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The Last of the Apples and Two Pumpkins
The apples have all given up early this year, with most having been made into sauces and pies. There are a few stragglers left, as seen above. Those lost lonely souls, too small to be peeled and sliced, were overlooked all last week as a late-in-the-day-snack. BUT, this is a Farm and on a Farm, third and (almost) foremost, there is no waste. So. They will have to be made into something. Thank you for the suggestion, but the dried apple bucket is filled to the brim. And the Farmer has had his share of pies (more than his share, if you ask me!) Hmmm…how about a dumpling? That would…
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Garden Patties
The Zucchini is up to it’s old shenanigans again—singing away with all it’s might. Just yesterday I picked three. Off one plant. And what does one do with so much zucchini? I asked myself as I lugged it into the kitchen. I looked at it and it looked back at me. Daring me, really, to make anything, ANYTHING other than another loaf of bread. So, that is just what I did. Zucchini is a bit moist, so after it was shredded it was set to rest a bit in a very salty brine (a cup of water to a quarter cup of salt). While three zucchinis worth (about three cups)…
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The Spring Thaw–Repurposing Last Season’s Freezer Fruit
Right now in our freezer we have twenty three bags filled to the brim with berries (black, red, and mull), roasted tomatoes and pumpkins, as well as more than a few sliced and pitted plums. Now, the off-ic-ial rules clearly state that such bags need to be used up or discarded, but that is not the way here on the Farm. No. We use what we grow. And how we do it is this: The berries themselves may be thawed and used immediately in any which way, and the way in which I have chosen (this year*) is by canning them in a simple syrup. That way they may be…
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Make Your Own Laundry Soap
Here at the Farm, we have layers of plans, for many things. We have buckets of flour. We have an electric mill and wheat seed (if the flour runs out) and we have a hand-crank mill (if the flour and the electric run out). Are we planning on that happening? No. But if it does, God willing, we’ll still be enjoying our daily bread. But we’re not talking bread today. But something just as important: Cleanliness. Right now, laundry soap is still sitting there nice and pretty on all the grocery store shelves. We can buy however much we want. And sometimes we do. Let’s face it, it’s easy, works…
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Chamomile and Raw Honey Panna Cotta
Sheep’s milk makes the best panna cotta. No question about it. But…if you find yourself lacking a bit in that department, do not despair! Acceptable panna cotta may still be yours! You will simply have to make do with a bit 0f sub-stit-utions. And this is how it’s to be done: A cup of good, fresh (preferably raw) whole cow’s milk is warmed gently in a saucepan until it just starts to quiver. A tablespoon and a half of fresh chamomile flowers are stirred in (or two teaspoons dried—you know—from a tea bag—just rip that open and stir it in) as well as two tablespoons raw honey. It’s covered and…
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Honey Scones
This is one of my very fa-vor-ite things to enjoy with my afternoon cheese break–great with some scratch-made jam and tea! Enjoy.
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The Secret to Making the BEST Chocolate Chip Cookies
Here it is. All my secrets to making the very best chocolate chip cookies. Ever. (Now, when the Farmer asks for some, I’ll send him to your house!) -Enjoy!
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Farm Kitchen Crab Cakes with a sweet dipping sauce
This is one of my very fa-vor-ite things to make for those specialist of occasions. AND, it comes with a sweet and sour sauce, (almost) ready made! Enjoy!
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Farm Kitchen Perogies
Got leftover mashed potatoes? Here’s a great way to use them up!
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Farm Kitchen Cheesecake
Here it is. The very first welcome-to-the-farm-kitchen video. We hope there’ll be a lot more like it, with recipes from the cookbook and the like, but also other topics as well (anyone who lives on a Farm knows perfectly well the Kitchen is the hub of all sorts of activities), posted here once a week. Enjoy!
