My latest fascination in baking is to make a great cracker. Not just any cracker, but the cracker. Once that is gluten free, not too hard or soft, doesn't break under the pressure of spreading cheese, tastes great, pairs nicely with chevre and other cheese, and it also has to keep well. There are many crackers on the market that come close, but they all have their shortcomings. Some are too thick, others too much flavor detracting excessively from the cheese they are paired with, some break to easily, others just taste like cardboard. So since I couldn't find a cracker I was completely satisfied with I thought, heck, I can make crackers. Why not?
The first recipe was an almond cracker. It was easy to make, containing only almond flour, egg white, extra-virgin olive oil, and salt. The recipe suggested adding touches to your own liking, such as poppy seeds, cracked pepper, etc. This cracker was actually pretty good. Fast and easy to make they baked in only 12 minutes, and once cooled were crisp (but not too crisp) and flavorful and paired well with the plain chevre I tested them out with. But not quite satisfied with the texture once chewed. My cracker quest continued.
The second recipe was from another blog. Daring to Thrive is a blog that contains (among other things I'm sure) information on living gluten free. Since I can't eat wheat, and I know many others who enjoy our cheese also can't eat wheat, it's important to me to keep our crackers gluten free. This cracker was great. I made a few modifications which made the cracker more my own :) but all in all a great recipe. Could this be the cracker I've been looking for? We'll try this one out at our next farmer's market and see. Come visit us at the St. Johnsbury farmers market, Willow Moon Farm - Farmstead Goat Cheese, and taste it for yourself!
Thursday, March 31, 2011
Monday, March 21, 2011
Crab and Corn Chowder
I had a taste for chowder today so decided to make one of my favorites. The recipe is a corn chowder recipe I've been making for a while (not sure where I found it), which I adapted to include crabmeat after having crab and corn chowder in a restaurant once.
Here's what you'll need:
a few slices of really good, thick cut bacon (seasoning bacon works great here)
1 small to medium sized onion, chopped
1 stalk of celery, chopped
4-6 ears of corn (fresh, on the cob)
2 medium sized red potatoes, diced
4 cups half N half or light cream
6 oz. of lump crab meat
fresh thyme (dried is okay if that's all you have)
I start by chopping the bacon into smaller pieces and sauteing it in the bottom of a stock pot. When the bacon is almost cooked I add 1 small onion, chopped, and chopped celery to the bacon and bacon drippings. If your bacon produced a lot of drippings you'll want to remove some so that you're left with no more than 2-3 tablespoons of drippings along with the bacon, before you add the onion and celery. Cook until the onion is soft and translucent and the celery is tender, and all are lightly browned.
Meanwhile, cut the corn off of the cobs and set aside. Keep the cobs too, you're going to use them to help flavor the stock of the soup. Dice the potatoes.
When the bacon, onions and celery are done, add 4 cups of half N half to the bacon mixture along with 4 of the corn cobs, potatoes, the crabmeat and fresh thyme. Simmer over low heat, stirring frequently, until the potatoes are tender. Remove the cobs from the soup base and set aside about 2 cups of the soup base. Using a blender or food processor puree the 2 cups of the soup base and then return pureed soup base to the stock pot.
Add the fresh corn you cut off the cobs earlier to the soup and continue to simmer over a low heat until the corn is tender, stirring frequently, adding salt and pepper to taste.
Enjoy!
Here's what you'll need:
a few slices of really good, thick cut bacon (seasoning bacon works great here)
1 small to medium sized onion, chopped
1 stalk of celery, chopped
4-6 ears of corn (fresh, on the cob)
2 medium sized red potatoes, diced
4 cups half N half or light cream
6 oz. of lump crab meat
fresh thyme (dried is okay if that's all you have)
I start by chopping the bacon into smaller pieces and sauteing it in the bottom of a stock pot. When the bacon is almost cooked I add 1 small onion, chopped, and chopped celery to the bacon and bacon drippings. If your bacon produced a lot of drippings you'll want to remove some so that you're left with no more than 2-3 tablespoons of drippings along with the bacon, before you add the onion and celery. Cook until the onion is soft and translucent and the celery is tender, and all are lightly browned.
Meanwhile, cut the corn off of the cobs and set aside. Keep the cobs too, you're going to use them to help flavor the stock of the soup. Dice the potatoes.
When the bacon, onions and celery are done, add 4 cups of half N half to the bacon mixture along with 4 of the corn cobs, potatoes, the crabmeat and fresh thyme. Simmer over low heat, stirring frequently, until the potatoes are tender. Remove the cobs from the soup base and set aside about 2 cups of the soup base. Using a blender or food processor puree the 2 cups of the soup base and then return pureed soup base to the stock pot.
Add the fresh corn you cut off the cobs earlier to the soup and continue to simmer over a low heat until the corn is tender, stirring frequently, adding salt and pepper to taste.
Enjoy!
Wednesday, April 7, 2010
Farm Life Cometh
This is my last week of "real" full time work at Goddard College. There is so much to do here still, and I'll stick around part time thru June, but I am really looking forward to a job that doesn't require me to sit on my butt for 7-8 hrs. a day. Granted I currently begin every day hauling water, hay, etc. However I'm looking forward to cleaning pens, milking goats, making cheese, weeding the garden, sheep herding, and all that other farm stuff - with some agility training mixed in of course - none of these things require that I sit on my butt.
Construction on the farm is coming along. All the new rooms are constructed, next we'll complete the finish work (painting trim, additional lighting, built in shelving, etc.) and then comes the installation of the vacuum system for the milking parlor and then the cheese making equipment. My mom's friend, Jim, did an amazing job in such a short amount of time. It looks fantastic! Now though our attention is turned toward the new goat housing. We're changing a ramp housing off the back of the barn to just an overhang and plan to abut a clear span building to that for goat housing. I ordered the new clear span building yesterday and construction on the ramp and excavation for the new shelter site starts next week.
Sometime this month we'll also install new pasture fencing, about 1600 feet of fencing. Rob, my mom and I are going to be doing most of the work by ourselves. The new fencing will consist of a perimeter fence and two large interior fences that will be just wide enough to be divided into smaller grazing areas with our existing electric net fencing.
Perhaps it is my impending changeover to life as a farm girl, but I've become more interested in eating locally and seasonally over the last year or so. I find my thoughts turning to this year's garden, what to plant, what I will want to preserve by canning and freezing as well as what we'll raise for meat this year. I always think that places like our local co-op are focused on local, seasonal food as well. However, I was really surprised to find ice cream recently at our local co-op that was from the west coast? What is the carbon footprint of a half gallon of ice cream that has to travel from coast to coast and retails for less than $5?
Construction on the farm is coming along. All the new rooms are constructed, next we'll complete the finish work (painting trim, additional lighting, built in shelving, etc.) and then comes the installation of the vacuum system for the milking parlor and then the cheese making equipment. My mom's friend, Jim, did an amazing job in such a short amount of time. It looks fantastic! Now though our attention is turned toward the new goat housing. We're changing a ramp housing off the back of the barn to just an overhang and plan to abut a clear span building to that for goat housing. I ordered the new clear span building yesterday and construction on the ramp and excavation for the new shelter site starts next week.
Sometime this month we'll also install new pasture fencing, about 1600 feet of fencing. Rob, my mom and I are going to be doing most of the work by ourselves. The new fencing will consist of a perimeter fence and two large interior fences that will be just wide enough to be divided into smaller grazing areas with our existing electric net fencing.
Perhaps it is my impending changeover to life as a farm girl, but I've become more interested in eating locally and seasonally over the last year or so. I find my thoughts turning to this year's garden, what to plant, what I will want to preserve by canning and freezing as well as what we'll raise for meat this year. I always think that places like our local co-op are focused on local, seasonal food as well. However, I was really surprised to find ice cream recently at our local co-op that was from the west coast? What is the carbon footprint of a half gallon of ice cream that has to travel from coast to coast and retails for less than $5?
Monday, February 22, 2010
Farm Update
By day I work at a remarkable institution of higher education. While many of you may have never heard of Goddard College, I would venture that someone in your life has been touched by contributions made by a Goddard alum or an alumni of a program from another College tailored after Goddard's educational model. One of my favorite descriptions of Goddard learning is this. While most institutions tell you what you need to learn to be someone, Goddard asks you what you want to be.
I recently read the blog of a Goddard Alum about how a book by the late J.D. Salinger impacted her life while here at Goddard. In particular, a quote she referenced from Salinger's book " Franny and Zoey" caught my eye in particular and it has been on my mind ever since. “An artist’s only concern is to shoot for some kind of perfection, and on his own terms, not anyone else’s.” That quote really defines a lot for me. I see it in my everyday life and also in my approach to training my own dogs as well as helping my students with their own. You set your own standards. Sure we may strive to meet a level that someone else has decided upon but it is your choice to pursue that and do what is necessary to get there. You get what you train!
So begins another blog post from the farm. We currently have 23 new kids, with another 25 does due to kid between now and the end of May. Amidst all of the new arrivals, the barn itself is getting a little new life as well. Construction is about to begin on our new milking parlor, cheese make room, etc. It's all very exciting and overwhelming. Some of the changes are small but will make a big impact - like a convenient place to fill water buckets (goats love their warm cider vinegar tea). Other changes will bring new adventures for both Mom and me in cheese making. We'll start experimenting with our cheese making process in March and have already begun brainstorming new flavors for the soft chevre we'll be making. Chocolate chevre anyone?
On the agility front, entries open today (by postmark) for our May 8-9 CPE trial here on the farm. While it doesn't look like much now, in a couple months the agility field will be crowded with spruced up contacts, new jumps, and even a new rubberized table. I almost forgot, as part of the spring construction going on at the barn we'll be running some additional wiring to the agility field and by the end of May - LIGHTS!!!
I recently read the blog of a Goddard Alum about how a book by the late J.D. Salinger impacted her life while here at Goddard. In particular, a quote she referenced from Salinger's book " Franny and Zoey" caught my eye in particular and it has been on my mind ever since. “An artist’s only concern is to shoot for some kind of perfection, and on his own terms, not anyone else’s.” That quote really defines a lot for me. I see it in my everyday life and also in my approach to training my own dogs as well as helping my students with their own. You set your own standards. Sure we may strive to meet a level that someone else has decided upon but it is your choice to pursue that and do what is necessary to get there. You get what you train!
So begins another blog post from the farm. We currently have 23 new kids, with another 25 does due to kid between now and the end of May. Amidst all of the new arrivals, the barn itself is getting a little new life as well. Construction is about to begin on our new milking parlor, cheese make room, etc. It's all very exciting and overwhelming. Some of the changes are small but will make a big impact - like a convenient place to fill water buckets (goats love their warm cider vinegar tea). Other changes will bring new adventures for both Mom and me in cheese making. We'll start experimenting with our cheese making process in March and have already begun brainstorming new flavors for the soft chevre we'll be making. Chocolate chevre anyone?
On the agility front, entries open today (by postmark) for our May 8-9 CPE trial here on the farm. While it doesn't look like much now, in a couple months the agility field will be crowded with spruced up contacts, new jumps, and even a new rubberized table. I almost forgot, as part of the spring construction going on at the barn we'll be running some additional wiring to the agility field and by the end of May - LIGHTS!!!
Sunday, January 24, 2010
It has been a while since I blogged but figured what better time to start into it again then while hanging around the airport waiting for a flight home.
I have been in Portland, OR, since Wednesday, judging a 4-day AKC Agility trial. This trial, part of the Rose City Classic, featured ISC classes which served as a qualifier for the World Team Tryouts. For those non-agility (or non-AKC) folks out there, ISC classes are international style agility classes with rules and course design a little different from what we would normally see here in the States. And the World Team is the team of agility competitors that the AKC sends to an international competition (often in Europe - next one is in Reiden, Germany) where teams from around the world represent their countries in individual and team competition, within 3 different jump heights. Very exciting to watch, even if you can't be there in person. Here is my course for small and medium dogs:
...and the large dog course:
I have judged ISC Standard previously but this was my first opportunity to design and judge ISC Jumpers with Weaves - which as a judge, was great fun. Watching some of the teams run these courses (especially the large dogs) was like watching a dance, skillfully choreographed and performed by dog and handler.
My enthusiasm for judging is renewed with every assignment and this one should last for a while. The Rose City Classic is a well run set of agility trials held as part of a larger cluster of shows spanning 5 days (1/20 thru 1/24 this year) - including Conformation, Rally, Obedience, Agility, and even an art show! I believe they were expecting over 4,000 dogs. Agility Trial Secretary, Robin Cohen, and her husband Robin are awesome! I would be remiss if I didn't mention that I shared this assignment with fellow AKC Agility Judge Scott Stock. I've known Scott for a few years and he is great fun - Go Michigan! Andy Hartman was also there - for those that don't know, he is the Director of Agility at AKC and a really great guy in his own right!
Beyond agility there is a lot going on at home right now. Okay I realize that to most people it always seems like there is a lot going on in my life. I like to be busy (sorry Rob). This little factoid is true to a fault. I am getting better at saying "no."
Kidding season has officially begun on the farm. The first 2 kids (twins) were born days before I left for Oregon, quickly followed (within hours) by the second set of twins. While I was in Oregon Rob discovered the unexpected (well unannounced at least) arrival of a couple more kids! And many more kids are expected. Hopefully we'll have the "Kid" cam up and running soon with a live stream. Kids are so much fun to watch as they practice their moves. Visit the farm for updates at http://www.willowmoonfarm.com
So besides kidding season, which falls primarily on my mother's shoulders, we are also continuing plans for cheese making. Construction will really begin next month, as does our training. Mom and I are headed to our first artisan cheese making class in February as well.
Then of course there is hundreds of feet of new fencing to plan for in the spring, selecting and purchasing our new sheep (yup we're adding sheep to the farm this year!), agility trials to plan, courses to be designed for judging, new lighting for the agility yard, agility league, lesson plans/schedules, and the list goes on. For now though I am focusing on equipment building and winter training (for me and the dogs!). After making it through the bronchitis which was followed by walking pneumonia, I feel like I'm finally through the worst. While sick I also missed out on some beautiful snowshoeing weather too, something I hope to change soon!
Still a few hours to my red eye flight, time enough to file my judging report and work on some work work.
I have been in Portland, OR, since Wednesday, judging a 4-day AKC Agility trial. This trial, part of the Rose City Classic, featured ISC classes which served as a qualifier for the World Team Tryouts. For those non-agility (or non-AKC) folks out there, ISC classes are international style agility classes with rules and course design a little different from what we would normally see here in the States. And the World Team is the team of agility competitors that the AKC sends to an international competition (often in Europe - next one is in Reiden, Germany) where teams from around the world represent their countries in individual and team competition, within 3 different jump heights. Very exciting to watch, even if you can't be there in person. Here is my course for small and medium dogs:
...and the large dog course:
I have judged ISC Standard previously but this was my first opportunity to design and judge ISC Jumpers with Weaves - which as a judge, was great fun. Watching some of the teams run these courses (especially the large dogs) was like watching a dance, skillfully choreographed and performed by dog and handler.
My enthusiasm for judging is renewed with every assignment and this one should last for a while. The Rose City Classic is a well run set of agility trials held as part of a larger cluster of shows spanning 5 days (1/20 thru 1/24 this year) - including Conformation, Rally, Obedience, Agility, and even an art show! I believe they were expecting over 4,000 dogs. Agility Trial Secretary, Robin Cohen, and her husband Robin are awesome! I would be remiss if I didn't mention that I shared this assignment with fellow AKC Agility Judge Scott Stock. I've known Scott for a few years and he is great fun - Go Michigan! Andy Hartman was also there - for those that don't know, he is the Director of Agility at AKC and a really great guy in his own right!
Beyond agility there is a lot going on at home right now. Okay I realize that to most people it always seems like there is a lot going on in my life. I like to be busy (sorry Rob). This little factoid is true to a fault. I am getting better at saying "no."
Kidding season has officially begun on the farm. The first 2 kids (twins) were born days before I left for Oregon, quickly followed (within hours) by the second set of twins. While I was in Oregon Rob discovered the unexpected (well unannounced at least) arrival of a couple more kids! And many more kids are expected. Hopefully we'll have the "Kid" cam up and running soon with a live stream. Kids are so much fun to watch as they practice their moves. Visit the farm for updates at http://www.willowmoonfarm.com
So besides kidding season, which falls primarily on my mother's shoulders, we are also continuing plans for cheese making. Construction will really begin next month, as does our training. Mom and I are headed to our first artisan cheese making class in February as well.
Then of course there is hundreds of feet of new fencing to plan for in the spring, selecting and purchasing our new sheep (yup we're adding sheep to the farm this year!), agility trials to plan, courses to be designed for judging, new lighting for the agility yard, agility league, lesson plans/schedules, and the list goes on. For now though I am focusing on equipment building and winter training (for me and the dogs!). After making it through the bronchitis which was followed by walking pneumonia, I feel like I'm finally through the worst. While sick I also missed out on some beautiful snowshoeing weather too, something I hope to change soon!
Still a few hours to my red eye flight, time enough to file my judging report and work on some work work.
Thursday, November 5, 2009
My bad
Wow, what a bad blogger I have become!
Guess I'd better get working on a new post! Look for something soon :)
Wednesday, July 8, 2009
Just Another Rainy Day...
Again with the rain...
It's been a while since I posted, spring got very busy all of a sudden. I feel like I went to bed in March and woke up in July!
We are finally settling into life on the new farm. With just a few boxes left to unpack, new chicks and kids in the barn, and the flower/vegetable beds planted summer is well underway.
It's been a while since I posted, spring got very busy all of a sudden. I feel like I went to bed in March and woke up in July!
We are finally settling into life on the new farm. With just a few boxes left to unpack, new chicks and kids in the barn, and the flower/vegetable beds planted summer is well underway.
Friday, February 20, 2009
My Soapbox...
Wow is it just me or does everyone else wonder what the H - E - double pixie sticks the car manufacturers are thinking. I was listening to a new report on Hybrid vehicles and they were complaining about how car companies offered these great Hybrid vehicles in SUV forms that just didn't sell. PULLLLLEEEEEZZZEEE! Did this reporter work for the poor sad car companies who got themselves into this mess by not thinking ahead aggressively enough? SUV and other larger Hybrid's are pricey and do not have the great gas mileage than the smaller more compact Hybrid's have, they aren't really so great and my guess is that they are priced outside the affordability of much of middle America.
Hello car manufacturers - get a clue and soon!
Make an affordable electric or Hybrid vehicle that allows consumers to carry more than 2 passengers and their stuff (or in my case carry 4 dogs and 1 passenger and our stuff) and I bet many would gladly purchase your vehicle. I'd even find a way to endure a higher car payment if my mileage was better, I felt I was helping the environment, and I could carry everyone and everything I needed! Don't get me wrong, I don't need a minivan all the time (although I do enjoy the space when I need it), but what about those CRV style electric cars they came out with for a brief time and then swiftly removed? (Don't even get me started on that whole subject!) One of those would be perfect! Yet they still offer only smallish sedans & hatchbacks or overpriced SUVs that don't measure up?
Stepping off my soapbox now.
Hello car manufacturers - get a clue and soon!
Make an affordable electric or Hybrid vehicle that allows consumers to carry more than 2 passengers and their stuff (or in my case carry 4 dogs and 1 passenger and our stuff) and I bet many would gladly purchase your vehicle. I'd even find a way to endure a higher car payment if my mileage was better, I felt I was helping the environment, and I could carry everyone and everything I needed! Don't get me wrong, I don't need a minivan all the time (although I do enjoy the space when I need it), but what about those CRV style electric cars they came out with for a brief time and then swiftly removed? (Don't even get me started on that whole subject!) One of those would be perfect! Yet they still offer only smallish sedans & hatchbacks or overpriced SUVs that don't measure up?
Stepping off my soapbox now.
Tuesday, February 17, 2009
In defense of February...
The most serious charge which can be brought against New England is not Puritanism but February. - - - Joseph Wood Krutch
As we plod through yet another winter of heavy snow it seems we have reached the point (as I do every winter) where I try and convince myself that spring really will come. This year we didn't even get a January thaw, making winter seem that much more endless. So, I've directed my thoughts and plan toward spring agility training OUTDOORS and thinking of things like gardens and new agility fields.
This year I have 2 young dogs "coming out" (3 if you count my boyfriend's dog), one middle of the road dog and sadly one dog retiring. So, indoor agility training continues to focus on contact performance and weave poles, as well as distance skills. So winter heading into spring will be busy! On top of that we're moving which requires prepping the new living space for occupancy and cleaning up and prepping the old space for showing, then there's two trials to plan (running my own CPE trial & trial secretary for a June USDAA trial for a local club), expanding the family farm, and then of course figure out where in the heck I'm going to teach outdoor agility classes and train my own dogs this summer! I'm not sure how I have time to actually hold down a real job in there but somehow it all works, always does.
To keep me honest about what my plans are with my 2 younger girls (a sheltie and a mini aussie for those keeping track) I'm posting my plans and progress. Both girls already have some foundation work (we can always use more of this) and good jumping skills, as well as a good familiarity with all obstacles and some distance. Since this is the first post, I'll just address overall goals and at the end of the week I'll update with status, progress, etc.
Weave Poles: Mia weaves (but not independently) and Izzy does not at all - both will start from scratch with 2x2 method of weaves (Susan Garrett).
Contacts: Criteria for both girls will be the same. Running a-frame, 2:2 on dog walk, running/down & go on teeter.
Handling System: I'm not sure about this yet. I know I need more consistency (despite what I teach my students, I fall prey to bad habits quickly) but I'm not sure yet exactly whose train of thought I follow on this. I imagine that I won't conform to any one style but will inevitably create my own, taking what I like from each. I hope to learn more about Linda M's handling system to add to my choices when designing mine. So until this is better defined by me I'll work on the things I know I like and want to include like pre-cues, lead changes, rear crosses, start lines, etc.
Goals: Well ideally goals for first year of competition for both girls will include finishing novice level titles in all venues we compete in regularly (CPE & USDAA for both girls and also AKC for Mia). I'd actually like to get Mia finished in AKC Novice and through Open/into Excellent. I think it's doable but depends a lot on how many AKC shows we can make this year.
An important part to this equation is of course me. So a key part of the agility goals is that I need to improve my sprinting ability (and agility!) which of course means lose more weight and keep working out! So far so good but a long way to go.
As we plod through yet another winter of heavy snow it seems we have reached the point (as I do every winter) where I try and convince myself that spring really will come. This year we didn't even get a January thaw, making winter seem that much more endless. So, I've directed my thoughts and plan toward spring agility training OUTDOORS and thinking of things like gardens and new agility fields.
This year I have 2 young dogs "coming out" (3 if you count my boyfriend's dog), one middle of the road dog and sadly one dog retiring. So, indoor agility training continues to focus on contact performance and weave poles, as well as distance skills. So winter heading into spring will be busy! On top of that we're moving which requires prepping the new living space for occupancy and cleaning up and prepping the old space for showing, then there's two trials to plan (running my own CPE trial & trial secretary for a June USDAA trial for a local club), expanding the family farm, and then of course figure out where in the heck I'm going to teach outdoor agility classes and train my own dogs this summer! I'm not sure how I have time to actually hold down a real job in there but somehow it all works, always does.
To keep me honest about what my plans are with my 2 younger girls (a sheltie and a mini aussie for those keeping track) I'm posting my plans and progress. Both girls already have some foundation work (we can always use more of this) and good jumping skills, as well as a good familiarity with all obstacles and some distance. Since this is the first post, I'll just address overall goals and at the end of the week I'll update with status, progress, etc.
Weave Poles: Mia weaves (but not independently) and Izzy does not at all - both will start from scratch with 2x2 method of weaves (Susan Garrett).
Contacts: Criteria for both girls will be the same. Running a-frame, 2:2 on dog walk, running/down & go on teeter.
Handling System: I'm not sure about this yet. I know I need more consistency (despite what I teach my students, I fall prey to bad habits quickly) but I'm not sure yet exactly whose train of thought I follow on this. I imagine that I won't conform to any one style but will inevitably create my own, taking what I like from each. I hope to learn more about Linda M's handling system to add to my choices when designing mine. So until this is better defined by me I'll work on the things I know I like and want to include like pre-cues, lead changes, rear crosses, start lines, etc.
Goals: Well ideally goals for first year of competition for both girls will include finishing novice level titles in all venues we compete in regularly (CPE & USDAA for both girls and also AKC for Mia). I'd actually like to get Mia finished in AKC Novice and through Open/into Excellent. I think it's doable but depends a lot on how many AKC shows we can make this year.
An important part to this equation is of course me. So a key part of the agility goals is that I need to improve my sprinting ability (and agility!) which of course means lose more weight and keep working out! So far so good but a long way to go.
Wednesday, December 24, 2008
Thursday, December 4, 2008
Turkey Anyone?
So turkey day has come and gone. I wanted to mention that the turkeys we raised were delicious! We ate the hen for our meal on Thursday and she was great! Weighing in somewhere in the low-mid 20lb. range she was the perfect size for our small group to enjoy and then take home plenty of leftovers (which are completely gone now!).
The young Narragansett Tom we did was closer to 15lbs. He was a beautiful bird and we look forward to honoring him at a great meal! The other 3 Toms we did were all the commercial white turkeys. They were quite large, ranging from low 30 to low 40 lbs. each. We opted to cut them in half and freeze them in halves - not so certain our oven could handle a 40+lb. bird!!
We'll raise them again next year to sell for certain but we will definitely order our turkey poults a little later so that they are not quite so large come time for the big day. Not many people want to buy a 40+lb. turkey!!
Now our freezer is full of enough of our own duck, chicken, and turkey to see us through the winter and then some! Time to focus on the pig, although I think we will need another freezer! Sausage anyone?
The young Narragansett Tom we did was closer to 15lbs. He was a beautiful bird and we look forward to honoring him at a great meal! The other 3 Toms we did were all the commercial white turkeys. They were quite large, ranging from low 30 to low 40 lbs. each. We opted to cut them in half and freeze them in halves - not so certain our oven could handle a 40+lb. bird!!
We'll raise them again next year to sell for certain but we will definitely order our turkey poults a little later so that they are not quite so large come time for the big day. Not many people want to buy a 40+lb. turkey!!
Now our freezer is full of enough of our own duck, chicken, and turkey to see us through the winter and then some! Time to focus on the pig, although I think we will need another freezer! Sausage anyone?
Tairish Kellee Belle
Thanksgiving brought sadness to our household with the sudden loss of our beloved sheltie, "Kellee". We lost her quickly, seemingly fine Tuesday, under the weather Wednesday morning and after a steady decline, she died in our arms Thursday night. The first diagnosis was pneumonia which turned out to be incorrect (although we now understand that it was an easy enough mistake). She was suffering from metastic lung disease and we think a heart attack took her quickly. We are heartbroken at her loss but also very thankful. Thankful for the wonderful gift she was. She didn't back down from any fight, whether it was a squirrel, a raccoon, a woodchuck, or even a skunk (unfortunately!). And especially thankful that she was only apparently ill for hours compared to days or weeks. As these pictures show, one of her favorite spots to sun herself was in our oak barrel planters on the deck - winter or summer, flowers or not, you often found her there - they were a perfect fit!
Tuesday, November 25, 2008
Turkey Day Cometh
While I love the concept of raising my own meat I admit I do have some difficulty with the act of bringing it from pen to freezer. So through a complicated set of misfortunes, although I guess misfortune depends upon whether you are the turkey or me at this point, our turkeys are still not ready for Thanksgiving and continue to walk around and consume grain with only 2 days left before the big event. Fortunately for us their day is fast approaching and soon the turkey count will be down 5 in the pen and up 4 in the freezer (one will go straight to the table).
This is the first time we've ever raised our own turkeys. They are quite large and while catching the chickens we raised for meat this summer was pretty easy, I can't imagine how we're going to pull off picking these big boys up. I practically got a black eye from one of them about a month ago when he hit me in the face with one of his wings. The adventure continues...
This is the first time we've ever raised our own turkeys. They are quite large and while catching the chickens we raised for meat this summer was pretty easy, I can't imagine how we're going to pull off picking these big boys up. I practically got a black eye from one of them about a month ago when he hit me in the face with one of his wings. The adventure continues...
You say 'Pozole', I say 'Posole'...
I love to cook. I cook for my family. I cook for my self. I cook for my dogs. I'll cook for anyone. I also love to bake. I like making people happy with what I cook. But most of all, I love to eat food that excites me.
Recently I started getting into posole (or pozole if you prefer). My favorite is a green posole that I made all summer with the lovely tomatillos I received from a friend's garden throughout the summer. An odd little fruit, actually also referred to as a Mexican ground cherry - they made incredible posole. I also used freshly toasted pepitos and fresh squeezed lime juice and cilantro from our own garden, and our very own farm raised chicken. One of the most enjoyable things about posole is the array of flavors it shares with you. My favorite garnish was a fresh salsa of chopped cilantro and avocado with a generous splash of lime.
Here's the recipe I used. I don't remember where I found it and I've made my own modifications along the way...
Before I start I should say that the first step is all about cooking the chicken and creating a good simple chicken broth. We raise our own chickens and I usually finish off a roasted chicken by boiling the leftover frame and freezing or canning the broth if not immediately using it for soup, an easy and inexpensive way to always have fresh broth on hand. For this recipe I prefer to start by roasting a chicken (with onion & garlic in the cavity and herbs rubbed on the outside), picking off the meat, and making the broth from the leftover frame, instead of poaching chicken thighs or breasts and reserving the liquid.
Good hearty meal on a cold winter day!
Green Posole
Prepare Chicken:
* 1 Turkish bay leaf (can also use California)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 3 lb skinless boneless chicken thighs
Start by combining bay leaf, onion, garlic, and salt in a large pot and adding about 2 quarts of water in a large soup pot. Cover pot and bring to a simmer. After about 12 minutes add the chicken and lower heat to poach the chicken until just cooked, 20-25 minutes. When chicken is done remove it from the pot and set aside to cool. Okay so here's another hi-tech cooking technique. I keep some nylon (clean) sleeves on hand just for this - leg segments from pantyhose! Anyway, I stretch the nylon over a colander and pour the broth through the colander into a large bowl or other suitably sized pot. The nylon keeps all but the liquid from passing through the colander and I just throw the solids right into the compost bucket and wash the hose section to be reused later. When the chicken is cool enough, separate the meat from the bone and fat and add the meat back to about 4 cups of the broth and set aside. Reserve any additional broth in case you like a brothier posole or just put it in the freezer until you need broth again. Shred the chicken it to whatever size you want it to be in your posole.
Prepare Posole
* 2/3 cup green pumpkin seeds/pepitos (not roasted)
* 1-1/2 lb tomatillos (peel away husks and wash)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 1-2 fresh jalapeño chile, quartered (use 2 the seeds if you like a spicier posole)
* 1 cup chopped cilantro (fresh, not dried)
* 1-1/2 teaspoon dried oregano
* 2 tablespoons olive oil (you could substituted a healthy oil like EVO)
* 3 cups white hominy (1-2 cans rinsed and drained)
Roast the pumpkin seeds in a dry frying pan over very low heat, stirring constantly. Seeds will puff up as they pop and crackle - the goal is not to brown them and it should only take a few minutes. Set the seeds aside to cool. When they are cool you can come back to them and finely grind them. I have a mini blender/chopper that works great for this but you could also use a clean coffee bean grinder.
Put tomatillos into a medium sauce pan along with 1/2 cup onion in about 1-1/2 cups of water and simmer until the tomatillos are tender. Remove from heat and drain excess water. Purée cooked tomatillos and onions in a food processor (or blender), adding jalapeños, 1/2 cup cilantro, oregano, garlic, and remaining 1 teaspoon salt as you process.
Now back to your large soup pot. You'll need all the remaining ingredients ready to go at this point (finely ground pepitos, and shredded chicken in broth, rinsed & drained hominy). Heat oil until hot and add puréed tomatillo mixture (careful when adding watery mixture to hot oil!). Continue to cook tomatillo mixture uncovered and stirring constantly until it thickens a bit, 10-12 minutes. Stir in the pepitos and 1 cup of the broth and continue to simmer for another 5 minutes or so. Stir in the shredded chicken/broth mixture and the drained/rinsed hominy and simmer for another 20 minutes. Add in the remaining freshly chopped cilantro and you're ready to eat!
Posole Toppings:
* 1 avocado cubed & 1/4 c. chopped fresh cilantro tossed with lime juice
* wedges of a fresh lime
* chopped fresh cilantro
* sliced radishes (I've never tried this but I hear it is a great topping)
Recently I started getting into posole (or pozole if you prefer). My favorite is a green posole that I made all summer with the lovely tomatillos I received from a friend's garden throughout the summer. An odd little fruit, actually also referred to as a Mexican ground cherry - they made incredible posole. I also used freshly toasted pepitos and fresh squeezed lime juice and cilantro from our own garden, and our very own farm raised chicken. One of the most enjoyable things about posole is the array of flavors it shares with you. My favorite garnish was a fresh salsa of chopped cilantro and avocado with a generous splash of lime.
Here's the recipe I used. I don't remember where I found it and I've made my own modifications along the way...
Before I start I should say that the first step is all about cooking the chicken and creating a good simple chicken broth. We raise our own chickens and I usually finish off a roasted chicken by boiling the leftover frame and freezing or canning the broth if not immediately using it for soup, an easy and inexpensive way to always have fresh broth on hand. For this recipe I prefer to start by roasting a chicken (with onion & garlic in the cavity and herbs rubbed on the outside), picking off the meat, and making the broth from the leftover frame, instead of poaching chicken thighs or breasts and reserving the liquid.
Good hearty meal on a cold winter day!
Green Posole
Prepare Chicken:
* 1 Turkish bay leaf (can also use California)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 3 lb skinless boneless chicken thighs
Start by combining bay leaf, onion, garlic, and salt in a large pot and adding about 2 quarts of water in a large soup pot. Cover pot and bring to a simmer. After about 12 minutes add the chicken and lower heat to poach the chicken until just cooked, 20-25 minutes. When chicken is done remove it from the pot and set aside to cool. Okay so here's another hi-tech cooking technique. I keep some nylon (clean) sleeves on hand just for this - leg segments from pantyhose! Anyway, I stretch the nylon over a colander and pour the broth through the colander into a large bowl or other suitably sized pot. The nylon keeps all but the liquid from passing through the colander and I just throw the solids right into the compost bucket and wash the hose section to be reused later. When the chicken is cool enough, separate the meat from the bone and fat and add the meat back to about 4 cups of the broth and set aside. Reserve any additional broth in case you like a brothier posole or just put it in the freezer until you need broth again. Shred the chicken it to whatever size you want it to be in your posole.
Prepare Posole
* 2/3 cup green pumpkin seeds/pepitos (not roasted)
* 1-1/2 lb tomatillos (peel away husks and wash)
* 1/2 cup thinly sliced white onion
* 4 chopped garlic cloves
* 1 1/2 tsps salt
* 1-2 fresh jalapeño chile, quartered (use 2 the seeds if you like a spicier posole)
* 1 cup chopped cilantro (fresh, not dried)
* 1-1/2 teaspoon dried oregano
* 2 tablespoons olive oil (you could substituted a healthy oil like EVO)
* 3 cups white hominy (1-2 cans rinsed and drained)
Roast the pumpkin seeds in a dry frying pan over very low heat, stirring constantly. Seeds will puff up as they pop and crackle - the goal is not to brown them and it should only take a few minutes. Set the seeds aside to cool. When they are cool you can come back to them and finely grind them. I have a mini blender/chopper that works great for this but you could also use a clean coffee bean grinder.
Put tomatillos into a medium sauce pan along with 1/2 cup onion in about 1-1/2 cups of water and simmer until the tomatillos are tender. Remove from heat and drain excess water. Purée cooked tomatillos and onions in a food processor (or blender), adding jalapeños, 1/2 cup cilantro, oregano, garlic, and remaining 1 teaspoon salt as you process.
Now back to your large soup pot. You'll need all the remaining ingredients ready to go at this point (finely ground pepitos, and shredded chicken in broth, rinsed & drained hominy). Heat oil until hot and add puréed tomatillo mixture (careful when adding watery mixture to hot oil!). Continue to cook tomatillo mixture uncovered and stirring constantly until it thickens a bit, 10-12 minutes. Stir in the pepitos and 1 cup of the broth and continue to simmer for another 5 minutes or so. Stir in the shredded chicken/broth mixture and the drained/rinsed hominy and simmer for another 20 minutes. Add in the remaining freshly chopped cilantro and you're ready to eat!
Posole Toppings:
* 1 avocado cubed & 1/4 c. chopped fresh cilantro tossed with lime juice
* wedges of a fresh lime
* chopped fresh cilantro
* sliced radishes (I've never tried this but I hear it is a great topping)
Monday, August 4, 2008
hmmm...
I always wanted to blog. So I figured what the hell, a blogging I shall go.
Where to begin is the real question though. Do I wow you with tales of my ever so uneventful life, share recipes, charm you with my wit? I think this will require some deep thought.
Where to begin is the real question though. Do I wow you with tales of my ever so uneventful life, share recipes, charm you with my wit? I think this will require some deep thought.
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