Posted on 08/01/2025 6:03:57 AM PDT by Diana in Wisconsin
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I was hoping to get some okra to pickle, but the okra is coming in at the same time as the farmer’s alfalfa needs baling. Okra is not the priority - he grows beautiful alfalfa & the hay is an important cash crop.
Unless some of the local produce stands have it, I’ll just have to grow it myself next year.
This evening, the ‘fluffer’ arrived next door - that’s what I call it. The field got cut, but the hay is lying flat. The fluffer does just that - fluffs it up so it can dry better & in rows that sit up so the baler can pick it up. These will be round bales - kind of cool to watch the hatch open & a round bale rolls out.
Since the field is now cut, I spotted my first fawn of the season, out in the field with mom. Last year there were 3 does with fawns, one with twins. I’m not sure why they haven’t been seen yet - it was fun watching the fawns grow up last year.
How a round baler works - there’s a lot going on in that machine.
https://www.youtube.com/watch?v=zBcUME026w0
JIFFY ENCHILADA CASSEROLE
ING 1 lb grnd beef 1 can cream of chicken soup 1 can enchilada sauce
1 can green chilis 1 can corn kernels 10 flour tortillas grated Cheddar (pepperjack for heat)
Sauce: Brown grnd beef; drain. Add cr/chicken, enchilada sauce, chillis, corn. Blend thoroughly.
Assemble In 10" casserole: layer bottom w/ tortillas, then 1/2 meat mixture, 1/2 grated cheese.
Repeat. Bake 350 deg 20-30 min. Garnish. Serve w/ sour cream, lime wedges, hot sauce.
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