Organic Gardening on the Great Plains Comes With It's Challenges

In addition to the beating prairie wind, lack of moisture, and this year’s triple digit temperatures, the grasshoppers have found their way to Jilian & Colton’s country garden. Dressed in their colorful suits of armor, they can destroy your garden or yard in a couple of days. The chickens and young Guinea’s do their best to keep up, but we are looking for preventive ways to manage for next year.  Any suggestions (other then eating them) on how to organically rid or keep grasshopper populations down would be greatly appreciated.

Even with the grasshopper infestation, we are starting to reap the benefits of our gardens. We make batches of Basil Pesto, and keep a jar on hand to jazz up salads, pastas, and sandwiches. Below is my recipe for non-pine nut, but extra cheesy Basil Pesto.

Great to use on Buffalo Salami Anti Pasto Pasta Salad! See recipe.

Basil Pesto:

Ingredients:

• 2 cups fresh basil leaves, packed
• 2 cups shredded parmesan cheese
• 3 garlic cloves, chopped
• 1 tsp. salt
• 1 tsp. pepper (I like a little more)
• 1 Tb. lemon juice (I like a little more)
• 1 cup olive oil

Place all ingredients in blender and puree until smooth. Refrigerate.

Buffalo Antipasto Pasta Salad

Substitute ingredients according to what you have on hand or what you like.

A great summertime meal!

Ingredients:

• 1 lb. Buffalo Salami, cut into pieces
• 1 cup, fresh mozzarella, shredded or cubed
• 1 each red, yellow and orange bell peppers, diced
• 1 bunch green onions, chopped
• 1 can artichoke hearts, drained & chopped
• 1 cup pepperoncini, sliced
• ½ cup olives, sliced (prefer Kalamata)
• ¾ cup sundried tomatoes, julienned
• ½ lb. pasta, cooked el dente and drained
• ¼ cup basil pesto
• ¼ cup olive oil
• ¼ cup rice or cider vinegar
• 2 tsp. ground fennel
• salt & pepper to taste.

Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

We continue with our weekly tours at the ranch, with some repeat guests/friends (Kathy, Bill and family, the Peach preserves were delicious!), and new guests/friends. Alsion & Mile brought their young family, including their cute little cowgirl, and friends to checkout “where their buffalo meat comes from”.  Even though it was hotter then a pistol, the buffalo stayed cool with a dip in the playa, and we took refuge under an old cottonwood for lunch. On the menu, “Pulled Buffalo B.B.Q.”! Click here for recipe.

The later part of July has kept the sky full of thunder and lightening. Which brought, beautiful magic light, many grassfires, and finally rain.

This morning, for the first time in over a month, the ceiling fans are quiet. We stepped outside and gratefully watched the early morning light color the newly dampened prairie grasses with hues of green, while steam from our hot coffee mugs drifted into the slightly chilly air. Cheers! Jill