Tuesday, November 8, 2016

Plow and Harvest

A couple of weeks ago we were invited to take the team to a 
Maine Farmers Growers Association , plow day.
It was a super cold, crazy windy day, but we went along any way, it was a good chance to exercise and socialize the team.
Although cold it turned out to be a nice plow day. 
The field was large and open and there was a nice turn out of teamsters.
The boys worked up a sweat , and got pampered with their cool down sheets.

While the boys plowed Fred and I walked the fields, we gathered up squash , left behind from the farmers harvest. There was loads of evidence of many happy critters (Deer I suspect).
I have been looking up ways to use my harvest.

Butternut Squash Soup with Brown Butter: In a Dutch oven, saute diced onion, celery and carrot with minced garlic. Add diced butternut squash, stock and chopped thyme and sage. Simmer until squash is tender. Puree soup until smooth and season with salt and pepper. Drizzle with brown butter and garnish with fried sage leaves.
Think when I make this I might add some apple, have some left.

Hunting Squash

Roasted Acorn Squash with Chipotle: Cut acorn squash into 1-inch wedges; toss with olive oil, minced chipotles, a touch of maple syrup, salt and pepper. Place squash on nonstick baking sheet; roast at 400°F, turning squash wedges over once, until tender, 45 to 60 minutes. Toss with toasted pecans.

Monday, November 7, 2016


The overhead door was installed today!

To our new equipment barn.

This transformed space will house the Draft horse equipment, plow, mower,
wagon and manure spreader.
 Big horses = big equipment !

Bob did the design and build, I could not picture it on paper
but I love the results!

From old dog kennel , row building.
Now to decorate and landscape!

Friday, November 4, 2016

Feeling Productive aka: My Day Off

I love to spend at least part of every day off in the farm house kitchen.
 One of my favorite things to do is meal prep for the work week.
I pre cut carrots and celery for our lunch boxes and save the scraps (peels and ends) for the stock pot.
Boil and peel a dozen eggs (the egg shells are eaten by the dogs, mixed in with their kibble)

Start with at Least One Chicken
I started my day off with two 6 pounds , these are lemon pepper.
 Season and roast with onions and potatoes.
Once roasted I serve a couple breast for dinner that night with the potatoes, 
then pick birds separating dark and light meat.

Place the chickens scraps (skin and bones), all your veggie cull from the day ( or week) , dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.

Buy Deli Containers with Matching Lids
I used to have storage anxiety. Every time I opened up my Tupperware cabinet, I knew I'd be faced with a baffling array of containers in all shapes and sizes, none of which would have a matching lid. But no more. These days, I order inexpensive packages of plastic deli-style containers in three different sizes (half pint, pint, and quart) to take care of 90 percent of my storage needs. It's easy to see what's inside them, they're flexible, which makes them great makeshift pourers and funnels, they stack super-efficiently, they're dishwasher safe and reusable, they have tight-fitting tops, and best of all, provided you stick with one brand, they all use the exact same lid.
I go with Reditainer Deli Food Containers with Lids, which cost under 50¢ apiece
The white meat not eaten at dinner becomes chicken salad and the rest is reserved for soup and chicken pot pie.

you can see here our veggies ready to snack a meat sauce for first work night of the week, and some for freezer , chicken stock to be used for soups and rice bases chicken salad left over roasted potatoes to be used as breakfast home fries.

Desserts chocolate pudding in mason jars, just take off the lid top with whipped cream and serve.