Seeding in our area has been delayed by cold and moisture. We rarely complain about moisture at any time because in western Saskatchewan it is more positive than negative.
As always, farming is altered by weather, and this spring looks like it will be another interesting push to get the seed in the ground at the premium time. During this busy season, keeping the machines moving is the focus, and sometimes we get a little short with our farm help, whether hired hands or family members or both. Not everyone agrees on how something should be done. No matter what the discussion is about, keeping the communication lines open is important for productivity, efficiency, and most of all, for our relationships.
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To cope with criticism:
- Listen attentively to the person who is
criticizing you without planning your reply.
- Ask questions about things you don’t
understand.
- Never criticize a person who is criticizing you. There may be a time to bring up your own grievances, but not when the other
person has taken the initiative to voice her/his own complaints.
- Stay calm. Underreact and take a low-key approach when dealing with the other person.
- State your differences: “Here’s the piece
I don’t agree with…”, but only after you
can do so without blaming or putting down the criticizer.
- Stop a nonproductive conversation that
is occurring at your own expense. It’s fine to say, “I need a little time to think about what you’re saying. Let’s set up another time to discuss it.” Or, “I need you to bring up just one criticism at a time. When you start bringing up the past or list one thing after another, I shut down and can’t listen.”
- Speak to the really important issue and
let the rest go.
- When you’re in the grip of strong
emotions, remember this reversal of an old maxim: “Don’t just do something. Stand there.”
Stress relief
One of the fellows helping us with seeding is a family friend. We first enjoyed this salad while dining at their house. Dark leafy greens are recommended for eating at all times, but especially during periods of stress.
Darlene’s green salad
4 cups torn fresh spinach 1 L
4 cups green leaf lettuce 1 L
1/2 cup sliced red onion 125 mL
1/2 cup pecan pieces, toasted 125 mL
3 oranges
In a large bowl, combine spinach, lettuce, onion and pecans. With a sharp knife, cut, peel and pith oranges; slice crosswise and add to the salad.
Dressing:
1 teaspoon finely grated 5 mL
orange rind
2 tablespoons orange juice 25 mL
1 tablespoon liquid honey 15 mL
1 tablespoon white wine 15 mL
vinegar
1 tablespoon Dijon mustard 15 mL
1/2 teaspoon poppy seeds 2 mL
1/4 teaspoon salt 1 mL
1/4 teaspoon pepper 1 mL
2 tablespoons vegetable oil 25 mL
In a small bowl, whisk together orange rind and juice, honey, vinegar, mustard, poppy seeds, salt and pepper. Gradually whisk in the oil. Pour over the salad and toss to coat. Makes eight servings.
Herb substitutions
Instead of reaching for the salt, try these herbs to add flavour.
- Basil brings out flavour in tomato dishes.
- Chives spice up soups and salads.
- Cinnamon works in baking, desserts and drinks. It is also good for hot
cereal in the morning.
- Cloves are for meat, vegetables and soups.
- Cumin adds an earthy flavour in marinades, rice, chili and tomato sauces.
- Curry adds heat and complex flavour to rice, chicken, fish and vegetables.
- Ginger gives zest to meat and baking.
- Dill can be used in sandwiches, salads and soups.
- Garlic salt is great in soups, stews, potatoes and rice.
- Marjoram can be used in meat, fish and vegetable dishes.
- Mustard enhances breads, salads, stews and marinades.
- Paprika is the finishing touch to potatoes, chicken and fish.
Source: Solutions and Substitutions by Reena Nerbas.
Fig newtons
If you like figs, these are a fantastic snack. Use as much or as little filling as you like.
Filling:
1 pound dried figs, ground 500 g
1/2 cup water 125 mL
1/4 cup granulated sugar 60 mL
2 tablespoons lemon juice 25 mL
Dough:
1/2 cup butter or margarine, 125 mL
softened
1 cup brown sugar, packed 250 mL
2 eggs
1 teaspoon vanilla 5 mL
2 cups all-purpose flour 500 mL
1/2 teaspoon baking powder 2 mL
1/2 teaspoon baking soda 2 mL
1/2 teaspoon salt 2 mL
Filling: Combine all ingredients in saucepan. Bring to a boil. Simmer for about five minutes or so, stirring often. Cool well. Figs may be chopped instead of ground before boiling and then run through a blender or food processor before cooking. Add more
water if needed.
Dough: Cream butter and sugar together well. Beat in eggs one at a time. Add vanilla.
Stir remaining ingredients together and add. Mix well. Divide dough into two portions. Chill for about one hour. Roll one portion thinly on lightly floured surface into a
rectangle nine x 15 inches (22 x 38 cm).
Using ruler to measure, cut rectangle into three long strips each of equal width. Spoon one-sixth of filling down centre of each.
Fold sides of dough over filling, overlapping enough to seal. Place overlapped side down on greased baking sheet. Cut into 11/2 inch (3.5 cm) lengths but do not separate.
Bake in 350 F (180 C) oven for 15 to 20
minutes until lightly browned. Cut through to
bottom again between each cookie, then remove from baking sheet. Makes five dozen.
Source: Cookies from Company’s Coming by Jean Pare.
Training opportunity
The Canadian Agricultural Skills Services program provides farm families with planning and financial support for training. Individual learning plans are developed with the regional college career counsellor in your area.
Apply now and get your plan established well before classes begin. The last day to apply is Oct. 31, 2008. The individual learning plans need to be completed by Dec. 1, 2008, and the learning activities completed by Feb. 1, 2009,
or pro-rated (only paid for until then).
The deadline for acceptance of ILPs and activities paid for farmers in the Options program is Nov. 20, 2008.
This is a great opportunity for farm families to attend workshops that focus on the latest innovations in farming, animal care, upgrading computer and internet skills, or learning a trade.
For more information, contact your local regional college or CASS at 888-887-7977.
Recently I spent some time with our young granddaughter. For her birthday, we gave her a child’s easel and paints. It was a pleasure to watch her enjoying the colours on the paper.
You can paint with brushes, strings, fingers or stamp pads. You can blow through a straw to push the paint around on the paper.
Before starting this project, cover your work area with layers of newspaper.
If concerned about paint on furniture and floors, move outside where the cleanup is easy.
Cover yourself and the painter with an old shirt. You will need the following materials: Plastic containers, food colouring or powdered tempera paint, newspaper, shiny shelf paper, sponge, water, liquid starch.
Tempera paint is the easiest paint to use. It comes in liquid and powder form at most variety stores or art supply stores. You may have to thin the paint with a little water. Mix powdered paint with water until it is creamy. Add a few drops of liquid starch to make the paint last longer.
To make finger paint, mix one cup (250 mL) of powdered tempera paint and one cup (250 mL) of liquid laundry starch. If you do not have tempera paint, you can mix two tablespoons (25 mL) of food colouring with the starch.
A stamp pad is a basic tool used in printing. You can make a stamp pad by placing a flat sponge or several layers of paper toweling on a shallow dish or a thick layer of newspaper.
The pad can be any shape, but it should be larger than the object with which you are going to print.
Pour a little paint in the centre of the pad. Spread the paint until it seeps into the pad. Your stamp pad is ready to use. Potatoes or other vegetables cut into shapes and dipped in paint can be used to print pictures.
Source: Child Craft Make and Do, World Book Inc.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
