Posts Tagged ‘Farm Chores’
Rustic Peach Pie
The last of the summer peaches are coming off the tree. And, after making them into batches of spiced, jam, chutney, butter and salsa what better way to use them than in a Rustic Peach Pie.
These are rather free form rustic types of pies. Rather than the crust rolled out and placed neatly into a pie plate for that perfect Sunday potluck dessert it is rough and free and ragged around the edges. They are so fast to make when you have previously made pie crusts in your freezer. Simply defrost on the counter, fill with your fruit mixture, fold up the sides and bake. After baking, top with fresh whipped cream or homemade ice-cream. Yum!
What could be easier or tastier after a long day of farm chores? Except for maybe a Rustic Apple Pie!
Dreaming of Fall, folks. Dreaming of Fall.
Winter Meat Birds
Five weeks ago our winter batch of meat birds arrived, a replacement batch for the ill-fated group that ended up being a nice meal for a mama opossum and her babies instead of us. Fortunately this batch has been uneventful, just growing big and doing what meat birds do—eat, drink and poop…lots of poop.
We usually raise two batches each year, but now that Brianne is off at college I’m figuring out how to live, cook and farm as a single person. If I raise them up to about 6 pounds I can cut them in half, which will give me 30 meals. But, if I quarter them or cut them into parts I can make those 15 birds go even farther.
Raising fall birds is a nice option in our area. The weather is warm enough that the chicks only need a heat lamp at night, and since we don’t have the searing heat of summer the chicks grow easily without any stress from the heat. We do have to pay closer attention to the weather though. A sudden cold snap makes it necessary to keep chicks warm all day long until they are feathered out.
With the festivities and cooking of Thanksgiving over I concentrated on some needed farm chores. Gates were moved and fixed. The barn was cleaned. And, the chicks were moved out of the garage and into the barn where they will stay until butchering time. Fence panels that will contain the birds were put up, straw laid down, automatic waterers installed, feeders set up and finally, two at a time, the chicks were moved.
The 8-foot by 8-foot pen will allow the chicks more room to move around, but will also protect them from the elements.
The hens and goose were not quite sure about their new roomies, but by later afternoon everyone had gotten use to each other and the meat birds had settled in nicely.
By the time Christmas rolls around I’ll have a freezer full of chicken.
The late afternoon was spent cooking down the turkey carcass to make batches of meat and broth, the beginnings of soup, casseroles or pot pies. The remains of the breast meat was cut away and saved for sandwiches and salads, while two large stock pots bubbled on the stove full of bones, herbs, veggies and broth. When the pots had simmered for more than 30-minutes the carcass parts were placed on a cutting board to cool before the meat was stripped away. Once cleaned, the carcass had yielded more than six cups of meat. Stored in 3-cup freezer containers the turkey and broth will be the perfect amount for small-batch cooking.
It always amazes me how much meat can be cleaned for those simmered down bones.
The Slow Cooker Season
The seasons are a changing, folks. I can feel it — in the morning air, crisp and cool; in the way the sun throws a golden cast over the farm when it sets in a sherbet colored southern sky, but mostly in the way I just want to hunker down and get ready for a long winter.
A few years ago our days were full of a day job, school, sports, sheep and other farm chores. It was a busy time for us but I still wanted to put a heart-warming home-cooked meal on the table when we got home. It was the time of year when I’d reach for my slow cooker. A time when time itself was scarce, but a good meal wasn’t. All I needed was a stocked pantry, a little imagination and a plan. As we went about our busy day a batch of chili, stew, tagine or soup was simmering away, and when we walked through the door the whole house smelled of warm seasonings and fresh food.
To bring slow cooker success into your busy life try these simple tips and in no time you’ll be setting a hearty meal on your table without standing in front of the stove for hours on end.
1. Be budget-friendly: Inexpensive cuts of meat, beans and grains bought in bulk let you use what you need or experiment with a variety of ingredients to find new favorites.
2. Layer: Foods at the bottom of the slow cooker cook faster. Place thicker, denser vegetables and large pieces of meat or those with bones on the bottom.
3. Fill level: A slow cooker should not be filled more than 2/3’s full to ensure food cooks evenly and the liquid doesn’t overflow (remember liquid doesn’t evaporate).
4. Go fat free: Trimming the fat will produce a more flavorful texture and reduce the amount of skimming after cooking.
5. Plan ahead: Keeping portioned containers of chopped vegetables and meats in the freeze are ready to toss in the slow cooker in the morning speeding up the preparation process. When you come home dinner is done!
Slow Cooker Sunday’s
Around our homestead Sunday is the day that takes us outside the kitchen or off the farm, but we still want to end our day with a flavorful meal. The long, slow, hands-off cooking means we can turn cuts of meat like brisket, chuck roast or pork shoulder into a feast. Check out some of our favorites:
- Pulled Pork. Low and slow is the name of the game, and the trick to cooking a pork shoulder into a flavorful sandwich topped with barbecue sauce and served with slaw.
- Beef Stew with Greens. Cook chunks of beef and root vegetables in the slow cooker, then stir in chopped kale or collard greens minutes before it’s ready to serve.
- Pot Roast. Trim chuck roast before slow cooking with parsnips, butternut squash, or potatoes and plenty of onions, carrots and garlic plus tomato paste for rich flavor sauce.
Add these comforting, fuss-free meals to your collection of slow-cooker favorites:
Slow Cooker Pork and Cider Stew
Ingredients:
4 onions, thinly sliced
2 pounds pork loin, trimmed of fat and cut into 1-inch cubes
3 apples, peeled and sliced
6 cloves garlic, finely chopped
3/4 teaspoon fine sea salt
3/4 teaspoon freshly ground black pepper
3/4 cup hard cider or non-alcoholic apple cider
2 teaspoons apple cider vinegar
1 can (15 ounces) white beans, rinsed and drained
Directions:
Layer leeks, pork, apples and garlic in the bottom of a 5- to 6-quart slow cooker and sprinkle with salt and pepper. Pour in cider and vinegar. Cover and cook on low until pork is very tender, about 8 hours. Uncover cooker, stir in beans, and cook on high until heated through, about 30 minutes.
Slow Cooker Asian Short Ribs
Ingredients:
4 pounds short ribs
1/2 teaspoon fine sea salt
1 teaspoon canola oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons apricot fruit spread
2 tablespoons tomato paste
1 tablespoon rice wine vinegar
1 tablespoon finely diced peeled fresh ginger
4 cloves garlic, minced
1/4 teaspoon five-spice powder
4 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Method:
Trim off and discard any large bits of fat from ribs. Sprinkle ribs with salt. Place in slow-cooker. In a small bowl, whisk together soy sauce, fruit spread, tomato paste, vinegar, ginger, garlic, five-spice powder and 2 tablespoons water. Pour mixture over ribs. Cover and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter. Pour liquid in bottom of slow cooker into a glass measuring cup and let stand until fat rises to the top, about 2 to 3 minutes. Spoon off fat and pour liquid over ribs or use as a dipping sauce. Sprinkle with green onions and sesame seeds and serve.
NOW – Ring the Dinner Bell and Come And Get It!!
Summertime Teas and Lemonades
Hot summer days, sweaty farm chores, or an afternoon of running errands always has me wanting a thirst quenching cool drink. Instead of grabbing a sugary soda I reach for an icy refreshing pitcher of fruit infused tea or lemonade. The kick of energy I get from the tangy fruity concoction hits the spot every time.
Lemon trees, whether they be Myer, Eureka, Lisbon or the less common variegated Pink are on practically every street in Southern California. There is hardly a yard without its own tree, and lemon inspired drinks are always on the summer menu. The versatility of lemonade makes it a fun drink to experiment with too. We are fond of incorporating ingredients from our own farm. Herbs and flowers are especially good at toning down the tartness of lemons and make for a great festive alternative to plain lemonade.
SO — I thought I’d share a few of our favorites with you.
Blueberry-Lemon Iced Tea
1 cup fresh or 16 oz. package frozen blueberries
1/2 cup fresh lemon juice
4 cups water
3 family-size tea bags
3/4 cup sugar
- Bring blueberries and 1/2 cup fresh lemon juice to a boil in a large saucepan over medium heat. Cook, stirring occasionally, 5 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, using back of a spoon to squeeze out juice. Discard solids. Wipe saucepan clean.
- Bring 4 cups water to a boil in same saucepan; add 3 family-size tea bags, and let stand 5 minutes. Remove and discard tea bags. Stir in 3/4 cup sugar and blueberry juice mixture. Pour into a pitcher; cover and chill 1 hour. Serve over ice.
Lavender Lemonade
1 cup sugar
1 cup water
2 tablespoons lavender buds
1 cup freshly squeezed lemon juice
cold water and ice
- In a small saucepan, bring water, sugar, and lavender to a boil. Boil for 2 minutes. Allow to cool. Strain the lavender liquid into a pitcher.
- Add in lemon juice with ice, and about 4 cups of water. Taste for strength.
Rose Water Lemonade
The antique and old roses in my yard smell so good right now I just want to eat them. Fortunately, I can since I grow everything organically. So, inspired by the lavender lemonade recipe we love so much I decided to experiment with the fragrant rose petals.
In a colander I collected about a cup of the freshest looking blooms, after the dew had dried from the petals. I chose a mixture of pink and magenta flowers, thinking the combination would produce a deeper color and flavor. As I gently pulled the petals off, I discarded any that had brown on the edges.
I placed the petals in a glass bowl and covered them with 2 cups of boiling water and allowed the petals to steep for 30 minutes.
While the rose petals were steeping, I made simple syrup of 1 cup sugar and 1 cup water, gently boiled until the sugar dissolved completely, then I set it in the refrigerator to cool.
When the rose petals were finished steeping, I strained them through a cheesecloth lined colander, capturing the liquid in a measuring cup and placed it in the refrigerator to cool for an hour.
While the rose water and syrup was cooling, I squeezed the juice from 3 lemons and strained it to eliminate any pulp. I then poured it into the cooled rose water. When the syrup was cooled I stirred it into the rose water and lemon mixture. Voila! Rose water lemonade – the perfect summer drink.
Summer Brew
An afternoon of making homemade root beer will be enjoyed over ice as a frothy thirst quencher or as a creamy root beer float after a long day of farm chores.
Hen Song
For years I could never figure out why I found the sound of hens singing so soothing to me. A hen’s song is hardly melodic, it’s compact, two or three notes at most. It’s nothing like the beautiful rambling warble of a blue jay or the warm throaty coo of a dove. Hens sing a plain song, one that we might hum while going humbly about our daily farm chores. It’s quiet and low compared to the excited cackle that Hen lets out to announce that she has just laid an egg or has been surprised by the dog. There’s not a hint of the sharp screech she lets out at the sight of a hawk flying overhead. A hen’s song only keeps from slipping away to something humdrum because it spills forth from what sounds like pure exhilaration at just being alive on a warm spring day or knowing that the next time she goes scratching, the soil will produce a juicy wiggly worm to munch on. You won’t hear a hen song when the weather is foul or the temperature low or a cold north wind blows. She is a fair weather songstress.
It came to me one day, why hens singing sent a wave of tranquility over me. It isn’t because they announce a fair weather day free of hen stresses, although that could have something to do with it. No – it is because as a child living in suburbia we had chickens roaming the yard. No matter where I played in the yard or worked in the garden I was never more than 100 feet from hearing the hens sing all day long.
There were days, to be sure, that mom and dad had a decidedly different opinion; when a storm blew through, or the neighbor kids ransacked the garden or dad went on a long business trip or we worried, as a family, about the recession. But mostly I lived a life filled with peace, days that seemed endlessly free from all the chaotic supervised activities like school, sports, and youth groups that kids deal with nowadays. There was no need for today’s kind of protection. Mom was always nearby, singing or playing music, and dad was no farther than the garage or the garden. They didn’t hover over us kids like parents do today, they didn’t have to.
They were close enough to keep an eye on us. I had siblings to play with. We rarely got bored. There were so many opportunities for adventure, make-believe and mischief on our suburban farm. During my whole childhood hen song was penetrating the very core of my being. That reservoir of song would carry me through the years that brought trouble and uncertainty. Her song stayed in my memory, subconsciously reminding me that there were places I could still be heard, that I could go to one of those places when I needed to.
And so it has turned out, on a fair day desperately pushing into spring, I can hear hen’s song from outside my window when I write. Sometimes though, when I hear too much of it I realize those dang hens are scratching in the garden again.
It’s Thanksgiving!
Happy Thanksgiving from our little suburban homestead!
After celebrating Brianne’s birthday last weekend we’re here enjoying the rest of our quiet vacation with a few days respite from farm chores. Well – except for feeding. Yah, they all like to be fed too. Dutch and Dakota are enjoying the abundance of food falling on the kitchen floor from all the cooking activity going on. Our bird is soaking in its brine and I’m getting ready to bake a ham, cheese and mushroom quiche and fresh herbed bread. Later tonight I’ll bake my Harvest Pumpkin cakes and make our orange infused cranberry sauce. No one will go hungry this Thanksgiving, not human, nor dog, nor chicken, nor rabbit.
Sadly, no turkeys were raised on the farm this year. Our spring was so busy with travel to sheep shows that I thought it best not to bring new animals to the farm without the proper time to attend them. Hopefully next year will be different. With the success of raising our own meat chickens I’d love to take on turkeys. Incidentally, the bird we will fest on is from a batch we raised right here on the farm.
The evening will be spent by the fire, curled up on the sofa under layers of handmade quilts; doing what we do every year, a movie marathon. This year’s selection: Horatio Hornblower. This, of course, will be watched with copious amounts of cake. I’m excited.
It’s great to be surrounded by family, but I have to admit our decision to celebrate the holiday solo – just Brianne and I, has been a good one. She’s roaming around here somewhere, bouncing between the kitchen and texting friends.
Neighbors stop by throughout the day, concerned that we’re flying solo; seemingly unloved and unwanted. Nothing could be farther from the truth. I don’t miss the commotion, which sends momentary twinges of guilt through me…I think I’m needed in the kitchen, so I’ve gotta fly. But I wanted to check in and wish you all
Happy Thanksgiving!
From Suburban Homesteading.com
photo credit: Nancee_art
Stealing the Day
I feel like I have stolen this day. I took off from work, so instead of the usual morning routine I really took my time with farm chores this morning. Nothing grand, just a few extra moments to check over the animals, water the plants on the porch and brew a pot of fresh tea, which I just pulled off the stove burbling and gerking as I pour it into the teapot. Oh, it’s shear decadence for an office farmer to have a day off work.
Moments ago, when I walked outside, the grass was damp from the early morning fog. In spite of its sogginess, the sun was out; the sky was a clear blue and bounced off every tiny droplet. I breathed deep, taking it all in, savoring the taste. It’s hard to feel Zen though when sheep are baaing, hens are cackling, dogs are barking and a lone rabbit is racing around in his hutch. They all want breakfast and they all want it now. You can see how that moment wasn’t quite serene. But, it was to me.
Brianne and I started our morning chores like we always do, in the sheep pen. They are the most eager and can cause the most trouble if not fed promptly, so off she went to fill grain buckets, top off the water trough and throw a few handfuls of hay. I fed and checked on the dogs then moved towards the chicken coop to make sure we hadn’t lost anyone in the night. With the headcount complete I lifted the latch on the gate and let the hens out into the barn. From there they can make their way into the garden and around the yard.
Every day we let the hens out of their coop, and give them a chance to feel the warm sun, scratch in the dirt looking for bugs and peck at the green grass. They’re sneaky beasts though. Clever enough to fly over fences and too curious to stay out of the garden, so I keep them away from the lettuce just to give myself peace of mind.
A load of laundry I washed last night is ready to hang on the line. The sun was barely over the tree tops as I clipped each piece of clothing to the line. Laundry is an oddly calming job, almost therapeutic.
By the time we came inside I felt oddly refreshed from our slow morning of chores.
Our weekend mostly involved transporting sheep (Brianne was involved with a showmanship workshop) and June gardening.
I’ve come to the conclusion that “June gardening” is just a romantic way of saying weeding. I spent hours down on my hands and knees pulling intruders from between the rows. This year’s garden started out to be the most diverse we’ve ever attempted, and we have the weeds to show for it, but we haven’t been without our troubles. And, the only things that seem to be thriving in the garden are the rabbits and squirrels. Our verdant young peach tree that was loaded has now been stripped bare. Not one peach is left. Oh, a few pits clung to the branches, but nothing that’s edible for us. I don’t mind part of my crops going to the wildlife, but when they get greedy that’s another matter entirely.
This is a strange place to be a homesteader. I have never lived or worked with so many people that stand on both sides of the farming fence. Nearly half my neighbors grow their own, while the other half has no use for gardening at all. I’m sometimes a telephone farmer as well. Just yesterday, my neighbor Fran called to talk about the new chicks we had given her and how they were too timid to go inside the coop, so spent the night under the ramp that leads to the coop. Seems like everyone’s working for their supper these days.
As I type things are pretty quiet outside, which is a rare occurrence. Their mouths must be full. From the kitchen door I can see the roosters strut around the yard guarding his girls. I see the sheep frolicking and chasing each other in their fenced yard. I know the rabbit is content and the dogs are napping after their morning meal. And me—the Queen of all this majesty¬—am enjoying a cup of tea smooth enough to calm any savage beast.
Not a bad way to start a stolen day. Not bad at all.
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Aenean nonummy hendrerit mauris. Phasellus porta.