From the Farm: That March lion really roared last week

To say March came in like a lion is putting it mildly. We are so very thankful to have been spared from the tornadoes of last week. Rounds of  high winds, rain and hail pelted us but that was minor compared to the devastation parts of Kentucky and Indiana experienced. Our prayers go out to everyone affected by those terrible storms.

Saturday dawned clear and crisp. It was a good day to work in the vineyard pruning grapevines. We are hoping to have a better crop of grapes this year. Last year, the fruit seemed to be doing well at first but the yield was dismal. 

We are concerned that the unseasonably warm winter we are having will affect fruiting trees and bushes this year. Many need a specific time period of dormancy brought on by freezing weather in order to produce fruit in the summer months. Additionally, the insect population will be greater. So, even though we humans have enjoyed an easier winter, the plant world may have a more difficult growing season. 

I enjoyed attending Kentucky Crafted in Lexington over the weekend. The attendance appeared to be great. It was wall-to-wall people. I was surprised at how many out-of-state vendors were at the show. It used to be Kentucky-made items only. 

I also enjoyed lunching at Stanford’s new eatery, the Bluebird Café last week. Chef Bill Hawkins is committed to using fresh ingredients from our local farmers. The menu offers a variety of dishes with nice presentation. Their potato chips and fries are made fresh and to order. Friends who have had breakfast there tell me that is equally delicious. It is worth a trip to Stanford to visit this up and coming restaurant. For now, they are only open for breakfast and lunch.

The Farmers’ Market will be opening in five weeks. It will be so good to see those first crisp, green lettuces and spring greens. They will soon be followed by all of the early vegetables that lead us into summer. We are counting the days.

We still have a little honey from our bees. It is mostly savored over breakfast cereals, pancakes, French toast or just on a spoon. However, Barrie occasionally will part with enough for me to make a dessert or try a new recipe with it. This recipe is especially good.

Honey Bars

¾ cup vegetable oil

¼ cup honey

1 cup sugar

2 cups all-purpose flour

1 cup chopped nuts

1 egg, beaten

1 teaspoon baking soda

1¼ teaspoon cinnamon

½ teaspoon salt

Preheat oven to 350 degrees. Mix all ingredients together until blended. Press into a well-greased cookie sheet with sides or jelly roll pan. Bake for 20 minutes or until golden brown.