Thursday, July 28, 2011
Chicken Cordon Blue Sandwiches
Chicken Rice (cooked in homemade stock)
Caprese Stacks and Scallop Skewers
fresh mozzarella cut into 1/2 inch slices
garden tomatoes, cut into slices
good olive oil
good balsamic vinegar
On a plate stack 2 layers of fresh mozzarella, a couple basil leaves and tomato slices on a bed of baby arugula. Sprinkle with salt and add a TBS of pesto to the top of the stack. Drizzle the plate with olive oil and a few drops of balsamic vinegar
Green Salad and Steak Slice with Lemon Thyme
Wednesday, July 27, 2011
Tuesday, July 26, 2011
July 26, 2011
The 207th day of 2011
59 days until autumn begins
This morning as Bob and I headed out to start chores, I noticed two things.
First it was darker then it has been in the past six weeks, and second I needed a long sleeve shirt (to take of the chill and keep off the mosquitoes). What a diference a week makes in Maine.
Time to start canning to preserve the summer harvest and think about cool crops, and second cut.
Yesterday I harvested the first of this years potatoes "new" potatoes. New potatoes have such thin skin you need only give them a quick wash and a short boil and they are great topped off with some grated cheese.
These mornings of cool air are preferd by the Belgians.
My summer vacation has officially come and gone, it is time to admit summer is about to leave us. We have purchased and started feeding the seasons first cut of hay, I calculate to get us back around to first cut 2012, we will need about 780 bale.
The hoop house sits empty except a "test" tomato plant, next week I will plant lettuce and spinach there.
One of the simplest things to can is pickles and it is cucumber season. Once the cukes are picked and chilled the process takes about 30 min , less if you purchase a packet of pre mixed pickle spices. This evening came to a close with a sudden rush of dark clouds, a light show and a down pouring of rain, perfect for the gardens.
Crunchy Dill Pickles
Yield: Makes about 8 pints.
•4 pounds small cucumbers
•2 cloves garlic, peeled, for each jar
•1 fresh sprig of dill for each jar
•4 black peppercorns for each jar
•2 quarts white vinegar
•1/2 cup pickling salt
Chill freshly picked cucumbers overnight. Clean and dry the cucumbers then pack them into sterilized jars along with the garlic cloves, dill sprig, and peppercorns. In a large pot over medium-high heat, bring 2 quarts of water to a boil. Add the vinegar and salt and boil for 5 minutes. Pour the hot brine over the cucumbers, leaving 1/4 inch of headroom. Wipe dry the rims of the jars, then cap each with a lid and screw band. Prepare a boiling water bath and process the jars in it for 10 minutes. Remove the jars from the bath and set them on a towel on the counter. They will “seal” during the cooling-off process. Place any jars that do not seal properly in the refrigerator and use first.
Monday, July 25, 2011
We purchased Nickel 09/01/2006,(he was born end April 2005) this photo is End November that year. This is his first day "harnessed", and first harness purchased.
This week end , Nickel was officially upgraded to a size 30" draft collar.
This is the third collar ( and Second Harness) we have purchased Nickel, each one being larger. The correct collar and harness fit is very important for the horses comfort and safety.
To measure a Draft Horse Collar you must place the rule against the collar cap and measure to the inside of the rim of the throat .
Thursday, July 21, 2011
Pickle cukes , Beets, eggs ,jalapenos and squash all from this little farm today!
Bruschetta platter with home grown basil ( two kinds) and olive plate n Birthday Cake
Bob's Birthday is Friday, but after the commute he likes a simple meal and a cold Beer, so Saturday I am making Brunch
Slow cooked beef fajita with jalapenos (no using the oven hot)
Apple Pancake n Bacon
Cheese Burgers (with LO Bacon) Home Made Pickle's Left Over Baked Beans and Beets
Wednesday, July 20, 2011
On my "to do list" this week was cleaning harnesses. I started on Sunday, and a debate took place. I was going to use orange oil's Bob wanted neatsfoot.In an act of surrender I drove to Meadres Supply on Monday and I asked advice, and was directed to harness oil. I purchased a gallon and scrubbed Nickels harness Monday and Tuesday.Today I scrubbed Jake's harness. I hied help! Bob and I take great pride in running this farm, but lately it is running us.Recently the must do has over powered the would like to do.We would like to go riding, but must mow the lawn... Today I hied help. I posted an ad (quite some time ago) for "barn help" .So far I have had a family of 3 with a dog,a14 yr old who "watches his Mom take riding lessons "a 35 yr.old unemployed nurse and one16 yr old apply..I chose the 16 year old, The deciding factor was not the age or the experience,but the plea . Alic e mailed me (with his teacher as a reference and said "if you please give me a chance, I will try and work hard and you can tell me if I'm not a good fit". Today I paid him less than 25.00 and he filled every ones pools/waters did some weeding n trimming, scrubbed the dog kennels...worked very hard for 3 hours. While the whole time I scrubbed harnesses. What is a fair price for time to do what you want? Priceless
I can do with out Dunkin ' for free time on my farm.
Monday, July 18, 2011
So the moment I got the plants watered, it started to rain. It rained for four hours, so Lager and I hit the road. We went for shavings, and grain.... then off to the draft horse super store Meaders Supply. Upon returning it was Belgian weather cool and breezy so the Belgians could go out to pasture. I hope tomorrow is yard n garden weather.
Sunday, July 17, 2011
Cost of Emergency Surgery: $3,200
Cost of Emergency Surgery: $3,200
Thursday, July 14, 2011
Last night I had mentally committed to weeding the area of my front yard that has the rock/ flower garden. As soon as I situated the Rottweiler with ample lawn toys,and got out the clippers the skies opened up!I am ok with doing chores in a passing shower, this was not passing. We got hours and hours of much needed rain. What was a girl to do but go inside and watch ,Food Network. First I enjoyed an episode of Paula Deen then Barefoot Contessa, both made food we have to have this week end.
So here is the menu:
Friday Carmalized Onion Pizza's ( from my King Arthur Flour Cataloge)
Saturday: Scallops Provencal with Rice
Sunday : Grilled Steak Sandwiches and spicey Cole Slaw.
Monday, July 11, 2011
Ok, it was not exactly "date night" romantic but it was fun.
When you have big draft horses like Nickel, it is a pleasure to work with them. Like people draft horses grow prematurely old and fat if they do not have a job to do.
The addition of our "new to us" Pioneer cart allows us more draft horse options with project that previously required a tractor.
Saturday, July 9, 2011
Friday, July 8, 2011
Thursday, July 7, 2011
Spicy Baked Potato Wedges
Friday: Maine Crab Meat Sandwiches with Spinach Salad
Saturday Southwest Wraps and Pot stickers
Sunday: Greek Pasta Salad and Burgers
3 C. grilled chicken, cut into bite-size pieces/ or one picked Rotisserie chicken
2 ears fresh corn, steamed then grilled (or use
1 - 16 oz. can black beans, drained and rinsed
2 medium Roma tomatoes, chopped
1/2 red or orange bell pepper, chopped
1 avocado, cubed
1/4 C. chopped cilantro
1/2 C. salsa
2 T. fresh lime juice
1/2 tsp. cumin powder
1/2 tsp. garlic salt
Mix the chicken, corn, beans, tomatoes, pepper,
avocado and cilantro gently
in a medium size glass bowl. Stir in the salsa, lime,
cumin and salt.
Place in the fridge and let chill for 2 hours.
Wash Boston Bib lettuce (or you can use
leaf or Romaine lettuce). Drain and place
in fridge for 1/2 hour to crisp.
Serve the chicken mix in a lettuce leaf
for lettuce wraps or in flat bread
and top with sour cream, cilantro and
jalapeno slices if desired.
Greek Pasta Salad
1 pound cooked and strained pasta
3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan
Wednesday, July 6, 2011
I love work weeks that start with a Monday Off Holiday!
Can you believe it is already Wednesday.
The weather tells me that we are going into summer full speed . The 3 H's are here! HAZY, HOT AND HUMID!
Although I love this type of weather, my oversized critters are not crazy about it!
The fans in the barns and run ins are going non stop!
Around here life is all about creature comfort.
We are expecting thunder storms tonight, the lawn sure can use a drink.
The garden is growing so fast, I swear I can hear it!
When the weather turns this humid, the weeds grow even faster than the veggies!
Frozen Margarita Pops (from So. Beach Food Fest)
1/2 cup tequila
6 lime all-fruit frozen pops
Margarita salt or kosher salt
Pour the tequila into a tall and narrow glass. Remove the frozen pops from their wrappers and submerge them 1 at a time in the glass of tequila, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the frozen pops with some salt and then arrange the pops on a plate and serve immediately.
Tuesday, July 5, 2011
When Bob and I lived in Ma., I would drive past The Tihonet Village Market on my drive to and from work.
This market is a year-round, village store with an emphasis on locally grown and produced products.
From time to time they offered cooking classes at the market, featuring local products and local chefs. At one of these classes I learned to make Panzanella Salad. Panzanella is a perfect summer dinner, last night my daughter requested the recipe so here it is.
If you are ever in the area I recommend you check out the market.Here are a couple of their event dates, I found on the web.
Summer Open House at TVM,
Saturday, July 16, 2011 10 a.m. – 4 p.m.
Stop by the Tihonet Village Market on Saturday, July 16 from 10 a.m. - 4 p.m. to sample some of the most delicious Farm Fresh produce available. Members of Southeastern Massachusetts Agricultural Partnership (SEMAP) will be on hand to discuss how important it is to Buy Local, Buy Fresh produce. Enjoy samples of our great specialty food products, cheeses, our fresh baked breads, desserts and much more!
"Bog Jog" 5K,
Co-sponsored by Southeastern Massachusetts Agricultural Partnership (SEMAP) and the A.D. Makepeace Company. Proceeds to benefit the SEMAP’s Buy Local Campaign. Details to follow.
1 loaf of dense bread~ day old is best
herbs de Provence
3or 4lg tomatoes tomatoes , or two boxes grape size~ heirloom of different colors
1lb green beans , blanched or a cuke
1/3 cup fresh basil, cut into chiffoniers
3 TBS fresh parsley, chopped
1/2 red onion, sliced paper thin
2 cloves garlic, pressed
white balsamic vinegar
Preheat oven to 350 degrees.
Cut dense bread into big croutons, about 1 1/2 inch square. Put on a rimmed baking sheet, single layer and drizzle with olive oil. Sprinkle with garlic salt and herbs de Provence and toss. Bake for 20-30 minutes until dry, hard and slightly golden. Remove from oven and cool. Cut tomatoes into large bowl.
Cut fresh basil and parsley and capers and add to bowl. Cut cukes and onion and add to bowl, blanch and add green beans if using. Add garlic. Toss. Salt and pepper and toss.