So busy. SSSSsooooooo soooooo Busy.  I feel like time is slipping by at record speed.  We've had goats kidding, the cow calved, animals have come and gone and I've not mentioned a WORD of it here.

Bugger...I'm going to fix that!

The killer chicken

One of the older laying hens has recently decided that she likes being in the barn instead of the coop with the rest of the birds.  She doesn't really bother me much and she not laying eggs right now so I just let her stay.  No harm, no fowl. (get the chicken joke???)


Soooo....


I brought Dottie over to milk.  I tied her in the center of the barn "like always" and she only took a slight interest in the bird.  I brushed her, cleaned her utter and she just stood there "like always" until....THE KILLER CHICKEN decided to flap her wings and squawk.  I already had the bucket under her and she jumped about a foot high and tried running from the barn.  Of coarse she was tied to the stall door so if you can envision a cow trying to run while still tied then you can totally see the humor in all this.  I decided that this was NOT going to be a fun time milking if there was a killer chicken on the loose so I chased it into an empty stall and closed the door.


Meanwhile....Dottie calmed down a little and I started over.  Even though her milk had already let down, I wanted her to feel the comfort of the routine.  I brushed her washed her teets again, and the STINKING bird flew up to the bars of the stall to see what was going on out there. REPEAT previous paragraph!!!  


I grabbed a milk crate and with a TON of flapping and ruckus I managed to catch the culprit and take her out to the coop.  I LOCKed her in solitary confinement with the goats. (They have a temporary apartment in one of the coops) I went back to Dottie who is now in FULL panic mode over the entire chicken event and is standing as tense as I've ever seen her.  It was almost as if she had become 3 feet shorter in length.  She was all bunched up and ready to bolt if another crazed chicken came after her to bite her neck and turn HER into a chicken too.  It took nearly half the milking for her to relax.  It took me until this morning.


So I've learned that startling a milk cow is a BAD idea and I've also learned that chickens are CRAZY!

WE GOT A COW!!!

It realize it's been a while and I really really should update the site with ALL the things that have been keeping me busy.  I'd like to introduce our newest farm member, Dottie!  She is a Jersey/Swiss milk cow.  My darling friend helped me find her at an Amish dairy farm.  She is a DREAM of a milk cow.  She just stands there while I hand milk her and she LOVEs me.  She is giving our family around 4 gallons of milk each day.  There is little better than fresh milk and butter from your very own cow.  


The time I spend milking her each day is the perfect time for meditation and prayer.  I can really get a lot of things in perspective during that time.  It's almost like someone who has a long drive home from work.  It's just nice down time to sort out my thoughts.  She feeds our family, our pigs, our chickens, and our spirits.  Now I know why the family milk cow is truly the heart of the farm.

Bees

Okay...Bees pretty much "keep" themselves.  I'm just the occasional "checker-inner" and "honey thief."  The biggest times of bee intervention are spring and fall.  


What time is it?  FALL!  


I really need to get out there and check on them.  I need to see if they have any excess honey for me and enough stores for the winter.  I need to reduce their entrance to make it easier for them to shiver together and stay warm.  I need to make sure the hives are strong enough to get through the winter and that they have a queen.   I may have to supplement them with sugar water if they are a little light on the honey stores.


Now the reality.  I'm staring out the window at the chilly fall morning.  Thinking that I should have done this last week when the weather was nearly perfect.  I know there isn't any extra honey for me.  Honey production was unusually low this year.  I KNOW they need me and I'm sitting in the warm house, drinking my coffee, and enjoying the sound of the crackling fire.


BAD BAD BEEKEEPER!  


Don't worry, I'll get out there.  I wouldn't let my girls die from starvation or cold.  I just have to quit procrastinating.  Anyone out there have a swift kick-in-the-pants I can borrow?

Crème fraîche

Next to homemade mayonnaise, there is only one item that tempts me to the brink of obesity.  Crème Fraîche!!!  I first had it during a delightful French meal at a little Bistro in the Caribbean.  It was served with my potato and I couldn't find enough things to eat it with.  


For those of you who have NO IDEA what I am talking about, let me explain.  Crème fraîche is like the creamiest, most heavenly sour cream you've ever tasted.  


It is a little pricey and difficult to find in the States but really really simple to make.  Take a jar (any jar) and put 3 parts cream (heavy cream, natural cream) and 1 part buttermilk (live cultures please).  Set the jar on the counter (room temperature) for 24 hours.  Stir ONCE!  Place it in the fridge for 24 more and Whammo!!!!  Crème Fraîche!!!!


I cannot STRESS how delicious this is.  It is Fantastic with Chili, Tacos, or Potatoes.  Add a little honey and vanilla and it is AMAZING with strawberries or and other fresh fruit.  I've dipped sweet bread in it and even have trouble keeping an empty spoon out of it.

Salsa Verde

I sent my sweet little 6 year old out to gather some Tomatillos from the garden so I could throw together a batch of Salsa Verde.  I was really proud when he came in with about 10 cups.  I must say I was a little disappointed in the amount as I had hoped to can some up for the winter but at least I'd be able to make a little.


I took off the husks and put them in the fridge to work on in the morning.  I suddenly realized that I DID ask a SIX year old to do my picking. I thought I'd better head out and "clean up" what he missed.    Soooooo 6 gallons later....I am up to my rear end in Tomatillos!   I should be able to store at least 3 dozen pints for the winter.


The lesson here is....Never send a little guy to do your chores unless you want to redo them later :)

• Salsa Verde
• 2 large fresh Anaheim chilies*

• 1/2 pound tomatillos,** husked, rinsed, diced
• 1 1/2 cups low-salt chicken broth
• 2 large green onions, chopped
• 1 large serrano chili, stemmed, seeded
• 1 large garlic clove
• 1/4 cup (firmly packed) fresh cilantro leaves
• 1 tablespoon whipping cream
• 1 tablespoon fresh lime juice (optional)

Char Anaheim chilies directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and chop chilies.

Combine tomatillos, broth, green onions, serrano chili, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1 2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chilies, cilantro, and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired. (Can be made 1 day ahead. Transfer to small bowl; cover and chill. Rewarm before serving.)

*Also known as California chilies; available at Latin American markets and many supermarkets.

**Green tomato-like vegetables with paper-thin husks; available at Latin American markets and some supermarkets.

Mushroom Hunting

Today was a beautiful, brisk, fall day.  The boys were getting a little restless so I decided we'd grab the camera and go mushroom hunting.  There are so many funky looking fungi around.  Taking pictures is a great way to "bring home" your finds and try identifying them.  The boys love to learn and of coarse LOVE to take pictures.


We found Boletes, Drysdale Saddles, Slippery Jacks, Turkey Tails, and all kinds of little puff balls.  They thought it was so cool when you poke them and the "smoke" comes out.


My oldest son, Xander, found some new mushrooms and starting calling for the camera.  We were struggling to get to him.  I grabbed Trevor and Seth because we had to find a way around all the poison ivy between us and Xander.  On our way around we found some GIANT PUFFBALLS.  I called for Xander and he was AMAZED!  


We harvested 8 of them!  I've been hunting for recipes and think I may have a couple winners.  We'll see!!!!

Stuffed Giant Puffball Mushrooms

Ingredients

• 1 white giant puffball
• 1 or 2 courgettes, depending on size, chopped
• 2 rashers smoked bacon, chopped
• 1 handful parsley, chopped
• 1 slice ham, chopped
• 1 small onion, chopped
• 6 tomatoes, chopped
• 1 handful basil, torn up
• 1 tsp thyme leaves
• 1 clove garlic, crushed
• 1 tbsp oatmeal

Method

1. Cut one end off the puffball and scrap the inside, carefully. Chop up the scrapings.
2. Mix all the ingredients together with the scrappings and stuff the mixture back into the puffball. Cover the puffball with the cut end and wrap it in foil. Place in a roasting tray.
3. Place the stuffed puffball mushroom in the oven at 180 degrees and bake for about 2 hours.
4. Slice and serve with vegetables.

Giant Puffball Mushroom Crust Pizza

Ingredients

• 1 young giant puffball mushroom
• Pizza base
• 2 tbsp olive oil
• 2 tbsp pizza sauce
• 1/4 cup shredded pizza cheese
• Pizza toppings of your choice

Method

1. Wash the giant puffball mushroom. Remove the outer leathery skin-like layer.
2. Cut it into slices. Use 2 slices for the recipe. Freeze or dehydrate the rest of the slices.
3. Brush olive oil on both sides of each slice and place the slices on your gas grill. Grill the slices till you can see the grill marks. Check to see if they are crisp on both sides.
4. Spread a small tomato pizza sauce (pesto sauce can be used) on your pizza.
5. Place all the desired toppings on your pizza with shredded cheese and mushroom slices.
6. The oven should be preheated to 400 degrees. Place the pizza in the oven to bake. The cooking time depends on the number of toppings put.

Puffball Mushroom Risotto

Ingredients

• 250g risotto rice
• 3 cloves of garlic
• Half puffball mushroom
• 30g butter
• 1 onion
• 250ml whitewine
• 900ml stock (veg or chicken)
• mixed herbs-salt and pepper
• 15 asparagus spears

Method

1. Cut the mushroom into thin strips after peeling off the outer skin.
2. Chop onion and garlic and lightly fry it in olive oil. Add puffball mushroom strips and risotto rice. Fry for another 2-4 minutes.
3. Add white wine. Once the wine is absorbed, add stock and seasonings. Simmer the heat and cook it for 20 minutes.
4. In a separate frying pan, gently fry asparagus in butter.
5. Sprinkle the fried asparagus with parmesan and serve it with risotto rice.

Puffball Mushroom Soup

Ingredients

• Four medium puffball mushrooms
• 1 small onion, diced
• 1 small jalepeno pepper, seeded and diced
• 1 cup whole raw milk
• 2 tablespoons butter
• 1 cup white wine
• 3 cloves garlic, diced
• 1 cup diced potatoes
• 1/2 cup raw cream
• 1 tablespoon flour
• 1 tablespoon oil
• fresh ground pepper
• chives to garnish
• salt to taste

Method

1. Heat oil and melt butter in a pan.
2. Fry diced onions, jalapeno, mushrooms and potatoes.
3. Cook till the onions are transculent and the potatoes slightly brown. Add the chopped garlic.
4. In a separate dish, add flour and milk and stir to make a slurry.
5. Add the slurry to the pan. Add wine, salt and ground pepper. Cook it till the potatoes are fork tender.
6. Add cream. Garnish the dish with chives when you serve.