Tuesday, March 28, 2017

Maine Maple Week end

Over the week end we had the pleasure to join with Maine Farmers Draft and Mule Club in giving sleigh rides at Harris Farm.


Team Mack and Mike got a super work out (4 hours each day) giving sleigh rides .


Once they finished with rides, they were graced with loads of love and affection, from the crowds of people.


Harris Farm Cows

Teams setting up


This team of Mini's were a blast to watch , and a huge hit with the little ones!


Saturday, March 25, 2017

Maine Maple Weekend

OK If you missed it this morning tomorrow is your last chance.

Catch , Maine Maple Weekend!Saturday and Sunday
March 25 and 26, 2017
8:00am-2:00pm
All you can eat Pancake Breakfast
Homemade whole-wheat pancakes, Homemade butter, Harris Farm maple syrup, Harris Farm milk, orange juice, or coffee
Adults $7.00/Children $3.50/ Order of bacon or sausage $1.50



Be sure to check out the draft horses.

The crazy cute cows.

and Team Mack and Mike will be there!





​For information about Harris Farm products and events, contact Rachel at (207) 710-1540 or Clint at (207) 710-6789 or email us at harrisfarmmaine@gmail.com


Wednesday, March 15, 2017

March Blizzard: Snowfall totals from around Maine



  • .



  • York County
    • North Waterboro: 21.0"
    • Alfred: 19.0"
    • Cornish: 19.2"
    • West Newfield: 15.0”
    • Saco: 14.0”
    • Limington: 16.0"
    • Hollis: 17.0"
    • Dayton: 16.0"
    Shapleigh: 16.0"








Saturday, March 11, 2017

Pasta with Pancetta

serves 2 as a main dish or 4 as a side dish

Because of the saltiness of the meat and the cheese, it is not recommended to salt the water for the pasta. 

5 ounces guanciale or pancetta, cubed
1½ teaspoons coarsely ground pepper, divided
6 ounces pasta (I used mezzi rigatoni)
¾ cup grated Pecorino Romano cheese, divided, about 2½ ounces (and more for passing)

Start a large pot of water on the stove to boil.   At the same time, fry the diced meat in a large fry pan over medium heat until the edges are a bit crispy.  Remove meat with a slotted spoon and set aside.  Do not wipe out pan. 

After the water has come to a boil, cook the pasta until about halfway done - you want the pasta to still be firm (the pasta will continue to cook later in the recipe).  If you are using spaghetti, for instance, this will only take a couple of minutes.  Add about ¾ cup of the pasta water and the ground pepper to the skillet with the fat from the meat and cook over medium high heat, whisking, to thicken, for about a minute.  Remove pasta with a spider, tongs or some other kind of strainer and place in the skillet.  Vigorously stir the pasta with the sauce and add more pasta water if it's too dry.  Add ½ cup of the cheese and stir, over the medium heat.  The cheese will melt into the sauce - add more hot pasta water if you have to. Keep cooking and stirring until the sauce is creamy and the pasta is cooked, but still al dente. Add the guanciale or pancetta and stir to blend. 

Transfer to a serving dish, sprinkle with more cheese (and more pepper if you like) and serve.  The pasta should be well coated with cheese and pepper, but there shouldn't be a liquid sauce to this dish - if there is, you used too much pasta water

Thursday, March 9, 2017

Spring Cleaning


As the days get longer and the thaw begins, I am thinking Spring Cleaning.






I have placed my order for Meyer's Cleaning Day supplies over at, Grove Collaborative.
Have you checked out Meyer's and Grove Collaborative?

What is Grove Collaborative?

Great question. They used to be called ePantry and I had heard of them but never tried them until recently. Now, I order many of our household staples from them, including:
  • Toilet paper
  • My favorite razor ever
  • Glass spray bottles
  • Washing soda
  • Bon Ami to keep my NEW Farm house kitchen sink shiny
  • Wool dryer balls
  • Laundry soap that smells like the Garden and does not bother Bobs allergies
  • Reasons I Like Grove Collaborative:

    • Flexible delivery schedules — automatically receive monthly shipments or edit delivery dates to get products exactly when you need them
    • Custom baskets — They make suggestions, but you can always make changes or add/remove products. These are nice enough to gift ( mothers Day, Easter)
    • No surprises — you’ll get two reminder e-mails (one week and one day before a scheduled shipment) so you can make any necessary changes
    • Great customer service — They have an entire Community Happiness team!






https://www.grove.co/referrer/399126/



Tuesday, March 7, 2017

Fig Jam, Gorgonzola and Prosciutto Pizza

Pizza dough your favorite ,home made or purchased from your local pizza shop or bakery.




For the topping:
  • 4 Tbs.  fig jam
  • 8 oz.  Gorgonzola cheese, crumbled
  • 3 oz.  thinly sliced prosciutto
  • Olive oil for brushing
  • Kosher salt and freshly ground pepper
  • 4 Tbs.  balsamic vinegar





Good kitchen help, hard to find.

Fred is on pre rinse.










 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 fig jam over the dough round and top with the cheese. Cover the pizza with the prosciutto. Brush the outside edge of the dough with olive oil and season the whole pizza lightly with salt and pepper.

 Carefully slide the pizza from the peel onto the hot stone in the oven and bake for 10 to 12 minutes, or until the crust is golden brown.

 While the pizza is baking, make the balsamic syrup: Pour the vinegar into a small, heavy saucepan and place over high heat. Bring to a gentle boil, then reduce the heat to low and let the vinegar simmer gently until very thick, 6 to 8 minutes. Remove from the heat and let cool slightly. (If you let the syrup sit too long, it will harden. Simply return to a low heat to soften.)

 Using the peel, transfer the pizza to a cutting board. Drizzle the balsamic reduction all over the top of the pizza. Let cool for a few minutes, then slice and serve immediately. Serves 4

Saturday, March 4, 2017

Maine Maple Weekend


Maine Maple Weekend



at Harris FarmSaturday and Sunday
March 25 and 26, 2017

8:00am-2:00pm
All you can eat Pancake Breakfast
Homemade whole-wheat pancakes, Homemade butter, Harris Farm maple syrup, Harris Farm milk, orange juice, or coffee
Adults $7.00/Children $3.50/ Order of bacon or sausage $1.50







Friday, March 3, 2017

Portuguese Chourico Bread with Ham, Peppers and Onions

Ingredients:
1 + 1/2 pound of store bought pizza dough or make your own
1 small chourico or linguica sausage (cut into thin slices)
3 or 4  slices of ham (cut into strips)
3 slices of salami (optional, cut into strips)
1 medium onion (sliced)
1 medium red pepper (sliced)
1 cup of shredded cheese
1 tablespoon plus 1 teaspoon olive oil
1 tablespoon of coarse corn meal
Preparation:
Preheat oven to 425 degrees
Saute the onions and peppers for a few minutes in 1 tablespoon olive oil until translucent and set aside to cool
Roll out the dough into a large rectangle. Add a layer of onions followed by a layer of meat.
Top with cheese.

Begin gently rolling the dough evenly
Sprinkle the corn meal on a large sheet pan or pizza pan. Place the bread on pan. Brush with a little olive oil
Cook for 20 minutes or until the bread is golden and crispy
Let cook slightly before cutting. Take a bite and start drooling! Enjoy!

Thursday, March 2, 2017

Broccoli Flat Bread

Tonight we are having Meat Balls from the crock pot , side salad and a quick Flat Bread.

Crazy Fog and Sun Set Drive Home




Broccoli Flat Bread

Sauce

  • 2 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1/2 cup whole milk
  • 1/4 teaspoon kosher salt
  • 1 large or 2 medium garlic cloves, minced
  • Freshly ground black pepper
  • Assembly
  • Olive oil for pan and fingertips
  • 1 package store Flat Bread or your favorite, whichever it may be

  • 3/4 pound broccoli
  • Zest and juice from 1/2 a lemon
  • 2 ounces coarsely grated provolone
  • 4 ounces mozzarella, torn into small clumps
  • 1/2 cup finely grated pecorino romano
  • Salt and red pepper flakes, to taste

Heat your oven to 500°F with a rack in the center.
Make sauce: Melt butter in a small saucepan over medium heat and stir in flour, whisking until smooth. Add milk a splash at a time, mixing each addition until it is completely smooth before adding more milk. Add garlic, salt and lots of freshly ground black pepper. Cook, stirring, while mixture comes to a simmer and becomes thick enough to coat a spoon, about 2 to 3 minutes. Set aside.
Prepare broccoli: Peel the stems of your broccoli with a vegetable peeler first so that they cook evenly, and cut the rest into large chunks. Pour about 1-inch puddle of salted water into a large sauté pan and bring to a boil. Add broccoli and cover with a lid and boil/steam for 2 minutes. Rinse under cold water to stop cooking, drain well and pat dry on a towel, wringing out as much extra liquid as possible. Chop into small (roughly 1/2- to 1-inch) bits and toss broccoli with lemon zest, lemon juice and pecorino, then salt and red pepper flakes to taste.
Assemble Flat Bread on cookie sheet
Give the white sauce a little stir and spread it evenly over the pizzas, almost completely to the edge. Sprinkle pizzas with provolone and mozzarella. Scatter broccoli mixture on top.
Bake for 13 to 16 minutes, until the pizzas are brown at the edges.

Wednesday, March 1, 2017

Still Rocken the Crock Pot

French Dip Sandwiches

Ingredients
  • 2 lbs. cube steak
  • 1 green pepper, sliced
  • 1 large or 2 small onions, sliced
  • 1 Tbs. worcestershire sauce
  • provolone cheese slices
  • sub buns
Instructions
  1. Place the steak, peppers and onions in the slow cooker. ( I used Market Basket Shaved Steak)
  2. Cook 5-6 hours on high or 7-8 on low.
  3. Slice the steak into strips.
  4. Place on buns and top with cheese.
  5. Broil in the oven until cheese is melted.
  6. Serve the the broth from the slow cooker


 Dutch Baby for Desert
3 extra large eggs
1 tbsp. sugar
2/3 cup milk
2/3 cup flower
1 1/2 tsp. vanilla
salt
nutmeg
2 Tbsp. unsalted butter 
preheat oven and your cast iron pan  to 425' while you mix up the batter
Beat the eggs and the sugar until light and frothy. Whisk in the milk, flour vanilla, salt and nutmeg. Beat until you have a smooth batter and the oven and cast iron are pre heated.
Carefully put the pats of butter into the pan, and melt.
Pour the batter in on top of the butter.
Bake until puffed , about 19 min.
Dust with powdered sugar , add some berries if you have them and drizzle with Maine maple syrup.