Monthly archives "January 2013"

The Farmstead Kitchen – Baking Powder Biscuits and the “Pat-in-Pan” pie crust

Baking Powder Biscuits

These biscuits are possibly the best platform upon which to eat a fried duck egg. Pictured is  “biscuits with deluxe gravy”, and a new version of our house classic biscuits, a parsley lard version.  We’d saved parsley last year in the freezer, pureed like basil for pesto, but frozen in a base of our organic lard.  The flecks of green, the extra flavor and nutrition from the parsley made this a killer upgrade!

4 cups all purpose flour, mix in well with a spatula: 4 Tblspoons baking powder, 1 tsp salt, some black pepper, garlic powder and 1/4 cup nutritional yeast (not necessary, but it’s good- Khaiti’s throw back to adding flavor to the vegan version of this biscuit.)  Heat oven to 425 now. To the flour mix add 1/2 cup olive oil or melted lard and 1 1/2 cups of milk (we use goatmilk) and then stir as carefully as possible to combine, but not over handle the dough. Plop out on a baking sheet, press out with your hands to make the dough about an inch thick, then cut into diamond or rectangle shapes. Smaller pieces will have more crunchies which are great with gravy, bigger biscuits are great for sandwiches. Bake for about 15 minutes or longer, depending on the size you cut them, until they golden up on the top. Enjoy! You can omit the savory recipe elements of these biscuits and then top with butter and honey instead. YUM!

Pat in Pan Pie Crust

Pies are so good, but such a chore to make a crust… the rolling out part of making a pie crust is so messy and time consuming. We’ve been using this “Pat in Pan” technique for a while now- it is AWESOME. Mix into a handleable chunk: 1.5 cups flour with 1/2 cup olive oil, a little salt, 3 TBL water or milk. Pat the chunk of dough evenly out into your pie pan or pans. No need to prebake or grease the pans- and this recipe works for sweet or savory pies, these were for deep dish pot-pies.

45 degrees north

It is cold. So cold we don’t even want to go outside, but we do.

All the animals on the farm are in semi-hibernation. Our house has little in the way of insulation, and somehow our little stove has a hard time heating our small space. We’ve gone through a lot of wood already this year. It will be time for another few loads in a couple weeks. Our goal is to build a much more energy-efficient home some day soon, but meanwhile we bundle up and count our blessings.

Meanwhile, most of our seeds have been ordered. What the older CSA Farmers don’t tell us is that the seed order gets easier every year, because you have a much better idea of what an ounce of such and such seed might actually produce, and how many boxes that may fill. We’re at the beginning of that evolution, so each year we have to relearn and rethink our approach to seed buying. We also rethink and revamp the seedling nursery every year. This year we’ve converted our only spare room into another use, so now the seedlings will live with us in the tiny living room, along with the woodstove and books. Such is the glamor of small scale farming, folks. We wouldn’t trade this lifestyle for anything. Although we are excited to build our super-insulated timber-framed straw-clay infilled house sometime in the near future.

We count our blessings even as various issues crop up in our lives. The sun rising over the treeline and illuminating the hoarfrost, the ducks sliding along on a patch of ice, or a good farmstead supper; these are all amazing things we do not take for granted.  We’re excited to be your farmers this year, and we’re really stoked for our latitude to warm up and let us play outside! Can’t wait to get into the dirt and compost.

CSA CSA CSA!!!!!!!!!!!

Green beans, sweet peppers, sugar snap peas, spinach, hot peppers, heirloom tomatoes, sweet corn, basil, oregano, thyme, cilantro, onions, arugula, scallions, garlic scapes, potatoes, kale, chard, head lettuce, baby lettuce, cabbage, tomatillos, summer squash, purple beans, baby pie pumpkins, marjoram, dill, parsley, sage, cucumbers, winter squash, apples, flowers, broccoli, carrots, beets, radishes, chives, rosemary, lavendar, mint, lemon sorrel, summer savory, garlic, turnips, rutabagas.

We’re about to get our seed orders in, which truly means spring is right around the corner. This season our garden space is increasing to grow more of YOUR favorites! We have abundant homemade compost to feed our organic plants as they grow. Our farm is just the two of us working here, we are small scale and we keep our CSA membership small so we can provide you with the highest quality, most beautiful and nutritious foods. We grow the best food, because what we produce is what we eat too! Thanks for your support in 2013, we are looking forward to an incredible season.

oh yummmmmmmmmmm!