Bountiful Blessings Farm Produce

  (Hinckley, Illinois)
Locally Grown - Quality Farm Produce at Affordable Prices

Posts tagged [sunday]

Sunday Reality

Today has been another day of work, but a little bit of play as well. After we took care of business, we decided to go to the Sublette Toy and Tractor Show in Sublette, Illinois. It was nice to see the two Breast Cancer tractors at the show. My friend, Rick really did a nice job of putting the tractors together. It was also nice to see the Bountiful Blessings Farm Produce logo on the new tractor. The tractor will be shown at many places this summer, if you would like to see it, check out "Pulling for the Cure" on Facebook. Tomorrow I will be continuing to seed and then work on the high tunnel. It will not be long before our tomatoes will be going into the high tunnel. The soil is ready to be worked and the tomatoes will be transplanted this week into larger pots and flats. Time is moving fast, now to do a little planning tonight and a little relaxation. Tune in for more information tomorrow. 

Sunday Adventures

Yesterday was another very productive day. I revamped the seed room and erected the small temporary greenhouse outside. We use the temporary greenhouse for plants once they are transplanted. So now with the expanded seeding room, we will have enough room for our seedlings as we continue to sow. I also went back out to the field to disk the last little patch left before it rained. I changed the fuel filters once again and head out to the field only to have the tractor stall out on me in the middle of the road. I was able to get it running again and get it up into the farm yard. I pulled the filters again and realized they were only half full with fuel. This made me realize that there must be dirt in the bottom of the tank or in the line. So today I am going to investigate further by take in the fuel line off of the tank to see if there is any flow out of the tank. I am guessing this is the problem. The engine is being starved of fuel. 

Once I get the tractor running, I will most likely work on the doors for the greenhouse. It rained a little bit, so I am sure it is too wet to disk. Oh well, there isn't much I can do about it. We moved all of our onion sets and seed potatoes to the cooler as it was starting to get too warm in the garage. It is also dark in the cooler with will slow things down. This warm weather is making every want to sprout. In fact many of the trees are starting to leaf out. I am not so sure that is good, but it is what it is. I am also going to try to get the rest of the orchard pruned tomorrow. I only have a few more trees to go and it will be done. Then I can spray the trees with dormant oil. This smothers any insects that may have laid eggs under the bark before winter. This will also help to prevent worms. Well, it is time to get busy! Have a great day!


Fruit Tree Preparation

Well it is supposed to warm up a little bit today. Yesterday was a nice sun shiny day, but it never really got all that warm. Today, my wife and I are attending church. It will be nice to be there as we were unable to attend last Sunday. There is also a luncheon at the church today. I really love these potluck events. There is so much great food! Everyone always brings their best dish.

Later on this afternoon, a friend wants me to show him how to prune his fruit trees. They are only a couple of years old, so they shouldn't be too bad. I have seen some over the years that are really nasty. Sometimes, a person almost wonders whether or not these bad ones are worth pruning. Once the fruit trees are pruned they should be sprayed with dormant oil. Dormant oil blocks the air holes through which insects breathe, causing them to die from asphyxiation. Oils also can control some plant diseases, such as powdery mildew.

Spraying of dormant oil should occur on a clear day when the temperatures are expected to remain over 50 degrees F. for at least twenty-four hours. The ideal temperatures for application is between 40 and 70 degrees F. in order to get the oil to spread out over the tree and cover all crooks and crevices. 

The fruit trees here at the farm also need to be pruned. I will be tackling that job within the next two weeks. I had to cut them severely last year as they had been neglected for several years. This year will be much easier. I am hoping we get a nice crop in the late summer or early fall.

 I guess I better get moving here. It's almost time to head over to the church. Have a great day! (Might even get a little NASCAR later)!!!


German Chocolate Cake

This morning my wife andI were thinking fo something to eat after church. The first thing Kim mentioned was that we have not enjoyed German Chocolate cake in a long time. So, guess what we are making? Yep, our favorite German Chocolate cake. I thought I would share our recipe on the blog. Hope you enjoy it!


German Chocolate Cake


1 package bakers sweet chocolate

½ cup of boiling water

1 cup of butter or margarine for cake and ½ cup for frosting

3 cups of sugar

4 egg yokes for cake and 3 for frosting

1 teaspoon vanilla for cake and 1 teaspoon for frosting

2 ½ cups of sifted flour

1 teaspoon of baking soda

½ teaspoon of salt

1 cup of butter milk

4 eggs white beaten

1 1/3 baker’s angel coconut flakes

1 cup of chopped pecans

1 cup of evaporated milk



Melt chocolate is boiling water. Cream butter and sugar until fluffy. Add egg yokes 1 at a time beating well after each. Blend in vanilla and cooked chocolate. Shift flour with soda and salt. Add this to chocolate mixture with buttermilk beating well after each addition until smooth. Add beaten egg whites (fold into batter). Pour into (3) 9 inch pans lined with wax paper. Bake at 350 degrees for 30-40 minutes then cool.

Frosting: Add the evaporated milk, sugar beaten egg yokes, butter and vanilla to sauce pan and cook and stir over medium heat until thickened. Watch it, stir continually, if you don’t it will get lumpy. Add 1 1/3 baker’s angel coconut flakes and 2 cup of chopped pecans. Cool till thick enough to spread. Spread on top of cake. Yummy!


Sunday at Bountiful Blessings Farm Produce

Sunday at Bountiful Blessings Farm Produce is a day for reflection and worship. We try to attend worship service each Sunday, however, during the busy season it is very difficult. When we return to the farm after church, we generally try to cook a large lunch. In the evening we have traditionally either made a homemade pizza or sometimes we just make popcorn. No matter what we eat, we have always valued family and on Sundays we are usually together with family eating great food and enjoying each others company. Here are a few of our favorite recipes:


Sausage & Potato Casserole

• 1lb bulk sausage
• 1 can cream of mushroom soup
• ¾ cup milk
• ¼ cup chopped Onion
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 cups thin sliced potatoes
• 1 cup shredded cheddar cheese

In large skillet, cook sausage until no longer pink; drain. In a bowl, combine the soup, milk, onion, salt and pepper.
In an ungreased 12x7x2 inch pan, layer half the potato, soup mixture and sausage. Repeat layers.
Cover and bake at 350 degrees for 1 ½ hours or until potatoes are tender. Uncover and sprinkle with cheese. Return to the oven until the cheese is melted (about 5 minutes)


Swiss Steak

• 1 inch to 1 ½ inch thick round steak (cut off all fat)
• Flour & salt for the coating
• Margarine
• 1 cup of sugar
• 1 cup flour
• 1 medium diced onion
• 1 15oz jar of tomato puree or sauce

Cut meat into serving pieces. Pound as much flour and salt as you can into the steak. Heat enough margarine in self roasting pan to brown steak pieces. Dip the steak into flour then sugar.
Put into hot margarine and brown until it is dark brown. Add 1 medium diced onion to the pan when you start browning the steaks. Once the steak is dark brown on both sides, add tomato puree or sauce to cover the steak. (You can add water to make the sauce thinner) Heat this until
bubbles form, turn down heat and simmer until meat is tender (folk it). When the meat is tender server on a plate and use the sauce to serve over mashed potatoes.



Twice Baked Potatoes

• 4 large baking potatoes
• 8 slices bacon
• 1 cup sour cream
• 1/2 cup milk
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup shredded Cheddar cheese, divided
• 8 green onions, sliced, divided

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.

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