Tuesday, August 31, 2010
My card reader is not working,so no photo's. The heat continues as we watch the shifting tides and hurricane.The farm chores are 99.9% water, water down the Belgians, fill pools and water bottles, run sprinklers etc. I made a yummy take 2 dinner, left over chicken and fresh tomatoes. If time permits I will purchase a new card reader tomorrow,more then xoox
Monday, August 30, 2010
It is 94 in the main house,and about ten degrees cooler in the master bed room.This is the insanity that is canning in the summer.Yesterday I picked the green tomatoes, because the chickens were devouring them.I Began the process that is processing. Today we had temps in the 90's, not perfect for canning.I had to finish. I made green tomato relish and dill pickels. The sink is full of dishes, and I have additional chores, I am behind on. Two hours and 24 jars later, time to rest.I love life on my farm! Blessings on the meal
Sunday, August 29, 2010
Saturday, August 28, 2010
Thursday, August 26, 2010
I've already mentioned this week that I have begun to see signs of fall.This week end's menu plan still reflects what is fresh and available around the farm. Soon you will see the menu planning change to reflect the season. In the fall we roast and crock pot more.Tonight I cut all of the sunflowers down from the storm, and brought them into enjoy.I wish Jesse and Keri were close enough to come pick some up and enjoy as well!
Fried Rice - Garden Veggie with Chicken
makes about 8 cups
4 eggs, beaten (I am still getting 3-4 large a day with No recall)
3 teaspoons soy sauce, divided
2 teaspoons sesame oil, divided
3 cloves garlic, minced
2 tablespoons peanut oil
1 pound of chicken tenderloins, cut in very small pieces
4 cups cabbage and carrot slaw
4 cups of cooked long grain rice, cooled and refrigerated
1 cup frozen peas, thawed
2 tablespoons soy sauce
4 green onions, sliced (about 1/4 cup)
Thursday night I will set the rice steamer, when I get home then refrigerate over night.
In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
Add 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Set aside.
Add 1 tablespoon peanut oil into the wok or skillet ( I love this big wok) and heat to high heat. Add the chicken, 2 teaspoons of soy sauce and cook, stirring occasionally until just cooked through, about 5 minutes. Remove from wok and set aside.
Add 1 tablespoon peanut oil into the wok or skillet and heat to high heat. Add the the cabbage and carrot mix, stirring occasionally until just beginning to softened, about 3 - 4 minutes.I would add mushrooms here if they did not freak Bob out. Add cooked rice and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 2 - 3 minutes or until heated through. Add cooked egg mixture, cooked chicken, and green onions and 1 teaspoon of sesame oil; cook and stir about 1 minute more or until heated through
Classic Fillet Kebabs with Cucumber Feta Sauce
adapted from a recipe on the Beef It's What's For Dinner website
1 1/2 pounds beef tenderloin steaks, cut 1 inch thick
2 medium red, (any color) bell peppers, cut into 1-inch pieces
8 shallots - small or cut in 1/2
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
2 cloves garlic, minced
1/2 teaspoon ground black pepper
Cucumber-Yogurt Sauce --
1/2 cup plain yogurt
1/3 cup finely chopped seeded cucumber
2 tablespoons crumbled feta cheese
1 clove garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt
Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in bowl. Add beef, shallots and bell pepper pieces; coat well.
Alternately thread beef and vegetable pieces skewers, leaving small spaces between pieces.
Place kabobs med hot grill. Grill kabobs, covered, 7 to 9 minutes rare for me med well for Bob turning once. Season kebabs with salt, as desired.I got some awesome pink Hemline salt.
Meanwhile, combine sauce ingredients in small bowl. Serve with kebabs.
Grilled Chicken Sandwiches
makes 5 sandwiches
1 1/2 pounds chicken tenders
salt and pepper
2 large balls of fresh mozzarella
2 large tomato the chickens are eating all our red tomatoes
roasted red peppers, peeled and drained (I will make a big bunch and use extra for lunch sand.)
about a dozen large fresh basil leaves
5 long rolls, sliced
Heat a grill or grill pan to high.(You can use the George Foreman) Season the chicken with salt and pepper and grill for about 3 - 4 minutes per side or until cooked through. Remove from grill and place in a shallow dish. Drizzle with about 2 - 3 tablespoons of balsamic vinegar and 2 tablespoons of olive oil.
For each sandwich, open one of the rolls and top with a couple of the chicken tenders. Layer the tomato, mozzarella, roasted red pepper, and basil leaves on top. Drizzle the top roll with a little more balsamic vinegar and olive oil and then place on top of the sandwich. Slice in half and serve.
Wednesday, August 25, 2010
but it pours!Here in Maine we are in the mids of a North Easter, driving rain and wind. The hoop house has lost it's cover and the sun flowers have been muscled over by Mother nature. As a region we needed rain, but why all at once?The big boys had their lunch hay under cover, and at this moment they are eating indoors. I am about to saute some fresh tomatoes and toss them in pasta. I made Bob broccoli with a cheese sauce on Sunday, I think the extra cheese sauce is going on the pasta.Bob will have to help me recover the hoop house, I plan on having double the number of sunflowers next year.
Tuesday, August 24, 2010
The seasons seem to be changing.More of the morning chores are done before sunrise. The high temp. today was 71.The hoodies have come out, and the thermostat in the truck has been turned from blue to red.I am dreading winter but love fall. Before apple harvest and leaf peeping I would like to pick and processes the green tomatoes.I have processed some can goods that will be gifts, and the big holiday shopping starts soon!
Monday, August 23, 2010
Our week end was very full, blessings.We had a wedding on the farm, how fun!
New family, in the form of a Son in Law and old friends with a wedding.
Answered prayer with an event full of sunshine and good fortune.It was a LOT of work and some worry, with weather expense and safety of animals and people.
Lots of heavy dirty exhausting wonderful work and a Sunday drive with our Puppy, to remind us how lucky we are.
I'd like to share my Snapfish photos with you. Once you have checked out my photos you can order prints and upload your own photos to share.
Click here to view photos
Thursday, August 19, 2010
Tuesday, August 17, 2010
Now that all the critters are tucked in,I am thinking about dinner for Wednesday and Thursday.The chickens are laying well, the tomatoes and basil are fresh and plentiful, the hoop house is full of Micro Greens (small lettuce)
I am thinking grilled pizza's and salads.
pizza with egg, prosciutto, olives, mozzarella, tomato sauce and basil
• 6 tablespoons tomato sauce
• 3 slices of prosciutto
• a small handful of good olives, stones removed
• 1 small egg, preferably farm fresh
• extra virgin olive oil
• sea salt and freshly ground black pepper
Cobb Salad Recipe
1/2 head of romaine
1/2 head of Boston lettuce
1 small bunch of mescalin (growing in the hoop house)
All lettuces should be rinsed, spun or patted dry, and coarsely chopped
6 slices of bacon
2 ripe avocados, seed removed, peeled, and cut into 1/2-inch pieces
1 whole skinless boneless chicken breast (about 3/4 pound total), halved, cooked, and diced
1 tomato, seeded and chopped fine
2 hard-boiled large eggs, separated, the yolk finely chopped and the white finely chopped
2 tablespoons chopped fresh chives
1/3 cup red-wine vinegar
1 tablespoon Dijon-style mustard
1-2 teaspoons sugar
Salt and pepper
2/3 cup olive oil
1/2 cup finely grated cheese
1 In a large salad bowl, toss together well the various lettuces.
2 Cook the bacon in a skillet on medium heat until crisp on both sides. Remove from skillet and lay out on paper towels to absorb the excess fat. Allow the bacon to cool. Crumble the bacon and set aside.
3 Compose the salad. Arrange the chicken, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives.
4 In a small bowl whisk together the vinegar, the mustard, and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Cheese. Add sugar to taste, 1/2 teaspoon at a time. Whisk the dressing. Serve separately or toss in with the salad.
Posted by Lisa at Thursday, August 12, 2010 0 comments
SShh, I have a date tonight
Monday, August 16, 2010
See how cute Lager looks, pulling double duties.
He is chilling out on the tile landing, while keeping an eye on the front door. Isn't he cute,do not be fooled HE STINKS! I have no idea what he rolled in, something on the farm, or over at the club while I removed the temporary fence. Not sure what it was he rolled in but I know tomorrow, my first vacation day will start with a scrubbing one stinkie Rottie!
Sunday, August 15, 2010
Tonight's dinner was made special by the addition of farm fresh. We had grilled steak topped with Fried Green Tomatoes,fresh peppers,onions and tomatoes as well as potatoes from my garden . A blessing of a meal at the end of a hard day...my lower back kills!
Fried Green Tomatoes
3 medium, firm green tomatoes
1/2 cup corn meal
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place cornmeal, milk, eggs, and bread crumbs in separate shallow dishes.
2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then cornmeal, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.
Our "to do list" is quite long this week end. We have 6 days left to change our simple farm into a wedding venue (more on that later). Not a lot of time to blog, just some quick snap shots.All of the horses got their hooves trimmed yesterday, we did some brush hog work and lots of watering.