Thirty-Six Years

Happy Anniversary to one heck of an amazing couple. To say I lucked out to have these two as my parents is an understatement. My Mom & Dad are forever the two greatest role models I could have ever asked for.

My Dad taught me to be a ‘tough little cookie’ and a hard worker. He continues, and always has, provided me the space, comfort, and openness to live my life to its fullest potential. He has shown me what it means to be a real man, to put your family first, no matter what. This man is Dedicated, with a capital D, to the Martinek clan. My Mom is lucky, my brother is lucky, I am lucky to be his ‘Daddy’s little girl’.

My Mom. Oh, I could write an entire novel on how important my Mom is to me. She is a woman who radiates wisdom, kindness, honesty, and wholesomeness . Through example my Mom has taught me how to live humbly, stay true to my heart, and enjoy in all the beauty of life. The older I get the more I realize how rare our relationship is – to say my Mom is one of my best friends isn’t something most girls get to say. For that, I am blessed. Her and I cherish our every moment together, which nowadays is far & few between, but we look so forward to the day, soon, I move back home near our farm in Wisconsin. I cannot wait to share in our farming and homesteading endeavors, together.

So, hats off to my Mom and Dad for thirty-six solid years of marriage. Together this amazing duo have shown me what it takes to raise a healthy, happy, and loving family.

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Fall Is Upon Us!

Hello cooler temperatures! I welcome you with wide, very wide, loving & embracing arms. One thing this summer taught me is very hot temperatures + working outdoors + Kristen do not mix well. Thanks, but no thanks.

Of course I’ll miss the summer. The cucumbers, peaches, melons, berries…

…super addicting sun sugar cherry tomatoes

…brilliantly colorful bins of fresh vegetables & gorgeous flower bouquets.

But with fall comes winter squash!, apples!!, hot apple cider, pumpkins, warm fires, sweaters, changing colors, falling leaves, this list is endless…

So yes, I am ready, mentally & physically, ready for the slowing down of the season. As the sun sets earlier and rises later, I have noticed a striking shift in my energy. I went from barely being able to settle down and sleep just a few weeks ago, to now crashing before 10 (and as early as 8:30, woah!). I sleep now like it’s my job – I woke myself up Wednesday evening at acupuncture/reiki with a sudden snore. She said it was cute, I thought “oh gosh I’m passing out at 8”. Mentally I am ready to slow it down some too. Process & digest everything that I have experienced as of late…

which reminds me…

Since my last post I decided to officially withdraw from my graduate program and continue to farm full time as it is clearly what I need to be doing right now. Words really cannot convey what this farm brings to me, how it has nourished me in a way I feel people spend their whole lives yearning to find. I am blessed and forever grateful for my time here and for all the lessons I have learned that I will carry with me wherever I go after another season at Whole Circle in 2013.

Another farm update: we had a calf born two weeks ago! Miss Igne is the cutest little babe ever, especially as she curls up next to her momma during the morning milking.

 

And just for fun some things I’m really, really digging on right now include:

Watermelon! I can eat half one in an one sitting. No joke.

Concord grapes. Wow, what an explosion of flavor. I love them eaten and juiced. It is pure heaven.

Garlicky buttered popcorn. Fresh pressed garlic, stirred with melted raw butter, drizzled over freshly popped corn. Oh my. Our bowls disappear as quickly as they are made.

Raw sweet corn.

Chocolate milk. Fresh milk, raw honey, and pure cacao powder. Tossing back 1 liter at breakfast? no problem.

Raw Peanut Butter Chocolate Fudge (Another one that disappears in the blink of an eye). And this has nothing to do with the season. Chocolate is delicious anytime of the year.

3/4 cup melted coconut oil
3/4 cup raw honey
1 cup pure cacao powder
4 tbsp peanut butter

Combine melted coconut oil, honey, and cacao powder in a food processor and blend until well combined. Drizzle in peanut butter (or any nut butter of preference) and pulse. If you wish to have more pronounced sections of peanut butter, transfer fudge from food processor before adding it and simply stir in by hand. Transfer into a glass dish and freeze for at least one hour to allow for it to reach a fudge consistency.

Summer Squash Pasta

This one is super easy as long as you have yourself a viable vegetable peeler. I love the idea of eating a noodle-like dish but without the effects of eating dense pasta.Ideal squash for this are anyones with length – think zucchini, yellow squash, crookneck, etc.

Cut the top off the squash and peel lengthwise. I discard the first layer, even though the skin is very much edible, I prefer the more tender strips from the flesh. Continue peeling strips of squash until you reach the seedy middle. Set the middle aside to add to a stir fry, frittata, or sauteed veggie medley.

Collect as many noodles as you like and there you have it! Toss in your favorite marinara, pesto, or a lemony tahini dressing.

Enjoy!