“I remember my childhood names for grasses and secret flowers. I remember where a toad may live and what time the birds awaken in the summer — and what trees and seasons smelled like…”
-John Steinbeck, East of Eden
While I do not enjoy saying goodbye to summer, I love the feeling of transition that fall brings. There is elegance in autumn that is not present in other seasons. Now that I live on a farm, I am finding that I trust my senses more to announce the transition from summer to fall in the landscape. I watch the birds circling the sky, measure the way the morning light filters through the pasture, and I capture various scents in the air.
It’s truly been a magical summer and I feel like I have so much blogging to do to catch up. June started with a trip to New York City and ended with our belated honey moon to Alaska.
My husband built a pond/waterfall, installed a pool, created gardening spaces for me, and did various landscaping projects. We got approved for a grant from the USDA for a hoop house/greenhouse (which will be delivered in the next few weeks) and we added a new rototiller and sawmill to our farm equipment.
The weather this summer was gorgeous and I walked laps around the pasture for exercise (sometimes while playing “Alien Hunter” with my step son) and we had evening fires in our backyard (which almost always involved a dance party with my step kids).
Speaking of my step kids, I have to give a shameless plug to my sweet stepdaughter Avalon’s YouTube Channel. She is ten years old and I have featured a few of her recipes here on my blog. Not only does she love to help me in the kitchen but we love to shop together and she shares my passion for writing, social media, and being creative.
Her “House Tour Video” is absolutely adorable and I think that her sparkling personality really shines through. Now that the pool is installed the sunflowers are ready to bloom, I told Avalon that she needs to do an update. Make sure you check out her video, give it a like, and if you leave a comment it will really make her day. This week we hope to record a video together of our new clothes for the school year. Avalon thinks that I need to start adding videos to my blog. What do you think?😉
Autumn marks a time for fresh starts and in our house it means getting back to the basics with a new school year. Since I am a teacher, I join my kids in embracing an early bedtime routine, homework (in my case grading and lesson planning), and setting academic and personal goals.
As busy as our schedules get, I do not want to abandon our family dinners around the table. Last fall Lukas (who is now seven) declared that we should have Taco Tuesdays – and we obliged. Sometimes it may end up being Taco Monday or Thursday – but taco night is a hit in our household. Not only does it suit the meat eaters and the vegetarian in our house, but also the leftovers easily convert into salad, nachos, soup, or pizza. Depending on what we have in the house we prepare guacamole, spicy rice, refried or black beans, seasoned meat, and serve up sour cream, cheese, peppers, onions, tomatoes, lettuce, cabbage, and a variety of sauces.
Since we have a farm we raise our own pork and chicken (and soon beef), but my husband also loves seafood. For this recipe I came up with a simple marinade for shrimp (that would work well with any protein). Vegetarians could also use it to marinate squash, which is abundant in gardens and the supermarket this time of year.
The shrimp tacos also receive a burst of flavor and satisfying crunch from a cabbage slaw that is dressed with the same marinade as the shrimp.
Lukas helped me plant cilantro this summer and he loves adding it to our homemade guacamole and salsa made from our homegrown tomatoes. Have you noticed how kids are willing to eat healthier and try new foods when they help grow and prepare it themselves?
*1 pound of raw shrimp
*1 bunch of cilantro
*1/4 cup chopped onion
*1/2 small cabbage
*3 juiced limes and zest
*2 Tablespoons of olive oil
*1 Tablespoon of Cajun seasoning
*2 teaspoons of sugar
*Salt and pepper
CILANTRO & LIME MARINADE
Pour the following marinade on the shrimp (remove shell and tails):
*Juice and zest of two limes
*1 Tablespoon olive oil
*2 minced cloves of garlic
*1 Tablespoons of Cajun spice (more if you want extra spice. Since the Cajun seasoning that I added already had salt, I did not add any additional)
*1/2 cup of fresh chopped cilantro
Ideally, let the shrimp and slaw sit for several hours in the refrigerator (it works well to make the night before). You can grill the shrimp or cook over the stove top until the shrimp turns pink. Serve the shrimp and cabbage on flour tortillas with spicy ranch dressing. You can buy many versions in the store or add salsa to ranch dressing. For a healthier version you can add salsa or hot sauce to plain, fat-free Greek yogurt.
PRINTABLE RECIPE HERE: CILANTRO & LIME INFUSED SHRIMP TACOS
I hope your family enjoys the fresh flavors of these tacos as much as mine did. Make sure you check out these other recipes for versatile Taco night: Spicy Brown Rice and Snappy Salsa, Cilantro Lime Vinaigrette Dressing, Homemade Taco Seasoning, Layered Refried Bean and Guacamole Dip, Confetti Salad.
Thank you for following my blog and while I have a lot of my plate in the coming months with a new school year, thesis writing, an internship, and motherhood, but I am going to try my best to keep posting. Until then make sure you follow my page on Facebook, Instagram, and I would love to hear from you!❤