Monthly archives "December 2010"

foooooooood

 

 

frozen duck eggs about to transform into quiche filling

 This past summer one of the fridges holding our duck eggs flipped out and froze about 40 dozen eggs. They were salvaged by defrosting them partially, cracking them out of their shells, and refreezing into tubs. Since there are no fresh eggs coming from the ducks right now, this is the time to bust out the frozen ones- the yolks get a bit weird in texture, but after getting blended up, they work great for quiche, and in baked goods.

leftover pulled pork, "diluted" with paula's heirloom beans, served over Roxy's hambone-broth-cooked rice

Andrew's tuna noodle casserole.....oh man, with creamy garlic goatmilk sauce

a tiny part of Roxy's ham, with roasted potatoes

goatmilk fudge in the works

 

super dark chocolate with pecans

 

hashbrowns, a mini-Roxy brat, with one precious unfrozen duck egg

our enokitake mushroom patch

making an alfredo sauce

some grated 2 year old experimental goat "parmesan" went into the sauce

oh yeah.......

in the background, you can see the ducks are starting to come out of the hoophouse and play in the snow. Here is Little Blue's relationship with the cat...he always wants to herd her! She loves him though!

piggles, snuggled

Winter Pigs – Sold out!

Squeak and Penny, the pigs that we are over-wintering this year, are sold. They are growing happily and healthily along with Rosy, the pig that we are keeping ourselves for our summer pork. They are getting big fast! We started them off on pig smoothies; yogurt, soaked grains, seaweed, and soy protein blended to smoothy perfection. Now we are transitioning them from an organic feed mix to organic soaked grains and good healthy slop; organic cull vegetables, yogurt, leftovers, old bread, etc…They are very active in short spurts and then they like to snuggle down in their straw filled shelter, tucked inside our hoophouse with the ducks. The pigs seem fascinated with our farm cat as she likes to check out what is going on in the hoophouse when we feed and water the animals. Maybe they sense that her ancestors were their ancient predators, or maybe she is just interesting to them, who knows. 

Penny & Squeak at the trough

 

The bone-chilling temperatures have us yearning for spring as we plan out our operations for 2011, as close to our woodstove as possible. We plan on raising another batch of well-loved healthy pastured pigs in the summer months, so please check back in the spring. Thank you to our Winter Pig Customers, we’ll be seeing you in the spring!

two days of eating

 

a brined picnic ham from Roxy's lower shoulder, after a long, slow roast

pulled pork atop Andrew's amazing bread. Pork thanks to Roxy's picnic "ham," which we shredded into the sauce made from canned tomatoes, sauteed onions, garlic, cumin, oregano, bay leaf, black pepper.

Roxy Brats fried a'top the woodstove's recylced heat, with mushrooms, baby bok choy ends, red onion that we mixed with leftover cooked rice. What a breakfast!

May says hi...

snow.......And tonight, we’re making goatmilk fudge for Christmas, as well pasta with alfredo sauce with the enokitake mushrooms and the last of the goat’s milk….

LTD eat-off challenge

 

cupboards of food hoarders

We’ve all heard of January as “eat everything in the house” month. We’re starting a month early. Waste not want not. Now- on our farm, we have the advantage of growing/raising/eating our own products. Plus Khaiti’s been a food hoarder maniac since her thrifty childhood experience.

the basement stocks

 

So what’s your food inventory like? There’s plenty of people who have chest freezers full of food and are scared to go in there. It’s pretty satisfying to de-mystify your stocks. We wanted to have a thorough inventory list to eat from this winter, while our funds are low, and we have a plethora of goods frozen and canned to live off of. Maybe you can try the same and be encouraged to use what you have. We’re going to document our own eat-off challenge, and share how we combine stored foods into delicious meals.

Think of people before grocery stores! They HAD to stock up before winter came, and then they HAD to live off that food, until wild and raised crops became available. Planning your food use with this in mind can help you eat within your local foodshed all winter long, as well as being prepared for a shut in scenario – like we have today with a monster blizzard stranding us at home!

this is the ROAD outside our place- yeah, we're not going anywhere.

 

blizzards are fun, and pretty exciting-- when you have lots to eat

 

Our list is quite ridiculous. The one thing we don’t have enough of is greens because we moved to the new farm in September, at the end of the growing season. Any type of greens freeze well, after a quick saute, making them very compact for storage, and useful in many applications: scrambles, soups, casseroles, etc.

Here’s a partial list of what we have to last us until spring (I think we’ll be stocked very well, but we shall see!)

25lbs of rice, 25lbs of polenta, 50lbs of flour, pork roasts/chops, ducks, a turkey, lard from Roxy’s pork fat, stock, canned tomatoes/salsa, jams, pickles, goat cheese (ricotta and feta), frozen duck eggs, refried beans, tuna, potatoes, and onions. I also purchased 25lbs of popcorn and a case of organic tortilla chips from our local lovelies at Whole Grain Milling Company. The freezer has lots of organ meats from our animal harvests. Not every customer wanted these nutritious goodies, and we are happy to put them to good use in our own kitchen.

The hops being stored in the freezer need to be used up soon for homebrewing.