I have fallen in love with the constant new-ness of life on the farm. There isn't a day that passes without the gift of something new ~ be it milk, eggs, fruit or baby animals. It's the kind of possibility that I hoped to show our daughter in a tangible way, so that she may realize the value of each and every day.

In the afternoons while we count our eggs and our blessings, she inspects the chickens and rabbits. "Let's give them something new" she says, as she pulls carrots and dandylion greens from the garden. I nod and smile, to witness her compassion when she delivers the bundle of greens. I do believe she sees that we all desire something fresh and new, to make each day count.

/// PHOTO BY ROSE E MARTIN

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These early summer days are often spent more wet than dry ~ the rain, hose and pool keep us going while we plant young trees to give us shade for the hot seasons to come. It's quiet here where the sun is beaming. There isn't a cow, pig or goat to be seen out of their cool shelters during the brightest hours.

I know it's time to head inside too when Dane's tiny freckles begin to form constellations on her pink cheeks. Yes, its time. I'm inspired to assemble something light and refreshing for us... something like a salad of cucumbers, figs and fennel.

/// PHOTOS BY ROSE E MARTIN

I love how this salad cures a craving for sweet, salt, tart and crunch all in one ~ while the cucumber offers a much needed cool down.

FIG & CUCUMBER SALAD

You will need:

• 1 large cucumber, halved and sliced
• 4-5 ripe figs, quartered
• 1/2 tablespoon fresh fennel, chopped (optional)
• 1/2 cup Parmesan cheese, shaved
• 1/3 cup raw pumpkin seeds, chopped
• 1 cup evoo
• 1/4 cup balsamic vinegar
• sea salt/ pepper, to taste

Combine cucumber, figs and fennel in a bowl. Top with shaved Parmesan and pumpkin seeds. In a separate bowl, whisk evoo, balsamic vinegar and salt/pepper. Drizzle dressing on salad and serve immediately.

Serves 4 ( small bowls)

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It dawned on me today - that if carrots were money, we'd be rich. Three long rows of yellow carrots that are nearly ready to burst out of the ground, wait just outside my kitchen window - and while I've been patient with these seeds-turned -gems, they now rest so patiently for me to make something with them.

                  

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This morning, when I brought the bright yellow jam up to my daughters bedroom, she asked her ritual mealtime question.."Mama, did we grow this?" I reply, "Yes, baby this is from our garden". She is silent, but I can see in her face that the confirmation brings such satisfaction to her heart.

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CARROT MARMALADE

You will need:

• 1 Lemon
• 1 Orange
• 2 cups Water
• 2 cups grated Carrots
• 11/2 - 2 cups Natural Cane Sugar
• Pinch of ground Cardamom

Wash the lemon and orange well - using a grater collect the zest and juice. Put the lemon and orange zest and juice in a large, broad pot with the water and boil for ten minutes. Add the carrots, spice and sugar to the mixture. Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer. Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

Notes: If your marmalade is not jelling, or you want faster results, go ahead and add 1/3 packet of standard jam pectin and follow method on the box.

/// PHOTOS BY ROSE E MARTIN

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