“We worry about what a child will become tomorrow, yet we forget that he is someone today.” ~ Stacia Tauscher I need to write about this moment. Writing helps us savor and even stop time. How fortunate we are to have language at our fingertips and tongues to help us remember. Friends, you know what […]
From my Sister Blog: Here is a universal themed writing prompt I use with my students that uses a powerful poem by Joy Harjo as a companion piece.
The gifts of earth are brought and prepared, set on the table. So it has been since creation, and it will go on.
We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it.
It is here that children are given instructions on what it means to be human. We make men at it, we make women.
As a writing teacher, I often use food as a prompt to help my students capture their stories. Food is universal and we have an intimate connection to the food that surrounds us.
Not only am I a food blogger, but I think that food helps a writer tap into their senses. Food is smell, taste, sounds, and texture. Food is comfort, culture, community, family, and a way…
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“As a writer I have what I call my, “Monet Moments”. When I want to experience the world with a new lens. Mid-February I was watching the blues set in at night (on many levels). I wanted to snowshoe at dusk to experience the optical effects of light up close and personal and not just from the mudroom window. I have a trail carved around our pasture and approximately three and a half times around is a mile.
“Don’t scorn your life just because it’s not dramatic, or it’s impoverished, or it looks dull, or it’s workaday. Don’t scorn it. It is where poetry is taking place if you’ve got the sensitivity to see it, if your eyes are open.”
–Philip Levine, describing what he learned from William Carlos Williams
A shelf in my classroom with Monet reproductions.
Mrs. Sherby was my art teacher in both elementary and secondary school and I will never forget the lessons she taught at the Forest Park Schools. I still dream about her classroom – the way the clay smelled, the wide-narrow drawers where we stored our work-in-progress, and the baby food jars where we mixed custom colors of acrylic paint and dipped our paintbrushes.
Mrs. Sherby taught us about the Impressionism Movement and I was moved by Monet. I vividly remember learning about his haystack series and the way he patiently…
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Make sure you check out my posts on my sister blog .
“Creativity is just connecting things. When you ask creative people how they did something, they feel a little guilty because they didn’t really do it, they just saw something. It seemed obvious to them after a while. That’s because they were able to connect experiences they’ve had and synthesize new things.”
As a high school writing teacher, I am constantly looking for new ways to help my students find inspiration. While my creative writing students come to class prepared to create, sometimes encouraging my 9th grade English students to tap into their creativity is a challenge. This is especially true when I ask them to write poetry.
To help free up writer’s block and self-doubt, I tell my students that for their first draft I will not assign a letter grade for a poem but will give credit or no credit. If they turn it in, they get…
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“Snow was falling,
so much like stars
filling the dark trees
that one could easily imagine
its reason for being was nothing more
― Mary Oliver
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!
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! ❤
Happy New Year! Today marks Produce with Amy’s FIVE YEAR anniversary. In that time I’ve shared over 120 healthy recipes and have made connections across the globe. My life had made many twists and turns (both traumatic and triumphant) throughout these five years and I look forward to what the future holds.
I anticipate that 2018 will bring on a writing streak, because I miss blogging. As an English teacher I daily tell my students that our stories matter and I want to be a role model for their words. Recording the world helps us understand how everything is connected and that our path, intentions, and deeds are relevant and important.
If you are so inclined, please like my Facebook page and subscribe to my blog here too.
To be honest, I have had a difficult year. I hit what felt like a huge roadblock when I was diagnosed with Hashimotos disease (thyroid). I have been on meds for going on five months now and feel like I am getting some of my energy and stamina back. I really want to kick things back into gear and get moving on projects. I am a full time high school/middle school teacher, am a step mom to two energetic kids, and my husband and I own a farm. Therefore, I have been feeling overwhelmed by things that need to be “caught up” at home. This summer we are taking on a HUGE project and adding an addition on to our home. It would help immensely if I could get our household organized and get back into writing, creating recipes, and being overall creative. Does this sound familiar at all to you?
Do you have a project that you have been meaning to work on? Do you have a linen closet that needs straightening? A wardrobe that needs to be organized or items donated that no longer fit? A guest room that looks more like a junk room? How about a pantry, cabinets, or drawers that need some attention? Well, I have a challenge for you!
Five years ago I launched “Produce with Amy” to serve many purposes. Ultimately, I wanted to share my healthy recipes with the world, but I also wanted to keep myself accountable to eating more fresh fruit and vegetables. I knew that this would serve my health well and that a diet rich in nutrients would propel me to be more productive. Guess what? It worked.
For the month of January 2018, I challenge all of us to be PRODUCTIVE. If you want to participate all that you have to do is pick a number of minutes each day to work on a project. It may be as little as 10 minutes or as long as 60. Set a timer and get to work and when the timer goes off you are done for the day. I guarantee you will be pleased with the results after 31 days. I know that this challenge will help inspire me to do some household chores after a long and exhausting day at work. I also hope it will help me carve out some time to write a weekly blog post.
Today I started off this challenge with a HUGE project. I am organizing my clothes closet and makeup table. I’m putting my spring/summer clothes and shoes in totes (it’s never too late) and going through all my fall/winter clothes and selecting outfits for the next several weeks. I did some New Years shopping yesterday and bought some beautiful new wardrobe pieces and I want to maximize my mix-and-match options. I LOVE clothes and I want to simplify my morning routine (sleep is very valuable to me) and feel great when I go to work each morning. Tomorrow I will commit to 20 minutes of another project and hopefully my productivity will snowball from there.
If you let me know you are interested I can post a daily thread on my Facebook page and to stay more accountable we can post what we accomplished in our daily time-frame. If it is a large project (like a guest room) you may want to take before and after photos to help celebrate your victory.
I hope that you join me in celebrating Produce with Amy’s Five Year Anniversary with a burst of productivity. Please share this post with others who may be interested in joining us.
Happy New Year! May it be healthy, productive, and full of insight and direction.
“In the spring, at the end of the day, you should smell like dirt.”
Though I refuse to wish my days away, I am dreaming of dirt season. Each day I watch the snow banks recede (or loom larger) and imagine the bulbs that I planted last fall begin to tingle with life. I can imagine the glossy blooms like plump scoops of pastel sorbet – hyacinth, tulips, and crocus – gracing our breakfast table in vintage milk glass vessels perched atop my great-grandmother’s lace doilies.
In addition to indulging in visions of frothy blossoms, I am researching new vegetables to grow. While in the past we have had good luck with tomatoes, squash, beans, and peas – this year John and I are taking gardening to a new level with a 32×70 foot hoop house. While it is exciting to be able to extend our growing season, it is a bit intimidating as well. I hope to share some of our trials and tribulations on my blog for others who want to grow more of their own food.
Since John and I have an affinity for Brussels sprouts, they are on the top of our to-grow list. While the health benefits of cruciferous sprouts are plenty (Brussels sprouts contain many phytonutrients that promote our health by protecting against cancer and fighting cholesterol), the writer in me marvels over the names of different varieties of vegetables. Even Brussels sprouts are poetic when lavished with titles like Jade Cross, Oliver, and Valiant.
As with much fresh produce such as kale, cabbage, and broccoli – the health benefits of Brussels sprouts are heightened when they are lightly steamed. However, John is wild about my roasted Brussels sprouts. The roasting process caramelizes the sprout and makes them sweet and savory at the same time. For this recipe I decided to incorporate another one of John’s favorites sweet potatoes minus the globs of butter, brown sugar, and marshmallows (sorry, Sweetheart) and a homemade Pomegranate Vinaigrette dressing.
To roast the Brussels sprouts (I roasted two bags) cut in half and spread on a baking sheet (cover with foil for easy clean up) and toss in the following mixture:
*2 Tablespoons coconut oil (or your favorite cooking oil)
*2 Tablespoons of soy sauce
*I Tablespoon Dijon mustard
*1 Tablespoon minced garlic
*1 teaspoon cumin
*Black pepper to taste
To roast the sweet potato (I used two large potatoes), cut into small cubes and toss in a Tablespoon of oil, a teaspoon of cinnamon, and a dash of salt and pepper.
I roasted the Brussels sprouts and sweet potatoes on separate sheets since the potatoes take slightly longer. Roast Brussels sprout at 400-425 degrees for 30 minutes (depending on oven) and the potatoes for 45 minutes. Turn both at the midway point.
*1 cup pomegranate juice
*1/4 cup of vinegar (my favorite variety of vinegar for this dressing are either red wine or balsamic)
*1 teaspoon of Dijon mustard
*1 clove of garlic
*1 teaspoon of red onion
*1 Tablespoon honey (more or less to taste)
*salt and pepper to taste
Blend well (The dressing will keep for several weeks in the refrigerator)
This dish can be made ahead and the sprouts and potatoes can be heated if you want to serve warm.
Arrange the Brussels sprouts and potatoes on a plate and add a few grapefruit segments. Sprinkle with gorgonzola cheese (blue, feta, or goat cheese make great pairings). Drizzle with a couple Tablespoons of dressing and sprinkle with extra crisp bacon or walnuts. Since my husband eats meat, I serve his with bacon, and I like walnuts or almonds with mine.
This dish can be served as a salad or side, and is delicious warm or cold. While fresh Brussels sprouts would be preferred, I used frozen – which makes this a versatile offering year round. Incidentally, frozen vegetables are healthy because they are flash frozen at the peak of ripeness.
For other seasonal twists on this recipe — serve with roasted cranberries, crisp apples, or fresh blackberries in the fall, in the summer toss with juicy cherries; in the spring early strawberries, and citrus segments in the winter for a splash of color, texture, and flavor.
The roasting technique, and the sauce that I use, also turns cauliflower and other vegetables (carrots, green beans, zucchini, onions, mushrooms, tomatoes) into magical creations. The roasting time will be shorter for more tender vegetables such as beans, mushrooms, and tomatoes. Roasted vegetables are versatile ingredients for vegetarians and meat eaters alike and can be served hot or cold and are great tossed into pasta, soups, or as the bed for salads.
As I watch the birds puff up their feathers outside our windows, I know that I am not alone when I say that I am aching for green grass, spring flowers, and the opportunity to poke seeds down into a plot of damp earth. Until then, one of the benefits of cool weather is being to enjoy living inside a cozy house with the fragrant aroma of roasting vegetables. It is my pleasure to share this recipe with you and make sure you check out my other recipes for more ways to incorporate a rainbow of produce to your menu.
Greetings, Friends. I hope that the holiday season has been kind to you and that you have spent time with friends, family, and have had more laughter than tears.
As 2016 takes its final bow, I find myself full of reflection. Forty-five years of experience has taught me to not have regrets, but to believe that everything happens for a purpose (even if we are too close at the time to realize that gifts come in multiple wrappings and disguises).
I believe that we are our worst critics and that we must focus on the positives in our lives and not wish time away waiting for the things that we long for. We must focus on the now, while planning for the future. Even small changes can impact our tomorrow and help us achieve our dreams.
I decided that I could reflect on the past year and beat myself up for all the broken promises I made (to myself or others), or I could focus on the strides I made to live a full life. I will be listing my achievements in my private journal and will thank my family and friends for the support and love that they have bestowed on me.
As we pass into a new year, I will continue to plan, grow, and set goals. On the top of my list for 2017 is for my husband John and I to continue making our family’s financial health a priority, to raise the majority of our own food, and to be the best role models that we can be for the two beautiful children that we are raising.
In 2016 my healthy goals were put on the back burner due to a multitude of excuses and I need to make time for myself in 2017. Are you with me? Are you ready to invest time and energy on yourself? As we know, when we take care of ourselves it enables us to take care of others better. We are better spouses, parents, children, siblings, leaders, bosses – and all the others roles we serve in our lives.
I decided that I needed to put my January goals “out there” in order to commit and achieve them. Studies show that we are more apt to achieve our goals when we write them down and post them in a prominent location.
What are your goals for the next month? Make your goals achievable and realistic. Once we have achieved our goals our success will snowball and we can confidently make the next steps to finding our balance.
Leave a message here (or private message me) if you need support and are willing to give support to a healthy community of individuals. I am willing to create and moderate a private group on Facebook if there’s enough interest (Find and like my FB page in the right corner of the page). There’s nothing to buy – no cost, no strings attached – just the willingness to put yourself first for a few times during the week and focus on your healthy goals.
I promise to make time for myself in the coming days, weeks, months, and years. Join me. We are worth it!
“Respect your body. Eat well. Dance forever.”
― Eliza Gaynor Minden
My nine-year-old step daughter Avalon never walks. She prances, glides, and pirouettes. Even when she runs, Avalon has the grace of a gazelle. Her little brother is her best pupil and she teaches him all of her latest dances. His jazz hands are exquisite! 😉
One of the best family purchases that we have recently made is a Bose SoundLink Bluetooth speaker (in the color red – of course). The sound quality is wonderful and it gives great ambiance to our family dinners. It is portable and easily moves room-to-room and this summer it will help with yard work and give spirit to our time in the pool and hot tub. Plus, it helps us MOVE MORE by dancing! In recent days Avie has taught me a couple of her dances and while it results in an uproar of laughter, it is also helping me reach my step goals on my new Fit Bit Flex. The idea of spending hours at the gym on a treadmill or elliptical makes me shudder. But dancing with my step kids? Sign me up!
Buying a new activity monitor was a huge step for me. For months I have been grumbling about my lack of energy and the weight that crept on this winter. Now all that I can say is why did I not purchase one sooner? Last night my Fit Bit encouraged me to walk two miles after dinner so I could reach my step goal when before I would have had a hot cup of tea and relaxed. I have been using it to track my calories and water, and I will also be logging my weight every Sunday morning.
Speaking of weight – with reluctance I finally took the plunge and stepped on the scale. I really did not want to because I tend to get a tad bit obsessed by the number. However, I felt that it was time to be honest with myself and I need to have a measurable goal to stay accountable. I was semi-correct in my last post when I said I could tell from the way that my clothes fit that I had put on around fifteen pounds. Sadly, it is closer to twenty. The good news is that after a strong week of sticking to my healthy goals – I was able to take off 2.4 pounds. What a feeling of empowerment after many false starts and stops in the last few months. .
While I am a teacher and am fortunate that I have the ability to be on my feet and am able to walk around my classroom for most of the day, I have gotten out of my habit of walking during lunch and making sure that I move more during the day. That is an added benefit of my Fitbit since it encourages me to move at least 250 steps each hour (from 9-5). This means that I will definitely be walking during my lunch time and I will be taking a lap around the hallways in between classes (which serves double-duty since it is also a great way to monitor hallway activity). In the past it was all of these small little changes that helped me take weight off, and most importantly, keep it off (which I am determined to do again).
For the month of May I am building on the April goals that I shared a couple of posts ago. I am raising my water goal to 64 ounces a day, will continue to be moderate in my intake of starchy carbs, increase my consumption of vegetables, and I am replacing the 30 minutes of activity with 10,000 steps a day.
As far as exercise goes, I really do not have a viable excuse. The property on which we call home is stunningly beautiful and my Fitbit helped me compute that three times around our pasture is a mile. Not to mention that our four dogs guarantee that I have the best walking buddies around. Remi our German Shepherd does not let me out of his sight. ❤
In addition to the goals I already listed, I am also going to add breakfast into my routine. While I love green smoothies and believe in the power of breakfast – I do not always make time to do so for myself in the morning. I do a great job taking care of the others in my household, but I often put myself last.
I decided that I needed something different for breakfast and I found that our local Target now carries Vega plant-based protein powders and shake mixes. I bought the Vega Essentials vanilla shake mix and this morning threw it into my Vitamix with almond milk, frozen banana, spinach, pumpkin, and cinnamon. It was exactly what I needed and I cannot wait to create other flavor creations with what I have in the house. If you are looking for smoothie recipes, check out my smoothie tab.
In my last post I shared how a couple of weeks ago I had my eyes checked and found myself getting fitted bifocals (difficult to stomach since I have never needed glasses before). My husband picked out the frames for me because I could not even look at myself in the mirror. I do not have to wear them all of the time but they are starting to grow on me. So much that I am already thinking of what I want my second pair to look like. 😉 As several of my friends pointed out, glasses can be a cute accessory (and the fact that my husband and I each have vision insurance is a wonderful benefit).
I am thankful that each day (each hour, each meal etc.) gives us the opportunity for a fresh start. While I could beat myself up for putting my exercise on hold and not making myself a priority – the strides that I have made in the past few weeks is the empowerment that I need to set and meet healthy goals. Last year I made a couple huge lifestyle changes – not only did I marry an incredible man but I also became a step mom and started a new degree program at Northern Michigan University. While I am familiar with life in the rural Upper Peninsula of Michigan, I now live many miles away from town and (much to the surprise of my friends and family) I am adapting to “farm life”. As I learn how to mesh my healthy goals with a hectic lifestyle, I know that I will learn many important things on the way.
Speaking of my new lifestyle. If you have been following my farm activities, check out how BIG our ducks have gotten! They certainly are not babies anymore. Neither is Lukas! I cannot believe how much he has grown up since fall. His reading is soaring (thank you Mr. Sandell) and his two front teeth are starting to emerge.
Thank you for being part of my healthy community. I would love to hear the goals that you are setting for yourself. Remember, if you feel overwhelmed small goals are a great way to achieve success. When we feel successful, it helps to create a snowball effect and we can build on our goals as we go. If you are not moving now, ten or fifteen minutes a day is over an hour of activity a week. Add in a couple of servings of fruit and vegetables a day, make sure you are hydrating yourself with plenty of water, and do not make the mistake of putting yourself last. We are worth it!
“Eating habits are learned behaviors; they’re not intuitive. So what your children learn to eat at home early in life sticks with them well into adulthood.”
-Ann Cooper and Lisa M. Holmes
The trees in the Upper Peninsula of Michigan have taken on an ethereal glow and the school year has kicked into gear. It was Homecoming last week, at the district in which I teach, and my step kids Avalon and Lukas dressed up each day for Spirit Week. They were excited that their Grandpa Waldo came to visit and we went to the football game. Since I am the co-adviser for the junior class, John and I chaperoned the Homecoming dance. While I thoroughly enjoyed my summer holiday, it feels great to be back to my work routine. I have an incredible group of 9th and 8th grade students this year and I am also working on an Education Specialist degree at Northern Michigan University (the program is a precursor to a Doctorate in Education – EdD). I am fortunate that my life is rich with opportunities and my heart is full of love and thankfulness.
The kids have made a remarkable transition to a new school. They both adore their teachers, are thriving with an early bedtime (8-8:30), have made new friends, and are progressing well in their studies. Avalon was excited about having her first locker – and I confess that I may have gone a little overboard on buying her locker swag – but it was worth it to see how excited she was. I know that my mom would have done this for me when I was a little girl too – if they would have had cool locker accessories back then. 😉
John and I work hard to create structure and we focus on quality family time. We try to prepare homemade meals (with many ingredients that we raise ourselves on our hobby farm) and we eat around the table as a family. This time is precious in the stories and laughs we share and in the values and manners we are trying to instill in Avalon and Lukas. Avalon often goes grocery shopping with me and enjoys the time we share in the kitchen. As a parent I feel it is my responsibility to teach her how to take care of herself, inside and out, and as Lukas gets older I hope he takes interest in learning his way around the kitchen as well.
After attending the elementary school Open House, Avalon decided that she wants to earn a perfect attendance award. Therefore, I have been talking to the kids about staying healthy during the cold and flu season. Since we live in Michigan, winters are fierce and I believe in fortifying one’s immune system with whole foods, plenty of fruit and vegetables, and water. I admit that getting my family on board with healthy food has been a bit of a struggle but we have had many conversations about the difference between a snack (small portion of a healthy food) and a treat (sweets/dessert). I think that the key is balance and moderation – both of which I am working on encouraging in the coming months.
It was a victory last week when Avalon requested raw veggies for her school snack. Granted, it may have been short lived – and the vegetables may have found their way into my lunch bag – but I believe firmly that baby steps build up to big things.
The kids were with us all but three weeks this summer and we tried to take full advantage of the beautiful weather by swimming and playing outside. We dined al fresco as much as possible and I tried to make breakfasts special. Since we have free range hens, farm fresh fresh eggs are never in short supply so we often add them to our plates. (We also pay Avalon’s incredible math tutor LeeLa Heinzel with fresh eggs…how lucky we are to have her brilliant help.)
Avalon and I talk about places we would love to travel. While adventures in Italy and Greece are at the top of my list, Avalon often dreams about France. She read a book this spring about a little girl who travels to France and the beautiful, romantic description went straight to her heart. Therefore, I thought that crepes would be the perfect dish for Avalon to create and help her explore her culinary skills – and I was correct. The final product was marvelous and fit for a princess (and prince).
Here is how we created this marvelous dish:
We used the Basic Crepes Recipe by Martha Stewart. We had 2% milk, so we substituted that for the whole milk and added a teaspoon of vanilla extract.
We processed the batter in our Vitamix blender and made sure to let it rest in the refrigerator (we let ours sit for approximately 1/2 an hour and not the two hours that the recipe suggests).
In spite of how thin the crepes are, they are surprisingly easy to handle and we were able to spread them with nutella and roll them up.
Add a couple of teaspoons of the yogurt sauce over the top of the crepes, dollops of whipped cream, and a few caramelized pecans. Serve with sliced fruit on the side.
*Fold 1/2 cup fresh sliced strawberries into 1 cup of Honey Vanilla Greek Gods Yogurt (If you eat yogurt you HAVE to try the Greek Gods brands. My family chooses it over ice cream. Lukas and Avalon LOVE the black cherry flavor)
*After adding the yogurt berry sauce garnish with a couple dollops of whipped cream
*Sprinkle on a handful of caramelized pecans
*1 Tablespoon of butter
*1 Tablespoon of brown sugar
–per 1/2 Cup of pecans–
Melt butter and add sugar along with a sprinkle of nutmeg and cinnamon (depending on how many pecans you are using. I usually make a large batch of pecans (4-5 cups) so I add a couple teaspoons of cinnamon and 1/2 teaspoon of nutmeg). Cook on medium heat, stirring constantly, for 3 minutes. Remove from heat. Add the pecans and stir to coat.
Spread the pecans out on a tinfoil lined cookie sheet and bake for 7-10 minutes in a 350 degree oven. Remove and cool. The nuts are indulgent and delicious and a few go a long way.
Pin this recipe HERE.
One of the beautiful things about crepes is that they are versatile. They can be a main course or serve as dessert and can be made sweet or savory (it is easy to make both to satisfy different tastes). One morning this summer Avalon and I divided the batter into two portions. We added fresh snipped chives from our garden to one batch and filled with ham and cheese for Lukas. The other batch we added cinnamon and vanilla extract and filled with fruit and drizzled with syrup for her. Lukas tends to be a purist when it comes to food and does not like extravagant flavors or condiments (not even ketchup) and Avalon is a little more experimental with flavors (and I think ketchup is her favorite food). As time progresses I hope that they both continue to try new things and I find that when they help prepare a meal – they are better eaters.
I hope that you have access to farm fresh eggs like we do. If you do not raise your own hens, make sure that you support a local farmer. I never thought that I would have chickens, but as my friends and family would tell you, I have grown quite fond of them. They are sweet, gentle, and love to roam all over the farm. They have been feasting on the sweet apples that fall from our orchard and they wildly chase me to the compost pile to see what treats are in store for them.
Thank you to my friends for following my food journey and for the nuggets of advice and support that you give me. Your congratulations on our marriage and well wishes in my new role of being a mom and owning a hobby farm mean so much. My hope is that future posts will share gardening and canning tips as John and I follow our dream of growing more of our own food. It is exciting to have the opportunity to live in such a gorgeous place with plenty of land to plant, dream, and satisfy my passion for photography. I promise to keep sharing. Make sure you check out my Facebook page and Instagram (links on the upper right side of the page).
What delicious dishes are you preparing in your kitchen? How do you encourage your family to eat healthy? Have you tried any of my recipes? Avalon and I would love to hear from you!
For more kid friendly recipes, check out Avalon’s Kid Friendly Recipes