Wednesday, December 7, 2011

Life on The Farm 110511: Under Construction


Old Dairy Barn

This week we are under construction on the farm because the previously converted old tie stall barn is being given a makeover, yet again.

The interior was re-designed to be cleaned using the skidsteer (instead of shovels and a wheel barrow), and we have planned to install a super-cool technology innovation for calf feeding.

The last time we made such a renovation, the old gutters were filled in with cement, the east-facing part of the building repurposed for dry storage, and milk cows moved to a brand-new, adjacent housing facility.

That particular wing has functioned as the occasional turkey or calf pen, and is currently where the sunflower seed oil processing is contained.

The old main barn is the winter home of the laying hens and where the hot box plugs in when day-old birds arrive.  It’s a critical position, since putting them in outdoor sheds has resulted in lethal assaults from rats.  (Inside the barns, semi-feral cats are on patrol, and the likelihood of maulings is at a firm “zero”.)
Laying Hens Eating Sunflower Expeller
Across the aisle from the birds, piglets mill around and snort happily in their own confinement; rows of individual baby calf pens line the rest of the barn’s perimeter; older calves occupy a central communal space in a large enclosure with headlocks.

Pig Pen
There is typically not a preponderance of electrical outlets conveniently located in these old barns, so there are not a lot of options as to where light and heat for needy things can be situated.

A central door gives access to the machine shop, which was once used to house the old carousel milking parlor and bulk tank room.


And that is precisely where my husband Dan began working this week to install the new-fangled automated calf-feeding machinery that is slated to arrive from Germany in 6-8 weeks.

The floor was jackhammered out to place a drain and install a sink; this was boxed in to create a warm, clean area for washing up. It will contain the blenderizing equipment.


The exterior of the box is where young calves will drink warm milk replacer “free-range” from silicone nipples - on demand - instead of from bottles filled, fed, and washed by hand twice daily. 

Calves will wear electronic ear tags that identify them to the feeder/computer, and individualized meals will be dispensed accordingly.

Older Calves in Another Barn
Drinking frequency will be monitored so that any not feeding (feeling) well are flagged by the software for evaluation.

The changeover should replace one job, and cost about as much as paying someone a living wage to do it for a year. 

Feeding calves on a dairy farm is a chore that has been extremely labor-intensive and time-consuming.

This change won’t eliminate the entire activity of calf-feeding – older animals still require grain and hay - nor will it eliminate cleaning, health checks, vaccinations, dehorning, and all those other things we do to keep them thriving, happy, and safe. 

Still, it’s an innovation whose time has come, for our farm.

Tuesday, December 6, 2011

Farm Tech

Holstein Calves
We have ordered a new-fangled doo-da that feeds calves automatically - it's coming from Germany in 6-8 weeks.  The calf in the far background is in a chute at a nipple receiving milk at a farm that already employs this technology.  Calves eat "free range" instead of being hand-fed or drinking from a bucket.


This machine mixes warm milk replacer to order and each calf only gets the amount programmed into the code from an electronic collar or tag.  It costs about as much as hiring someone to do that job for a year.


Monday, December 5, 2011

Monday Menu: Turkey Egg Salad Sandwich


Turkey Egg Salad Sandwich
Before Thanksgiving, we were getting turkey eggs daily.

I brought them to the boil, turned off the heat and covered them for 15 minutes.  The cool-down takes place by running cold water over them in the sink.  (That's Julia Child's method for HB Eggs)

Turkey Eggs
The shell is much harder than chicken eggs.

Turkey Eggs
 Rough sliced for egg salad, plus a few tablespoons of finely chopped Wickles Pickles.

Egg Salad Sandwich Filling
 Add enough mayonnaise to coat, plus sriracha to make it spicy.

Egg Salad Sandwich
This is gluten-free bread, and it tends to fall apart - so I melted some processed cheese to hold it together.

It's the caramelized onions that kick it out of the park and clear into gourmet territory!

Hot, sweet, sour, spicy, and cheese - a really great combination that could only be made better by using real toasted ciabatta, or olive loaf.  Dan ate a whole bowl of it!

Sunday, December 4, 2011

Project Sunflower: Replacement Pump Arrived Friday!

We found NEMO
 Dan installed this yesterday and pressed oil overnight.

Sunflower Oil
Sunflower oil looks like this before pressing - black gold, texas tea!

Scene in Swanton: Awesome Clouds

View From Dunkin' Donuts 
Had to have a photo of these clouds while running errands on Friday; they were so milky, whorled and artistic.

Saturday, December 3, 2011

Weekend Cook: Cream of Rabbit Soup

Cream of Rabbit Soup
Here's a complete recipe that will appear in the Green Mountain section of the Free Press tomorrow*:
*Probably NEXT WEEK, as I got bumped for a squash soup recipe!!!!

Cream of Leek, Mushroom, and Rabbit Soup
Serves 12 - 15

Step 1: Poach Rabbit
½ Large Rabbit (or one small)
4 – 5 cups Chicken or Vegetable Stock
2 – 3 Fresh Thyme Sprigs


Step 2: Create Soup Base
3 - 4 Additional Cups Stock
8 oz. Shiitakes, stems removed, caps sliced thin
2 Carrots, peeled and thinly sliced
2 Celery Stalks, stringed and finely chopped
8 Garlic Cloves, peeled and sliced
2 Whole Shallots, peeled and diced
3 Small Leeks, white portion cleaned and sliced (freeze green portion for stock)


Step 3: Finishing Touches
4 ounces Oyster Mushrooms, sliced
4 ounces Chanterelles, sliced (sourced from Healthy Living)
2-3 Cups Heavy Cream
Salt
Tabasco

1) Poach rabbit in simmering stock (covered, on lowest burner setting) until meat is tender (1½ – 2 hours).  Let cool.  Remove meat and shred.  Set aside.  Remove thyme sprigs and reserve liquid for Step 2.

2) In a stockpot, sauté shiitakes, carrots, celery, garlic, shallots and leeks.  When softened, add poaching liquid and additional stock.  Simmer until liquid reduces to the level of the vegetables. (1 ½ - 2 hours) Let cool.

Using an immersion or stand blender, puree vegetables. 

At this point, you may refrigerate overnight to allow flavors to mingle.

3) Return puree to low heat.  Add oyster and chanterelle mushrooms and gently simmer until mushrooms are cooked through.  Add rabbit and cream.

Adjust for salt and add 2 or 3 drops of Tabasco.

So delicious, rabbit rules!


Friday, December 2, 2011

Project Sunflower: Bulk Buys

Leader Evaporator
We bought a whole pallet of 250ml bottles from Leader Evaporator today.  The back end of the pickup was squatting down, it was so heavy!

Wheatless: Turkey Leftovers #2, Potpie!

Wheatless Turkey Potpie
This was a Gluten-Free Pantry mix for pie pastry paired with..


...leftover turkey and roasted vegetables, gravy, and even potato-sausage stuffing!

Turkey Potpie
I followed the directions for the pie crust - and since the filling was already seasoned, this was quick to come together, and portioned into individual servings for reheating convenience.


That's the last of the turkey!

Thursday, December 1, 2011

Wheatless: Ways to Use Leftover Turkey #1

Turkey Pizza
Oh yeah!  That was goood!

Turkey, commercial jarred pesto, a can of generic mushroom "stems 'n pieces", fresh onions, Mimmo's sauce, and lots of generic shredded mozzarella and Parmesan.  Doesn't matter about the commodity ingredients from the pantry, the moist farm-raised turkey shone through.

Gluten Free Pantry
I took a chance because it was the only pizza mix I had in the house...but the back panel said "contains traces of soy".  Danger, danger!


The batter was spreadable, and I added a TB of Italian herbs to it - so fragrant and appetizing.  I liked that it did not need to be pre-baked before topping.  I smushed all the fixins' into the fluffy base and added 12 minutes onto the suggested time for baking at 450f.


(Before cooking)

It came out just like a focaccia, and I think if I were to do this again, I would use it that way as buttery-garlic-cheesy strips with a marinara dipping sauce.  As it turned out, it has too much soy contamination for me to eat again, but Dan LOVED it!

Heck, I loved it - but the food issues - no wheat, no soy. (Sigh)