I think it’s great when friends share seeds with you.  This past year I was blessed to have met many other local farmers.  I was gifted several two types of pumpkins – Long Island Cheese and French’s Pumpkins.  This was such an awesome gift because we make pumpkin bread by the truckload. With all of our friends on facebook I posed the question-What to do with the seeds?  Many responded with “DRY THEM” for next year – some asked if I would share.  Normally, I would just compost the insides but I took your suggestions and have a large amount of seeds from the batch of pumpkins someone had given me.  Therefore,  I would like to give away some seeds in turn.  If you would like a packet of seed for the Long Island Cheese Pumpkin please comment below and I will try to fulfill your request based on the qty I have.

The title of this article is – Seeds are for sharing.

I just love the cool weather.  Cool at nite and warm during the day.  The one thing I do not look forward to is losing the extra daylight. With livestock you are an early riser so I like having light in the morning and light in the evening when tending to those livestock chores.

It’s been a while since I have been on the blog.  So much has happened this past summer.  We attended 3 farmer’s markets with our jams, breads and produce.  Teaching classes and doing anything and everything to keep a small family business open during these poor economic times.   These are rough economic times not just for one sector of society but for everyone.

Hoping that there will be a change in the economy so that we too will be able to keep our doors open for our retail business.  What many don’t understand is that if you are not spending your dollars then we are having to make up the difference by pulling from our savings.  Wouldn’t be a problem if I had an unlimited amount of wealth to draw from but sadly, like most americans we have lost a percentage of wealth over the last 4 years.

This is the time for reflection.  I am thinking about all the years I have spent in the private sector.  In the past I have readily helped those in need via charities, donations even loans. It’s scary now to think about the things(not monetary) that my brother’s children will never have.  What has happened?  When did all of these things dissappear and how did we allow them to go so freely?  I have been on both sides of the financial coin and no matter how rich or poor I will always continue to make a better product, offer better customer service and strive to be the best person possible.

I would love to be able to look back at this post in 60 days and say – whew! The Bad times are OVER – lets get people working and get back to business – we have to recover all that has been lost.  Praying you and yours will make it as we go through these next 40 days.

How’s your garden growing?  We have been inundated with Tomatoes.  Who knew all 69 plants would produce and boy have they produced.  Several bags were taken in for our tomato canning demonstration last week.  We were really lucky with the timing.  Some folks still have green tomatoes on their vines while we have tons of orange and red with very little green.  I processed approx 10 lbs into a tomato jam this afternoon and if I wasn’t out of chili flakes I would be processing some more.

Cucumbers and Beans have gone by the wayside so we are preparing the land to plant some more red potatoes for the winter.

We have put the dehydrator to use as well as the boiling water canner so our next feat will be the pressure canner.  Wish me luck!

Happy Canning!!

For the past several months I have been praying for the weather to get hotter so the produce would come in.  Well my prayers worked and we have produce.  With the heat brings intermittent thunder storms that floods us with water at times.  We definitely need the rain but those storms always end up with me going out to tie up the tomato plants.  They are so full of tomatoes.  Just a few more weeks and they too will be ready to harvest with our endless abounds of Zucchini, Squash and Cukes.  Radishes and Lettuce are complete.  Land is tilled and ready for something else to grow in its spot.

I hope your garden is doing well.  I have heard so many folks express their contempt of the squash bug.  We have been fortunate and have so much extra that we are baking bread 6 different ways.  Keep the zucchini’s coming I am sure we will use them up.

Come see us at the farmer’s markets in Goochland, Powhatan and now at Centerville at My Manakin Market.

I can’t believe it’s been a month since I last blogged.  So many things have happened.  The garden was planted and the zucchini is coming in like crazy.  The tomatoes (4 varieties) are coming along with flowers and green tomatoes.  The herbs have been awesome and I have taken these to the butter making class.

Canning almost daily and picking veg’s morning and nite.  Did you know zucchini grows an average of 2 inches per day?  Pulling out the dehydrator to get the zucchini and squash started so I have mixed vegetables for the winter time.  Hope your garden is coming in nicely.

Quick update – we have done very well at the farmer’s market so I am ramping up production.  More products to come and we are looking at Kitchen Thyme for a commercial space.

Wow! Can’t believe it’s been 2 weeks since the last post.  We sure are busy at Hobby Hill Farm.  Working on bringing in new products such as the “Pour” top screw on lid for Mason Jars and Welcome Home Bakeware. This paper bakeware is perfect because I do not need to wash pans and then oil and flour them.  Cuts out the handling and the additional calories.  Look for us in Goochland and Powhatan.  We are so excited as the Markets open 5/5.  Looking forward to seeing you.  Feel free to check out our new facebook page just for the market – It is called Hobby Hill Farm-Fresh !  Because Fresh Food starts at the Farm!

We need some help picking a winning design and we want to reward you for your efforts.  Ladies do you love your ball cap and wear it all the time.  I don’t wear sun glasses just my ball cap and it can become filthy with dirt and sweat stains so I like to change them out often.

Two weeks ago we purchased a design called COWGIRL and embroidered that on our new style of ball caps.  These are great for ladies because the back portion is open allowing more room for someone with a lot of hair to put up in a clip or high top pony tail.This design was awesome and we wanted to come up with a few more that reflects our business and personalities. Some of our fans even suggested a few names to embroider on the caps.  What a great idea and the “post” was born.

I was speaking with Melissa at Tilly’s Nest and we were throwing a few names around and thought we could get the best results by teaming up, doing a poll and then having our fans submit pictures of their ugliest hat.  Besides who would know best – the fans who follow our pages. We would then select the person who was seriously in need of a new ball cap.

Here’s how it’s going to work – Starting RIGHT NOW – go to Tilly’s Nest and vote for the name you like best of the 5 names listed. Then start looking at your ball caps and take a picture – post that picture to the Facebook page for Hobby Hill Farm.  We will move those over to an album.   You only need to vote once on Tilly’s nest and upload your picture. Sunday we will pick the ugliest hat and if all goes well with the pics and voting then we will pick a winner.  That person can choose from the colors we have in stock as well as the name they would like to have on their new cap.

Sounds easy doesn’t it.  It is so easy – Ready, vote then upload picture to www.facebook.com/hobbyhillfarm

Please make sure they you like both of our pages on facebook & Good Luck!

Although I do not have chickens on our property at the present time I do know one day they will come!  In the interim I want to gather as much information as possible.  Should I purchase day old chicks?  Where should I buy them?  Would it be better to hatch our own chickens? What will I feed the chickens?  So many questions swirling around.  I do not want to be confused with the person who goes into the feed store and picks up 1 dozen baby chicks without having a “PLAN”.  This includes more outside preparation than anything else.  If you have chickens you know what I am talking about.  Coop and Run are crucial for chickens survival.  Not only do I have other livestock but I have to worry about preadators from the land and air.  I love the fact that you can get fresh eggs on a daily basis and that chickens will help to clean out the fridge but I am more intune with the other factors that are involved with chickens. Everyone I speak with LOVES their chickens.  I think the Backyard Chicken Movement is perfect – you know where your food comes from and you determine the sanitation policies.  I can’t wait until we have our own backyard chickens but for now I will just have to enjoy our beautiful chicken and rooster designs on products we sell at the farm. If you have chickens in your backyard please feel free to comment or upload a picture to our facebook page.  www.facebook.com/Hobbyhillfarm

Keep your Sunny Side Up!

Tomato Plants 2012

It has been many years that we have started plants indoors from seeds.  It just seemed so easy to go to the local nursery or garden center to pick out plants ready to put in the ground.  It didn’t matter if it was flower or vegetable.  Talk about being easy.

This year we have taken a different route.  We started all of our tomato plants indoors from seed.  4 different kinds (Big Daddy, Big Boy, Salsa and San Marzano).  I used the 36 cells from Burpee x 2.  Put 2 seeds in each.  Who would have thought that I would ever get 72 from each cell pack? Certainly, not I.  But it’s true.  I have already tranplanted into the 3″ sq and 3″ round peat pots.  Someone told me to bury down to the leaf to create a stronger root and stem system.  I did this and just 30 days from being in a package we have tomato plants that are almost 6″ higher and are not leggy at all.

I figure I have 30 days to get ready for the installation of these tomato plants so the next question is “where do I put them?”  I figure that I can find homes for some and will ultimately end up with 75 plants by April 15th.  Wow – I can’t wait until they start to produce fruit.

Hello Hobby Hill Farm Fans! My name is Trish and I am The Mystic Blue Spice Company. The Mystic Blue Spice Company is a family owned and operated (I mean me) All Natural Spice and Seasoning company out of Arizona. Some of you may have seen my company name floating around face book and stalking your favorite foodie pages. I sort of came onto the scene like an atomic bomb with the dream of making The Mystic Blue Spice Company a household name.  So, needless to say, when Sharon from Hobby Hill Farms asked me to be part of her butter and pasta making classes….. I was totally honored! Then, she asked if I would like to guest blog, I jumped at the chance!

Something you may not know about me is…..I do love a good giveaway and I am quickly earning my nickname as the “Giveaway Queen”.  I am also very passionate about what Hobby Hill Farm is about, that is why this Giveaway is going to be THE best yet!  I’ll let Hobby Hill Farms fill you in on the details.  Today is for talking about a glorious homemade dinner.

Today is for talking about an Italian Dinner.  We are talkin’ Homemade Marinara Sauce served with Homemade Garlic Herb Pasta and Garlic Bread.  Oh, you heard me……I said Garlic. Twice.

I have a phrase that I use from time to time; “Make it All Natural, Make It Mystic”  and we are making this a Mystic Dinner 3 ways, by using spice blends from The Mystic Blue Spice Company……Pssst, That’s me.

1. Italian Herb Seasoning in the Marinara

2. Garlic Herb Seasoning in the Pasta

3. Garlic Bread Seasoning in the butter for our Garlic Bread

Let’s start with our Marinara, it’s super easy…I promise & while it is on the stove you can prepare your pasta.  (Recipe for Marinara is shown below.)  Serve Hot over your favorite pasta! This is such a great, easy, flavorful sauce that you’ll find yourself making it all the time and before you know it…..store bought sauce is a thing of the past and you’ll find yourself saying “bye-bye” to store bought preservatives. 

Now, when it comes to homemade pasta… every cook has their own way of doing things. 

You can search the web and find recipes for days on how to make homemade pasta. This is just one way to make pasta in your own kitchen and there is one thing I know for certain….you can and should make things easier on yourself.  I also know many Italian Nana’s will tell you that you should roll out your dough with a rolling pin. That being said, I use a hand crank pasta machine that mounts to the end of my counter and if you are fancy enough to own a Kitchenaid pasta attachment bust it out! Modern day does have some advantages :0)

Ingredients

2 Cups All Purpose Flour

5 TBS Mystic Blue Garlic Herb Seasonings

¼ Tsp Salt

3 Eggs

1TBS Milk

1 Tsp Olive Oil

1.Combine 2 cups all-purpose flour, 5 TBS Mystic Blue Garlic Herb Seasonings and 1/4 Tsp salt on pastry board, cutting board, or countertop; make well in center. Whisk 3 eggs, 1 TBS milk, and 1 Tsp olive oil in small bowl until well blended; gradually pour into the well of the flour mixture while mixing with fork or fingertips (from the inside of the well out) to form ball of dough. 

2.Place dough on a lightly floured surface; flatten slightly. To knead dough, fold dough in half toward you and press dough away from you with heels of hands. Give dough a quarter turn and continue folding, pushing, and turning. Continue kneading dough for 5 minutes or until smooth and elastic, adding more flour to prevent sticking if necessary. Wrap dough in plastic wrap and cover with a towel; let stand 15 minutes. 

3.Unwrap dough and knead briefly (as described in step 2) on lightly floured surface. Using a lightly floured rolling pin, roll out dough to 1/8-inch-thick circle. Gently pick up the dough circle with both hands. Hold it up to the light to check for places where dough is too thick. Return to board; even out any thick spots. Let rest until dough is slightly dry but can be handled without breaking.

 4. Lightly flour dough circle; roll the dough loosely around the rolling pin.

 5. Gently slide the rolling pin out; press dough roll down gently with your hands and cut into strips of desired width with sharp knife. Carefully unfold strips.

To cook pasta for immediate use, bring a large pot of salted water to boil and cook fresh pastas 3-4 minutes or just until al dente. Drain will and dress with Marinara sauce. To store pasta  for a later date, hang strips over pasta rack or clean broom handle covered with plastic wrap and propped between two chairs. Dry at least 3 hours; store in airtight container at room temperature up to 4 days.

You still with me?

I hope so because the best is about to come…..Garlic Butter for our Garlic Bread. I get so super excited about Homemade butter, if this is your first go around with Homemade butter……get ready for a great love affair!

Sharon is teaching you all how to make butter so we can move on to the yumtastic part!

Ingredients

1 Loaf of French Bread (sliced vertically)

¼ Cup Butter (Room Temperature)

1 TBS Mystic Blue Garlic Bread Seasoning

1 TBS Olive Oil

Directions

Preheat oven to 350*. In a medium bowl mix Butter and Olive Oil together,  then mix in 1 TBS Mystic Blue Garlic Bread seasoning.  Slice your bread and place on the baking sheet cut side up.  Slather both slices of bread with your Garlic Bread Butter and back in the oven for 8-10 minutes or until it reaches your desired crispiness.

This dinner is a great way to get the family involved, let the little ones measure, stir, kneed, mix and you can enjoy the wonders of teaching a younger generation how to make an All Natural  “back to basics” meal.  

Thank you everyone for spending time with me today,  I hope to see you soon.  You can find me on Facebook as The Mystic Blue Spice Co. and at www.mysticbluespice.com

Spice On Folks….There’s Nothing But Flavor In Here!

Who wants to win a Black Box Collection of Garlic Bread, Garlic Herb, Italian Herb and my new Hot-Sweet Itailan Sausage seasoning? Hold on tight because here is how you can do it! (Available to residents in the USA – only valid for those who have not won within the last 30 days.)

1. Like Hobby Hill Farm on Facebook – Post a comment here on this POST stating that you “love” us

2. Like Mystic Blue Spice Company on Facebook – Post a comment here on this POST stating that you “liked” Mystic Blue Spice Company

3. Want to earn extra entries? “Tweet” Hobby Hill Farm on Twitter @Hobbyhillfarm – Post the comment here on this POST

4. Follow our blog in the RSS Feeds to add another chance – Post your comment here on this POST

5. Post a comment here on this POST about how much “Garlic” is too much Garlic? Hint – You can never have enough!

Good luck! – Hobby Hill Farm will pick a winner on Saturday evening at 11:00PM EST and announce via our blog and on facebook.