|(Thank you to my sister for her design work!)|
To kick off November, I am starting a new daily series. That is right. I am blogging every day this month. This is going to jump start my blogging again which has been limited lately. But really I am doing it because there is so much I want to share with you. Particularly I am going to share about food with recipes, food topics and issues, family farming and share many North Dakota prairie photos. I have a few other friends that will be participating in food and farm blog themes daily in November. I will include weekly links to what they are sharing. Let’s set the ground rules.
I won’t be consist in a daily time that my posts go up. That would be too much organization. But if there is a topic you would like me to tackle, leave a comment. Anything is on the table. Most blog posts will be focused on food, farming and photos with obviously my family being a part of those topics.
Here’s a sneak peek to some of what you will see, read about and well, you might even learn. But there are no promises. We are all in this together. I hope to learn from you while I am sharing.
Corn. Soybeans. Monsanto. GMO’s. To label. Or not to label. High Fructose corn syrup. How farmers select their seed.
What farming practices farmers use that conserves resources and improves soil conditions.
You will see first hand crops grown and the family behind our farm.
Interested in any of these topics? Let me know where to start.
|Papa’s Pumpkin Patch|
Local foods. I am going to be spending the next four of five weekends with small business owners from across North Dakota in a program I work with through my job. Many of these businesses sell North Dakota made foods. I will share Pride of Dakota stories, businesses and products. You can live anywhere to enjoy these stories. I also will share tips on utilizing local foods and try to define what I think encompasses the local foods movement.
|Creamed Pheasant & Spinach over Baked Potatoes|
We have recently purchased meat from two farmer friends to fill our freezer for the winter. Plus we have freshly hunted pheasant and venison. Definitely I will be sharing recipes!
|Bacon & Mushroom Quiche|