http://www.trekpaard.net/en/belgian-draft-horse
Homesteading in Lyman, Maine. Proudly home to Belgian Draft Horses available for Wagon and Carriage Rides
Sunday, July 30, 2017
Saturday, July 29, 2017
How to Preserve Fresh Herbs in Olive Oil
How to Preserve Fresh Herbs
You Will Need:
Stuff the ice cube tray at least 3/4 of the way full with the herbs
Pour the olive oil to fill the rest of the way.
Freeze for 2-3 hours, or until set.
Pop the cubes out of the tray, then store in a sealed container( zip lock) in the freezer until you need them.
Yes, that’s it. It’s that easy. You can do this, I have faith. Your winter dishes will thank you.
You Will Need:
- Fresh herbs (such as oregano, rosemary, thyme, or sage)
- Olive oil
- An ice cube tray or silicone mold with small compartments
Stuff the ice cube tray at least 3/4 of the way full with the herbs
Pour the olive oil to fill the rest of the way.
Freeze for 2-3 hours, or until set.
Pop the cubes out of the tray, then store in a sealed container( zip lock) in the freezer until you need them.
Yes, that’s it. It’s that easy. You can do this, I have faith. Your winter dishes will thank you.
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Winter |
Thursday, July 27, 2017
Tack Hording
Team Mack and Mike with there custom size , Bio thane Draft harnesses |
Not Sure How This Happend |
Wednesday, July 26, 2017
Corn Fritters
Corn fritters, hot and crispy fresh out of the fry pan, are always addictive, but never more so than when they are made with sweet summer corn cut from the cob. We get ours at Harris Farm in Dayton. The addition of cilantro gives them pretty green flecks as well as a bit of fresh herbaceous flavor. Serve them with maple syrup, if you like.
Crispy Corn Fritters with Fresh Cilantro
Ingredients
1. Pour oil to a depth of at least 3 inches into a large, heavy saucepan, preferably cast iron, and heat over high heat to 350°F on a deep-frying thermometer. Preheat an oven to 200°F Place a wire rack over a rimmed baking sheet and place near the stove.
2. While the oil is heating, in a bowl, sift together the flour, baking powder and salt. Make a well in the center of the flour mixture. In a separate bowl, whisk together the milk and eggs and pour into the well in the flour mixture. Stir just until combined. Gently fold in the corn, onion and cilantro.
3. In batches to avoid crowding, add tablespoonfuls of the batter to the hot oil. Deep-fry the fritters until golden brown, turning once at the halfway point, about 3 minutes. Using a wire skimmer or a metal slotted spoon, transfer to the rack and keep warm in the oven while you fry the remaining fritters. Serve immediately. Makes about 24 fritters.
Crispy Corn Fritters with Fresh Cilantro
Ingredients
- Canola oil for deep-frying
- 1 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 1 cup whole milk
- 2 eggs, beaten
- 1 cup fresh or thawed frozen corn kernels
- 2 Tbs. minced yellow onion
- 2 Tbs. minced fresh cilantro
1. Pour oil to a depth of at least 3 inches into a large, heavy saucepan, preferably cast iron, and heat over high heat to 350°F on a deep-frying thermometer. Preheat an oven to 200°F Place a wire rack over a rimmed baking sheet and place near the stove.
2. While the oil is heating, in a bowl, sift together the flour, baking powder and salt. Make a well in the center of the flour mixture. In a separate bowl, whisk together the milk and eggs and pour into the well in the flour mixture. Stir just until combined. Gently fold in the corn, onion and cilantro.
3. In batches to avoid crowding, add tablespoonfuls of the batter to the hot oil. Deep-fry the fritters until golden brown, turning once at the halfway point, about 3 minutes. Using a wire skimmer or a metal slotted spoon, transfer to the rack and keep warm in the oven while you fry the remaining fritters. Serve immediately. Makes about 24 fritters.
Tuesday, July 25, 2017
Did You Know?
Most Popular Draft Breed in America
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My Farm Team Mack and Mike |
Despite the Budweiser Clydesdale’s fame, the number of Belgians in the U.S. outnumber all other draft breeds, put together! Even Disneyland has quite a few Belgians on staff to pull their trolleys down Main Street U.S.A.
Belgian Draft Horse Congress |
More From Congress |
Originally from Belgium, Developed in America
The “American” Belgian Draft Horse was developed in America by three men who started the Wabash Importing Company in Wasbash, Indiana. They, along with their lawyer, organized the American Association of Importers and Breeders of Belgian Draft Horses in 1937Developed from Brabants
The Belgian Brabant is the breed from which the American Belgian Draft was developed from. Today, the “old-style” or Brabant is rare in the United States, though still popular in Europe. The American Belgian is leggier, has more slope to his shoulder, and less feathering than the Brabant. Below is an image of the Brabant breed today.
The Most Expensive Draught Horse Ever Purchased. He was sold at the Mid-America Draft Horse Sale in February 2003 for $112,500.
The Original Belgian was a Horse of Many Colors
The Original Belgian was a Horse of Many Colors
Prior to the American development, Belgian Brabant's came in many coat colors, with bay being the predominant color. As the breed gained popularity in America, however, the chestnut—sorrel with the flaxen mane and tail, a white blaze and four socks–became the “desired” color to have.
http://www.imh.org/exhibits/online/belgian-draft-horse
Prior to the American development, Belgian Brabant's came in many coat colors, with bay being the predominant color. As the breed gained popularity in America, however, the chestnut—sorrel with the flaxen mane and tail, a white blaze and four socks–became the “desired” color to have.
http://www.imh.org/exhibits/online/belgian-draft-horse
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Mack and Mike My team of Sorrels , flaxen mane ( although trimmed tight) 4 white sox. Tom Boy My Blond |
Monday, July 24, 2017
Home Made Pesto
In the beginning Pesto was made in a Mortar and Pesto, like this one.
I make mine in my Ninja
with toasted pie nuts
Pesto
In the blender mix:
Basil
Olive Oil
Toasted Pie Nuts
Lemon Zest
Lemon Juice
Once out of the blender
Fresh Grated Parmesan added in at the end
Lemon-Basil Pesto
2 cups packed fresh basil leaves (from about 1 bunch)
6 Tbs. grated Parmesan cheese
2 Tbs. toasted pine nuts
2 garlic cloves, smashed
6 Tbs. extra-virgin olive oil
Sea salt and freshly ground pepper
Grated zest and juice of 2 lemons
In a blender or food processor, combine the basil, Parmesan, pine nuts and garlic and pulse until finely chopped. With the machine running, drizzle in the olive oil and puree until smooth. Season to taste with salt and pepper. Stir in the lemon zest and juice. Alternatively, using a mortar and pestle, grind together the pine nuts, garlic and lemon zest until a thick paste forms. Add the basil and continue to grind until smooth. Transfer to a larger bowl and stir in the olive oil, lemon juice and Parmesan. Season to taste with salt and pepper.
Use at once, or cover with plastic wrap, pressing it onto surface, and refrigerate for up to 1 week. Serves 4 to 6 (with 1 lb./500 g pasta).
Saturday, July 15, 2017
The Hooves @ Hooves and hounds farm
Supporting roughly a ton of muscle and bone, draft horse feet are—literally and figuratively—under a lot of pressure. Conformation, cleanliness, and weight all factor into these structures’ health and function
Thursday, July 13, 2017
Fried Green Tomatoes
Crunchy, well-seasoned green tomatoes layered between creamy slices of fresh mozzarella is a surprising alternative to the popular caprese salad made with ripe red tomatoes. Any green tomato can be used for this dish, as all green tomatoes, regardless of variety, are firm enough to fry.
Caprese Salad with Fried Green Tomatoes
Ingredients
1. Pour vegetable oil into a large frying pan to a depth of 1/2 inch (12 mm) and heat over medium-high heat until it registers 375°F on a deep-frying thermometer, or until it sizzles when a few bread crumbs are dropped in. Line a baking sheet with paper towels.
2. Preheat an oven to 275°F .
3. Spread the flour on a plate. In a shallow bowl, whisk together the eggs and buttermilk. In a second shallow bowl, stir together the cornmeal, bread crumbs, 2 tsp. salt, 1 tsp. pepper and the paprika. Dredge a tomato slice in the flour, shaking off the excess; then dip into the egg mixture, allowing the excess to drip off; and finally dredge in the cornmeal mixture. Gently slip the tomato into the hot oil. Repeat until the pan is full but not crowded. Fry, turning once, until golden and crisp, about 3 minutes per side. Using a slotted spoon, transfer to the paper towel–lined baking sheet. Keep warm in the oven while frying the remaining tomatoes.
4. Transfer the tomatoes to a platter. Insert the cheese slices and basil between the tomatoes. Drizzle with the olive oil and serve immediately. Serves 4.
Caprese Salad with Fried Green Tomatoes
Ingredients
- Vegetable oil for frying
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/2 cup fresh bread crumbs
- Salt and freshly ground pepper
- 1/8 tsp. sweet paprika
- 4 medium to large green tomatoes, cut into 1/2-inch slices
- 3/4 lb. fresh mozzarella cheese, cut into slices 1/4 to 1/2 inch (6 to 12 mm) thick
- 1 cup fresh basil leaves, torn in half if large
- 1/4 cup extra-virgin olive oil
1. Pour vegetable oil into a large frying pan to a depth of 1/2 inch (12 mm) and heat over medium-high heat until it registers 375°F on a deep-frying thermometer, or until it sizzles when a few bread crumbs are dropped in. Line a baking sheet with paper towels.
2. Preheat an oven to 275°F .
3. Spread the flour on a plate. In a shallow bowl, whisk together the eggs and buttermilk. In a second shallow bowl, stir together the cornmeal, bread crumbs, 2 tsp. salt, 1 tsp. pepper and the paprika. Dredge a tomato slice in the flour, shaking off the excess; then dip into the egg mixture, allowing the excess to drip off; and finally dredge in the cornmeal mixture. Gently slip the tomato into the hot oil. Repeat until the pan is full but not crowded. Fry, turning once, until golden and crisp, about 3 minutes per side. Using a slotted spoon, transfer to the paper towel–lined baking sheet. Keep warm in the oven while frying the remaining tomatoes.
4. Transfer the tomatoes to a platter. Insert the cheese slices and basil between the tomatoes. Drizzle with the olive oil and serve immediately. Serves 4.
The 6 Biggest Cast-Iron Cooking Myths
Myth # 1 Multi Rounds of Seasoning
Many guides will have you repeat the lengthy process of oiling your pan and seasoning it in the oven three to four times. It's not a bad idea if you're being extra cautious, but simply using your pan on a day-to-day basis will naturally continue to build up a layer of seasoning over time.
I find the best way to keep seasoned is use it to fry chicken or fish in Crisco twice a month.
Myth #2: You Can't Use Soap to Wash Your Pan
No, using soap won't wash away the precious seasoning you've worked so hard to build up. That magical layer isn't just any old oil that will dissolve in a bath of citrus-scented suds, but polymerized fat that's chemically bonded to the surface. So go ahead: Break out the double-sided sponge and clean to your heart's content. Just make sure you dry your pans thoroughly after it's been washed. It also doesn't hurt to rub on a thin film of oil afterward to keep it from rusting.)
I dry mine on the gas range with a hot flame for 60 seconds.
Myth #3: You Shouldn't Cook Acidic Foods in Cast Iron
You shouldn't dump vinegar into an unseasoned skillet that's straight out of the box, but everyday acidic foods, like citrus,red sauce and wine, will rarely cause a strong enough reaction to leave you worried about off-metallic flavors. This thing's a boss, remember?
I make huge batches of red sauce, as my Mom always did.
Myth #4: You Have to Stick with Wooden Utensils
Again, the polymerized oil that makes up your cookware's seasoning is highly resilient stuff. This doesn't mean you should use a knife to scrape off any burnt bits, but when it comes to using a good set of metal tongs don't hold back.
Myth #5: Delicate Foods Will Stick to Cast Iron
As long as it's well oiled and properly preheated, cast iron has no problem letting go of stickier foods. Go ahead: You can fry up flaky fish fillets.
Cast iron makes golden brown toasted rolls for Lobster Salads
Myth #6: Cast Iron Heats Very Evenly
One of the (very) few things these pans aren't good at is heating evenly. You might notice cooler areas mixed in with hot spots while you're cooking. What these dense, heavy tools are excellent at, however, is radiating and holding onto heat, which is why they're our go-to choice for a crispy.
Wednesday, July 12, 2017
Grilled Pizza with Pesto and Zucchini
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Team Mack (in front) and Mike |
Ingredients:
- 2 cups lightly packed fresh basil
- 1/4 cup toasted pine nuts
- Grated zest and juice of 1 lemon
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 1 batch pizza dough divided into 2 balls
- 1 zucchini, cut into 1/4-inch rounds
- 2 cups shredded mozzarella cheese
- 1 tsp. red pepper flakes
Directions:
To make the pesto, in a small food processor, combine the basil, pine nuts, lemon zest and juice and garlic. (I do all of this in my Ninja) Pulse until the ingredients are uniformly minced, scraping down the sides of the bowl as needed. With the machine running, slowly drizzle in the olive oil and process until smooth and thoroughly combined. Season with salt and pepper. Set aside.
Prepare a hot fire in a gas grill, leaving the center burner on medium-low heat. Lightly brush a nonstick outdoor pizza pan with olive oil.
On a lightly floured surface, roll out 1 pizza dough ball into a 12-inch round and transfer to the prepared pizza pan. Spread half of the pesto evenly on the dough, leaving a 1/2-inch border uncovered. Top with half of the zucchini, then sprinkle with half each of the cheese and red pepper flakes.
Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board, cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 12-inch pizzas.
Prepare a hot fire in a gas grill, leaving the center burner on medium-low heat. Lightly brush a nonstick outdoor pizza pan with olive oil.
On a lightly floured surface, roll out 1 pizza dough ball into a 12-inch round and transfer to the prepared pizza pan. Spread half of the pesto evenly on the dough, leaving a 1/2-inch border uncovered. Top with half of the zucchini, then sprinkle with half each of the cheese and red pepper flakes.
Place the pizza pan in the center of the grill and cover the grill. Bake until the crust is crisp and well browned and the cheese is melted, 5 to 6 minutes. Transfer the pizza to a cutting board, cut into slices and serve immediately. Repeat with the remaining ingredients. Makes two 12-inch pizzas.
Friday, July 7, 2017
Summer in Maine
Many of my favorite things to do in Maine , in the summer are FREE or at least very affordable.
We enjoy farm and garden tours, nursery open houses, art and gallery walks and a favorite is concert in the park.
This Sunday we plan to attend a concert at Hamilton House. There is a 10.00 per. person charge but seems like a bargain with the music , gardens and clean rest rooms.
Sunday: Concert at Historic Hamilton House
and Garden Walk
Full Moon Thunder Moon
Tuesday: Summer Caprese Salad of Sliced Tomatoes and Basil
Wednesday: Concert in The Park Kennebunk : Picnic
Thursday: Fresh Herb Crispy Fried Shrimp Tempora
Friday: Aged Prime New York Sirloin
Saturday: Mussels in White Wine Sauce
Summer Vegetable Grilled Pizza
Ingredients
- 1 small garlic cloves, chopped and smashed with the side of a chef’s knife
- 1/4 cup extra-virgin olive oil
- 5 oz. arugula leaves
- 1/2 cup fennel, shaved
- 1 Tbs. fresh lemon juice
- Truffle salt and freshly ground pepper
- 1 sweet onion, halved lengthwise and thinly sliced
- 1 lb. purchased or pizza dough, at room temperature
- 2 heirloom tomatoes, sliced
- 1/2 lb. fresh mozzarella cheese, thinly sliced
- 1/3 cup grated Parmesan cheese
Directions
1. Set up a grill for indirect-heat cooking over medium heat. Meanwhile, in a small bowl, mix the garlic with 2 Tbs. of the olive oil and set aside. In a large bowl, toss the arugula and fennel with 1 Tbs. of the olive oil, the lemon juice, and a pinch each of truffle salt and pepper; set aside.
2. In another bowl, toss the onion with the remaining 1 Tbs. olive oil. Place a perforated grill pan on the hot side of the grill, add the onion, and cook until the onion is softened and lightly charred, 6 minutes. Remove from the grill.
3. Divide the pizza dough into 2 equal pieces. On a lightly floured surface, roll each piece into an 11-inch round. Stack the rounds between sheets of parchment paper and transfer to a baking sheet. Transfer the rounds from the baking sheet directly to the hot side of the grill, discarding the paper. Cover the grill and cook until the bottoms are lightly browned, 3 minutes. Flip and grill until the second side is browned and crisp, 4 minutes.
4. Move the rounds to the cool side of the grill and brush the tops with the garlic oil. Quickly divide the reserved grilled onion, tomato, and cheeses on the pizza rounds. Sprinkle with truffle salt and pepper. Cover and cook until the cheese has melted, 5 to 8 minutes. Slide the pizzas to the hot part of the grill and cook for a few moments to crisp up the bottoms. If you like, cut the pizzas in half and top with the arugula salad. Serve immediately. Serves 4.
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