Tag Archives: raspberry


10 Jul

It’s quite pretty on the farm right now.  The waterways got baled right before the last rounds of rain began.  Having the waterways mowed also lets you see how the beans are growing.

I have several varieites of lilies blooming right now.

There have been lots and lots of butterflies this summer.  I think they like all of the rain.


I found a few wild raspberries up around my house.  This one by the deck has actually given me a few berries.  I was also fortunate enough to have someone gift me with a buck of raspberries.  Thank you. Thank you. Thank you.  They are my favorites!

I am always surprised when I find mallow blooming.  I planted it years ago, and the beds where I planted it have all been overgrown, but these little flowers keep finding places to grow.

I was also pleased to note that my white gooseneck flowers seem to be making a come back.  I really need to clean up the flower beds. They were neglected for years with my Great Pyrenees and the goats in the yard.

The barn swallows are busy raising babies.

A little fritillary.

I am also seeing a few strawberries on the plants I put in pots.  Of course, the shepherd’s hook couldn’t support them in the saturated ground, so I had to move them, but they are doing well.

I also have impatiens blooming. They were a Mother’s Day gift.

Impatiens I received for Mother’s Day.

I think all the little meadowlarks have fledges based on the number of them I’m seeing in pasture.  I can’t take more than a step or two before one flies up in front of me.


The yucca plant is also blooming right now.

Yucca blooms

Nothing beats Iowa’s beauty this time of year.

Raspberry Cheesecake Tarts

9 Dec

If you’ve been hanging out here for very long, you know if I post a recipe, it’s going to be easy.  I like easy.  I don’t have  a lot of time on the farm to spend all day making complicated dishes.  When I wanted to try something new, I thought raspberry cheesecake tarts sounded good, but I hated the idea of doing crust and cheesecake and raspberry sauce, so I simplified things.

raspberry cheesecake tart

You need enough pie crust for two single crusts. You can make your own or use pre-made crusts.  I did my own because purchased crusts are not vegetarian friendly.  Roll the pie crust and line muffin tins, making sure to leave a good edge to help lift them out of the pan when they are cool.  I used six jumbo and eight regular muffin tins.  To make your filling, just use a beater and mix together:

Two 8 oz packages of cream cheese (softened)
2 eggs
2 cups sugar
1/3 cup flour
1/4 cup milk
dash of salt
1 Tbsp. lemon juice
1 pint black raspberries

I used frozen raspberries from my pasture, and I did drain a bit of the juice off.  I won’t vouch for it, but I imagine fresh raspberries or red raspberries or even blackberries would also be good.  The batter will not be as thick as a true cheesecake batter.  I’m not going to lie.  I turned into a little kid licking the beaters and the bowl.  Fill the muffin tins and put them in a 350*F oven.  Trying to decide how long to bake this was the hardest part.  I baked them for about an hour.

raspberry cheesecake tart

Like cheesecake, they will fall as they cool,

raspberry cheesecake tart

which I just call a whipped topping well.

raspberry cheesecake tart

The only thing hard about this recipe was getting them out of the muffin tins.  I guess that’s okay because any of them messed up belong to the cook, right?  They come out of the muffin tins easier if you wait until they’ve been placed in the refrigerator to cool for several hours.

raspberry cheesecake tart

I might consider doing this as large pies rather than tarts.  I’m certainly going to be making this again.  I did have a couple of taste testers, and they gave it their approval.

raspberry cheesecake tart

It didn’t take long to get to that last bite!

raspberry cheesecake tart

I’m thinking this would be perfect for a family Christmas dessert.

Sharing with Homestead Blog Hop, Clever Chick’s Blog Hop, Inspire Me Monday, and Farmgirl Friday.

The Orchard

7 Apr

It’s been a very long time since I mentioned my orchard.  That’s because creating the orchard has not gone well.  I first planted in a year of horrible rainforest conditions.  Then the next year we had drought.  On top of two horrible years of weather, the goats have managed to get in and eat it off three or so times.  That’s not good for an orchard, so I was very pleasantly surprised to find anything alive.

This is a concord grape.

I found two grape vines starting to bud, but as early as it is, there could even be more that made it through the winter.

The raspberries actually look really good.

I need to weed around them.

This year they are big enough, I need to get some supports put up for them.  I was also surprised to see that most of the trees are alive.

This cherry even had blossoms.

Of course, when you see the whole tree it doesn’t look quite a good.  Can you tell how high the goats could reach?

This little apple tree must have been very delicious.  I hope it gets the chance to grow up and make some equally delicious apples.

Well, at least the goats won’t be able to eat the orchard when they are confined to the barnyard. 🙂

Linking to SOOC Sunday.