The Kitchen Brings Such Comfort

We had some fun family time this past weekend, which included a wonderful meal out, which was a gift from my daughter and her husband. It was a delicious meal in a very beautiful, location, out of the way of most everything, apart from some kayakers and canoeists, that we saw. It was a special evening!

The next day while the guys worked on hay, we did some baking. It resulted in amazing goodies. These Challah loaves came from a recipe from my west coast daughter, and it’s the perfect recipe! They turned out quite pretty!

These little squares of cheesy goodness are completely addictive and really very easy, especially after hubs said, “wouldn’t those roll out easier with the pasta maker”? Sometimes I forget to put two and two together! It was a great idea, it helped make them thinner which also, made them crunchier. The ones that didn’t come out of the pasta maker, that I rolled out, taste just as good but I would call them cheesy biscuits, rather than crackers. Absolutely delicious.

I haven’t been on top of my sourdough starter as I should have been. I am feeding it but not as often as I should, it therefore is not active enough yet for making full on sourdough bread. It’s fine though because I have been making English muffins and waffles with the discard from my sourdough feedings.

I have written about these before, but now I have perfected the breakfast sandwich! It took some tweaking to get them right. The scrambled egg kept falling out, and so now I use the muffin cutter to cut the eggs, as well, so the eggs are a circle that just fit and no more egg fall out! Oh and no that isn’t mustard in the sandwich, it is just our bright, beautifully colored yolks that do that! A sign of a well pastured chicken. These are made of our breakfast sausage and eggs, and some amazing local cheddar from a small cheese factory near by us. These are mostly his breakfasts, and occasionally mine if I plan on working outside much of the day.

The beginning of tomato season! Tomatoes can make the meal, this time of year!

This was absolutely delicious recipe. Minnesota wild rice, our dried currants, leeks, celery and lots of homemade chicken bone broth. Healthy, in so many ways, and definitely the best rice dish I have ever eaten. It makes a large recipe, so I froze a few quarts of it for later. I have enough of my dried currants to make one more batch to divide into quarts to freeze for an easy dish on Winter nights.

Gazpacho, a wonderful cold Summer soup. Well in reality it is a wonderful fresh Pico De Gallo that I thought would be great frozen salsa, but since it was not cooked salsa, and because vegetables have so much water in them, when thawed it was too full of liquid and the vegetables were of course not crunchy. Lesson learned. Fresh salsa is way different after the freezer. It did, however, still taste amazing. I had many 2 cup portions frozen, and I was expecting company. I decided to serve Gazpacho, by thawing the 2 cup portions and pureeing them. Everyone loved the Gazpacho. This year I will freeze fresh Pico De Gallo again, but I will know I am going to serve it as Gazpacho.

Pickle season has definitely begun. Lots of cucumbers, and it hasn’t nearly peaked! Looks like there will be loads of them. Cucumbers, beyond what you can eat fresh, either have to be canned or fermented as pickles, chow chows, or relishes. Surely you can’t freeze them. The good thing is that we have hungry pigs and chickens so they get what we can’t eat or process. In exchange they give us pork, eggs and chicken meat. It works.

First kraut of the year, from the garden. It’s been a while since I got my ferment on, and made kraut! I’ve been doing a lot of vinegar pickles, but I think I will start making some Kimchi and  fermented pickles, the kraut inspired me!

I still had frozen strawberries, from a local farm, from last year. Since things last so long in a deep freezer, they are still perfectly fine. This is Sherbet, made from last year’s strawberries, and this year’s wild blackcap berries from the farm. I doubled the amount of fruit the recipe called for and this helped to reduce the sugar per serving, it also has milk in it and I added about 1/4 cup of cream to the about 6 cups of Sherbet that it made, so that it would be a bit richer. It is so good and so refreshing! The great thing is that no ice cream maker is needed. Just frozen fruit, lemon juice, sugar, and milk and it’s all made in the food processor. Takes 5 minutes. Since we always have fruit in the freezer, we will be able to make this all year. I am very happy to have stumbled upon this very easy recipe.

Now just a little bit of farm, since this has been all kitchen, kitchen, kitchen!

There is nothing hubs loves more than a beautiful day to make hay! It just makes him very happy. Yes, he was having a hay day!

Wednesday we will have the mobile slaughter unit out to process our steer. He’s over two years old, which is about time for a Highland. We usually process between 26-30 months. We have had mobile slaughter come out for the pigs for a couple of years now. There is a state inspector here for every bit of it, and s/he never takes their eyes off the animal from start to finish. The people are great to work with, and it goes very smoothly. They use an electrical stunner, which takes the pig down in a literal second. Then they bleed them out. This is the most humane way we have seen. We’ve tried loading and transporting and off loading at the locker, but after a life on green pasture and no stress it is very tough on them with the gates, and the cement floors and the clanking of equipment. We never wanted to do that again, it was hard on them and hard for us to see them stressed. Many people don’t have an option, but we are fortunate to have this mobile slaughter unit. We sell our meat so it must be done with inspectors on board at all times. The pigs though, are with us only 6-7 months, since they are feeder pigs. This steer has been with us, over 2 years, and this makes on farm slaughter harder for us. We really know this guy. We aren’t just dropping him off somewhere this time, we will be here for the whole process. The most important part though is the steer. If he is eating hay one minute, in his normal surroundings, and is out the next second, we know at least that his end is extraordinarily quick, and that is much more important than how hard it feels to us. I have said this in other entries. It should feel hard. Raising animals and getting to know them, makes it harder, come slaughter day, but it should be hard. I never want taking a life for food, to be easy, for me I always want it to be felt.

John Boy and Kleitos have really grown. They will be with us on the farm till their date comes in December. John Boy is the littler one, and he also seems to be the more clever one. Kleitos gets so excited, when I come with food, that he can’t think straight, and can’t even remember that the food is out, at the end of the pasture.  John Boy knows right where it is, and while Kleitos is running in circles excitedly, John Boy runs right for it, and shows him the way. They really are fun to watch!

Names and Stories

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This is Jack and his Mama, Shadow. Shadow, and Jack (and Jacks sister, Jill) came to us together. They were our first cattle. The was no way to resist calling him Jack, since his sister was already named Jill! Jack was a funny guy, who liked to kick up his heels at the most unexpected time. Good thing that when you have cattle with horns you are expecting the unexpected all the time!

runaway

This is Runaway. He came to us with his Mama Caramel about a year after we got our first Cattle. His name is Runaway for well, obvious reasons! Little Runaway always found a way to be on the other side of the fence! He had a beautiful reddish coat and managed to continue to nurse till his last day, leaving him with a bit more fat on him than Jack. Runaway gave us quite a scare when he knocked his horn off over a year ago. I am a nurse and personally never saw so much frank red blood. It was one of our green horn experiences that when we got through it we realized that we had another challenge under our belt that resulted in success. This always feels good, of course then there are always new challenges that come up that we aren’t sure how to handle either, till it happens!

I can not say how many people have said about out animals, “oh you can’t name them”, explaining that then it will be too hard to take them to the dinner table. I’m not sure why not naming them makes anything easier,  perhaps people feel that if I don’t name them then I will have less connection making it more comfortable for me to process them? I don’t want to be more comfortable. I want to know the animals, and have a connection. We want to feel what we are doing, completely, and we do.

runaway and jack

This is Jack and Runaway, they have names and stories.

I do not wish to forget them or their names. This is the morning that they went into the processor. They were our very first beef to process. I wouldn’t say it was a hard decision, that day, to process them, because that very hard decision had been made long ago, but it was deeply felt, knowing we were going to end the lives of these beautiful large creatures. We are beyond grateful, to them, for the food they put on our table, and the meat we sell retail from our freezer will help pay for the exorbitant costs of purchasing and licensing our freezer, insuring our meat business, and getting our LLC formed. This is the beginning of our farm business.

Every time we process animals we know why we are doing it and we feel good that we gave them a peaceful and safe life with good food to eat. We also feel good, literally knowing our meat, and how and where it was raised. We are meat eaters and it feels profoundly good to know that we’ve taken responsibility for providing for ourselves. Not everyone who wants to do this has the opportunity to, and we are so very grateful we can do this.

Here is our beef.

hanging beef

The two steers hanging in the foreground are ours. The butcher kindly took the time to let me come in and see them hanging, to learn a bit more about what we are doing. He shared thoughts with me, and he has been doing this for 40 odd years, so it was helpful. It was startling to see the other room of cows that had the grain fed beef. Wow, what a difference. They were completely white with fat as compared to the “red” cows you see up above. He thought they looked just right for grass fed, which we enjoyed hearing. We picked it up about 3 weeks later and happened to have company the next night because it was basically Deer Camp 2015 here this year, with lots of people in and out and even some out of town guests. We cooked 6 different cuts between the steaks, burgers and a slow cooked roast. We had concerns since it was our first time. Were our grasses good enough? Did they get enough to eat? Would they be too lean? All of our worries dissolved away when we shared our beef sampling meal together. Everything tasted wonderful. Nothing was dry, all cuts were full of flavor and we couldn’t have been happier with our product. We had our first beef sale yesterday, and it felt great knowing that we were providing them with delicious meat!

We have learned and grown so much since we started this 3 years ago, (and of course we have so much more to learn), but I couldn’t possibly be more pleased with our progress. I knew this growth would be an incremental process and in looking back on this blog I am reminded of some of the many steps we took. We started with 3 cows, and the next year we added 12 chicks, and 2 hogs, then another cow, a bull and a young bull. The next year we had 3 hogs, 9 cattle and 24 chicks. This year we had no hogs, because we were processing our first 2 beef (no more freezer space). We had 58 chicks this year and processed 50 of them, we also sold our first calf this year. Additionally we have learned so many new things…hubby has built three chicken coops, installed an automatic waterer, added miles of fencing for the cattle, and kept us warm with ample firewood. We learned about new mushrooms to find, how to tap many different types of trees, doubled our garden space and I even learned to get over my canning disaster of 1985. The pantry is loaded with canned and dried foods, I have learned to ferment successfully and learned how to blanch veggies for the freezer without turning them to mush. We buy very little at the store anymore, what with chicken, beef, eggs, a large vegetable garden, apples, pears, berries, grapes and rhubarb we only lack for dairy and I do barter for goat milk when I can get out to the goat farm. We have learned to barter all kinds of things, and it always is a win-win for all involved. Sorry to quote a T-shirt but Life is Good!

I wonder what I will be looking back on a year from now?