Raising a healthy Jane (or just being a healthy grown-up Jane) comes from good food and proper nutrition. Grab your aprons, I’m on kitchen duty with food to spare and recipes to share! When time allows, here’s where you’ll find one of my how-to-convert-to-an-organic-diet recipes.
Winnie Nielsen says: Is this a new calf just born? It is such a sweet photo showing what good mothers cows are.
MaryJane says: My Jersey girl Fanci and her new baby boy Finnegan, born Sunday night at 10:34 pm.
Janice Slater says: Fun for city girls to see. Such a sweet picture!
Ah, little Finnegan, too sweet !When I worked on a jersey cow dairy farm the newborns always looked like fawns just like this little guy!!
Krista says: Aww this just melts my heart! What a sweet and beautiful picture! Little baby Finnegan is adorable.
Winnie Nielsen says: Even little girl cows love pink! It is the universal beloved color.
OOh which little darling calf is this? I guess with the pink coat not one of the ” boys”.
MaryJane says: Actually, HIS name is Finnegan born Sunday night at 10:34 pm to Fanci and Samson.
Bonnie ellis says: Oh how adorable! Congratulations. New life is so precious.
Winnie Nielsen says: I have never seen the shells for Hazelnuts before. They are really pretty and lacy. Hazelnuts are one of my favorite and the flavor is mild and delicious. Mmmmmm, Nutella rocks!
Ah acorns, such a sign of fall. I don’t have any oak trees nearby on my property but have got lots of Hickory nuts for sure.
Oh I feel sooooo dumb! Here I am professing to know so much about botany and being a Master Gardener and all, and I fail the intelligence test on filberts!! akkkkk!! and I love hazelnuts too!!
MaryJane says: Filberts are very good in the most humble of pies:)
thank you MaryJane for making me laugh at myself. You are such a great “punner” too.
bonnie ellis says: Hazelnuts are so pretty and even better to eat. The picture is beautiful.
Casey says: Yum…that brings back childhood memories of sitting in the drive-way cracking open filberts on a nice flat rock that was protruding out of the ground! Two ancient trees gave us an abundance of nuts!
Winnie Nielsen says: Ohhh, just in time for Halloween! Caramel apples are the best. I also like the idea of what to do with the left over caramel. Yum, homemade candy bars!
Lisa Livingston says: Made my mouth water in a delicious way just reading the recipe! I will be making these for my hubby! He loves caramel apples & I love this recipe ( and Mary Janes Farm !)
I have been looking for a stratch recipe forever thank you so much for sharing this recipe. I can not wait to try this. Blessings with love Janice
Bonnie ellis says: Oh yummmmmmmm. Great recipe Ashley!
christy says: I’ve been telling my kids we will make caramel apples for the past couple of weeks. Seeing your post has reminded me to do it! Do you know if dairy free milk, such as coconut milk or cream, still works the same? We have 2 children that have a dairy allergy. If you know, I’d love to hear a response. Nevertheless, I am game for trying it ourselves and maybe I can let you know how is goes. :0)
Winnie Nielsen says: Fir this is our Apple Pie Sunday tree, it sure is a beauty full of big red apples!!!!
Winnie Nielsen says: What beautiful colors and delicious flavors all grouped together. I love stuffed peppers and those yellow ones seem to be calling my name!
MaryJane says: In from the garden looking just like that a couple of days ago. Picture perfect I thought.
MaryJane says: 🙂
bonnie ellis says: Yesterday looked like the picture. Today it looked like it was going to snow. Went from 85 to 50 degrees this morning. Frost by Saturday. Wonderful picture.
Cindi says: Apples fresh off the tree ~ those look positively luscious! One of my favorite times of the year while growing up was fall campout time. There was a wonderful apple stand tucked into a small turnout from the highway on our way to camp. Mostly I spent entire trips on the floor of the car when I was a child (carsick, ugh) so Dad would take breaks as often as possible when traveling winding roads. He found this little stand in the Santa Cruz mountains that had everything apple that you could think of. To this day, fresh, crisp apple cider is my favorite fall drink – hot or cold – it’s the best!
Winnie Nielsen says: Perfection!!
Winnie Nielsen says: Oh gosh, those look mouth watering!
bonnie ellis says: Those are so fresh looking they look like they were just picked and washed. Wow!
Winnie Nielsen says: I have never seen beans with such beautiful red flowers. Are the beans red? Are they the kind you dry?
MaryJane says: My grandgirls planted these. They are runner beans and the pods’ flowers are both red and some are pink. When small we ate them as green beans but last week the girls harvested the big ones and broke out the big multi-colored beans to dry for winter chili. They were a riot of different colors, beautiful little gems each one.
Cindi says: Scarlet runner beans!!! My favorites ~ multi-duty beans to eat fresh when young and tender and dried to cook up for winter, plus the vines make a beautiful screen for an ugly old fence. These beauties never fail to get comments from visitors. Oh, and another purpose that I discovered just this summer ~ hummingbirds love the flowers 🙂
These are often called ” jewelry beans” coz the dried inside beans in pods are so lovely. The locals say in PA German dialect ” feuer bohne” or ” fire beans”. And they are real hummingbird magnets too. I always have grown them and sell several different sorts on my website:
http://www.amishlandseeds.com/beans-lima-runner-yard-long.htm
Oh and some more local PA Dutch history . The locals here in Amishland in the early 1800’s used to serve runner beans “whittled” into long shreds called in dialect “Schipple,” and made them into a pickled form like sauerkraut called “Schipplebuhne.”
Buy props used in MaryJane’s books and magazine!
5% of profits will benefit www.firstbook.org, a non-profit that provides new books to children from low-income families throughout the U.S. and Canada.
Here’s how:
MaryJane will post a photo and a description of a prop and its cost along with a few details as to its condition here: https://shop.maryjanesfarm.org/MaryJanesCurations. It’s a playful way to be the new owner of a little bit of farm herstory.
Wow, this looks delicious!! What a great gluten free option. What is amazing to me is how light and moist it looks. I sure wish I had that for a morning breakfast along with some of your cheddar cheese on top and a chair to look out over the landscape on the Bunkhouse kitchen front porch!
Could this recipe be used substituting bread flour and ww flour in place of the rice flour, tapioca flour & the psyllium husk powder? I’ve never used a recipe for bread that is pourable and would like to try this one if I can make the substitutions. We enjoy your recipes that you post. Thanks!
Hi Doris,
We didn’t try it with substitutions. You really should try it with the ingredients we did test it with. Our gluten eating farmhands LOVED it. If you try it with substitutions, let us know!!
I did try it with all AP flour and my daughter-in-love was here when I took it out of the oven after using the soda spritz. She said lets not wait for it to cool, lets eat some now so we sliced the bread and slathered it with butter and spread it with some fresh apple butter and oh! yum!!! It was so easy to make and sooo good to eat I will be making it again & again. Thanks for all you bless us with.
This looks amazing! I’m going to have to try this sometime… Soon.
Thank you for this bread recipe! I have been enjoying the GF Brown Rice Bread very much.
Yesterday, I made “Crumpets” using my pan for “Muffin Tops”. I filled the cups full, let them rest for 30 minutes then baked them for 25 minutes at 350 deg F. Once they came out of the oven, they flattened out. The recipe made one pan of Crumpets and one loaf of bread. I put the loaf in the freezer and will enjoy my Crumpets this week for sandwiches and for breakfast bread. Thanks for a very tasty recipe.
P.S. I have tried this with White Rice Flour and it becomes rather gooey, so, I much prefer using Brown Rice Flour.