This fall has been a bit challenging for the Equines at Three Leaf Farm. Everyone’s favorite character, Tip, our young Arabian gelding, was diagnosed with juvenile osteo-arthritis and had to have two hocks fused surgically. And Cricket, one of our famous minis, had to have an eye removed after months of unsuccessfully trying to heal his injured iris. Both horses went up to CSU Equine Veterinary Teaching Hospital for their procedures, and both are doing great! Tip is expected to make a full recovery and be back to his competition form by the end of the year! And little Cricket is adjusting easily to the loss of the eye; we’ve been assured by the doctors up at CSU, and by many equestrian friends who’ve experience similar issues, that horses are perfectly happy with a single eye and they can go on to live a normal, healthy and happy life. Cricket is expected to be up to his antics with his partner, Merlin, within the next week or so.
We are so grateful to the doctors and technicians at CSU who took such good care of our horses (and us!) through this process. We’re so fortunate to have a top-notch, cutting-edge university equine hospital so nearby.
This delicious tomato jam was served at our Tomato Explosion Farm Dinner. You can use it for delicious goodies, both sweet and savory. It tastes like harvest in a jar!
3 lbs tomatoes (peeled or not peeled). I used cherry tomatoes
1.25 lbs sugar
1 tsp chili flakes
1/8 cup orange juice
1/8 cup lemon juice
¼ tsp salt
Combine all ingredients in a saucepan.
Bring to a boil.
Lower heat and simmer until all juices have reduced 80%
(jam will thicken when cools)
Put jam into mason jars. You may can it in a canner for longer shelf life, or just use it or give it away as is to last a few weeks in the fridge.
Well, its a done deal! Blue and her chosen stallion, Bit, have successfully completed the act (with a little help) and now we are in the waiting stage to see if it all worked as planned. The entire experience was not nearly as traumatic as I thought it would be, and the part that made it easier is that it was obvious that Blue was receptive.
Bit, of course, performed his duties with equine grace and virility, and the whole process seemed pretty natural.
The general plan is to take the mare to the stallion every other day while she is in heat. This gives more opportunity for the mare to have viable sperm in her reproductive tract at the time that she ovulates. As soon as she ovulates, she will go out of heat.
Unfortunately, (or perhaps fortunately), we were only able to get one successful breeding in this cycle. Due to a long horse show, and the week-long rains, we might have missed the beginning of Blue’s heat cycle since we were unable to see her behavior in the normal herd (she was kept in her stall). The second time we brought Blue to visit Bit, she wanted nothing to do with him. She had clearly completed her heat cycle, meaning that she had ovulated. Timing wise, we can be almost certain that she did, then, have viable sperm in her when she ovulated. Now we wait to see if she goes into heat again. If she does, then that means that she is not pregnant. If we don’t see any signs of another heat cycle within 21 – 28 days, we’ll get an ultrasound for her and then we will know!
We’ve decided that Blue’s experience was kind of personal, and in order to show her respect, we aren’t going to post any pics of it. But here’s a great photo of Blue learning to play polo with Finn!
This is one of my favorite recipes- my kids love it, I love it, and it’s super easy! You can do all kinds of variations with it as well.
3/4 cup cornmeal
3/4 cup milk
2 eggs, beaten
1/2 tsp salt
1 tsp sugar
1/2 tsp baking powder
1/4 cup oil
1 can chopped green chilies
1 can corn kernels, drained. or 2 ears fresh, kernels cut off.
1/2 cup grated cheddar cheese
Preheat oven to 350. Pour batter into a greased pyrex pie plate. Bake for about 45 minutes or until edges just begin to brown.
I serve this with fresh salsa, sour cream, and grated cheese.
You could easily add grated zucchini, chopped spinach, or roasted red bell pepper for a more vegetable rich dish.
Add cooked, cubed chicken or a can of drained and rinsed black beans if you’d like to increase the protein.
I keep it simple with spices because I like the corn flavor to shine, but you could add a diced jalepeno to increase heat, or add 1/2 tsp cumin, 1/2 tsp garlic powder, pinch of dried oregano, and a teaspoon chili power to add a Mexican flavor
2 large cucumbers, peeled and sliced thin
1/2 small red onion, sliced very thin
1/3 cup seasoned rice wine vinegar
1/3 cup packed brown sugar
1/3 cup apple juice
1 Tablespoon fresh grated ginger
Mix the vinegar, sugar, apple juice and ginger in a bowl.
Add the cucumbers and red onion, mix well.
Place in the fridge for at least one hour before serving.