One warm day last week, while walking Bizou and Dash in our awakening garden—awash with budding lilacs and daffodils, a tiny, blue butterfly flitted by us. Bizou, our 10-month-old puppy, promptly jumped, chased, and frolicked after this unwitting insect—performing all manner of twists and hops to catch it. Anyway, it was such a joyful sight that I was inspired […]
Acrostic poetry by Tonya R. Hengerer “Snow” Softly falling– Not a sound, Only Whirling, whirling to the ground. “Winter” When Icy, cold weather Naturally interrupts The warmth Enjoyed upon Earth Radiated by the sun. “Shovel” Something with which one Heaves snow Out of the way; a Very useful, Everyday tool–mostly Languishing in a shed until winter.
Did someone say–treat? Happy Weekend, Everyone! 🙂
Apparently, huge temperature swings are something that we’re just going to have to get used to this time of year. Lately, we’ve been experiencing what I like to call “yo-yo” weather. Our forecast this week is 65 degrees F. today, 72 degrees F. tomorrow, and snowing on Saturday. This weather isn’t great for people, but it’s especially not good for sheep and chickens. Their bodies acclimate to the cold, winter weather, and when there’s an unseasonably warm day–they may feel overheated. After a week of balmy, warm days, a 40 or 50 degree drop in temperature is jarring to these animals’ systems and may cause illness. So, to help, Farmguy and I feed the sheep and chickens extra grain to supplement their diets, especially on cold days. Yesterday, I was feeding the sheep their afternoon grain, when I noticed the grain bin was getting low. Well, let me just say, getting caught with no grain on Green Hill Farm is definitely a no-no. Anyway, it reminded me of a lesson I learned last year. And, I thought I would share it again. 🙂 Last weekend, Farmguy and I gathered our sheep for their spring shearing. We’ve had a number of warm days since early April with temperatures in the 70’s and 80’s, and the sheep were appearing a bit stressed by the heat. I was happy to finally get a shearing date, but also a little nervous about rain as […]
Valentine’s Day 2017 I would like to dedicate Tuesday Tunes to one who is genuine and true—my Farmguy, aka Scott. A very Happy Birthday, Sweetheart. I love you! xoxo Paris 2016
Sunrise on Green Hill Farm “The Light” When traveling through a valley of shadows, Take heart— The crest of the hill is within sight. And, with a little faith and perseverance, Grace will be found…. By dwelling in the light. ~Tonya R. Hengerer
I found this recipe for tea cakes in a cookbook called Southern Cakes. It features some of the most delightful and delicious desserts associated with Southern baking: everything from sweet potato pound cake to red velvet cake. Reading this cookbook and admiring the lovely photographs of beautifully baked cakes so reminded me of Grandma Rieley. My grandma was a wonderful Southern cook, and she loved to bake. She also appreciated a well-baked cake. I can still hear her saying what to do or not do for a cake to turn out just right–not too dry, but perfectly moist with good texture. Watching and helping Grandma Rieley bake was one of my fondest memories. I think she would have approved of these small, elegant tea cakes. According to Southern Cakes, Colonial Queen Cakes were enjoyed in Virginia homes during Colonial times. Popular long before baking soda and baking powder debuted in the kitchens of the mid-nineteenth century, queen cakes depend on well-beaten eggs to make them rise, just as pound cakes do. Their texture is dense, closer to a delicate corn bread than to today’s muffins and cupcakes. This tea time treat is scrumptious and simple to make. So, go ahead and put on the kettle, they’ll be ready before you know it! Colonial Queen Cakes: This recipe is from Southern Cakes. * Use organic ingredients when possible. Ingredients: 1 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon ground mace or nutmeg […]
Whenever Farmguy and I visit the Cotswolds, we always make a point of spending the day at Sudeley Castle near Winchcombe in Gloucestershire, England. The present structure was built in the 15th century and has nine individual gardens. These lovely and historical gardens are associated with four of England’s queens—Anne Boleyn, Katherine Parr, Lady Jane Grey, and Elizabeth I. […]
I started my blog, Fourth Generation Farmgirl about 2 1/2 years ago. It was the tenth anniversary of moving back to my ancestral home at Green Hill Farm. Green Hill Farm: A Retrospective Green Hill Farm includes the main house, a cottage, a big barn, pastures, and many outbuildings. After some research at our local county courthouse and public library, Farmguy […]
“Meet me in the country for a day. We’ll be happy. And we’ll dance. Oh, we’re gonna dance our blues away…” ~Tom Johnston
My name is Tonya, and I grew up on a 300-acre farm in rural Virginia that has been in my family for over 100 years. After graduating from college, receiving my master’s degree in speech and language pathology, and living and working in a small city for six years, I decided to return to the place of my childhood. Here, in this rural area, on this patch of green, where for four generations my family has farmed, gardened, and lived, I, too wanted to be a part of this continuity. As a fourth generation farmgirl, I have many interests that not only include, but also go beyond the basics of farming, gardening, sheep and chicken-keeping. It is all of this and more that I plan on sharing in this blog.
fourth generation farmgirl 