When it rains it pours! So we get creative with the gardening!

We tried our hand at miniature box gardens!  Students came up with creative themes the week before, then following week adults helped put them together!  Nice : ).

All ages of cowpokes will partake in Planting a Garden Series of Classes : ).

Planting a vegetable garden is a rewarding and healthy activity that will give your family great tasting food. Before we can plant seeds in our garden we will need to consider several things. Below are some things to consider that will help students get the most out of our garden!... 

Choosing the Vegetables

Adaptation

Days to Maturity

Pest Resistance - we are an organic farm

Size of vegetables

Storage 
Taste

Best spot in garden

Location

Sun and Shade

Drainage

Wind

We will Map our Gardens before planting!  

Fresh Ravioli ~ Lots of work but so worth it!

Our older students learned about Italian foods, then tried home-made noodles, and these delicious raviolis!  The students definitely surprised me with the outcome of this dish, as it is time-consuming and a precise method : ).

Easy soup recipe, and grilled cheese sandwiches made(and EATEN!) by students : )

On The Menu:  Tomato(basil)Soup! 

There is something so comforting about a home-cooked(Cowpoke Cooking too!) bowl of tomato soup - paired with a grilled cheese makes it even better.

Bon appétit everyone!

Winter Cold Frames are doing great!

Last Fall, Local High Schoolers built us a series of Cold Frames.  We practiced Winter Gardening...most everything is doing fantastic!

One way to beat cold weather is using a cold frame, which speeds seed germination and shelters plants from frost. The frame is a bottomless box, usually constructed from wood. The structure has a slanted, tight-fitting top made of old windows or other transparent materials such as plastic or fiberglass. Instructions will be sent home with all students, as all of them have learned about benefits : ).  Try these in your backyard!  Easier than you think to build!

Seven Layer Taco Cups...simple, fast, and delicious!

All ages made these without a hitch!  Only thing...we all wanted more!

Alternative sweetness to sugar! Valentine classes are keeping our barn full of happy children!

Alternative to sugar?  You bet!  Our cowpokes are learning several options with cooking without processed white sugar.  So far we have used Agave Nectar, honey, applesauce, stevia, and even raw unprocessed sugar.

Happy February! We have been busy!

We have had a terrific winter, with line dancing during our children's cooking classes!...well, while the foods are baking and cooking :).  We even had a 'fancy boot' contest!  The students were SOOO creative, we choose to give many awards  out.  Cowpoke Cooking Co. then donated 56 pair of collected used boots to an organization that 'retools' them and gives to people that could really benefit from these!  Awesome!  We decided to do this more than once a year, so be on the lookout for the next 'hunt around town for used boots'!

Brought out the Vegetables and basic ingredients, and we created healthy dishes on the spot! Fun guilt-free evening : )

Here’s what you’ll need:
• Bok choy
• Mustard greens
• 2-3 Carrots
• 2-3 broccoli florets

How to make:
• Cut up bok choy, mustard greens, carrots and broccoli florets and layer in your steamer.
• Steam for 10-12 minutes
• Add to serving bowl.
• Top with sauce of your choice or with olive oil, lemon and sea salt.

This was just ONE of our creations!

 Here was another : )...

Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette:

 

A generous portion of tender, flaky salmon tops this vitamin C-packed salad. To speed preparation, use a jar of fresh red grapefruit sections and bottled blood orange juice. Prepare the Blood Orange Vinaigrette while the salmon and onion are on the grill. Prep: 11 minutes; Cook: 10 minutes

1. Prepare grill. 2. Sprinkle fillets with salt and pepper. Coat fillets and onion slices with cooking spray. Place fish and onion on grill rack coated with cooking spray....

Ingredients:

• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 2 (6-ounce) salmon fillets (1 to 1 1/4 inches thick)
• Blood Orange Vinaigrette
• 1 (24-ounce) jar red grapefruit sections (such as Del Monte), drained
• 8 cups mixed baby salad greens
• Cooking spray
• 1 large Vidalia or other sweet onion, cut into 1/2-inch-thick slices

Small trees for sale, Decorate Christmas holiday cookies, visit Children's Shop ...where everything is under $1.00 : )

Come out to the Green House, plus we will have many holiday plants 

right outside the barn!

Bought some neat gadgets, makes decorating a cinch!

 Many cookies baked up, to allow for ongoing daily decoration classes, stop by! 
Cute wraps to send them in, if Gifting : ).

                                                                                        

The Children's Shop is where 100% proceeds are donated to special local charities : ).

Ornament decorating classes are doing well! No limit size so come on in!

 

One hour classes offered daily!  Check the calendar and stop in!!

Black Rice Salad ~ Simple delicious side dish : )

Black Rice Salad

16 oz wild rice (I buy the bag of wild rice at Trader Joe's that is all black wild rice)
6 oz Feta cheese, crumbled
1 yellow pepper, finely diced (I do a teeny tiny dice of the peppers and onion)
1 red pepper, finely diced
½ green pepper, finely diced
½ red onion, finely diced
2/3 cup pine nuts (toasted)
1/2-3/4 cup Craisins or Dried Cherries

Dressing:

1/3 cup extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
¼ tsp salt
¼ tsp pepper

Cook rice and allow to cool completely. Oftentimes, I will cook the rice the day before, and allow it to cool in the refrigerator overnight. Toast pine nuts in a dry skillet over medium-low heat. Watch them carefully, as they can burn quickly. As soon as you can smell them toasting, they are good to go. Mix feta cheese, red pepper, onion, Craisins and pine nuts in a large bowl. Mix together with rice and add dressing. Can be made a day in advance.