From The Farm Blog Hop #37

Hello again and welcome to From The Farm Blog Hop! We are thrilled to have you with us again this week. Please take a minute to check out our guest host this week and our favorite posts from last week. We are looking forward to seeing what you have to share with us!

Each week the From the Farm Blog Hop co-hosts welcome a fellow blogger to come join in the fun and guest host along with us. This week’s guest host is Jan from TipGarden! Welcome Jan!

jan thomas bio pic

I am a Kansas Farm Girl living in the big city in the South East. I have been married to my best friend for 27 years and we have just finished raising 3 children. In addition to running 2 blogs, I work 2 jobs outside the home! I know what it’s like to be busy. Tired and busy! So my passion is sharing quick, easy, and thrifty ideas to help other busy people like me!

Here are the features from last week’s party:

How to Make a Toad House
by Our Neck of the Woods

::Frugal Fodder 22- We’ll Make Hay While the Sun Shines :: by Corn in My Coffee Pot

vanilla extract
Homemade Vanilla Extract by Living Better Together



Now, on to this week’s party:
1. Link up to three of your best gardening or homesteading tips, farm-themed posts, recipes, homemaking and simple/frugal living tips, decorating ideas, DIY projects, craft ideas, thrifty makeovers or repurposed items, healthy and sustainable living tips.
2. Link back to my blog, or put the link party button anywhere on your blog or post to share the love.
3. Make sure to check out some of the other links before leaving.

Photo provided by Chicken Scratch Poultry


We can’t wait to see what you share with us!

Note: Linking up to this party will automatically sign you up for an invite to next week’s party via email. To unsubscribe, please reply to any email you receive and you will be removed. Linking up also allows us permission to publish one of your photos on our blogs, Facebook, and/or Pinterest pages. If you are interested in guest hosting for our blog hop, please feel free to contact Kristi by email.

Sweet Potato Lentil Curry: Kid-friendly, Vegan and Gluten-Free.

I am on a mission to include more lentils, beans and curries in our family’s diet.  They are extremely healthy and economical.  This isn’t necessarily an easy task since my kids are not used to any of them.  They aren’t super picky eaters though, so I searched for mild curry recipes that included lentils.  I found one from Smitten Kitchen and since her recipes never fail to impress me, I thought I’d give it a try.  Naturally I didn’t have everything on hand that I needed, so I played around with the recipe and changed it into a mildly sweet curry dish that even my pickiest eater would eat.  OK, she ate most of it, anyway!  A good first step towards introducing lentils and curries into our meals.


  • 2 Tbsp. coconut oil
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1  1 1/2 inch piece of fresh ginger, peeled and grated.
  • 1 tsp. garam masala
  • 1 tsp. curry powder
  • 1 cinnamon stick
  • 4 cups of vegetable (or chicken) broth
  • 1 can coconut milk
  • 2 lb. peeled orange-fleshed sweet potato (otherwise known as yams in my neck of the woods), chopped in 1 inch cubes
  • 2 cups previously soaked lentils (from a dry state)
  • 1 bay leaf
  • salt and pepper to taste
  • 1/3 c. chopped fresh cilantro
  • finely grated zest of 1 lime
  • juice from one lime
  • 1/3 c. chopped almonds


  1. Saute onions and garlic in coconut oil until translucent, about 5 minutes.
  2. Add ginger, garam masala and curry.  Stir well for about 1 minute.
  3. Add broth, coconut milk, cinnamon stick, chopped sweet potatoes, lentils, lime juice, bay leaf and salt and pepper.  Bring to a boil.
  4. Partially cover pot with lid.  Over medium heat, boil gently for about half an hour or until sweet potatoes and lentils are soft.
  5. Serve over rice or quinoa, and garnish with cilantro, lime zest and almonds.  Enjoy!

Spice it up:

This recipe has been designed specifically with children in mind.  If you want it more flavourful or spicy add 1/2 tsp more of both curry and garam masala.  Add a few chopped jalapeno peppers.  Top with a spicy nut mix.

Veg it up:

You can add chopped spinach or swiss chard when you add the broth.  Corn and raisins can also add flavour and vegetables/fruit.

This post has been shared on Homestead Barn Hop #94, From The Farm Blog Hop 35, and Fat Tuesday, January 15h.