Friday, March 9, 2018


Yesterday we received 19" of heavy wet snow , and I took a much needed snow day.

I spent the first half of the day inside the farm house cooking and cleaning while the snow fell out side. Then Bob and I tackled clean up in the barn and outside.

After all of the heavy shoveling it was a nice reward to come into a clean house and a fresh batch of Bolognese sauce .

Just down the road


Bolognese sauce

1 tablespoon vegetable oil
4 tablespoons butter
12 cup onion, chopped
23 cup celery, chopped
23 cup carrot, chopped
34 lb ground beef (preferably chuck and not too lean)
black pepper, freshly ground
1 cup whole milk
18 teaspoon nutmeg, freshly ground
1 12 cups chopped tomatoes (canned Italian)
1 14 lbs pasta (fresh weight NOT DRIED)


Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
Add the celery and carrot and stir for two minutes while cooking to coat them well.

Add the ground beef, a large pinch of salt and a few grindings of black pepper. Cook the beef while crumbling it with a fork until the beef has lost its red colour.
Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
Add the nutmeg.
Add the wine and let it simmer until it has evaporated.
Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

Wednesday, March 7, 2018

Roasted Tomatoes with Wild Oregano

Slow-roasting tomatoes concentrates their flavor. With the earthy woodsiness of wild oregano, these tomatoes are sweet and intense. We serve them as an antipasto.


  • 8 tomatoes (any variety)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground black pepper
  • A generous pinch of dried oregano, preferably wild
  • 4 garlic cloves


1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. If the tomatoes are small, cut them in half; if they’re bigger, cut them into quarters. Combine the tomatoes and olive oil in a large bowl, season with salt and pepper, and toss well. Add the oregano, crumbling it with your fingers to activate all that fragrance and flavor. Toss gently.

3. Arrange the tomatoes in a single layer, skin side down, on the baking sheet. Scatter the garlic cloves around them and add another generous drizzle of olive oil. Roast for 2½ to 3 hours, until the tomatoes have collapsed and are very soft and wrinkled. Remove from the oven and let cool.

4. The tomatoes can be refrigerated, covered, for up to 4 days. Bring to room temperature before serving. Serves 4

Tuesday, March 6, 2018

Roasted Lemon-Caper Cauliflower Steaks

Creamy Horseradish Sauce

  • 2/3 cup raw cashews, soaked in warm water for 30 minutes and drained
  • 1/2 cup Silk Unsweetened Original Almondmilk
  • 1 tablespoon fresh lemon juice
  • 4 loosely packed tablespoons peeled and finely grated fresh horseradish
  • 1 tablespoon Dijon mustard
  • 2 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon sea salt or to taste
  • Freshly ground black pepper, to taste

Roasted Lemon-Caper Cauliflower Steaks

  • 2 large heads cauliflower, outer leaves removed
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 3 tablespoons chopped flatleaf (Italian) parsley, plus more for garnishing
  • 1 tablespoon tahini
  • 1 clove garlic, minced
  • 3/4 teaspoon fine-grain sea salt
  • Freshly ground black pepper
  • 1–2 tablespoons jarred capers, drained

For the Creamy Horseradish Sauce

  1. Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. Transfer the cream to a medium mixing bowl and whisk in the grated horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.

For the Roasted Lemon-Caper Cauliflower Steaks

  1. One at a time, carefully stand each head of cauliflower on its stem and use a sharp knife to cut it in half down the center. Then, stand each half on its stem and cut as many 1/2- to 3/4-inch-thick cauliflower “steaks” as possible, moving from the center outward. Repeat with the second head of cauliflower. You’ll want at least 4 cauliflower steaks in total but preferably 6. Place the cauliflower steaks in a large baking dish (it’s okay if they’re overlapping slightly) and reserve the leftover florets for another use.
  2. Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste. Pour the marinade evenly over the cauliflower steaks, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower steaks every 10 minutes to ensure they’re evenly coated.
  3. After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
  4. Remove the cauliflower steaks from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30–35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.

Monday, March 5, 2018

Maine Maple Week End

You can find a full list of participants as well as a map here:

Maine Maple Sunday is always the fourth Sunday in March although some sugarhouses are offering events for both Saturday and Sunday.

Our Team @ Harris Farm Maple Sunday 2017

Cooper's Maple Products Maine Maple Sunday Weekend

March 24 through March 25 , Windham ME
Maine Maple Sunday Weekend open house

Maple Weekend - Dorothy's Sugar House

March 24 through March 25 , Pownal ME
Maple Weekend March 24 & 25, 2018~ 9am - 4pm

Maine Maple Weekend

March 24 through March 25 , Oakland ME
Maine Maple Weekend celebration of wines and spirits made from Maine maple syrup March 24 and 25!

Balsam Ridge Maine Maple Weekend™

March 24 through March 25 , Raymond ME
Join us for Maine Maple Weekend ™ "Always the 4th Weekend in March". Pancake Breakfast held both days. Maple Syrup avail year round by appointment or online. OPEN THE MONTH OF MARCH ~ VISIT OUR FB PAGE FOR HOURS OF OPERATION

Hilltop Boilers- Maine Maple Weekend™

March 24 through March 25 , Newfield ME
Come be our guest on March 24-25, 2018 from 9AM-4PM for Maine Maple Weekend. See Axe Women Loggers of Maine, Wildlife Encounters, and our brand new sugarhouse. Enjoy a barnyard full of animals, contests for everyone, and plenty of maple treats.

Maine Maple Sunday - 35th Anniversary Statewide Event

March 25 through March 26 , Various Locations throughout Maine
Mark your calendar for Sunday, March 25th, 2018 to enjoy Maine made maple syrup at the 35th Annual Maine Maple Sunday Event. A complete list of participating maple producers, activities and sweet locations in your area is listed below to help you plan out your Maine Maple Sunday visits for a fun and memorable day

Saturday, March 3, 2018

For the Birds

I am anxiously anticipating the next nice day, so my bird houses can be hung outside for the season.
Hooves and Hounds is a Certified Wildlife Habitat

 Bird Feeding Tips

More is Not always better
  • Provide multiple feeding stations in different areas of your yard to disperse bird activity. Feed in moderation, with only a few feeders per acre.
Vinegar and baking soda=a   
  • Clean your feeders regularly with hot water, and let them air dry completely. Also keep areas under and around the feeders clean.
Perfect use for "those" cat litter totes once empty   
  • Keep seed clean and dry, and watch for mold.
Reduce Weeds and Waste   
  • Use a seed blend designed for your feeder and the types of birds you feed. Blends that contain filler seeds and grains (milo, sorghum, and red or golden millet) are not typically eaten by birds, and will often end up on the ground. 
Hide and Seek    
  • Place bird feeders in locations that do not provide hiding places for cats and other predators. Place feeders ten to twelve feet from low shrubs or brush piles.

Here on the farm we do not cover or NET the Blue Berries or Raspberries    
  • Many bird species will not eat from a feeder. Some species eat only fruits or insects. Provide for these species also by planting native plants and not using pesticides in your yard or garden.
Draft Horses and Birds Alike   
  • Black oil sunflower seed is a favorite of just about every seed-eating species.
  • Suet feeders are a favorite of woodpeckers and other insect-eating birds. You can make your own suet or buy blocks of suet from a wild bird store. Typically suet blocks are placed in a wire cage that hangs on the side of a tree. Do not put suet out in warm weather or it will go rancid.

  •  All animals need water to survive and some need it for bathing or breeding as well.

Friday, March 2, 2018

In my quest to stay focused on the possitive , eat healthier and get in shape, I was checking out new recipies.
While searching I found a super new (to me) web page
This is the first thing from the page I will be making:

Mediterranean Baked Sweet Potatoes
Prep time
Cook time
Total time
Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.
Recipe type: Entrée, Side
Cuisine: Vegan, Gluten-Free, Mediterranean
Serves: 4
  • 4 medium sweet potatoes* (~140 g each)
  • 1 15-ounce (425 g) can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • optional: Pinch of sea salt or lemon juice
  • 1/4 cup (60 g) hummus (or tahini)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)
TOPPINGS optional
  • 1/4 cup (45 g) cherry tomatoes, diced
  • 1/4 cup (15 g) chopped parsley, minced
  • 2 Tbsp (30 ml) lemon juice
  • Chili garlic sauce
  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  6. NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
  7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
  10. !
*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.
Nutrition Information
Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9g Sodium: 82mg Fiber: 11.7g Protein: 8.6g
Recipe by Minimalist Baker at

Thursday, March 1, 2018


The winter of 2017 was a real struggle for me, a struggle I'm not sure I can name why.

Was it winter depression, demons, loneliness, the result of  exhaustion a combination of all these things.

 What ever it was I turned to prayer, lots and lots of prayer.

  I concluded that the answer was to SIMPLIFY.

I am refocusing on my resolutions , here is an update on that.

  1. Live Intentionally      off to a good start on #1 have a new prayer schedule , work out routine and diet 
  2. Make Saving a Priority       progressing
  3. Have One No Spend Week per month      in progress
  4. Visit 52 Farms off to a good start , for winters end ( check out the map)
  5. Start a Line of Photo Greeting Cards making progress
  6. Purge 250 items DONE and still going
  7. Turn Guest room in to "my space" in progress
  8. Dote on my husband even more than I do now in progress had a great date night this Monday
  9. wear out the clothing I already own / reduce closet in progress, may need some new after diet
  10. Try 52 new recipes Tried and shared a new one with our Ferrier last week , it was a hit!
to help make #4 a success I have found a great map, it is over at   GETREAL , GET MAINE.

check out the link

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