Thanksgiving Week

Now that harvest is almost done we change gears and start working ground right away. We will be running tractors day and night for a few weeks. The end goals are nice, straight furrows like the ones above. We work our ground now to bed up before the heavy winter rains hit us. Then we start pre-irrigating ground for next year. The fun never stops, just changes tempos.

We got 160 acres of wheat in the week before the rain hit. Nice to get something done right. This has been the kind of year that shakes a fellow's confidence.

THANKSGIVING-
Even with a rough year like this I know that we have much to be thankful for. We also have someone to be thankful to. I am always amused by the folks who want to address Thanksgiving Day with the person to Whom we are ultimately thankful. Even when things seem a little dicey it is comforting to know we are in good hands.
   Also, we live in the Land of the Free because of the Brave. I would like to add my thanks to the men and women who are away from their families protecting our freedoms. Jonathan- I thank you  and your fellow warriors from the bottom of my heart. I am learning with each passing year how much we owe you all. Thank you all. Thanks also to the families whoa re separated while their loved ones are out on the line for us.

Thanksgiving Dinner-
If you would like a taste of summer for your Thanksgiving dinner may I recommend Liz Hudson's Peach Cobbler recipe. Liz is a long time friend, whom I met through Farm Bureau. She and her husband Earl raise peaches near Sanger. While this is a peach cobbler recipe Liz admits you can use other fruits to make this cobbler. I have done it with berries and that was yummy too. For this Thanksgiving dinner I have some Faye Elberta peaches I put in the freezer last August. I will be using those little gems for dinner on Thursday. I did make one minor change to Liz's recipe. I am the one who ads the port wine.

Hudson Farms' Peach Cobbler Recipe


¼ cup, plus 2 Tbls. butter (must be butter!)
1-1/4 cups sugar, divided
¾ cup all-purpose flour
2 tsp. baking powder
1 tsp. vanilla
Dash of salt
¾ cup milk **NOTE: replace half the milk with port wine**
2 cups sliced and peeled fresh or fresh-frozen peaches (can use more!)

Pre-heat oven to 350-degrees. Melt butter in a two-quart baking dish in the oven. While it is melting, combine ¾ cup sugar, flour, baking powder and salt; add milk and vanilla, and stir until mixed. Pour batter over melted butter in baking dish, but do not stir. Combine peaches and remaining ½ cup sugar; spoon over batter. Do not stir. Sprinkle cinnamon and brown sugar mixture on top, if you like. Bake at 350 degrees for one hour (60-minutes). Makes six-to-eight servings. This recipe can easily be doubled or tripled for use in larger baking pans.

**NOTE** thicker pans need the full hour. Thinner cobblers are ready at 50 minutes. Watch top. When it’s golden brown you are good to go. Be careful. Our oven cooks it in 35 minutes-P

NOTE: Tastes best if made with fresh California peaches! But you can use fresh-frozen peaches. To freeze, take fresh peaches in season, peel slice, rinse in a “Fruit Fresh” bath or lemon juice bath to help preserve color. Drain, sprinkle with sugar, if you like, and place desired quantity in a freezer bag. Lay flat, and squeeze air out of bag and seal. Lay flat in the freezer. To use, simply defrost and eat immediately or use to make cobbler, pie, fruit smoothies, etc. Tastes great with ice cream! You can enjoy fresh peaches year-round!

Blackberry cobbler-
When you can’t find peaches use blackberries. Can use the brown sugar, cinnamon and port with the blackberries.


HAPPY THANKSGIVING Y'ALL. We have much to be thankful for and someone to be thankful to.