Green lawns in CA – soon to be a memory?

Posted on September 12, 2016 by Grandma
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The drought is taking its toll in Los Angeles. At the moment, using recycled water, we have been able to save about 80% of our trees and some of our grassy areas. I fear that this is going to change. The water district put out a dire warning of fines up to $40,000 a month – which could be disastrous for our Little Farm. Although we are zoned agricultural the Dept of water and power has yet to recognize us as such. This may well be the state of many urban farms. Even though we recycle, compost, conserve water, live off the land and on our eggs, cheese and fish, our water cost has been going up and up. We have changed many of our plants to water sparing – but the farm is populated with 300 fruit trees and old trees that are large and have been here over 100 years. Sadly some of those are dying – a pine and a eucalyptus. Deep watering is no longer an option.

This gorgeous photo of our back lawn may soon be just a memory as we put down gravel and paving – and cactus. Is California turning into Arizona?Green back lawn at Little Farm September 2016

 

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Gluten Free Tamale Casserole

Posted on September 9, 2016 by Grandma
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Easy Gluten Free Tamale Casserole

Serves 8

Made with gluten-free cornbread mix, this is a great recipe to make with kids (no knives needed so even younger ones can help), and you’ll have leftovers. Round out your meal with a big green salad. Yes it is high in calories ( 500 per serving) but what tamale pie isnt?

Ingredients

  • 1 pound ground beef
    1 (15-ounce) can ranchero beans
    1 jar medium salsa
    1 (12-ounce) box gluten-free corn bread and muffin mix
    1 egg
    1 1/3 cups low fat buttermilk
    1/4 cup sugar (optional)
    6 tablespoons melted unsalted butter
    1 (4-ounce) can diced mild green chiles (optional)

Directions

  1. Preheat oven to 400°F.
  2. In a large sauté pan, brown meat, breaking up any large pieces.
  3. Drain well and return to stove.
  4. Add beans and salsa, stir to combine and simmer over medium heat 5 to 7 minutes. Let cool slightly then spoon into a 9×12-inch casserole dish.
  5. Prepare cornbread batter according to package directions, using the remaining ingredients above.
  6. If desired, mix drained green chilies into batter.Green chilis
  7. Carefully spoon over top of beef mixture.
  8. Smooth out to cover.
  9. Bake 15 to 20 minutes until cornbread is lightly brown and filling is bubbling.

 

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Labor day fun with the grandkids and grandnieces and grandnephews!

Posted on September 6, 2016 by Grandma
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Nothing better than family and fun in the jacuzzi on Labor day at The Little Farm. And our dog Smokey trained with the children before – she was so great – calm and really smart – we are thinking that we are going to train her to be a service dog. She has the intelligence and loves working hard. Its hard work for me too but so worth it. So much to learn – ringing a bell to get help, becoming a brace to help someone get up, and of course huge obedience for sit, down, stay and so much more. We are just touching the surface but learning a lot – both of us!

Lunch was pot luck – everyone brought something yummy – roast chicken, taco and tortillas with beans, rice, cheese and lettuce, a delicious watermelon tomato feta green onion salad, cupcakes ( DELICIOUS), fruit salad, my home made pumpkin bread, hard boiled quail eggs and chips and salsa. What a feast! Thanks family! And for cleaning up too!

Watermelon tomato feta saladFeta

 

 

 

Ingredients:

  • 1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
  • 3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
  • 1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
  • 4 tablespoons chopped fresh mint
  • 1 cup (4 ounces) crumbled feta

Watermelon

 

 

Directions:

  1. Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
  2. Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Jack and Gabe training Smokey to be a service dogGrandkids and cousins in jacuzzi having Labor Day fun

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Ever tried baked salami? It is Divine!

Posted on September 5, 2016 by Grandma
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Here is a very old ( not healthy but yummy) recipe for baked salami that my friend Ilene gave to me. DELICIOUS!!

Baked Salami (Oldie but Goodie)

This is an oldie but goodie recipe, and everyone loves it always. Rarely is there a piece left over. Good Old Fashioned Kosher Salami. (the kind in the package from Hebrew National is what I’m talking about)

*you will want to double recipe for the larger salami shown. Recipe below is for the smaller one.

Ingredients:

  • 1 Kosher Salami (this is a larger one for a larger crowd)
  • 1/2 cup Marmalade ( I like orange) but can be Lemon or Ginger ( I used the one I make at the Little Farm)
  • 2 tablespoons Brown Sugar
  • 1 tablespoon Dijon Mustard- I used Maille Dijon Mustard

Directions:

  1. Preheat oven to 375 degrees.
  2. Score into Salami, cut into Salami in narrow slices but not completely through to bottom. Just make slices almost to the bottom.
  3. Mix all ingredients together and spread on Salami, place on a lightly sprayed baking sheet and cook for about 1 – 1 1/2 hours.
  4. Serve on a plate with sliced pumpernickel or rye bread or crackers. I buy the party pumpernickel bread which is already cut into small pieces and available almost everywhere.Kosher Beef Salamigrapefruit-marmalade
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Having a great weekend – every weekend!

Posted on September 3, 2016 by Grandma
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Now that the summer is officially over – in many parts of the USA it is not actually cold yet! Certainly in California we are still living in a heat wave and a drought. So entertaining outdoors during the day calls for cool food!!

Here is a Cool Food Recipe – enjoy!

Apple Celery Almonds and Watercress Salad

Ingredients:

2 Fuji Apples peeled cored and cut into small pieces

  • 4 stalks of celery scrapped and cut into small pieces
  • 4 cups of baby arugula torn into small pieces
  • 1/4 cup of Marcona Almonds
  • 4 sprigs of watercress leaves torn into pieces
  • 1/4 cup shaved parmesan
  • 1/4 cup olive oil
  • 1/8 cup of lemon juice
  • Salt and Pepper to taste

Directions

  1. Mix all ingredients together except the olive oil and lemon juice and watercress.
  2. Whip and combine the oil and juice and sprinkle over when ready to toss and serve
  3. Sprinkle the watercress over the salad to garnish

Watercress

[#Beginning of Shooting Data Section] Nikon D2X 2005/11/23 12:59:28.8 RAW (12-bit) Image Size: Large (4288 x 2848) Lens: 60mm F/2.8 D Focal Length: 60mm Exposure Mode: Manual Metering Mode: Multi-Pattern 1/125 sec - F/22 Exposure Comp.: 0 EV Sensitivity: ISO 100 Optimize Image: White Balance: Flash AF Mode: Manual Flash Sync Mode: Not Attached Color Mode: Mode I (Adobe RGB) Tone Comp.: Normal Hue Adjustment: 0¡ Saturation: Normal Sharpening: None Image Comment: Long Exposure NR: Off High ISO NR: Off [#End of Shooting Data Section]

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Making Orange Ice Cream- its easy and delicious

Posted on September 2, 2016 by Grandma
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This is a great recipe for summer! Add a sprig of mint for color!

Orange-Ice-Cream-colors-34739589-300-225

Orange Ice Cream

Ingredients:

1 1/2 cups (360 ml) heavy whipping cream

1/2 cup (120 ml) half and half

2 cups (480 ml) freshly squeezed orange juice (strain to remove pulp)

1/2 cup (100 grams) granulated white sugar  (or to taste)

1 tablespoon fresh lemon juice

1 tablespoon orange zest (optional)

1 teaspoon pure vanilla extract
Directions:

In a large bowl or measuring cup combine all the ingredients. Cover and place in the refrigerator until it is completely cold (several hours or overnight).

Transfer the mixture to the container of your ice cream machine and process according to the manufacturer’s instructions. Once made, transfer the ice cream to a chilled container and store in the freezer. If the ice cream becomes too hard, place in the refrigerator for about 30 minutes before serving so it can soften.

Makes about 3 cups so if I am having a party I will double or triple it. And remember to place it into the fridge for 30 minutes before serving otherwise it will not scoop well.

ENJOY

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Summer evenings with friends and family – the best chopped salad from leftovers!

Posted on August 29, 2016 by Grandma
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I love cooking in summer – and especially when its easy! This is a wonderful recipe for a ‘throw it all together’ chopped salad – which is satisfying and fun to eat and make if you have family members or friends who can help you chop and assemble and will drink wine and have laughs at the same time!

Enjoy!

Chopped Salad ( great for using leftovers)

  • Cooked chopped chicken OR turkey or cooked chopped meat ( filet mignon or other lean steak not too well done are good)
  • Chopped cucumbers
  • Chopped tomatoes
  • Chopped baby carrots
  • Chopped jicama
  • Chopped dates
  • Home made croutons
  • Hard boiled quail eggs ( remember to add LOTS of salt to the boiling water or they are very difficult to peel)
  • Chopped feta ( if you do not mind cheese and meat in the same salad – some do)
  • Chopped baby arugula
  • Chopped or torn pieces of spinach or kale
  • Slivered Almonds ( preferably roasted)
  • Finely grated Parmesan 1/4 cup for the dressing
  • Champagne Vinegar and Olive Oil – 1 part to 3 parts for the dressing

Directions:

  1. Chop all the vegetables and dates and combine with the quail eggs.
  2. Add the tomatoes after combining the vegetables, dates and eggs, and then the croutons on top with the feta last.
  3. Mix the salad dressing well and add some  parmesan to thicken it
  4. Toss the salad just before serving.
  5. YUM!

KaleSpinach

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There is nothing better than fresh ripe cherry tomatoes – picked from the vine!

Posted on August 24, 2016 by Grandma
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Here are just a few of the amazing cherry tomatoes we are presently enjoying from The Little Farm.

Cherry tomatoes 1

Take off the stems, cut in half and toss with a little balsamic, olive oil and chives – then drizzle on some feta and you have a wonderful summer salad.

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Pumpkin – love baking it just the way it is – or pumpkin bread

Posted on August 23, 2016 by Grandma
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Pumpkin pureeIt is the beginning of the season for pumpkins and for some reason ours are ripe already! So today baked them in the oven and are making pumpkin bread. A great recipe. We do not like allspice ( unless it is to make tea since we grow them in our farm) nor do we like nutmeg or nuts in our pumpkin bread. If you do – feel free to add a teaspoon of the former and a 1/4 cup of the latter.

Enjoy!

Pumpkin Bread Recipe

Ingredients

1 1/2 cups (210g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 cup (1/4 L) pumpkin purée*
1/2 cup (1 dL) canola oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon cinnamon

* To make pumpkin purée,  lie face down on a foil lined baking sheet. Bake at 350°F until soft, about 45 min to an hour. Cool, cut the pumpkin in half, scoop out the seeds and stringy stuff. Freeze whatever you don’t use ( or if the pumpkins are ripe and you dont have time to make the bread) for future use. We prefer to make the bread and freeze that.

Method

1 Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda.

2 Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, but do not mix too thoroughly.

3 Pour into a well-buttered 9x5x3 inch loaf pan. Bake 50-60 minutes until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.

Makes one loaf. Can easily double the recipe. I have added raisins which I love – but that is up to you – 1/4 cup will do it!

 

 

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A lovely dinner party using the napkin holders sent by a dear friend in South Africa – aren’t they great?

Posted on August 21, 2016 by Grandma
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I love entertaining. And especially love ‘dressing my table’ . Here is  a recent table at The Little Farm set for 12. It was a fundraising dinner for a summer camp that our eldest grandson attended. He LOVED it and my husband is on the board, and we established the Segil Urban Farm Fellowship there this year. The Shalom Institute in Malibu- a joyful place.

Little Farm Dinner Table with South african Napkin holders Picture of menu for Little Farm dinner South African Napkin Holders

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Back to our Central Asian Shepherd again – took her in the car – not much room in the back~

Posted on August 9, 2016 by Grandma
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Our puppy (now about 110 lbs) is quite a car full. Here she is in the back of my car with our son – not much room for either of them! Of course once we got to the park she was a happy puppy!! So good with kids and other dogs – getting BIGGER EVERY DAY~! She does not eat much certainly not as much as you would think – just 4 cans of kibble (2 twice a day).Smokey and James in my car not much room Larraine CLive Smokey great pic at park

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Rice – staple food for many peoples – and we love it too!

Posted on August 7, 2016 by Grandma
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Here is a really easy rice recipe.

Saute one chopped onion and two chopped garlic cloves with one chopped red pepper and one chopped yellow pepper OR 1 cup of chopped tomatoes and 1/2 cup of chopped chives – in olive oil ( three tbsp) for enough time until all softens. This time I chose the tomatoes and chives instead of the peppers – but either work really well.Rice with tomatoes frying

Add one cup of rice per 4 people with as much water as the box of rice requires. ( You can do this with brown rice too but follow the cooking instructions carefully – also remember to rinse the rice before adding)

Cook till the water ( or you can use vegetable or chicken stock) is absorbed and serve!

ENJOY! But be careful of crying while chopping onions! We run them in cold water before chopping and then do it FAST!

Chopping onions

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A Central Asian Shepherd Dog – called Ovcharka – huge but so so sweet

Posted on August 6, 2016 by Grandma
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According to Wikipedia:
This is an ancient breed from the regions of Central Asia. It is not the result of artificial selection: the native breed called alabai historically common among Central Asian peoples. Used by shepherds, as well as to protect and guard duty.

The Central Asian Ovcharka (/ɒvˈtʃɑːrkə/) is a large breed of dog recognized by FCI, as a Molossoid type dog breed of Soviet-era origin under Russian patronage.[1] Numerous breed representatives reside in Russia, and local kennel club officials refer to Central Asians as one of the most popular dog breeds in the country, rating them as the #1 breed in country around 2000.[2]

Well, we got one about three months ago to guard our livestock. She is amazing. And HUGE!

Since she is not too fond of the heat she spends a lot of the day sleeping in the washing room of the Little Farm and then runs around chasing coyotes ( who have eaten 11 of our cats over the years) all night which is her job. She is incredibly sweet and gentle ( and weighs 120 lbs right now and will grow to 150 by 3 years). She is now 9 months old and her name is Smokey. Such a smart dog – learned to sit, stay and heel without the leash in three weeks – can be VERY stubborn but realizes that I am the alpha dog and so we got that straight early on!

Here she is – and then she poked her head out of the doggie door to check if I was really going to take her for a walk or was just going outside myself. As you can see she has the intelligent eyes of a human. One smart dog ( I call her my horsie dog as she is truly enormous….and growing!)

Smokey with nose sticking out of the doggie doorSmokey sleeping in washroom

The Breeders crop the ears of these dogs – looks rather weird but grows on you after time.
SMokeys face up close

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Ground turkey – boring? Not with this amazing recipe!

Posted on August 2, 2016 by Grandma
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Turkey Meatballs and Little Farm Tomato Sauce
Ingredients

  • 1 small onion, grated
  • 3 garlic cloves, minced
  • 1 large egg
  • 1/4 cup dried bread crumbs
  • 3 tablespoons ketchup
  • 1/4 cup chopped fresh Italian parsley leaves
  • 1/4 cup grated Parmesan
  • 1/4 cup grated Pecorino Romano
  • 1 teaspoon salt
  • 1 pound ground turkey meat
  • 3 tablespoons olive oil

Turkey Meatballs cooking
Directions

  1. Add the onion, garlic, egg, bread crumbs, ketchup, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend.
  2. Mix in the turkey.
  3. Shape the turkey mixture into er meatballs.
  4. Place on a large plate or baking sheet.
  5. Heat the oil in a heavy large frying pan over medium-high heat.
  6. Add the meatballs and saute until browned on all sides, about 5 minutes.
  7. Turn off heat.
  8. Transfer the meatballs to a plate.
  9. Pour off any excess oil.
  10. Add the Little Farm Tomato sauce, about 3 cups.
  11. Return all the meatballs to the pan.
  12. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes.
  13. Season the sauce, to taste, with salt and pepper.
    IMG_6642

Little Farm Tomato Sauce

This makes 4 quarts and it freezes well!

  1. Heat oil in an 8-quart heavy bottom pot.
  2. Saute garlic & onion until tender but not brown.
  3. Add all remaining ingredients except salt & pepper.
  4. Bring to a simmer and cook gently (uncovered) for 4 hours, stirring often.
  5. Add salt & pepper as desired.

Turkey Meatballs in sauce

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Celebrations with good friends!

Posted on August 1, 2016 by Grandma
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Good friends and a fun weekend! Our dear friend Laura’s daughter Lauren got married to the love of her life this last weekend and four good friends  ( along with 360 others!) flew in to be with them! What fun we had!

We have to celebrate the good times all the time!

We are blessed!

What a fabulous elegant and spectacular event Lauren and Laura arranged. AMAZING! Thanks to all for including me!

You can see the St Louis Arch in the background ( and of course the KPMG building). Such friendly lovely folks in Missouri! And HUGE Italian families meant 119 first cousins – on all sides! WOW! Lucky them!

Larraine Sue Kathryn and Joyce and Laura at Lauren Herring wedding

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What could be better than a birthday hug from my four grandsons! NOTHING!

Posted on July 23, 2016 by Grandma
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I was so blessed this birthday that my grandsons spent the weekend with us – and the best present in the world was what I got – home made birthday cards – and a big group hug. What could be better than that? NOTHING! How lucky I am!

Second Group hug Jack jonah noah gabriel and Larraine Birthday hug 2016 at home shabbat

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A delicious Salvadorean, Mexican, Bolivian and Argentinian treat! Enjoy!

Posted on July 21, 2016 by Grandma
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Two of our Little Farm Staff, and four of our extended part time staff come from El Salvador. They introduced us to the most delicious of all treats – ALFAJORES~

You will love these – and they are not difficult to make either. Beware a binge attack however – eating one is not an option!

Alfajores from Argentina and El Salvador

Makes 12 cookies

  • 100grams (about 7 tablespoons) butter, soft
  • 40grams confectioners’ sugar
  • 75grams cornstarch
  • 75grams all-purpose flour
  • 4tablespoons dulce de leche
  1. Cream the soft butter together with the powdered sugar until the mixture is fluffy. If your butter is very soft already, this should take no more than a couple of minutes with a handheld mixer.
  2. Whisk together the cornstarch and the all-purpose flour, then combine it with the butter and sugar using a large wooden spoon until the dough starts coming together into a ball.
  3. Preheat the oven to 350° F (175° C) and line a sheet pan with parchment paper. Place the disk of dough on a floured surface, dust it with some extra flour, then carefully roll the dough out to a thickness of no more than 5 millimeters (about 1/8-inch thick).
  4. Using a 5-centimeter (2-inch) round cookie cutter, cut out 24 cookies (you will have to re-roll the dough a couple of times to do this), and place the dough circles on the prepared sheet pan, leaving about 1 centimeter (about 1/2 inch) of space between the cookies.
  5. Place the sheet pan in the fridge for approximately 10 minutes, so that the cookies can firm up.
  6. Bake them for 10 to 12 minutes, or until they’re just starting to color around the edges. Lift the cookies onto a cooling rack and leave them to cool.
  7. Once they’re at room temperature, top half of the cookies with dulce de leche, using about 1 teaspoon on each one. Then sandwich those cookies with the plain ones. As you press the cookies together, carefully rotate the two cookies in opposite directions, which will help spread the dulce de leche all the way to the edge of the cookies.

Here they are!

OLYMPUS DIGITAL CAMERA

 

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Segil Urban Farm Fellow Endowment – for future generations

Posted on July 20, 2016 by Grandma
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We are so proud to have endowed an annual fellowship for an Urban Farm Fellow at the Shalom Institute and Camp in Malibu Hills. This fellowship will enable a young adult to spend the summer at the camp becoming expert in Urban farming and transferring that knowledge to the thousands of children and families who attend the camp year round. They will learn all about sustainable organic farming – imbuing this teaching with the values outlined in The Ten Commandments – as well as respect and care for nature and the world around us – regardless of whether we live in an urban environment or in rural areas. This is what we have done at our Little Farm and now we have established this fellowship so as to preserve in perpetuity these same beliefs for the community at large. Here is a picture of us with the Camp CEO and Director, the first Segil Family Farm Fellow and our son and four grandchildren. Such an exciting day!

Segil Farm Fellow first award at Shalom Institute Camp July 2016

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Chef John from ALL RECIPES has a great Peanut Curry Chicken – but high in calories!

Posted on July 17, 2016 by Grandma
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This is a really terrific recipe but very high in calories. So be warned! It is directly from Chef John, from the site ALL RECIPES

Chef John’s Peanut Curry Chicken

Ingredients

1 tablespoon kosher salt, plus more to taste
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper
2 1/2 pounds skinless, boneless chicken thighs, cut into 2-inch pieces
2 tablespoons vegetable oil
1 large yellow onion, chopped
6 cloves garlic, minced
1 tablespoon finely grated fresh ginger
3 1/2 cups chicken broth, or to taste
3/4 cup unsweetened natural peanut butter
1/2 cup ketchup
1 tablespoon packed brown sugar
1 pound zucchini, cut into chunks
1 red bell pepper, cut into chunks
1 green poblano pepper, diced
2 cups hot cooked rice
1 lime, for garnish
1/2 cup roasted peanuts, plus more for garnish
3 tablespoons chopped fresh cilantro, for garnish
Directions

  1. Mix salt, coriander, cumin, turmeric, paprika, and cayenne pepper together in a small bowl.
  2. Place chicken pieces in a separate bowl and add 1/2 of the spice blend. Mix together thoroughly to coat each surface with spice blend.
  3. Heat oil over high heat in a heavy pot. Brown half of the chicken pieces on all sides. Transfer to a bowl. Repeat with the rest of the chicken.
  4. Reduce heat to medium and add onion to pot. Saute until onions start to turn translucent and golden, 1 or 2 minutes.
  5. Add garlic and ginger; cook about 1 minute.
  6. Stir in remaining spice blend; cook and stir one minute.
  7. Pour in chicken broth.
  8. Add browned chicken along with accumulated juices.
  9. Stir in peanut butter and ketchup; add brown sugar.
  10. Bring to a simmer and reduce heat to maintain a gentle, steady simmer. Simmer, stirring occasionally, about 30 minutes.
  11. Transfer zucchini, red bell pepper, poblano pepper, and peanuts to the pot.
  12. Stir to mix. Continue simmering until chicken and vegetables are fork tender, 30 to 40 minutes.
  13. Remove from heat.
  14. Serve over rice with a squeeze of lime and a sprinkle of peanuts and chopped cilantro.
    ALL RIGHTS RESERVED © 2016 Allrecipes.com
    Printed From Allrecipes.com 7/16/2016

Chickenthighsmarinading

 

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Low Calorie Diets – do they work?

Posted on July 12, 2016 by Grandma
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I have been reading about Low ( make that VERY low) calorie diets. The 5.2 diet in particular. They work.

After a particularly heavy eating trip, I tried this out. It helped a lot. Eat only 500 calories for two ( non consecutive) days a week and the other 5 days eat whatever you like ( without binging).

Give it a try!

http://the5-2dietbook.com/basics

In addition there have been recent articles on how low calorie diets can help some illnesses – especially the Auto Immune kind.

Here is the link.

http://www.wsj.com/articles/could-extremely-low-calorie-diets-help-some-illnesses-1465840207

 

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