Turkey Update: Lots of Gobbles

We Think The Mice Got In Through Here

(The entrance to the cheese plant observation room.)

The bottom sill had rotted away and the door would not stay closed, so Dan replaced the entire thing.

The trouble now is that the door is so tight that it is difficult to open and shut.  If visitors don't close it properly, the mice will still be able to get in!

New Arrivals: Little Pigs

These are indeed, the littlest pigs we've had on the farm for years, and are the quickest ever to warm up to Dan.

Update: New Building

We haven't hired anyone to put the structure up yet, but my husband Dan says he already built the last building he'll ever work on, the LAST time there was construction on the farm.

So here it sits for a while.

Molly Tamale

I've had another recipe and story printed in the Free Press, you can find it here.  For those who regularly follow this blog, my quest for the "Molly Tamale" has ended quite well.

Wheatless: Glutino Pizzas

(That's one itty bitty pizza-ette)

While sick, I didn't have much energy for cooking, so I turned to the frozen aisle at the Hannaford - where they are still mixing the gluten-free stuff amongst the regular fare so it's almost impossible to find.

I bought two types of individual-sized pies and loaded them up with additional toppings.

The barbecue chicken pizza had the most flavor, and the spinach could have used a serious hit of garlic and red pepper flakes. Even with all the "doctoring up" the spinach pie was bland.  I'd definitely buy the chicken pizza again if I'm too sick to cook.

Weekend Cook: Tamalitos

So cute, and delicious!  These are chicken tamalitos (appetizer-sized tamales).

This is the finished product after an hour and a half of steaming - you can tell it is done because the masa is not stuck to the corn husk.  But, I'm getting ahead of myself.

It all starts with leftover chicken from a weekend cook.

Also, some roasted tomatoes from a project to make and freeze sauce bases.

THE FILLING: One cup chicken, 1/2 cup roasted corn on the cob, 1/4 cup roasted tomatoes, 6 cloves of chopped garlic, one chopped jalapeno, 4 ounces shredded cheese.  Chipotle and Ancho chili powders to taste.

THE MASA:

1 Cup Masa Harina

1/2 tsp. Baking Powder

1 tsp. Onion Powder

1 tsp. Garlic Powder

1/2 tsp. Adobo Powder

1/4 tsp. Salt

2/3 cup Chicken Stock

1/4 cup Avocado Oil

Place dry ingredients into a Kitchen-aid mixer set on low.

Add half of the oil and mix well.  Then, add half of the stock and let mix together for a minute or so.  Add the remaining oil.

Add only enough of the remaining stock for the masa to be the consistency of cookie dough.  Refrigerate for one hour.

(cookie dough texture)

Before using the masa, add stock a few tablespoons at a time, until the consistency is like smooth peanut butter.

(looks like peanut butter)

Smear on a tablespoon of masa followed by a generous tablespoon of filling.

Fold the bottom flap up over the mixture, then fold in one side and the other.  Finally, turn the top down over all to close the final side like an envelope.  Take a strip of husk and tie together.

Wrapped all pretty pretty.  Steam for an hour and fifteen minutes or so.

So good, and so right!

Burlington Farmer's Market #21: Dan went it alone

I was home sick, so no photos from farmers market last week, but Dan did bring lovely things home.

We also went over the mountain to pick up our meat order.  We have steaks again, and can start delivering the beef packages customers have ordered.

Hope to see you at market!