Comments for Ten Apple Farm

Comment on The Birthday Stegosaurus by Jeanine Hathaway

Jeanine Hathaway — Tue, 01 May 2012 12:35:44 +0000

Fantastic! Happy B-day, Bea-asaurus!

Comment on Charlotte’s Garden by Jeanine

Jeanine — Wed, 25 Apr 2012 02:45:43 +0000

Oh, Charlotte, I’m so proud of you. The beds are beautiful and productive. I can’t wait to see your garden myself! Hooray for you!

Comment on Oh, Deer! by Brooke

Brooke — Mon, 23 Apr 2012 23:08:55 +0000

Wow, that’s cool! Can’t wait to see you in 4 days!!!!
Love, Brooke

Comment on Maple Syrup Sunday by Mark Grover

Mark Grover — Mon, 23 Apr 2012 00:16:43 +0000

No pictures of sticky children?

Comment on Oh, Deer! by Jeanine

Jeanine — Sun, 22 Apr 2012 16:02:20 +0000

WOW! It’s big, Charlotte. I hope your classmates were impressed by it.

Comment on Getting Ready for Passover by margaret

margaret — Fri, 06 Apr 2012 17:01:20 +0000

Have you dug around to look for the roots, Terry? They might still be under there. Our sheep ate one of our patches last summer–we considered it “self seasoning”–but it’s all starting to come back. Happy Pesach!

Comment on Getting Ready for Passover by Terry Golson

Terry Golson — Fri, 06 Apr 2012 16:12:09 +0000

My goats ate the horseradish in my garden. I planted it outside of the fenced area – thinking it would spread and I wanted it to have space and not invade my vegetable beds. I didn’t think that two pet goats could do the whole patch in, but they did. Happy Pesach!
–Terry at HenCam.com

Comment on Luck o’ the Irish by Kelly Hargrove

Kelly Hargrove — Tue, 20 Mar 2012 14:53:26 +0000

Hi, we love Maine potatoes. LOL. Just had to say that. I do love the big baking potatoes. I don’t know how well they store but they do taste good. Happy Spring.

Comment on Snowball Cupcakes by Randi

Randi — Mon, 19 Mar 2012 02:31:22 +0000

You will have to ask Brooke how to make cake pops because you could use that to make your homemade snowballs

Comment on The Miracle of Scotch Eggs by margaret

margaret — Wed, 15 Feb 2012 15:00:46 +0000

Thanks, Kathleen! The traditional recipe has them hard-boiled–they’re essentially workman’s food, good for a hit of protein on the go. It’s much easier to make them with hard-boiled eggs than with soft-boiled, but it sounds pretty amazing to have a runny yolk–I bet that was delicious (like everything else at The Breslin!). I’ll give it a shot next time I make them and report back.