Chili-Stuffed Poblano Peppers

 We are almost to Thanksgiving, but here in Central California my garden is still going.  Particularly my peppers.  This evening I harvested some beautiful Poblano peppers (top row in picture), and came up with the following recipe to serve them for dinner.  They were kid and husband approved.  Delicious!

Chili-Stuffed Poblano Peppers

Cut peppers in half lengthwise and remove seeds.  Lay cup side up in a greased cast iron skillet. Fill each pepper side with homemade chili and top with shredded cheese.  Bake at 375° for 30-35 minutes until the cheese melts and the peppers are tender. Suggested toppings: sour cream, green onions, avocado, cilantro, Fritos.  

Homemade Persimmon Cookies: Soft, Cakey, and Surprisingly Simple

• • I always thought persimmon cookies were one of those “advanced” baking recipes — the kind you admire but never actually try. But this year, we let our persimmons ripen until they were perfectly soft, blended them into a silky purée, and decided to give it a go. And wow… I wish I had tried them sooner!

    These homemade persimmon cookies are soft, cakey, full of warm fall flavor, and unbelievably easy to make. No tricky steps, no fancy equipment — just ripe persimmons, a quick purée, and a simple dough that bakes into little clouds of deliciousness.

    My son, Moose, and I made a batch together, and not only did we end up with a kitchen that smelled amazing, but we had such a fun time baking together. And the cookies? Let’s just say they disappeared fast.

    If you’ve never made persimmon cookies before, give it a try — they might become a new favorite on your fall baking list!

  • 

  • Homemade Persimmon Cookies

  • ½ cup butter, room temperature

• • 1 cup white sugar

• • 2 ripe persimmons, pureed

  • 1 large egg

• • 2 cups all-purpose flour

• • 1 teaspoon baking soda

• • 2 teaspoons pumpkin pie spice

  • 1/2 teaspoon salt

  • Optional add-ins, any combination to equal 1 cup: chocolate chips, chopped walnuts, dried cranberries, raisins

• 1. Preheat the oven to 375 degrees F. Lightly grease or line a baking sheet with parchment paper.

  3. Cream butter with sugar. Beat in persimmons and egg. Add flour, baking soda, pumpkin spice, and salt.  Mix until combined. Stir in add ins if desired.

  4. Drop by spoonfuls, 2 inches apart, onto the prepared baking sheet.  Bake in the preheated oven for 12 to 14 minutes.

Welcome to the farm, Harry!

Our sweet Barbados Blackbelly sheep, Harriet, had been feeling a little lonesome lately. She made it clear that goats just weren’t quite the right companions for her.

As luck would have it, we found out that her cousin Harry was still available — so today we went and picked him up! The moment they saw each other, they were absolutely thrilled to be reunited.

And as you can see in the picture, Moose is just as excited to have another sheep on the farm! We’re so happy to welcome Harry to Gracie Acres — it already feels like he’s been here all along.

🍌🍓 Banana Berry Soft Serve Ice Cream🍌🍓

🍌🍓 Banana Berry Soft Serve Ice Cream🍌🍓

This recipe is a family favorite here at Gracie Acres — my kids absolutely love it! It’s quick, creamy, and full of fruity sweetness, with no ice cream maker needed. On warm afternoons, it’s the perfect treat to cool down and enjoy together.

Ingredients:

• 14 oz sweetened condensed milk

• 3 cups sliced bananas (about 3 medium)

• 3 cups mixed berries (fresh or frozen)

Instructions:

1. Combine the bananas, berries, and sweetened condensed milk in a blender.

2. Blend until smooth and creamy.

3. Pour the mixture into a freezer-safe bowl and freeze for 2–3 hours, or until soft-serve consistency.

4. Scoop, serve cold, and enjoy with your favorite toppings!

There’s nothing better than ending a warm day with a bowl of this sweet, simple soft serve ice cream — shared with the people you love most. 

Meet Harriet — Our New Barbados Blackbelly Sheep!

We have a new face here at Gracie Acres — everyone, meet Harriet! She’s a beautiful 3-month-old Barbados Blackbelly sheep with the softest brown coat and the gentlest eyes. Her main job? Looking adorable and helping us out by eating cheeseweed — a pesky plant our goats completely ignore!

Harriet may be small, but she’s already made a big impression. The entire goat herd has been buzzing with curiosity since she arrived — lots of sniffing and staring. She’s taking it all in stride, exploring her new home while the goats try to figure out this fluffy newcomer.

We’re so excited to have her join the farm family. Welcome to the crew, Harriet — we can already tell you’re going to fit right in (and make the pastures look even better while you’re at it)!

Baby goats on the way!

 

Cute little Manders has goat related news to share! December is going to be a busy month on the farm! Moose and I had a late night doing blood tests on our goats a few nights ago (what a learning experience THAT was!). We have not one, not two, not three... but FOUR confirmed pregnant does all due in December (and a fifth that is a maybe). Lots of Christmas cuties are on the way for us!

Our goat kids are always absolutely adorable and beyond friendly and sweet. If you've ever wanted to get yourself a couple pet goats (or a milk goat!), we will have them available!

Bishop went to a petting zoo!

 

A few days ago we delivered our sweet goat, Bishop, to her new home. It was bittersweet as she is much loved here. But her new home is beautiful and her family adores her. Plus she gets to be part of an adorable petting zoo, which is the absolute perfect calling in life for her! We are so happy for Bishop, and can't wait to see videos of her doing her work in the petting zoo!