08/31/17 – Garrison, North Dakota

Amanda Buus Thomsen – BT Harvesting

This morning as I was getting my coffee, I opened the cabinet and saw both of these coffee cups staring at me.  I just kind of stood there, taking them in as the words on both of them ring true. The last couple of days have been stressful and exhausting, and I was just looking forward to my morning pick-me-up.  I briefly contemplated adding a shot of Bailey’s, but since I do need a whole lotta Jesus today, I thought better of it. I’ve been living by Psalm 141:3 lately.

Anyway, I’ve found the most delicious banana bread recipe and thought you all might enjoy it, as well.  I wish I could take credit for it, but I found it while scrolling through Pinterest. I did add chocolate chips though…I just like to be a bit of a rebel like that.

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08/13/17 – Garrison, North Dakota

Lentils in the field

Amanda Buus Thomsen – BT Harvesting 

Rain, lentils and new recipes…

The Dakotas have been in a tough drought this year, so the rain is definitely welcome…but Murphy’s Law seems to plague us on things like this.  It seems like we can cut for a few days and then in the middle of the night we hear the familiar sound of rain hitting the camper roof.  I’m torn between rolling my eyes and secretly smiling.  You’ve been there, right?

Since the guys are back in the field, I’ve tried more new recipes than I have in a long time. I’m trying to break my new-found cookie addiction by forcing myself to try new things (I hope my jeans thank me later).

I’ve tried quite a few recipes out of Meals From the Field by Karly Frederick. (If you don’t have this in your arsenal of cookbooks, you really should).  This year’s crew has really taken to her Huntington Chicken recipe.  So much so, that they’ve asked for it several times in one week.  It’s super easy, so I’m more than happy to oblige. They’ve also deemed her Ham and Noodle Casserole a winner, as well.

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08/09/17 – South Heart, North Dakota/Peach Pie

My wish flower ……

Nancy Eberts – Eberts Harvesting Inc.

I have slept in my own bed for the last two weeks, and literally can’t believe I will be back in the camper again soon, as we will be heading north.

I always say that the week before we leave and the week we get home are the three toughest weeks every year.

I say three because I am lucky enough to get to come home twice, once for wheat and then again after fall.

It doesn’t matter…the dust, spiders and, yes, even a mouse can make their way into my garage and house. Needless to say I spend a considerable amount of time “cleaning” all three homes (two campers and a house).

It is what it is, every year, every season, you just know what needs to be done. However, as I am getting older and things just take a little longer…often, I wake up and while visiting with the crew over coffee and breakfast comment that Cinderella didn’t make it again! I am pretty sure they don’t get it but I have HOPE. I often wonder how I did all of this and run a combine for so many years!!!!!

Greeted me at the mailbox yesterday!

Harvest here at home has been about a six-mile-per-hour kind of event. The number of acres are down, of course, due to the number of baled acres of wheat and disaster drought conditions. So the time it took to harvest what there was, was dramatically cut. We have been lucky enough to receive some rains so the fall crops have perked up but the end result will still be “less than normal”. The pastures and dams are all still in need of much more moisture. From no rain for over two months to the few showers we have received this last week, the weeds like kochia, of course, have simply doubled in size!

The weather has been cool and should remain in the high 70’s all week, seems like almost sweatshirt weather. We have also had, while at home, some inevitable crew changes. They simply add a little more stress to the harvest, but are all part of the game. We are currently looking for a combine operator.

This morning, the menu called for Biscuits and Sausage gravy, while this evening for supper we will have Tater Tot Hotdish, fresh green beans with bacon and onions and, for dessert, I just took the peach pie out of the oven.


One of the things I do is fry sausage and hamburger and freeze for quicker and easy meal prep. Generally, I try to use up in a couple two or three weeks. I also am not ashamed to admit that I buy canned biscuits and boxed pie crusts…when serving a crew not only is bulk better, a few shortcuts simply make the day flow better.

When making biscuits and gravy, I have found that a roux of ¼ cup of flour to about 2 ½ cups milk works best. Simply add a few spices and a dollup of butter and, of course, the fried pork sausage and you’re good to go!

All while the canned Pillsbury Grand Biscuits are baking.

Zach worked for us 10 years ago and came for a visit!

I peeled and sliced the last nine peaches from the box I purchased and let them rest in a bowl with a couple of tablespoons of lemon juice.

I combined ½ cup of flour, 1 cup sugar, a teaspoon of cinnamon and a dash of salt.

I added the flour mixture with the peaches and poured into a pie shell that I brushed with a beaten egg (helps in soggy crust)…..dotted the filling with a few teaspoons of butter and then I put the top crust on, crimped, cut slits and brushed with the rest of the beaten egg. I baked at 450 degrees for 10 minutes and then 350 degrees for 45 minutes. Below is a video just as I took it out of oven. (wash machine going in the background)

 

 

Orange Rhubarb Bread

Orange Rhubarb Bread
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Ingredients

  • 1 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1/2 cup milk
  • 2 tsp grated orange peel
  • 2 1/4 cups flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/2 cups finely chopped rhubarb
  • 1/2 cup sliced almonds

Instructions

  1. Grease bottoms only of two loaf pans. Preheat oven to 350 degrees.
  2. Mix together first five ingredients.
  3. Whisk together the flour and baking powder and add to the liquid mixture.
  4. Add rhubarb and put into greased pans.
  5. Top with almonds, lightly press down and sprinkle with 1 tablespoon sugar.
  6. Bake at 350 degrees for 45-55 minutes. Cool for 2 hours on rack.
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https://www.harvesther.com/orange-rhubarb-bread/