As New England preps for the storm , we are as prepared as we can be. The fuel tank and pantry are full, the generator is in perfect order. The barn has extra food and shavings and now the manure is spread. We spread all the manure onto the back pasture with Nickel. Now we will let Mother nature do her put and wash all in. A week of rain should take care of that.

 Spreading manure is a process. First we load the tractor bucket, then the manure spreader.

We filled and emptied the spreader about 16 times.

Then Nickel does his part hauling the spreader around the pasture in rows.

The spreader is estimated to hold 50 bushel, Nickel makes it look easy.

The passes go rather quickly.

 

When we purchased the farm the back pasture was not nearly as lush and green as this year.

This Weeks Menu Plan

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

Garlic and Chicken but NOT Garlic Chicken

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

November

.

Can you believe we are only days away from November?
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,.

Octoberfest

This Sunday was OKTOBERFEST at the neighboring draft horse club. Bob and I had planned all week to attend the event, so I woke early and made a big batch of chili to be enjoyed on the return home. In the chili I put ONE dried chili from this summers garden and wow did it add some kick.

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.

MONDAY
Cheese Burger
Sweet Potato Fries

TUESDAY


CHICKEN CUTLETS WITH LEMON CAPER SAUCE

STUFFING
BROCCOLI


WEDNESDAY

GARLIC SOY MARINADED FLANK STEAK

MASHED POTATO
SPINACH


THURSDAY

BROILED SALMON WITH MARMALADE- DIJON GLAZE

RICE

FRIDAY

MEAT LOAF

Mashed Potatoes

Cream Corn


SATURDAY

OVEN ROAST CHICKEN
ROOT VEGGIES

SUNDAY
OCTOBER FEST at the draft horse club
CHILI

Frustrating

So for a week, every time I post it will not load!

This Weeks Menu

Friday
Mussels in wine and crusty bread
Saturday
Fall Brunch with friends
Sunday
Roast Chicken and root veggies
Monday Burgers
Tuesday
Pot pies
Wednesday
Tortellini and grilled cheese
Thursday
Steak tips and wedge salad

Working Nickel

With the drag sled

TGIF

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.

Menu Plan

It is officially fair week , and the weather has not cooperated. We attended Deerfield Fair on Saturday and Fryburg Fair started Sunday. It has been raining all week, and not expected to clear till Sunday. I am writing fall menu's, with a formula of one double purpose meal (left overs, one soup night and one crock pot. Additionally we are still doing "fast" food made at home Friday's.

http://www.pillsbury.com/recipes/french-dip-roll/d311d8ef-95f4-4158-bc64-4d0d0e313155/
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 
Chicken Cacciatore


Ingredients



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



Directions

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.

Serves: 6-8

Size: 4-7 quart

Sleeping Porch

I think a sleeping porch is in my future. We have a porch that I once thought would be a wonderful breakfast nook, we NEVER use it. When I say never I am talking 6 times in four years. I think I will start hunting for the perfect sleeping porch furnishings. It would be a great place to sit and plan menu's and Blog.