Saturday, December 20, 2014

Christmas Week

This week on the Menu
Saturday: Pork Chops, Apple sauce, spinach and fried onions.
Sunday: Loaded Nachos
Monday: Soup and Sandwich night
Tuesday: Veggie Pot pies and Mini pizza's
Wednesday:Roast beef diner 
Thursday: Stuffed Shells
Friday: Stir fry beef with noodles

Tuesday, December 9, 2014

On The Menu Week of December 7th

This Week on the Menu
Sunday: Home made pasta bowl, egg noodles and meat sauce
Monday: White Chicken Chili and Grilled Cheese Sandwiches
Tuesday: Moroccan Salmon
Wednesday: Basted Flank Steak
Thursday: Chicken and Chestnuts
Friday: Potato and Leak Pizza

Monday, December 1, 2014

This Week on the Menu

Monday : Tortellini Soup and Wraps
Tuesday : Steak Caesar Salads
Wednesday: Beef on Weck
Thursday: Chicken Schnitzel
Friday : Broc. Orecchietta Pasta
Saturday ; White Chicken Chili
Sunday : French Dip and Fries

Play Time in the Snow




Monday, November 17, 2014

On The Menu Week of November 17th

Monday Night: Chicken Caesar Gyro with Tzatziki
Tuesday: Salisbury Steaks with Brown Gravy and Potato Pancakes
Wednesday: Seared Hake with Baby Potatoes
Thursday: Yuzu  Kosho Glazed Chicken Drum Sticks
 Friday: Croque Monsieur Sandwiches, Bacon Radish and Gem Lettuce salad
Saturday: Roasted Butternut Squash Ravioli Sage and Brown Butter
Sunday: Perfect Roasted Chicken with Root Veggie

Monday, November 10, 2014

Team Mack and Mike

This week end Bob made some harness adjustments.
                              Team Mack and Mike were hooked to the fore cart, for the first time.

Mack has a new collar pad, and new farm hames.

This Week Menu:
Sunday: Bacon Cheese Burgers and Home made French Fries
Monday: Moroccan Spiced Chicken and Rice
Tuesday: Crispy Salmon and Risotto
Wednesday: Thai Chicken Meat Balls
Thursday: Flank Steak and Kale
Friday: Pizza's

Sunday, November 2, 2014

Frost on the Pumpkin

Today Maine is Slushy and Cold everyone is inside. It is a good day to run the oven, and take the chill out of the farm house kitchen.

The Menu for the week of November 2nd
Sunday : Roast Chicken Apple BBQ Glaze, Basmati Rice and Corn
Monday: Tortellini in home made Chicken Stock Onion Bagels and Veggie Cream Cheese
Tuesday: Crispy Fish Sandwiches with Slaw and Home made Tartar Sauce
Wednesday: Moussaka Lasagna
Thursday: Pan Roasted Chicken Saba-grape sauce Roasted Fennel and Sun chokes
Friday: Crock pot Chili from the freezer
Saturday: Fried Pork Chops Apple Sauce
Sunday: Roast Beef Baked Potatoes

A New Bench for our mud room , a place to sit and remove your boots.


Veggie Cream Cheese

2 pealed and sliced roasted red peppers
2 minced chives
2 tsp. olive oil
fold into
1 10 oz. tub whipped cream cheese

Monday, October 27, 2014

Wagon Train

Sunday afternoon wagon train.
Four Teams

Our new team , meeting the neighbors !

Tuesday, October 21, 2014

Why I Love Bean Pots and Blonds

I love blonds and bean pots some things make me feel comforted no matter how cold and wet

Va Voe's Baked Beans
(aka Elsie's Recipe)
Soak over night 1lb. Navy White Pea Beans 
 Par Boil beans
Place into bean pot with Same water
and one block salt pork 
( I use pig Jewel, put do NOT tell guest till after they have fallen in love)
Cook 3 hours adding HOT water as needed.Add 1 level TBSP. salt and 1 1/3 c sugar at the same time Cover and cook while in church ( 1 hour or more)

the solid brown pot was my Grandma's 
(Va voe's)

Va voe taught my Mom to cook baked beans and bean soup and my Mom taught me. My Mom gifted my Va voes pot to me. I do not use Va Voes pot any place put home for fear I will break it so I collect

Va Voe's Red Bean Soup
!stick margarine
1 med. onion cut small
1 green pepper cut small
"about "3 tsp Portuguese All spice
2 cans red kidney beans
1 1/2 cup macaroni 9 elbows)2 small (80z can) tomato sauce
In stock pot melt margarine, saute onion and pepper add all spice until pepper almost soft. Add 1 can beans. Put strainer over pot with 2nd can of beans in ti. 
As your steam rises to the strainer mash these beans through. What goes through the strainer will thicken soup. ( throw away the skins)
Add the cooked elbows tomato sauce and 1 can hot water ( an empty bean can full)
set on back of stove heat off. cut up LINQUCIA OR CHERICO to add to soup. serve with crusty bread

Monday, October 20, 2014

We have a new team at Hooves and Hounds Farm
                                           Plan a visit to meet , Mike and Mac .

Friday, May 30, 2014

Spring Radish and Pea Shoot Salad

Pea shoots are one of the easiest things to grow, in early spring. Here on our farm they are fleeting, here one day and gone the next , like the weather you better enjoy while you can.
2 C Pea Sprouts
1/2 bunch (about 5) radish, thinly sliced
1/4 cucumber, thinly sliced
1/4 C feta cheese crumble
and this week I am adding 3 slices crisp bacon diced

For The Dressing
1 tsp Lemon juice
splash red wine vinegar
1 tbsp olive oil
salt and course black pepper
In a medium bowl, toss pea sprouts, radishes, and cucumber.
In ball jar shake lemon juice,splash red wine, 1 tbsp olive oil salt and pepper, pour over salad
crumble feta and bacon over top

Wednesday, May 28, 2014

171 Pounds of Pork

The pig is officially back on the farm , all 171 pounds, not a bad haul for nine months.

Today I picked up the smoked meats. Time to heat up the cast iron and do some farm house cooking.

Pasta Carbonara

12 oz Pasta, shape and size
8 pieces Farm raised, THICK cut Bacon diced
1/2 of a whole white onion
2 Cloves Garlic, Minced
3 Whole Farm fresh Eggs
3/4 Cup Parmesan Cheese
3/4 Cup cream
Salt and Black Pepper
Green Onions

Cook pasta
While pasta is cooking , fry the bacon until crisp. Remove from pan and drain on paper towel.
Pour off the bacon grease DO NOT clean pan.
Return pan to stove med. low heat cook onions and garlic, set aside.
In a bowl, mix together, eggs, cheese, cream salt and pepper until smooth.
Drain pasta SAVE A CUP OF PASTA WATER, place pasta in bowl. While pasta is still really hot, drizzle in the egg mixture, stirring the pasta the whole time, 1/2 way through add the green onions,baconand sauteed onions with garlic. Finish adding the sauce, plus pasta water as needed.

Monday, May 26, 2014

Memorial Day Week end Wagon Train

 We had the pleasure of taking part in a wagon train ride on Sunday. 
It is always fun to get out with the horses and it is safest to do so in numbers.
Five teams of Belgian Draft Horses  hit the streets of Lyman.This can be a sight, each team of Belgian horses weigh about 4000 pounds. Each wagon and driver (teamster) is  different .
 The Belgian Heavy Draft horse stands between 16.2 hands and 18 hands (66-72 inches). On average the Belgian grows to weigh slightly over 2,000 lbs.

We started on Duke Lane, at the Abenaki Draft Horse Club house.

Courtesy and common sense are important when horses share the road with vehicles.
Horses tend to be wary of unaccustomed sights and sounds.
Horses' main defense to perceived threat is flight ( to run), and if a horse or team of horses acts upon this urge while on the roadway, consequences can be devastating.

In total we traveled about ten miles, encountering cows, cars , cyclist, motorcycles and even street sweepers. All went well and everyone returned safely.
  After the wagon train we hosted a small lunch on the farm.

Wednesday, May 7, 2014

Start of Garden Season

We have officially begun our garden season.
After a very long, very cold winter, the farm gardens and club house gardens are underway.

Step one : Spreading of  manure.

Manure hauler/ spreader drawn by a Pioneer fore cart.The cart is Pulled by Team Nickel and Tom and the team is driven by Bob.

The manure is a blend of cow, horse chicken and rabbit.The pile gives off a tremendous amount of heat and has a rich smell of earth.

This picture gives you a good look at Thomas, he is always eager to work.