Wahoo! FENCING the pig pasture is FINALLY done!

Our fenced in pasture for the pigs is complete! You can already see what they've cleared on the right side of the fence. It used to look like the left side, all brush and brambles. Not bad for only 2 weeks of rooting - gotta love piggies! TA DA...FENCING FINISHED...

SO here's the FORMULA:

ROOTING PIGS +

BRUSH and BRAMBLES =

BEAUTIFUL CRUMBLY SOIL, READY TO PLANT! My Grandpa always said "Who needs a tractor when you've got pigs?" and he was right! Why spend time and gas money tilling the soil when a pig will do it for you with no effort on your part and no chemical weed killers? They eat all the roots, so nothing regrows. We plan on fencing in more areas for them to clear, and we'll seed the areas when they've finished. An unmanageable patch of land will be pasture in no time - the pigs love it, and so do we. The space they're in now is an old apple orchard that was neglected and grew over with berry bushes, shrubs, grapevines and weeds. There are nuts from black walnut trees (squirrel-planted), apple drops, some plums, and more. Our pigs think it's a buffet, and are happier than in mud! Next on the farm project list is winterizing the coops. I'll let you know how that goes too!

Recipe Wednesday! 4-Ingredient Refried Beans Recipes!

I LOVE autumn, and our family has been running around everywhere, taking advantage of the fall festivals, events, classes and such. With our crazy schedule, I'm using a few food shortcuts! Here are 2 super-fast scrumptious recipes for you to try:

****Great to make in a batch, and freeze!**** BEEF + BEAN BURRITOS >>>INGREDIENTS: *1 can refried beans *1 pack large flour tortillas *1 - 1 1/2 pounds ground beef *1 package taco seasoning mix (or DIY - recipe below!) >>>DIRECTIONS: Cook the beef in a skillet with a little water, adding the taco seasoning per directions. Spread about 2 Tbsp. refried beans on half of a tortilla, then top with 1 1/12 - 2 Tbsp. of the seasoned beef. Roll up from the filled side, when you get to the empty side (halfway), tuck in the ends, and finish rolling it up. We heat them in the microwave about 45 seconds, and serve. You can top them with salsa and shredded cheese before heating, too! Tuck them into plastic sandwich or snack size zip-top bags, and freeze. (We fit 1 in a snack size, and 2 into a sandwich size.) Microwave them on a plate for 1 minute, 15 seconds EACH to reheat. _____________________________________________________________________________________

**This is really FAST, EASY and PACKED with PROTEIN!** DOUBLE BEAN DIP >>>INGREDIENTS: *1 can refried beans *1 can black beans *1 Tbsp. tabasco sauce *shredded cheddar cheese >>>DIRECTIONS: Grease a medium baking dish (9 x 9, au gratin, etc.) Drain and rinse the can of black beans, and place into the dish. Add the Tbsp. of tabasco sauce, and stir it in. Lightly mash the beans, so that some are squished and some are still whole. Stir in the refried beans, just until blended. Top with the shredded cheese. Bake at 300 F, until heated through and cheese melts and bubbles. Serve with tortilla chips! OPTIONAL: Top with your family's favorites before serving: sliced scallions, sliced black olives, sour cream, diced tomatoes, minced cilantro, etc. _____________________________________________________________________________________

**Make it yourself and save on buying packets!** TACO SEASONING MIX >>>INGREDIENTS: *2 Tbsp all-purpose flour *2 tsp chili powder *1 1/2 tsp dried minced onion *3/4 tsp crushed beef bouillon (1 cube) *1 tsp salt *1 tsp paprika *1/2 tsp oregano *1/2 tsp onion powder *1/4 tsp cayenne pepper *1/4 tsp garlic powder >>>DIRECTIONS: Mix together all ingredients, and store in an airtight container, or use right away. Add to 1 pound of cooked, crumbled or shredded meat. __________________________________________________________________________________ “Better beans and bacon in peace than cakes and ale in fear.” ~Aesop

FARMGIRL FRIDAY BLOG HOP #76 - DANDELION HOUSE

Recipe Wednesday! Peachy Keen...TWO ways to SAVE AND SAVOR!

You can make these recipes with fresh peaches or their hairless relatives...nectarines. Both are simple, require few ingredients (so the fruit shines!) and are delicious ways to use your fruit.

RASBERRY PEACH JAM >>>INGREDIENTS: *2-2/3 cups finely chopped peeled peaches *1-1/2 cups crushed fresh or frozen raspberries *3 cups sugar *1-1/2 teaspoons bottled lemon juice >>>DIRECTIONS: In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner. Yield: 5 half-pints. ***************************************

PEACH FROZEN YOGURT >>>INGREDIENTS: *3 cups non-fat, vanilla yogurt *6 ripe peaches, pitted and cup into ½” slices *2 Tbsp honey or sugar >>>DIRECTIONS: Line a colander or a sieve with a cheese cloth or coffee filter. Add the yogurt to the lined sieve/colander. Place the sieve into a bowl and cover it with a plate. Set in the refrigerator for several hours. You can let it sit overnight, but it's not necessary, 3-4 hours is plenty. Place the peaches into a blender or food processor and puree. Add the strained yogurt to the peach puree and blend until well incorporated. Add honey and mix until combined. Transfer to a bowl and refrigerate for 2 hours until the mixture is chilled. You may have to break up your mixture if the honey hardens, just use a spoon. Pour the peach yogurt mixture into the ice cream maker and freeze according to manufacturer’s instructions. You can put a kitchen towel over the ice cream maker to help keep the cold in. Remove from the bowl of your ice cream maker, and place into an air tight container, put into the freezer for a few hours until it becomes more firm. Serve and enjoy! ******************************************** “One does a whole painting for one peach and people think just the opposite -- that particular peach is but a detail.” ~Pablo Picasso

Farmgirl Friday! SIMPLE SIDES of CABBAGE...

THESE tangy seasonal sides are perfect alongside a beef or pork roast, use leftovers on sandwiches the next day!

LIME COLESLAW (SUPER on tacos!) >>>INGREDIENTS: *1 small head cabbage *4 scallions *1/2 bunch fresh cilantro, torn *1/2 cup sour cream *1/2 cup mayonnaise *1 1/2 tablespoons sugar *2 limes *Kosher salt and freshly ground pepper >>>DIRECTIONS: Shave the cabbage with a sharp knife or mandoline so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl. Make the dressing by combining the sour cream, mayonnaise, sugar and the zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss to combine.

SWEET + SOUR SAUTEED CABBAGE >>>INGREDIENTS: *2 tablespoons extra-virgin olive oil *1 small onion, sliced *1/2 red or green cabbage, shredded *1/3 cup white or apple cider vinegar *2 rounded tablespoons sugar *1 teaspoon mustard seed *Salt and pepper >>>DIRECTIONS: Heat a skillet over medium heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 5 minutes. Add vinegar to the pan and coat the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally. ******************************************* "Lime juice makes things taste fresher. I use it for drinks, salsas, relishes, soups, and sauces. You want some give to your limes - firmness means the inside is dry - and they'll stay softer longer if you don't refrigerate them." ~Bobby Flay

FRUGAL (Grocery) Shopping - For FIVE!

You could say that I have a LOT of mouths to FEED...besides the hubby + kids, I have 2 dogs, assorted cats, pigs, turkeys, chickens, ducks, geese...etc. A local farmer grinds our organic feed for us, so that, with pasture, takes care of the animals + birds, except for the cats + dogs. We buy them a BIG 36 lb. (used to be 40 lbs, gotta love those cutbacks!) bag of cat food twice a month, for $20 from Tractor Supply. We also buy GALVANIZED "garbage" cans at T.S. to store the pet food, bulk flour, and bulk sugar. Cat food for the DOGS, you say? YES!!! It has more protein, and they eat less, which saves me $$$. We also save them the gizzards, hearts, etc. from the chickens when we get them butchered, and I cook up a big pot with rice, and portion it out for them.

SO what about my humans? Here, in order, is where I shop on the CHEAP:

>>>1. local BULK FOOD store <<< Ours is Mennonite-run, and has great prices on large purchases. Here, I buy: *5 lb. bags of cheese, for around $10 - $12 *25 lb. bags of flour (and sugar, if around $.50/lb - otherwise, I buy it at WALMART, in 10 lb. bags, for around $.50/lb.) *SPICES, for canning + cooking, in small and large deli containers *CEREAL, in bulk *CANNING LIDS, for "putting by" our garden's bounty *bulk YEAST, for around $3

>>>2. local PRODUCE STAND <<< The more quantity you buy, the cheaper the price per piece. Find the cheapest, best quality stand in your area, and score: *BUSHELS of APPLES + TOMATOES, BAGS of POTATOES *PECKS of PEPPERS, PEACHES, and CUCUMBERS *PINTS of BERRIES, GRAPES and GARLIC *INDIVIDUAL PUMPKINS, CABBAGES and SQUASH

>>>3. DOLLAR TREE <<< If you shop here, you'll find super buys for $1 like these: *tortillas *tortilla chips (serve with homemade salsa or picante sauce) *lunch box drinks (save + reuse the lidded bottles!) *3 lb. bags of rice *2 lb. bags of pasta *bagged dry beans *salad dressings *olives + pickles *soaps, cleaners, household items *and more!!!

>>>4. ALDI's, SAVE-A-LOT, discount grocery store <<< The best place for low-priced DAIRY, BREADS, and CANNED GOODS. TIP: Shop the PERIMETER of the store for the best deals. Also, look for their little CLEARANCE signs + bins, and save even MORE! My stock-ups here are: *DAIRY: MILK, BUTTER, SOUR CREAM, COTTAGE CHEESE, TUB YOGURT, HOT DOGS *CANNED GOODS: TOMATOES, BEANS, TUNA, CORN, MIXED VEGGIES, RAVIOLI *BREADS: If I'm not baking it, I buy it here, or on BAKERY clearance racks (Walmart, Big Grocery stores) - ENGLISH MUFFINS, WHITE + WHEAT BREAD

>>>5. DOLLAR AISLES at BIG Grocery Chains (TOPS, JUBILEE, etc.) <<< LOTS of stuff here, like: *MICROWAVE POPCORN *SPICES + FLAVORINGS *CLEANERS *SALAD DRESSINGS *PAPER PLATES + CUPS (for parties) *SAUCE MIXES ****************************************************************************************************************************************** So that's it! I try to shop only TWICE a MONTH, the LESS I shop, the LESS I SPEND! We raise our own MEAT: beef, pork, turkey, chicken + eggs. I've been able to spend UNDER $200 in a month! ****************************************************************************************************************************************** >>> MORE THINGS WE DO TO SAVE CASH: (and who doesn't like SAVING CASH?) <<< ***BAKE!!! Save tons by baking at home, make quick things like: MUFFINS, COOKIES, CUPCAKES, QUICK BREADS, PIES, CAKES, CRISPS - and take them along for lunches + snacking! ***CAN!!! GROW your own produce, or buy it in QUANTITY, and can it for later! ***FREEZE!!! Buy MEAT from a local farmer, and freeze FRUITS, VEGGIES + HERBS! ***RE-PURPOSE!!! We shop at garage sales, resale shops, Salvation Army, Goodwill, and church THRIFT stores, save the MALL and RETAIL stores for LAST! Ebay, Craigslist, and Freecycle are great sources for CHEAP and FREE! ***BOOKS!!! Learn to DIY, there's a BOOK or YOUTUBE video on How-to-do MOST ANYTHING! Save yourself a FORTUNE! ***HOMESCHOOL!!! No more fundraisers, expensive kids' clothes, or adds-up-fast lunches - and there are TONS of free classes/groups/sports/events available in your community! Check out "yahoo groups" for ones to join, and your local college bulletin boards. Buy textbooks at thrift stores, ebay, abebooks + amazon. Take classes too, and learn alongside your kids!

COZY Potato Corn Chowder...MMMMMMM

This makes a nice hefty kettle of soul-warming soup. With just a few easy pantry ingredients, you can put a pot on now! It's great with fresh bread or croutons on top, too. POTATO CORN CHOWDER

>>>INGREDIENTS: *2 tablespoons oil *1 cup chopped celery *1 cup chopped onion *2 (14.5 ounce) cans chicken broth *3 cups peeled and cubed potatoes *2 (15 ounce) cans cream of corn *2 cups milk *1/2 cup flour *salt + pepper, dash of cayenne pepper *1 cup shredded cheddar cheese, or 8 oz. of slices >>>DIRECTIONS: *Cook celery + onion in oil for 5 minutes. *Add chicken broth and bring to a boil. *Add potatoes, cook over low heat for 20 minutes. *Whisk the flour, milk, salt, pepper + cayenne together, and stir into the simmering soup. Add in the creamed corn. Add in the cheese, stirring until it melts. Serve hot in bowls with crackers. I like to sprinkle some shredded cheese on top to serve. You can also add a dash of Tabasco if you like it spicier!