Monday, November 27, 2017

Change Of Seasons

Slow-Cooker Pulled Chicken Tacos


  • 1 Tbs. chili powder
  • 1 tsp. ground cumin
  • Kosher salt
  • 2 1/2 lb.  bone-in chicken thighs, skinned (about 6 large thighs)
  • Grated zest and juice of 1 lime, plus more juice if needed
  • 1/2 cup  low-sodium chicken broth
  • Shredded lettuce, chopped tomatoes, salsa, sour cream, and shredded Monterey jack cheese for serving
  • 12 to 18 corn tortillas, 6 inches  in diameter, warmed

1. In a small bowl, stir together the chili powder, cumin, and 1 tsp. salt. Season the chicken with the spice mixture.

2. Arrange the chicken thighs in a single layer in the slow cooker. Sprinkle evenly with the lime zest and lime juice, then pour in the broth. Cover and cook on low for 4 hours. The chicken should be very tender and opaque throughout.

3. Transfer the chicken to a cutting board. When just cool enough to handle, bone the chicken and discard the bones and any fat or gristle. Using your fingers or 2 forks, shred the meat into bite-size pieces. Transfer the meat to a serving bowl. Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. Moisten the meat with some of the cooking liquid, then taste and season the meat with more lime juice and salt if needed.

4. Put the lettuce, tomatoes, salsa, sour cream, and cheese in separate bowls and place on the table along with the chicken and the tortillas and let diners make their own tacos. Serves 6

Sunday, October 29, 2017

Plan A Visit

4  West Kennebunk Holiday Fair, Dorothy Stevens Community Center.
25  Pajama Shopping Day.
25  Community Christmas Market, 9 a.m. 1 p.m. at the Waterhouse Center, Kennebunk.
25  Kennebunk Tree Lighting, 5:30 p.m. Main Street

1-10  Christmas Prelude, sponsored by the KBA.
2  West Kennebunk tree lighting
2  Arundel tree lighting
3  Trust in Prelude. Kennebunkport Conservation Trust.
8-9  Fire & Ice at the Nonantum Resort (adults only 21+), indoor/outdoor event.
31  New Year’s Eve celebrations include the Wild Blueberry Drop in downtown Kennebunk.

Tuesday, October 24, 2017

Seasons Change

The fall colors seem to be at the seasons peak , and now we are getting three days of much needed rain.
I have started and plan to continue with winter food prep and storage this week . Next week I plan to change out seasonal linens , such as drapes and beading.


  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion

  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns


  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.

Sunday, October 22, 2017

Pasture Maintenance and Winter Prep

Here in Maine we are only just starting to feel fall temperatures , it has been dry and mild.
But we know this will change and we must prepare for colder nights and short days.
Today we are working on pasture maintenance in the morning hours and freezer meals in the afternoon.
I plant visit Harris Farm to purchase what I can of this years , super sweet corn on the cob.
I will strip the corn from the cob and process for the freezer. The corn cobs will be boiled as part of this weeks stock. Every week I gather up our veggie cut offs and chicken left overs and make a stock, used for chowders and stews as well as crock pot and rice bases.

Wednesday, October 18, 2017

Vegetable Bars

Vegetable Bars
Crust:2 cups flour
1 tablespoon sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
3/4 cup milk
Topping:8 ounces cream cheese
1 package Hidden Valley Ranch Dressing Mix
3/4 cup sour cream
3/4 cup salad dressing
Vegetable and other toppers:Summer vegetables such as diced or chopped peppers, cauliflower, broccoli, tomatoes
1 large package shredded cheese
6 slices fried bacon, drained and crumbled
  1. Mix the crust ingredients and spread on cookie sheet. Bake at 400 degrees for 10 minutes. Let cool.
  2. Mix the topping ingredients and spread over the crust.
  3. Top with diced peppers, cauliflower, broccoli, and tomatoes; 1 large package shredded cheese; and bacon. Press down into cream cheese mixture. Yields: 1 cookie sheet. Cut in bars to serve.

Saturday, October 14, 2017

Join us tomorrow for Open Farm Day , 11:00 - 3:00

Today Bob and the "Bigs" are off the farm.
Team Mack and Mike are in Gorham Maine today, enjoying the first Fall plow of 2017 with fellow teamsters.
It is a beutiful time of year to visit Maine.
Fall Plow #1

There is so much happening this fall on the farm!

Join us tomorrow for Open Farm Day  , 11:00 - 3:00


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Thursday, October 12, 2017

Chorizo and Sauteed Greens Pizza

Chorizo and Sautéed Greens Pizza


For the dough: I do not make dough / I purchase uncooked dough

  • 3 1/3 cups all-purpose flour, plus more for dusting
  • 1/4 cup  whole-wheat flour
  • 1 package  quick-rise yeast
  • 1 Tbs. sugar
  • 1 Tbs. kosher salt
  • 1 1/4 cups  warm water , plus more as needed
  • 2 Tbs. olive oil, plus more as needed

  • 1 Tbs. olive oil, plus more for brushing
  • 2 garlic cloves, minced
  • 8 oz.  baby spinach leaves
  • Kosher salt and freshly ground pepper
  • 1 cup tomato sauce
  • 1 1/2 cups shredded low-moisture mozzarella cheese
  • 1/3 lb.  fresh chorizo, ground or removed from casings


1. To make the dough, in a food processor, combine the flours, yeast, sugar, and salt. Pulse to mix the ingredients. With the motor running, add the water and olive oil in a steady stream, and then pulse until the dough comes together in a rough mass, about 12 seconds. If the dough does not form into a ball, sprinkle with 1 to 2 tsp. of water and pulse again until a rough mass forms. Let the dough rest for 5 to 10 minutes.

2. Process the dough again for 25 to 30 seconds, steadying the top of the food processor with one hand. The dough should be tacky to the touch but not sticky. Transfer the dough to a lightly floured work surface and form into a smooth ball. Place the dough in a large oiled bowl, turn to coat with oil, and cover with plastic wrap. Let the dough rise in a warm place until doubled in bulk and spongy, about 1 1/2 hours.

3. Turn the dough out onto a lightly floured work surface, punch it down, and shape into a smooth cylinder. Divide into 2 equal pieces. Shape each piece into a smooth ball, dusting with flour only if the dough becomes sticky. Cover both balls of dough with a clean kitchen towel and let rest for 10 minutes. Place the second ball in a gallon-size zipper-lock bag and freeze for up to 2 months. (When ready to use, thaw the frozen dough for 3 to 4 hours at room temperature.)

We use a wood fired oven
4. Place a pizza stone in the middle of the oven and preheat to 450°F .Once the oven has reached 450°F let the stone continue to heat for 15 to 30 minutes longer, without opening the door.

5. Warm the olive oil in a fry pan over medium heat. Add the garlic and sauté until soft but not browned, about 2 minutes. Add the spinach, season with salt and pepper, and cook, stirring often, until the spinach mostly wilts, about 2 minutes. Remove from the heat and set aside.

6. On a floured pizza peel, stretch or roll out the pizza dough into a 12-inch  round. If the dough springs back, let it rest for about 10 minutes before continuing. Leaving a 1-inch border, spread the sauce over the dough round and top with the cheese. Distribute the sautéed spinach and the chorizo evenly around the pizza, breaking up the sausage with your fingers as needed. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and pepper.

7. Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the chorizo is cooked through and the crust is golden brown. Let cool for a few minutes, then slice and serve immediately. Serves