Extra! Extra!

Children Consumed by Metallic Swirls. This week has been a swirl and a blur down on the Funny Farm. Here are the kiddles at the Ballard Lock swirls. The sockeye salmon were running through the fish ladder when we visited. We also saw a very determined heron strike it lucky and nab some fish!

Life Is a Blur. Here are the kiddles blurrily walking through the park near the Lock. Anni had cardiac and sleep studies this week; so our schedule was very wonky this week.

More News from the Farm:

Chickens Enjoy Campout Under the Stars. The chicks spent their first night outside in the coops. They were not eaten by racoons. Yeah!

Bumper New Potato Crop. Farmer Julie Ann harvested over a hundred white, red, and purple new potatoes. Some potato plants were removed to make room for the pumpkins!

Refridgerator Threatens to Explode! The family fridge is buldging with harvested fruits and veggies. Zucchini now occupy the entire bottom of the fridge. And tomato season is just around the corner! Tomorrow the funny farmers will be baking zucchini bread and simmering veggie-heavy spaggehiti sauce. Should the fridge blow, please send rescuers with veggie baskets!

Farmhouse Gets New Dishwasher. The funny farmers cook alot! They make lots of dishes! They wash lots of dishes. The old dishwasher was an energy and water hog (and noisy to boot!). The new energy star model uses only a third of the energy and water and is very quiet. Now, we can hear ourselves sing as we clean up the kitchen. (Mmm, maybe that's not such a good thing!)

Funny Farmers Give Thumbs Up to the New Harry Potter Movie. Alex liked the action, and Ari thought the romance was funny.

Family Loves Dinner Recipe! The funny farm family loved this new Julie Ann recipe.

Seared Scallops with Snow Peapods

1 pound of large scallops

salt and pepper

1 strip of cooked bacon

2 Tbsp virgin olive oil

1/2 pound snow peapods

1/4 cup of roughly chopped chives (or mild green onion tops)

Garlic Citrus Vinegrette

1 and 1/2 Tbsp raspberry vinegar

1/2 tsp Dijon mustard

6 Tbsp extra-virgin olive oil

1 garlic clove, minced

1 Tbsp lime juice

Optional: 1 Tbsp fresh cilantro, finely chopped

Coarse salt and pepper to taste.

1) Make vinegrette first. In a bowl, whisk together the vinegar & mustard. Add olive oil whisking to blend. Add garlic, lime, cilantro, and season with salt and pepper.

2) Next heat 1 Tbsp olive oil in saute pan over medium heat. Add bacon strip to pan for 1 minute to season oil.

3)Season scallops with salt and pepper on both sides. Add to pan and sear for about 1 minute per side, until golden brown. Remove and keep warm.

4) In same pan, heat remaining olive oil over medium. Add peapods and chives (green onion) and stir fry for 1-2 minutes. Add 1/4 cup of vinegrette and toss to cover.*

5) Serve scallops atop the peapods.

We served this with a simple dish of radishes and a platter of summer fruit.

*You will have extra vinegrette. This is delicious on salads and brushed on grilled bread for sandwiches.

Enjoy!