Sunday, October 28, 2012
Friday, October 26, 2012
So what are you doing to get ready for the storm?
Looks like rain all next week I am planning lots of long wet days on the farm, and lots of crock pot meals, and easy dinners. Chores get done 365 days , when we face a storm I write the menu to be easy meals. When you come in the house cold and wet it is so nice to have hot food ready to eat.
Friday: Garlic Clams in Pockets
Saturday: Sausage Cal zone with dipping Marinara
Sunday: Roast Chicken with roasted veggies
Monday: Crock Pot Philly Steaks Sweet Potato Crunchy Onions
Tuesday : Golden Enchilada Bake
Wednesday: Crock Pot Honey Pork Chops
Thursday: Frittata and Crock Pot Scallop Potatoes and ham
Tuesday, October 23, 2012
Today was about getting the garlic in the ground and chicken on the table. Planting the garlic is easy but takes a bit of time, but the quick prepperation of the chicken makes up for it.
Garlic is planted during the fall because the cloves must drop to a low temperature before they will begin growth. The winter season chills the cloves, and when the soil begins to warm in the spring, growth will begin. Planting fall garlic properly requires little effort, and will result in large, flavorful cloves ready for harvest in the summer.
Next week it will be indoor bulbs...paper whites
BUTER MILK CHICKEN CUTLETS WITH LEMON-CAPER SAUCE
1/4 cup flour
salt and pepper
1 large egg
2 TBS butter milk
8 chicken cutlets
3 TBS olive oil
1 cup chicken broth
2 TBS fresh parsley, chopped
2 TBS drained capers
juice of 1/2 lemon
2 TBS butter
Put flour and a good shake of salt and pepper on a large plate. Whisk egg and butter milk in another bowl.
Dip chicken cutlets in the egg wash and dredge through the flour. Set floured cutlets aside.
Heat oil in a large skillet.( I used cast iron) Add the cutlet and cook until golden brown, about 3 minutes on each side. Transfer to a plate and keep warm.
Add chicken stock to the pan and simmer to reduce by 1/2, about 7 minutes. Scrape up any brown bits on the pan. Turn off the heat and add parsley (still in the garden), capers, and lemon juice. Add butter and whisk until melted.
Serve cutlets with sauce and lemon wedges
Monday, October 22, 2012
There is so much going on here at the farm.
The pig is a good size and I am awaiting a date to bring him to slaughter. I kinda messed up and missed the date I wanted so I have reserved January 6, and am praying a spot opens sooner.
I am trying to find a new home for the chickens, if I do not find one soon they will be soup birds. They had stopped laying back in September and no longer worth the work of wintering over. In the spring I will start a new flock.
Charm boy is a pleasure he is really settling and learning more every day.
Nickel was awesome at Octoberfest and Bob is riding him bare back every chance he get with no bit. We are looking forward to teaming the two Nickel and Charm . I expect Charm will learn as much from Nickel as he has from us.
Jake is retierd now and spends his days grazing in the back pasture, he has taken to palling around the cow pen. I have even spotted the cow cleaning Jake.
I am awaiting a big box of home brewing supplies and can not wait to get started with that adventure.
Im NOT looking forward to changing the clocks,.
Sunday, October 21, 2012
The weather for the event was perfect beautiful clear crisp fall skies, a welcome change after weeks of rain.
The event is one open to the public and a chance to meet and chat with some of neighbors, and share our love of draft horses.
Three wagons were hitched and wagon rides were offered.
It is great fun to travel up and down the road with fellow teamsters. Nickel was the only Belgian driven single at the event, as Charm Boy is not yet trained to drive, but that is in the works. Lots of things in the works, I will share more as time and technology permits.
Thursday, October 18, 2012
Sweet Potato Fries
CHICKEN CUTLETS WITH LEMON CAPER SAUCE
GARLIC SOY MARINADED FLANK STEAK
BROILED SALMON WITH MARMALADE- DIJON GLAZE
OVEN ROAST CHICKEN
OCTOBER FEST at the draft horse club
Thursday, October 11, 2012
Sunday, October 7, 2012
Saturday, October 6, 2012
Long week, lot's of stress at both our jobs and rain every day.A week full of rain makes getting chores done a challenge. Friday afternoon, the skys cleared and while I was finishing chores Bob saddled up Nickel for a ride. This makes it all worth it.
Thursday, October 4, 2012
Friday: French Dip Rolls
Saturday: Beef Fajitas
Sunday: New England Boiled Dinner
Monday: Soup in Bread Bowls
Tuesday: Ham Quiche
Wednesday: Cob Salad
Thursday: Crock Pot
3 pounds chicken breasts, boneless, skinless
Kosher salt and pepper to taste
2 onions, chopped
2 cloves garlic, minced
1/4 cup flour
1 cup chicken broth
2 tablespoons tomato paste
1 14 1/2-ounce can diced tomatoes, drained
Fresh basil to garnish
Hot cooked linguini
Grated cheese, Pecorino Romano or Parmesan
Add chicken to Crock-Pot® slow cooker, and then top chicken with remaining ingredients. Cover and cook on Low 7 to 9 hours or on High 4 to 5 hours.
Garnish with fresh torn basil, and serve over linguini and pass the cheese.
Size: 4-7 quart