August 15, evening light
Hay field along the Poor Farm Road
"It was 1884 when the County decides they should look after the poor, they bought land and built buildings on the southeast edge of Barron, it was called the poor farm. In 1885 $2000 was appropriated to build the buildings; The Barron County History of 1922 stated that, “Improvements have since been made from time to time until the County now has a pretty modern alms house, adequate barns and sheds, and a well cultivated farm, excellently stocked and admirably equipped.” - The rest of the brief article can be found HERE.
Tractor and Rake
Same hay field
Different angle, missing out on that golden light
I took the barn photos on the way home from Eau Claire, when we took a slight detour into the lovely, hilly countryside west of Bloomer. It's full of picturesque old barns, beautiful hillsides, and sand mines.
The collage is of produce from our garden. I picked the lavender and dried it in the dehydrator. I had forgotten what a mistake that was. Next time, and I do have another small 'crop' to pick after it blooms, I will pull out the plants and hang them upside down in the corner of the kitchen. I think that will dry them just as well and better preserve the beauty of the blossoms.
Quick and Easy Summer Produce Dinner
Just in case anyone is interested, this is what I tossed together:
Summer Squash, Zucchini, & Tomato Stirfry Recipe:
Smallish yellow crookneck squash (2), cut into chunks
Smallish zucchini (2), cut into chunks
One large onion, cut into chunks
1 fresh green pepper, seeded, cut into chunks
optional: part of a jalapeno, minced
1 clove garlic, minced
1 small red potato, skin on, julienned
1 or two fresh tomatoes, skin on
1 can black olives, drained
McCormick Mediterranean seasoning
Dash of cayenne (if the jalapeno isn't used)
Actually, I had some leftover beef roast, so I had cut that into thin strips and sauteed them, along with the onion and garlic and pepper(s), in a couple T. olive oil. When the vegetables were somewhat translucent, I added the other ingredients, except for the seasonings, and stirfried it all together just until the zucchini and squash were hot, slightly cooked, but certainly still having some serious and crucial crunch to them.
Once everything is hot, I sprinkled it with salt and pepper, some Perfect Pinch by McCormick, a wee bit of heat from cayenne, and Parmesan cheese. I loved it. I don't think that Mr. C. was a huge fan, however. Oh well. I ate the leftovers for lunch the next day. Even better.
Hog Panel Fencing
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