace.
— May Sarton

Did someone say spring fever? Yes, I am feeling anxious for summer. Even though I try to be the kind of person who views the glass as half full, believe me when I say that I gave winter the evil eye this year. Yes, I live in the Upper Peninsula of Michigan. Yes, I have lived here for most of my forty-six years. Yes, I know that I should savor each moment and wish life to move fast forward. Still, I find myself wistful for long hikes and vases full of fresh-cut flowers from my back yard. I watch the chickens preen in the sunshine and I eagerly anticipate long daylight hours filled with warmth and all of the possibility that we can gather in a few short months.

Since my family is fortunate to have a hoop house, April will be planting season for us and we are investing a lot of sweat equity into our garden this year. For a couple of months now we have been starting seeds in our house. My husband John started broccoli, Brussels sprouts, pumpkin, watermelon, and an assortment of flowers. Last weekend I started tomatoes and cucumbers. Check out the “mini-greenhouses” I used to plant cucumbers and recycle the large clamshell containers that greens come in from the supermarket.

In the fall it was difficult to go back to buying greens for salads and smoothies after being able to grow our own all spring and summer.
However, I found a neat way to recycle the large clamshell packages. They make great mini-greenhouses to start seeds. Fill with soil, plant seeds, water, close the top, and place in a sunny windowsill until your seeds germinate. 🌱🌱

Pumpkin plant windowsill garden.

We have a tiny house but we maximize our space and take advantage of the wonderful sunlight.

This weekend I am picking up squash seeds (zucchini, yellow summer squash, spaghetti squash, and butternut squash) to also start indoors. While we still have several feet of snow on the ground, on sunny days the temperature is reaching the low 70s in the hoop house. I can already taste the green beans, broccoli, and peas and I cannot wait to be able to pick fresh greens daily for salads.

When I make salads as an entrée for work or dinner, I like to bulk them up with ingredients that are going to have staying power. I love to add beans or nuts for protein and whole wheat pasta, other grains, or quinoa. For the salad that I am sharing with you this month, I decided to use rice noodles – because I thought they would work well with the spicy chili lime dressing. I usually have them on hand because my husband and I love them in my hot and sour mushroom soup. Rice noodles come in a variety of textures (for this salad I used a thin noodle) but the thicker strands would work well too. Both the rice noodles and the garlic chili sauce (that I use in the dressing) can be purchased in the Asian section of the supermarket.

This salad can be plated or made in a jar. While I used clementine oranges or “Cuties”, pineapple or whatever fruit or berries that are in season would work great. The sweetness of fruit partners well with the spiciness of the dressing.
I love to create vibrant salads, since we eat with our eyes first, and I think that taking time to artfully arrange food helps deepen our enjoyment and brings eating to a new level. That is why I enjoy making jar salads. Not only do the jars keep the salads fresh for up to a week, but they help make the salads visually appealing and ready to grab-and-go for work or when you are pressed for time at home. I love being able to prep my salads once for a healthy meal all week-long.

Normally, when I make dressing, I use my Vitamix blender. However, for this dressing, I wanted a chunkier consistency so I added all the ingredients into a pint-sized mason jar, put the lid on and gave it a good shake.

CHILI LIME DRESSING

  • 1 cup of rice vinegar
  • 1 lime (juice and zest. If you are using bottled lime juice, one lime renders approximately 1/4 cup)
  • 1 clove of minced garlic
  • 2 Tablespoons of sesame oil (sesame oil has a very distinct taste and I love to use it to stir fry vegetables as well)
  • 2 Tablespoons of tamari or soy sauce
  • 1 Tablespoon garlic chili sauce (Warning — chili sauce is SPICY so you may want to add a little at a time. I like heat so I even added more after mixing)
  • 1 Tablespoon of finely chopped onion (I used red onion but green onions would be great for this dressing)
  • 1 Tablespoon of finely chopped fresh ginger root (ginger has a very strong taste and if you are not used to it, I suggest adding a little at a time)
  • Fresh cilantro, finely chopped (1 used 1/4 cup. If you do not like cilantro, parsley would work well)

In the summer I also add a sprig of fresh mint and freshly chopped chives to the dressing.

 

I added 4 Tablespoons of dressing to the bottom of each jar and layered the following ingredients:

Orange bell pepper (chopped)
1 cup of snow peas
Edamame (I make sure to buy organic and purchase in the freezer section and thaw and use in the salads)
Rice noodles (cooked and cooled)
Sunflower seeds
Clementines
Cabbage (chopped)

I made four salads using quart Mason jars. You can decide how much of each ingredient to add. I used ¼ cup each of sunflower seeds, noodles, and edamame. I divided up one small bell pepper, used one clementine per jar, and filled the rest with crunchy cabbage (packing it well to ensure the salad had enough cabbage). Red cabbage works well with this salad as do carrots, tomatoes, broccoli – and if you eat meat you can add chicken or shrimp.

As sure as the geese will return to Upper Michigan skies, this salad will make a great addition to your spring and summer menu. It would be a great dish to bring to a picnic (imagine making small individual salads for everyone in pint jars). The dressing is versatile and while it perks up cabbage or greens in your salad, it is equally delicious drizzled over steamed or roasted vegetables.

If you have spring fever like I do, I hope you find a way to satisfy your yearning for warming days. Now is the perfect time to start some seeds indoors for your own vegetable garden. If you have limited space think about growing tomatoes and fresh herbs in containers. You will thank yourself in a few months when you are making salads from your own fresh produce. Trust me, food always tastes better when it is grown and prepared with a labor of love.

Watermelon sprouts.


 

Vegetarian Chili – A Labor of Love

“The songs of our ancestors are also the songs of our children”
― Philip Carr-Gomm

My late grandfather Thomas Puskala was a soil artist and his straight, manicured vegetable rows were a work of art. He was an organic gardener before it was hip and he carefully recorded the seasons and moments of insight on his calendar. He cited the migration of geese and robins, jotted down when he planted the peas, and detailed the ebb and flow of frost’s destructive fingers. I think of Grandpa when I publish a new blog post. He would have loved how I document my garden with snippets of poetry, layers of photos, and the capacity that my words and recipes have for outreach. Technology affords us the opportunity to document our lives with vibrant threads of meaning.

Thank you to my cousin Alicia for this photo of Grandpa Puskala. ❤

I thought of Grandpa this past summer and fall when I grew and put up over thirty quarts of garden tomatoes. Our new hoop house made for a remarkable growing season and our tomato plants became tree-like and laden with juicy fruit. It felt therapeutic to quarter the scarlet orbs (skins and all) and roast them with garlic and onion for marinara, plunge them into boiling water to remove the skins for stewed tomatoes, and add spices to the boiling pot and render salsa with fiery depth. Though, through the canning process, I am preserving more than just an Upper Peninsula of Michigan summer in jar. I am also encapsulating Grandpa’s old fashioned values and his affinity for nourishing his family with wholesome food and living as close to the land as possible. Every bubbling pan of lasagna and simmering pot of tomato basil soup is a homage to my grandfather’s legacy.

I know that I am not alone in taking extra steps to make healthy meals for my family. However, with cold comes with an offering of food temptations. Making wise food choices can be a challenge and craving comfort food makes it easy to surrender to indulging in too sodium and sugar laden treats. With spring right around the corner, you may be thinking of ways to jump start your healthy intentions. A great tip that I try to incorporate into my family’s meal plan is to have soup or chili on hand. This guarantees that we always have a quick and homemade dinner or lunch in a pinch. The chili recipe that I am sharing with you is heavy on fiber from beans, which makes it filling.

I started sharing recipes on my blog in 2013, and I like to challenge people to experiment with vegetarian or Vegan recipes. Not only do those who practice a plant-based diet know how to find alternative and filling sources of protein, but often plant-based recipes use healthy spices and herbs for flavor. This chili recipe is one that I have shared with friends for years and I always mention, that if desired, they can add meat. However, most report back that they enjoyed the recipe without meat. This recipe is on rotation in our house year round, but it is especially satisfying in the winter months as the temperature dips (which is still the case in Upper Michigan).  I often make a double or triple batch and it freezes well. This year I even pressure canned a few quarts to keep on hand in case of an emergency.

Last weekend I participated in a chili cook off at the 5th Annual Wellness Fair at Gwinn High School. I took first place in the amateur division – winning over two student groups and my boss Sandy Petrovich, the Superintendent of Gwinn Area Community Schools. It was neat to watch Ms. Petrovich and her student competitors banter back and forth. It was exactly how a school function should run – it was well attended and involved all of our education stakeholders. The entire event made me so proud to be a Modeltowner!

The Wellness Fair was exciting to participate in and GACS Food Service Director, and organizer of the Wellness Fair, Barbie Ward-Thomas does a phenomenal job encompassing all types of wellness in the event: physical, emotional, financial, and social wellness. We are so lucky to have her as our support and advocate for health at GACS!

To see a story of the event covered by local media click HERE

My award winning chili!

I served up my chili with sour cream, wedges of lime, and fresh cilantro!

I was pleased to have been selected first place by community tasters (everyone is invited to sample the chili and cast a vote). It is always interesting to see the look on people’s faces when you mention that the chili is vegetarian. Some people look at you skeptically like you are trying to spread an agenda, but then I explain how flavorful it is and full of ingredients. If that does not win them over, I like to mention how easy vegetarian chili can be on your pocketbook since beans are extremely affordable (especially if you buy dry beans and cook them yourself). I also made sure to bring a jar of my canned tomatoes to show people the love and attention that I put into my chili. ❤ Love wins every time!

THREE BEAN VEGETARIAN CHILI
*3 cups of tomatoes
*1 cup tomato juice
*1 cup of chopped green bell pepper
*1 cup chopped celery
*1 cup chopped onion
*1 cup of corn
*3 minced cloves of garlic
*1 cup white beans (cooked)
*1 cup black beans (cooked)
*1 cup kidney beans (cooked)
*1 small can diced green chilies
*1 Tbsp ground cumin
*1 Tbsp ground coriander
*1 Tbsp dried oregano
*1 Tbsp chili powder, (Add as much for desired heat.)
*Salt & pepper to taste

Instructions:

Sauté celery, onion, green pepper and garlic with olive oil. Add all ingredients to crock pot or stock pot (you may also want to add a cup of water). The longer the chili cooks, the better it will taste. If I cook via stove-top I simmer for 60 minutes. Using the slow-cooker method I cook on low for 4 hours. Season to taste (adding more chili powder or “heat” if desired).

You can also toss in other vegetables that you have on hand. In the past I’ve added zucchini, carrots, and even cabbage.

While you can use canned beans that you purchase at the market, I suggest buying dry and cooking your own (makes it even more economical). I make the beans in bulk and freeze. One pot makes approximately fifteen cups. While it is fantastic alone, sometimes I like to add a dollop of sour cream or plain Greek yogurt, chopped green onions, fresh cilantro, an avocado wedge, whole wheat pasta or quinoa, and/or a squeeze of fresh lime juice to perk up the flavor even more. Add a side salad (the one featured here incorporates citrus, pomegranate, jalapeno slices, and avocado) and you have a nutritious and hearty, but not heavy, meal. For easy to assemble homemade salad dressings, make sure you check out my blog.

I hope that you were fortunate as my family to have a bounty of tomatoes over the summer. If you do not garden, you are missing out on one of life’s most simple pleasures. There is nothing like a tomato fresh off the vine – still warm from the sun. Take advantage of a blustery UP day to dream about tilling a small plot of land or filling a row of containers on your deck with lush plants. My husband and I will spend our winter months pouring over seed catalogs to fill our new hoop house in the spring. I know my grandfather is watching and I know that he loves our farm. ❤

My new cards I had printed to give out at the Wellness Fair in hopes of drawing in new readers.

Spring Fever Remedy: Cucumber Soup

“Don’t judge each day by the harvest you reap but by the seeds that you plant.”
― Robert Louis Stevenson

Our hoop house is in the distance, patiently awaiting summer.

 

 

Today is a snow day off of work/school and to say that I have spring fever is an understatement. I have been dreaming of leafy green vegetation since the first hint of snowflakes graced the sky. A couple of weeks ago my husband John planted trays of seeds in our family room window, and in front of our sliding glass door. Daily we watch the thermometer that measures the temperature in our hoop house – waiting until it is warm enough at night to start planting the seedlings. Today it is only 30 degree in the hoop house, but on sunny days it has been reaching the low 50s. Last summer was our first taste of large scale gardening and we are hooked. Winter was our time to dream and make plans for even better produce.

Morning Glory

This was in the beginning of the season. We ended up going to a drip hose watering method since the plants were ENORMOUS and a sprinkler wasn’t able to do the job.

Last year we were able to harvest cucumbers from July until late October. Not only were we able to fill our shelves with quarts of pickles, we were also able to share our bounty with friends.

It was a learning process since it was our first year with a hoop house. This year we will be adding a large fan to circulate the air and we will be start our pumpkins inside and move them outside. We will also make sure that we have plenty of seedlings as backup for when plants (such a broccoli) go to seed and stop producing.

We used a trellis system with pulleys and plastic clips for the tomato and cucumber plants.

As I tried to come up with different ways to serve up crunchy slices of cucumbers, I often joked that I needed to come up with a cucumber cookbook. While my eleven-year-old step daughter Avalon’s favorite way to enjoy cucumber is putting them on her eyes to pretend she is at a spa, I think one of my favorite ways is a cool and refreshing bowl of cucumber soup. In fact, this time of year I find myself yearning so much for summer that I make sure that I pick up the ingredients at the supermarket so I can whip up a batch.

We harvested this many cucumbers often on a daily basis.

 

My favorite way to eat cucumbers is sliced with some fresh dill, raw apple cider vinegar, and salt and pepper. I am even known to eat this for breakfast.

This soup is light, healthy, and a wonderful way to welcome spring. You will also want to set this recipe aside to recreate in the summer when cucumbers are in their prime. It is a wonderful meal when the temperatures soar and cooking in a hot kitchen feels out of the question.

Stick with wholesome and fresh ingredients and your body will thank you.

CREAMY CUCUMBER SOUP WITH AVOCADO & DILL (makes one large bowl or two small)

*1 large Cucumber
*1 cup of Plain yogurt (use your favorite brand – low fat or full fat version. Greek yogurt is thick and works well for this dish)
*Juice and zest of one lemon or lime
*
1/2 Avocado
*1 small clove of Garlic
*1 Tablespoon of Onion (or a couple green onions)
*Few leaves of Kale or Spinach
*¼ cup of fresh Dill (or to taste)
*Salt and Pepper to Taste

If it is a garden cucumber, or organic from the market, I only remove ½ of the peelings. Cut the cucumber in half and with a spoon remove the seeds (they make the soup too runny). Chop and reserve ½ of the cucumber. Add the other half of the cucumber and the rest of the ingredients to a blender. Do a quick blend if you want the soup to be chunky and longer if you want it smooth. Pour in a bowl and add the chopped cucumber to the top and a sprig of fresh dill.

This soup is extremely versatile and if you are not fond of dill you can use cilantro. I like to add different toppings depending on what I have on hand. Some of our favorites are kalamata olives, feta cheese, and grape tomatoes. Sometimes if I am looking for a lighter soup, I leave out the avocado. Since it’s so easy to make you can leave the ingredients out for friends or family members to make their own bowl.

It only seemed fitting that I snapped a photo last summer in the hoop house. ❤

If you have spring fever like I do, I encourage you to try a new recipe or do something light and lively with the decor in your home. Grab your camera and record the way the sunlight sifts through bare branches or watch the way your pets delight in puddles of sunshine. Continue to dream and eventually spring will be here! Until then, make the most of today and enjoy every healthy moment.

 

Here you can see the pulley system that we used for our plants. It really worked well and we will be using this system again. It is unbelievable how heavy tomato plants and cucumber vines get and this system really helped hoist them up.

The Sweet Spot

“Good, old-fashioned ways keep hearts sweet, heads sane, hands busy.”
―Louise May Alcott

It is true that I shocked a lot of people a few years ago when I made a major lifestyle switch. A new name. Step kids. Yet, the most shocking revelation to many was that I made residence on a farm. When I reconnect with former students and old friends they often chuckle to learn that I am embracing my current crazy-chicken-lady status with wild abandon. Though, honestly, I think that my bond to nature has always run deep. I was born and raised in the UP of Michigan by hard-working parents who built a house with their bare hands (I am not kidding either. My father built his own sawmill and skidded and milled all of the lumber and built the entire house from the foundation up). When I met John, even though we are vastly different, not only did I instantly realize that he had my dad’s work ethic, but we had a lot of things in common. We both desired a life that incorporated tranquility, old-fashioned values, and a link with nature. Not to mention the synchronicity that was playing out in all of our lives. John, the kids, and I – came into each other’s lives at the perfect time. We made an instant connection. We needed each other.

I think often of the original homesteaders who cleared our land and built our home with trees cut from the property (the original section of our house is over 125 years old). When exploring our property you will find fences made from heaps of stones EVERYWHERE. The same stones that they toiled to remove, we now use to landscape the two ponds that John built, as well as repurpose for our flower beds and around the pool. I honor their hard work and feel that using these rocks give our projects more significance – it gives them a story.

My Renaissance Man John pensive in thought.

We are thankful for the rocks for landscaping.

I wonder how many years ago the apple trees in our orchard were planted? The trees give the landscape a personality. I watch them travel from each season and I feel moved by their beauty. The first hint of rosy buds takes my breath away. Their branches move from bony winter to startling green – then the most dizzying display of white and pink ruffled blossoms until their grand display – boughs drooping and heavy with fruit. The orchard shade is often where we pull up chairs to take a quick break from working in the hoop house. It is here that Lukas takes joy in being able to pop an icy root beer (kept just for him in the shop refrigerator) though he is always ready to share that first sip (he is a sweet and thoughtful boy). Were these trees planted in hopes that their canopy would someday provide shelter as well as fruit? Did the people who planted them rest like we do and marvel in the serenity around them? Did they listen to the haunting cry of the cranes and feel wistful when the sky aches green after a thunderstorm like I do?

Our apple trees were loaded with blossoms this spring.

The apple trees provide a lovely shady spot when we need to pause from a project.

Mid-summer the apples start to get big.

Rosy autumn apples.

The trees barren and waiting for spring.

Someday long after we are gone, will the owners of this farm wonder about us? Will they question who planted the peach and cherry trees, the blueberry bushes, the grapes, and the masses of tulips, daffodils, lilies, roses, and gladioli?

I have always wanted a front porch. Therefore, I was charmed the first time I visited John and saw his beautiful log home, with a covered porch. Now it’s “our home” – our happy place. It was thrilling last summer to close on our mortgage and become farm and home owners together. Our hard work is a legacy that we want to pass on to Avalon and Lukas.
The winters in the UP are fierce, which makes our summers twice as sweet. I feel it is my responsibility to soak up every moment of bliss in the summer and I have found that our porch is the perfect place to relax with lazy dogs (not Meesha – the youngest of our two German Shepherds – she will continually drop her throw toy at your feet).

Meesha ❤

Mid afternoon is best when the breezes blow (as a teacher I am afforded and thankful for this luxury). Early mornings and at dusk the zombie mosquitos tend to attack. Yet I’ve been known to enjoy a cup of morning coffee (though I prefer one of the ponds as a backdrop with our three clambering ducks: Lucky, Dante, and Beatrice) or a cold drink at night (usually while John is still working hard on a project).

Last summer I painted the rocking chairs bright red. I also love adding color with pots and collected treasures. In the summer I haul out the house plants, and because I am thrifty, I winter the ferns and geraniums. Last year I potted hostas in pots and they did lovely on the porch that gets plenty of shade. I then planted them around the pool in the fall (there’s always a spot for a hosta).


John can’t look at the porch without thinking it needs to be power washed. Yes, our hens free range across the porch in the morning. Though, there’s only so many hours in the day. Plus, it’s the imperfections that make life worth living. A reminder that life is beautiful in spite of flaws – temporal and fleeting – but worth savoring and working hard for our dreams.
July is the sweet spot of summer since we are set free of time commitments (softball/baseball games and youth theatre). Last July we were truly able to surrender to family dinners, home projects, the backyard fire pit, and star-gazing.

This year July will be different since we are planning a large-scale home addition (doubling the size of our living quarters) and we are also planning a long-awaited vacation to Alaska with Avalon and Lukas. My husband reminds me so much of my father and he can build anything. I am excited to watch our living space grow and eagerly await the memories that we create as a family.

It is almost February, and the snow continues to gleam – a white and frosty landscape as far as the eye can see. Until then, our porch awaits. A character in our story. A graceful reminder of when people lived their lives outside. The reason why John and I fell in love and are committed to work hard together to create a life worth putting all of our eggs into one basket. ❤

Remi and Meesha our loyal companions.

Putting all our eggs in one basket. ❤