The Happenin's

So, what is happening on the farm? First and foremost, we are expanding our production. With our new hired help and volunteer’s, we plan on producing May through September for the CSA – (weather permitting!). October will be a time where we will gather all garden leftovers for the season and host an open market, for those interested, to come and buy produce for the last big hoorah! Among other things brewing, the farm may also be producing for a Farm-To-Table restaurant. If the funding comes through, we plan on opening a restaurant that will focus on local, fresh, seasonally prepared foods which also includes dishes compatible with certain diet restrictions, and food allergies. We plan on providing a place where people can come and eat lunch and dinner and experience local farm fresh cuisine from our farm and other ecologically conscious farms in the county. The idea of creating a restaurant that focuses on working with and strengthening other niche farms in our county, will offer a chance to help support our local farmers, and ultimately our local economy, while also providing a closer connection to your food --- talk about a community supported agriculture!!!

Speaking of community supported agriculture; the plan for this year’s CSA has changed a bit- for the better!  I would like to take a second and thank everyone who participated in our surveys. The feedback was extremely helpful in shaping this year’s plans. We hope to provide a valuable service for our members and in order to continue, we needed to hear from you! So thank you for the many responses, helping us to shape. First, as mentioned above, the CSA, depending on the weather, will begin sometime in May, and end in the last week of September. In October we will open the CSA room for all members to buy any produce available, at a special rate.

Along with your pickup of produce every week, you will receive a list of what produce you have just received and also convenient, easy recipes and tips that utilize the produce. The pickup location will have a poster of pictures identifying produce, to keep up with the spirit of having variety!  The CSA application with details are attached, any questions you have, feel free to call! Keep in mind we have a deadline, so please remember, first come first serve. Thanks again!

Shine on,

Mandi Horn

inside and out

Just got a new camera...!!!!

Meet Jake!

This is Jake, our new gentle giant bull!
He is now well adjusted - as you can see!

He is our first Red Devon. Jeff plans on crossing our herd from Limousin & Herferd to this breed. Red Devons are prized for their valuable traits of quality and quantity meat, and a high percentage of butterfat and milk solids, all produced on a diet of 100% grass and hay.  This is why the old breed played an enormous role during the Colonial period, being the best breed for all purpose of rare excellence and second to none at the yoke. Regards to the grazing properties and the quality of beef the Devon is superbly suited for the 21st century needs of agriculture.

warm the soul with ugali

This East African dish warms the soul well in the low digits of winter. Ugali, (pronounced ewe-golly) is a thick-like porridge made with any kind of grain starch, and paired with a vegetable or meat stew. It is quick, easy  and can be relatively inexpensive to make. When I'm on the go, and want to come home to a hot comfort food that didn't take me all day to make, this is my number one choice!

I made this stew with leftover pheasant, green beans (I had frozen from summer), yellow carrots, turnips & onions. The starch I used here to make the ugali, is a mixture of finely ground corn meal and wheat germ. You could use any kind of cereal grain, like cream of wheat, or cream of rice... etc. In Africa, you eat the ugali the same way you would with a piece of flat bread, by pulling off a chunk and wrapping it around the meat and greens with your hands. I'm used to eating mine with a spoon, besides, you get more of the broth that way and it taste just as great!

   It's also a great way to eat more greens!

I would make the stew first and while it is simmering happily, start the greens, and while they are steaming, cook the ugali, which doesn't take long at all.

For the meat stew~

5 cups of broth made from your choice of meat.  (I used pheasant bones, thyme, rosemary and sage)

1 carrot

1 medium onion

1 medium turnip

1 cup of green beans

Add in the veggies and meat you choose. (I stay away from starchy veggies, because the ugali is starchy enough)

Simmer 'till all aromas come together and the veggies are done.

Add salt and pepper to taste.

For the Greens ~

1 bunch of kale, collards, turnip greens, cabbage or chard washed and chopped. (you can use a mixture)

1 small onion

salt and pepper to taste

Add all ingredients together and steam for 10 minutes, or until greens are soft. Serve hot.

For the Ugali ~

4 cup of water

1¼ cups of finely ground corn meal or millet (grits will work, it's just textured a little more). 

¼ cup of wheat germ *optional

salt and pepper to taste

Boil the water in a sauce pan and add the grains. Cook on medium low heat and continue to stir 'til very thick and pasty. (doesn't take long about 2 minuets) Serve hot with stew and greens!

1st calf of the year!!!

 Born on January 2nd, healthy and tired.

Traditionally the first-born calf of the year has been a symbolic phenomenon of promising new life flourishing on the farm for the year to come.  This little girl was born on January 2nd to a mother who miscarried last year. I have named her Jana, after the ancient new year Roman goddess of the moon, fertility and wise women healers. Jeff simply calls her Number 22 after her mother, Number 33.

agave - sugar without the really sweet

I wanted something sweet and doughy without the sugar buzz, and I was looking to put the dried apricots I had to good use. So I made a batch of brioche dough, refrigerated it over night and this what I made...

Pecan apricot sticky rolls made with agave nectar

Agave nectar is expressed from the same plant tequila is made form  (the blue agave). The sap from this plant is filtered using enzymes and then is heated to a low temperature to break down the carbohydrates into sugars and is condensed into a thick sweetener kinda like maple syrup. The lighter agave undergo less heating and more filtration to produce a mild flavor that is neutral. The darker syrups are stronger in flavor. I used a light agave nectar with these sticky buns.

Agave has a much lower glycemic index and glycemic load than table sugar and is 1.4 times sweeter than refined sugar, so in contrast, it doesn't create that sugar rush.
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Pecan apricot sticky roll recipe:

Sticky topping:

1 1/2 cup agave nectar

2 sticks of butter

1/2 cup honey
2 cups toasted pecans
1 cup chopped apricots

Melt butter in pan add agave nectar and honey stir 'til blended well. Pour into baking dish and add pecans and apricots.

Brioche Dough:
1/4 cup warm whipping cream
1/2 teaspoon sugar
1 package active dry yeast
2 cups flour
1 teaspoon salt
3 eggs at room temperature
1/2 cup butter, melted and cooled
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4 tablespoons crushed cardamon seeds
3 tablespoons cinnamon
2/3 cup brown sugar
1 cup chopped pecans

Combine cream and sugar, then add yeast and stir briskly to dissolve. Let proof 5 minutes.

Put yeast mixture and remaining ingredients (except cardamon, cinnamon and brown sugar) in a mixer with dough hook and  knead, adding more flour as necessary, to make a soft but manageable dough that adheres only slightly to your hand.

Transfer dough to buttered bowl; turn to coat all sides with butter. Cover with plastic; set aside to rise 1 1/2 hours or until doubled, or let rise over night in the refrigerator.

Preheat oven to 350 F. On a lightly floured surface roll out dough into a large rectangle and cover evenly with cardamon, cinnamon and brown sugar.

Roll up lengthwise and cut into even 2 inch pieces and place on top of the sticky topping in baking dish. Cover and let rise in a warm place until dough swells.  Bake 40 mins or until done, turn upside down on a tray while still hot.

cold day.... hot soup...

Never underestimate the power of leeks...

This easy potato leek soup can be made in under 35 minutes. Usually, this soup is a creamy broth soup, but I like to add potatoes near the end to add soft texture. I used some frozen pheasant broth I had, but chicken or vegetable broth will make it just as wonderful!

Potato Leek Soup Recipe:

2 large leeks, or 4 small leeks split lengthwise washed and chopped (including 2 inches of the green part)

2 cups of broth

2 pounds of potatoes wash and skins removed  and chopped (around 5 large)

2 medium onions chopped

1 sprig of thyme

1/2 cup heavy cream

chives, bacon, sour cream, parsley, creme fresh or just about anything to garnish!

In a stockpot bring first 5 ingredients to a rapid boil, turn down heat and let simmer until potatoes are soft. Scoop out potatoes and onions with 1 cup of broth and blend in a blender till smooth and add back into pot. (If you would like the texture of potatoes in your soup, add some in the broth and boil till soft , then add the heavy cream).  When soup is hot, turn off heat and add heavy cream and garnish. 

A Note From Me...

Ok, ok I admit, this takes effort to consciously expose my daily or weekly activities. I would like to think of myself as a private person, but I think that’s because I like intimacy - I don't like expressing myself to the world, but rather just one person at a time! So this is a learning curve for me to actively update this blog with everyone reading it in mind. I am very involved in working, cooking, reading and thinking ... and that is too much to record on a blog!  I write this blog, so that I can update everyone about the farm, and introduce (in small doses) the things I learn along the way, and to present the best part of living that makes life harmonious for me. For the most part that includes hard work, good food, warm friends, simple life discoveries, and the joy of sharing - this, to me, is the essence of living and adds the quality that seems to make my life more rich.  I live everyday for myself, and documentation doesn’t naturally fit into that agenda. As for now, I am trying to consciously remember to "document" my journey of little discoveries, creations and thoughtful expressions along the way that may give you inspiration!
Enjoy-
Mandisa

candied grapefruit peel... it's like perfume

Oh the holiday pressures....

One thing I have been waiting to make is candied grapefruit peel! Last year I didn't make enough and so this year, I made 3 times as much. Is't not too sweet, has a crystallized texture on the outside and a burst of soft chewy floral on the inside. Plus it travels well and has a long self life!

Any kind of citrus peel makes an excellent candy, although I did find that using organic fruit peel doesn't leave a pungent aftertaste. I used grapefruit and pummelo here, and closer to Christmas, I'll dip the ends in chocolate and give out as gifts!

Here is the recipe for a small amount...

Candied Grapefruit Peel
4 organic grapefruit, or any other citrus fruit
Water to cover the peels
2 1/2 cups sugar
1 cup of turbinado sugar or sugar in the raw or white sugar
Newspaper

Wash and peel or cut off grapefruit skin and tear or cut into pieces about 1/2 inch wide. Put peels in a stock pot, cover with water, bring to a boil and boil for 15 minutes. Drain and put back in pot, cover with fresh water and boil for a half hour. Meanwhile, layout 2 sheets of newspaper on a space you can spare vacant for 24 hours.

Drain water, add sugar and 1 cup of fresh water in with the cooked peels.  Continue to cook the water down into a simple syrup. Stir. When the syrup gets thick and no water is present, take off heat and allow to cool. (Optional) roll in turbinado sugar and lay out individually on the newspaper and allow to dry for 24 hours.
Wala! Christmas gifts for you and for others!

Fancy Eggs!

 

Pickled deviled eggs!

Thanksgiving leftovers, provide the perfect opportunity to make pickled deviled eggs... what a treat!

Fresh eggs from our free ranging chickens!

$3.00/dozen