Carrie's Shooting Spree!

It started as a normal early autumn day on the farm. Sunny but chilly with a slight breeze. In the background, you could hear the goats asking to be fed and the chickens singing their egg songs as their morning production commenced. Then a flash pierces the still subdued light of the morning! "Got it!" she exclaimed. "You've got to see this one!" she insisted as I ran(walked fast) to see the victim. Yes, Carrie has taken to her camera and nothing escapes the careful aim of her shutter. Here are a few of the great images she captured around the farm:

Burning Bush ( Euonymus alata "Compactus") in fall color. A beautiful non native invasive that is being allowed to grow wild along our fence line by the road.

A small toad waiting for something smaller to eat. It is difficult to tell from the photo exactly how tiny this little guy is, but he would fit easily on a nickel!

Duke, looking smart upon his soapbox sporting his Maynard G Krebbs goatee.

The scarecrow stands watch over part of the harvest.

Homeland Security is headed up by the rather stern looking Ms. Sheba (aka- "stretchie kitty"). She can often be found sleeping during the days in the henhouse where she protects the feed from any small furry would-be grain theives.

Sheba's able young deputy, Tigger (aka- "Steenky") is at the ready to back her up as needed. In this photo, he is on field duty investigating a tip about a possible terrorist threat involving a small red-tailed hawk.

Piggy Goats

Photo by Carrie Taylor

Once again, we have expanded the herd! Isabel is the latest addition to our barnyard family. An 8 week old pygmy goat with a beautiful snow white coat and big gold green eyes. But don't let this dainty little lady fool you... she has no problem holding her own against the much larger Duke and Clementine! In the photo below, you can see how they are doing some individual expanding of their own. Sometimes they seem more like piggys than pygmys. The older goats took to the new little girl right away. Well, almost right away, after a bit of barnyard instruction on the rules of the herd and other important things for a new young goat to know. But, quickly enough, they were all getting along well. In fact, the first night they were all cuddled together against the early fall chill.

Photo by Carrie Taylor

Back to our Roots

Photo by Dan W. Taylor

We've been blessed with a bounty of root veggies this year! Including our Ebenezer white onions, Danvers Half Long carrots, and Kennebec potatoes pictured above. When I see these together, they remind me that potato soup is one of my favorite fall comfort foods. Here's one of my favorite recipes courtesy of Paula Deen:

Ingredients

• 1/2 stick butter
• 1 small onion, diced
• 2 medium carrots, diced about the same size as the onion
• 2 tablespoons all-purpose flour
• 8 medium russet potatoes, peeled and cubed
• 4 cups milk, whole, reduced fat (2 percent) or low fat (1 percent)
• 2 chicken bouillon cubes, dissolved in 1/2 cup hot milk
• 1 cup half-and-half
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups salted water
• Crumbled bacon bits, for garnish
• Grated sharp Cheddar, for garnish
• Dill sprigs, optional garnish

Directions

In a 4-quart saucepan, melt the butter and saute the onion and carrots until both are slightly tender, about 5 minutes. Whisk in the flour and cook for 1 minute. Add the potatoes, milk, and dissolved bouillon cubes. Cook over medium heat for 15 minutes, until the potatoes are very soft and some of them have begun to dissolve into mush. Add the half-and-half, salt, and pepper.

Serve soup sprinkled with bacon bits and grated cheese. Garnish with dill sprigs, if desired.