Boucher Family Farm

Woo Hoo, Got a Label!

2012-01-27T12:05:00.001-05:00

Vermont Sunflower Oil has officially got an approved label - still working on the marketing aspect, but really pleased with the colors and artwork (which I did) - (pats self on back).

Vietnamese Steamed Crepes

2012-01-25T03:00:00.000-05:00

Banh Cuon

We ate these as fast as I could snap a photo - no fancy plating. This is another wheat-free dim sum dish done at home, from ingredients I already had in the pantry.

Not a recipe, but a ratio and method found on the internet, noted, and then I lost the site address so I can't credit the author properly. If it is you, I am sorry, but I couldn't find the page in my browsing history, nor in hours of subsequent Googling!

Batter: 1 part Tapioca Starch, 1 part White Rice Flour, 2 parts water. I used 1/4 cup 1/4 cup, 1/2 cup to do a test batch. Whisk together and let set 2 hours on the counter.

The filling: twelve ounces of mushrooms, 2 bunches of spring onions, a handful of cilantro and one pound of ground pork - saute together and keep warm. (Much more filling than necessary for a test.)

Bring 2 cups of water in a large pan to a boil. Add enough batter to form a very thin layer in a smaller pan resting within. Place the cover on. It takes only 2 minutes to steam. The batch yielded 5 crepes.

The wrap is so thin, you can see through it.

I removed the stretchy, sticky, bouncy crepe to a plate lightly spread with sesame oil, filled and rolled it. In retrospect, I should have added the filling to the crepe after steaming for 30 seconds, returned the cover, and rolled it in the pan.

Ready for a spicy sauce of sambal olek, oyster sauce, vinegar, and agave syrup (sweet and sour in balance).

Rice Noodle Roll

I'm going to make a double batch tonight! They are almost too simple - 3 ingredients for the batter, plus the filling of your choice - and such spectacular results.

Monday Menu: Vietnamese Sizzling Crepes

2012-01-23T02:00:00.000-05:00

Banh Xeo

I miss sandwiches terribly, so I've been on a culinary quest to find other savory filling conveyances, ones that are so good they completely fill the void left by what I can no longer eat - because of my wheat allergy.

I've had tacos, tortillas, spring rolls, arepas, and crepes. But not Vietnamese crepes. These are new to me.

I defatted and reduced the sauce created by yesterday's beef rib cook. It needed no adjustments to the seasoning. I strained it, and poured over the pulled meat (about 2 cups).

Pulled Beef

I whisked together 1 cup White Rice Flour, 1/2 tsp. Sugar, 1/4 tsp. Salt, and 1 tsp. "Singapore Seasoning" because I was out of tumeric. To that, I added 1/4 Cup of Coconut Milk, and 1 1/3 Cups of Water. Stirred together, and let rest on the counter 20 minutes. (Recipe from Seasaltwithfood)

Sizzling Crepe

I thinned out the mixture with more water, and fried the crepe in a nonstick pan. (The first ones were too thick, and the chickens ate those.) I turned it after the edges curled up, and added the warm filling.

You know you are doing it right when the batter sizzles and instantly produces small bubbles (hotter than you think you need for a crepe).

Vietnamese Crepe - Banh Xeo

I ate two of these like delicate little chewy tacos, then realized they were supposed to be served in lettuce leaves. (Thank you Google Photos) The crepes lose their crispness as they cool and wet fillings exacerbate things. I doubt they could be kept warm in the oven for parties. Hmmm.

I've never eaten these "for real" before, so I had to go with my own flavors. The rich sweetness and spiciness of the beef was cut by the tart dipping sauce, a mixture of rice vinegar, (wheat-free, soy-free) oyster sauce, chili oil, and agave syrup. Refreshing, light, and we ate it all up.

And then we had popcorn. Because we were still hungry.

Stuffed Wings in The Free Press

2012-01-22T07:24:00.002-05:00

Stuffed Chicken Wings

I've had another recipe and story printed in Green Mountain. It's a gluten-free crispy fried delight!

Weekend Cook: Beef Ribs with Potatoes

2012-01-22T02:00:00.000-05:00

Boucher Farm Beef Ribs, Red Bliss Potatoes

Tender, sweet, hot and spicy, with addional sweetness provided by the potatoes. And yes, butter - sometimes, I just gotta have some.

Beef Ribs

Eight pounds of meaty beef ribs, trimmed of excess fat.

Coated them in one cup of Sambal Olek, 1/2 cup of turbinado sugar. Placed in a cast-iron pot in a 250f oven for 4 hours (uncovered).

Added 1 cup of stock and 8 medium potatoes. Lid on. After 3 hours potatoes were done. Cooked for another hour, when the meat pulled from the bones.

Cooled stock in refrigerator overnight. Leftover meat will be used in tomorrow's recipe for Banh Xeo (Vietnamese Sizzling Crepe). And what of the leftover potatoes? I haven't decided yet.

Boucher Farm Rib-eye

2012-01-21T02:30:00.000-05:00

Rare Rib-eye Steak

I seared both sides of a 2-inch steak, then popped the pan into a 300f oven for 10-15 minutes, until a probe signaled 131f. The photo shows the meat as redder than it actually was.

Boucher Farm Rib-eye

After a ten minute rest, sliced, and glamming up the leftover Chinese takeaway. Tender and beefy, but that horseradish cream is still too intense for me.

Lake Carmi Perch

2012-01-20T02:30:00.000-05:00

Panfried Perch

We didn't receive any Walleye this week, but scored a couple of perch. As I filleted them, I realized that I don't have the right kind of knife. Need another that is thinner and more flexible.

Simply sprinkled with salt, paprika, pepper, and fried on low heat.

Much tastier than salmon from the supermarket this week. Wonderful fish, fresh from Vermont!

Burger with a Hat

2012-01-19T02:30:00.000-05:00

Burger with Egg, Onion and Tomato

Dan's been eating at McDonald's for a few days, but there's no reason why he can't eat here if I'm feeling well enough to cook. Plus, I can put an egg on that patty! Or that Muppet. I'm a little wigged out now that I can see those red googly-eyes.

Sauteed cherry tomatoes, sweet onions, fried egg and four burgers.

Kind of got a salad thing going on with all the greens, plus some garlic pickles.

Wheatless Burger at Home

Better than McD's, and I could eat one, too. Well, half of one.

Yard Bird of Prey

2012-01-18T14:53:00.000-05:00

Juvenile Cooper's Hawk

Likely a close relative of last year's visitor - but this time, I've got better photos. It's perched right over the suet feeder. And as you can see by the blood on the belly feathers, it's already eaten today.

This photo is from Cornell's "Project Feederwatch" webpage.

Life on the Farm 011612: Flu Diary

2012-01-17T07:24:00.002-05:00

Ground Zero

Not feeling well, bed at 7pm; stomachache, chills, can’tsleep.

Go fetch antacids from the cupboard at 11:30pm.

24 hours of good eats rapidly exits body in rudest possiblemanner.

Lying still on bathmat near toilet. Don’t think I’m dying, which is a switch fromthe usual, considering circumstances.

Colder than I should be, can’t move, exhausted.

Uncomfortable under itchy acrylic blanket, reminds me howmuch I hate camping.

Cats go into garage when Dan comes down for morning chores.

Cats come back in.

Oh please, please, let them not bring in any rodents thismorning.

Last time, the male was carrying a live baby mouse in hismouth. I could see the tail hanging downhis chin, then, he spit it out on the floor so he could keep slapping it if itwent too far astray while he ate his kibbles.

Not this morning, please…

Day 1

Got off the floor around 8 am.

Made it as far as the comfy recliner, sipping Ginger Alewith a pink bendy straw.

Think flu – or food poisoning – doesn’t matter, it is whatit is.

Asked Dan to turn the Christmas lights on for cheer, and thefireplace for warmth.

Tuned in to the nearly-real jewelry auction channel. Rest of morning is a blur of while cottongloves, brightly colored stones, and “bidder, bidder, sold”.

Slept for an hour.

Asked for ice with seltzer, but there isn’t any. Drank it warm.

No higher thought processes available...

Day 2

Stomach still isn’t right, but feel like I’m participating inlife again.

Can look at pictures of food without becoming nauseous.

Walking makes me dizzy.

Fart attack. It’slike a heart attack. Only not. Look it up.

Ate the last two olives in the jar.

Day 3

Ate yogurt.

Read, “I think raccoons have started a fight club in mybackyard” on a Facebook wall. Just aboutblew milk out my nose. Not drinkingmilk.

Walked around some.

Ate white rice.

Day 4

Ate homefries at the diner; stomach making weird gurglingnoises.

Have a headache. Thinkit’s the sunshine. Migraine coming?

Possibility of fresh walleye tonight, and wants some friedcrispy, no matter the consequence.

I’m going to have to cook it.

Conserving energy, and coaching inner chef to nut up andpower through the evening.

NO FILLETS ARRIVE

Deadline Day

More yogurt.

Feel like I’ve run a marathon, staying in comfy chair for onemore day.

Thanks for looking in on me.

Wheatless: Beer Battered Perch

2012-01-12T03:00:00.000-05:00

Fried Perch

I've said this before: we have such cool friends! These perch fillets were a gift, fresh from ice fishing on Lake Carmi. They were very sweet, though some of the larger ones had a mild gaminess.

Beer Batter

Swimmin' in a gluten-free batter from About.com.

Whisk together: 1 cup All Purpose GF Flour (I used King Arthur), 1 Cup Cornstarch, 1 tsp. Baking Powder, 1 tsp. Sugar, 2 tsp. Hot Paprika, 1 tsp. Garlic Powder, 1 tsp. Onion Powder, 1 tsp. Salt, 11 oz, Beer (Corona*) or Seltzer.

*Coronas do not trigger my gluten allergy.

Fried Perch

I heated peanut oil to 375f in a saucepan and fried 4 fillets at a time, keeping the sheet pan warm in a 200f oven. I think I would try to make the coating a bit thicker next time, because I liked the chewy texture of the crispy bits.

Oh, and we didn't have any tartar sauce, so I used horseradish cream, which gave me an intense brain "freeze" of pain. I don't know how Dan can eat that stuff.

Today on The Farm

2012-01-11T14:20:00.000-05:00

Today, Dan's brother Denis was skidding out logs from our Poole property, and he blew a hose on the tractor, which we are bringing back to be repaired or replaced in Swanton. Honestly, I wasn't paying that much attention, we made cheese this morning and I ate only a handful of dry cereal for breakfast. Bit tired.

Skidsteer and Landing

The power company had cut multiple trees, but Denis also noticed a swath of downed ones running through the riparian corridor just east of the field - he thinks it is damage from the hurricane that blew through a couple of years ago. All those are being removed as well.

I didn't get out of the car. Saw bear scratchings on the older trees over twenty years ago and won't go near those woods.

Drummies and Meatballs

2012-01-10T03:00:00.000-05:00

Pork Meatballs

These baked alongside drummies for 20 minutes at 400f. They were made of leftover wing stuffing from the previous recipe, rolled in gf breadcrumbs.

I tried stuffing the drummies, but they were too small.

Rolled in breadcrumbs and deep-fried following the boneless wings recipe, these were a bit dry, so I served them with BBQ sauce.

Baked Pork Meatalls

The meatballs were the second star of the weekend's experiment. They were very tender and fluffy - I just wanted to stuff these in a hoagie with lettuce, onions, smokey provolone, and horseradish cream. Hungry, again!

Weekend Cook, continued: Boneless Stuffed Chicken Wings

2012-01-09T03:00:00.000-05:00

Boneless Stuffed Wings

Bone-out 12 wings and refrigerate. This can be done the day ahead, in order to divide up the work. Scroll down for the instructions in the previous post.

In a food processor fitted with a blade, mince: 8 Cloves of Garlic, then add 1/2 a Medium Onion, then 2 ounces of Portabella mushrooms and 2 1/2 oz. blue cheese plus 1 TB Tapioca Starch (or cornstarch) and 1 Egg White. In that order. Whiz harder items first, then softer ingredients, last.

Add to a bowl containing: 1/2 lb. Ground Pork, 1 Medium Carrot, Grated, 1 TB Sriracha, 1 tsp. Black Pepper Flakes, 1/4 tsp. Salt.

Mix together and microwave a sample. Adjust seasoning and add more starch if it falls apart. Refrigerate 15 min. - 1/2 hour.

Preheat oven to 300f. Open the "cone" of the wing, sprinkle a pinch of salt inside. Stuff and set on a lightly greased cookie sheet. Bake for 18-20 minutes, until the internal temperature is 161f. Paint with BBQ sauce and let cool to the touch (10-15 minutes). The purpose of the sauce is to make the breadcrumbs stick. Blot any excess sauce before rolling in breadcrumbs.

Roll in about a cup of crumbs (gluten-free), covering all surfaces. Set aside. Heat an inch of peanut oil to 375f in a tall-edged saucepan (about 1 litre). The setting is medium-low on my stove.

Much easier if you own a deep-fryer, but my outdoor model is too much trouble to set up and clean for just 12 wings. Turn wings when browned, 3 minutes per side, or longer depending on how cold the wings are.

Fried Wings

Drain on paper towels. You may keep them warm in a 200f oven while cooking in batches.

Stuffed Boneless Chicken Wings

Crunchy porky chicken goodness. These don't need any sauce, but try them first and decide if you have a preference - Ranch? BBQ? Blue Cheese? Sweet/sour? Hot Sauce & Mayo? Up to you.

Serves 6 - 12, depending on if serving as appetizers or as an entree with rice and sides.

Process: Bone-out Chicken Wings

2012-01-08T10:09:00.001-05:00

Boneless Wings

We'll start at the end. These wings have no bones. The tips will become the handles for the finished appetizer. Sharpen your knife before you begin.

Chicken Wings

Ordinary 12 pack of wings.

Separate the drummie and the wing section. The drummies will cook separately, refrigerate them.

With a hand on top of the wing, slide the knife in against the bone, under the skin, and slice away from you, turning the wing over as you get to each edge. There is a tendon to cut. Peel the skin up to the joint.

Deboning a Chicken Wing

Grab each bone at the connected joint, twist, pull up and out. As you can see, they come out nearly clean. Took me about four of them to get good at it, and I have only rudimentary knife skills.

What you are left with is a conical shape to hold stuffing - a wing ice cream cone, for lack of a better description. On to the recipe!

Weekend Cook: Stuffed Boneless Wings

2012-01-08T08:02:00.000-05:00

Stuffed Boneless Chicken Wings

Typing up instructions to debone the wings right now. Recipe will be a separate post. Picture is to make you hungry while you wait.

Cheesemaking: Almost too cold to make

2012-01-05T08:17:00.000-05:00

Boucher Blue Cheese

After two weeks off, we decided to make cheese, and then the temperature dropped below zero. It's a challenge to keep the make-room 80f in that instance, and it really burns through the fuel oil.

Next cold snap, we'll just wait for a warmer day.

Life On The Farm 010212: If you can't read this, you're too close

2012-01-04T03:00:00.000-05:00

We took a few weeks off from cheesemaking for the holidays,so I’ve been reading a great deal (cookbooks for Christmas – so loving it).

After a few days, the pages became unfocused and blurry – so much so that I couldn’t continueindulging in my passion.

It wasn’t because I was stroking out – though for a whilethere I wasn’t completely certain that was the case.

I suspect that I ~~may~~ need reading glasses.

Fifteen years ago, I underwent laser eye surgery and itworked spectacularly. No more glasses,no more contact lenses, bionic vision in the right eye. Worth every penny spent.

But recently, the following has occurred:

1) I used the wrong credit card for a transaction. Both our business and personal Visa’s aregunmetal grey. That I was not surprisedwhen I discovered charges for Christmas gifts on the wrong statement wasdisturbing on it’s own.

2) I added sugar instead of salt to a soup. Both are contained in generic stainless containerslabeled in my own sketchy handwriting. As I attempted to adjust the seasoningto complete the recipe, I wondered why the soup never seemed to get anysaltier. Then, I became concerned that Iwas using so much “salt” that it was probably bad for my blood pressure to keeptaste testing. Threw it out. Re-labeled the containers.

3) I charged the wrong amount to a wholesale client. But really QuickBooks people, the standardfont for invoices is too small in the first place, and if there’s a way to makethe forms on the screen larger and not just longer, I’d appreciate someonesending along those instructions to boucherfarm@comcast.net. Thanks.

4) I recently purchased an expensive new-fangledphone, but can’t read the descriptions under the icons that make it do coolstuff - beyond operating like a regular phone. I mean, the picture looks like aphone, so it must be the phone button. Icould have gotten a no-frills device for free, if all I wanted to do was to makecalls and not have random people envy my bling.

Weeks after the first blurry sentences were reluctantly acknowledged, and now I can’t read the home phone’s digital directory. This made me resolve to finally do somethingabout this, because I’m too old to go back to memorizing all those phonenumbers.

Isn’tholding an object with writing in 6-point type at arm’s length in order to readit a superpower? I think so.

Inany event, I requested a pair of 1.5x reading glasses from Santa-Sis, and amnow sporting purple frames and able to peruse ingredient lists and allergenalerts up close in the grocery store aisles once again.

I’mnot ready to get a full-on prescription, because if I give the reading a restfor a few days, everything goes back to normal.

So,I can still put this all down to fatigue and not advancing age, while rockingit like a sassy librarian.

Inmy mind.

Whichis the only place where it really counts.

Smoked Pork Tenderloin

2012-01-03T02:30:00.000-05:00

Smoked Pork Tenderloin

Usually, this cut takes 1 1/2 hours at 225f. Since it is getting cold out, it took about double that time.

Steamed Green Beans and Mushrooms

I put some green beans and an assortment of mushrooms in foil to bake alongside the tenderloins. It worked!

Smoked Pork Tenderloin

Another success for the Traeger Pig! Luscious pork with spices from Dizzy Pig - lovely for a lazy afternoon.

Smoked Salmon Steaks

2012-01-02T03:00:00.000-05:00

Smoked Salmon

It's getting kind of cold to be using the Traeger pig. The inch-thick fish took nearly double the time to cook (about 2 hours at 200f). The steaks were coated in mustard and Dizzy Pig "Shakin' The Tree".

Smoked Salmon

Fragrant, spicy, and covered in butter. Mixed the leftovers with mayonnaise to make a sandwich.

Potstickers in The Free Press

2012-01-01T07:08:00.003-05:00

Potstickers

Another recipe and story in the paper. Just in time for a day off or a gathering with family. Pork is good. Making Chinese food with local ingredients, even better.

Lucky or Unlucky?

2012-01-01T03:30:00.000-05:00

Shot Penny

I found this among the 3 pounds of change weighing down my purse. Is a penny with a bullet-hole lucky or unlucky?

In any event, I did remember to take the stock out of the oven.

Best Christmas, Ever!

2011-12-31T04:00:00.000-05:00

Phone Bling

Got some new dresses for Siri (thanks Sis).

Awesome in so many girly ways.

Clearing The Dashboard

2011-12-30T03:00:00.000-05:00

PaneBelle Gluten Free Pizza Shell

End of the year, and time to clear the dashboard of things I meant to post about, but didn't. First up - a pizza shell that the owner of the local diner discovered at a trade show. Made a decent pizza that stayed crispy under multiple toppings, which we gobbled up before taking a plated photo. Hope to see it on the menu soon.

Mama Africa's Peri-peri Sauce

Had this bottle on the counter for two weeks before trying because it looked scary hot. Not at all scary, but has a creeping heat that you still feel an hour later. Looking forward to pairing with skirt steak and chicken. Overpowered pork potsticker dumplings. Gluten-free.

Baked Salmon

Proof that we eat fish and not just meat. Dizzy Pig rubs really bring out a vibrance in farmed salmon. Cooks in about 8 minutes at 400f. Love purple jasmine rice.

Smoked Salmon

One-inch thick bone-in salmon steaks take one hour on the smoker. Like pairing hard-boiled eggs with just about everything, but prefer soft-boiled with soups. Messy plate, that's why I didn't post - and I started steaming vegetables on top of rice in 2011.

WTF Fish with Creamed Leeks

I've had this photo so long I'm not sure what it is. Tilapia? Sole? It's just been hanging around with no real point to it.

Youngstock

Look! A Brown Swiss! Naughty girl lost her ear tag.

Well, that's it. The virtual closet is all cleaned out and ready to fill in 2012.

The Dairy Bar is Up and Running!

2011-12-29T03:00:00.000-05:00

The automated calf feeder arrived three weeks early. By 8:30 a.m. all the calves had eaten and were napping.

You probably can't see it but the final line says "0", which means everybody ate their portions.

This is the transponder that is attached to each calf's ear - think: earrings.

This is where the powdered milk is mixed with warm water and dispensed on the other side of the wall. Yes, it is a blender making milkshakes - which is why I call it "The Dairy Bar" - though Dan has cast a vote for "Calf Mom".

Construction Update: Rafters On!

2011-12-28T10:09:00.001-05:00

Hate to be working outside today, freezing rain and snow.

Last of the Corn Tortillas

2011-12-27T03:00:00.000-05:00

Crab Tortilla

It's the last of the handmade corn tortillas purchased at Burlington Farmer's Market - missing them already!

Filling is crab, mayonnaise and sriracha. Decadent and gluten-free.

Christmas Roast Beef

2011-12-26T09:10:00.000-05:00

Rib Roast on the Traeger Pig

Or rather, roast beast. This is a 20-lb. slab of goodness, coated in mustard and Dizzy Pig Red Eye.

It took 6 hours at 225f - 250f, and 6 degrees outside, so the pig had to work harder than usual to keep the temperature steady. Pulled off at 128f to allow for the carryover. On a 3-bone roast, I pull at 131f.

It rested on the counter, under foil and two blankets for 2 hours - and it was too hot to touch when I carved!

Rare Roast Beef

Removed the bones first and saved them for another cook tomorrow. Easy slicing, and fantastic fare! Happy Holidays, everyone!

Weekend Cook: Potsticker Dumpling GF

2011-12-25T03:30:00.000-05:00

Gluten-free Potstickers

I made these using spring roll wrappers, and unlike yesterday's recipe, there is no steaming step, no egg, and formed dumplings are not covered before cooking.

Uncooked Dumplings

Filling:

1 lb. Ground Pork, 6 Cloves Minced Garlic, 1/2 Cup Minced Red Onion, 5 Minced Scallions, 1/4 cup Peanut Butter, 1 TB Tapioca Starch, 2 TB Sriracha, 1/2 tsp. Salt.

Microwave a test piece and adjust seasoning.

I formed these using small spring roll wrappers. They are simply fried on both sides for 2 - 3 minutes, until the filling is cooked through.

Gluten-free Pork Dumpling

This makes about 30-40 dumplings. They only needed a few drops of sesame oil before serving.

Nom, nom, nom.

Weekend Cook: Potsticker Dumplings

2011-12-24T08:23:00.000-05:00

Potsticker Dumplings

These are NOT gluten-free. I bought a new nonstick pan to make them that will only be used for wheaty things.

Pork Potsticker Dumplings

Makes 40

Serves 10-12

1 lb. Ground Pork

¼ cup Carrot, grated

¼ cup Red Onion, minced

¼ cup Green Onion, minced

1 Egg White

1 TB Sunflower Oil

1 TB Sriracha

1 TB Tapioca Flour (orcornstarch)

4 Cloves of Garlic,microplaned

1/2 Tsp. Black Pepper

1/2 tsp. Salt

1 pkg. Won Ton Wrappers

Water or Chicken Stock

Cookie Sheet Pan

Chili Oil

Sesame Oil

Nonstick saucepan with cover

Two wet kitchen towels

Filling:

Combine first eleven ingredientsand microwave a test piece to adjust the seasoning. Refrigerate for half an hour to let theflavors combine.

Steaming Dumplings

Dumplings:

Place a wet towel onwrappers and formed dumplings to prevent them from drying out. Fill a small bowl with water and ready aplate or cookie sheet to place finished uncooked dumplings.

Wet individual wrappers withfingers dipped in water. Center a portion of filling, about ½ to ¾ tablespoonper dumpling on the wrapper. Seal tightly pressing any air pocketsoutward. Cover with a wettowel.

Pork Potstickers

Cook Dumplings:

Heat a nonstick pan overmedium-low heat. Add potstickers andcook until bottoms are brown (about 2 minutes). Reduce heat to low and add enough water or stock to come ¼ inch up theside of the pan. Cover for 7 minutes.

Uncover and increasetemperature to medium-low. Cook until liquidhas evaporated and potstickers are browned underneath (3-5 minutes).

Serve immediately.

Potsticker Dumplings

Tip #1: Uncooked dumplingscan be cooked in a steamer lined with cabbage leaves for 15- 20 minutes (oruntil filling is no longer pink) .

Tip #2: These dumplingsare seasoned for salt, and require only a few drops of sesame oil and chili oil tocomplement them. If you prefer soy sauce,omit the salt from this recipe.

Wish I Wuz a Kitty

2011-12-23T06:36:00.001-05:00

Max the Coon Cat

Working on Pork Potstickers Recipe Today

2011-12-21T15:30:00.000-05:00

Working on dumpling recipe, test batch one. twitter.com/boucherfarm/st…
— Dawn Boucher (@boucherfarm) December 21, 2011

Trying to tweet it, but having difficulties! Recipe and photos coming soon.

Life on The Farm 121911: Bryce (the dog)

2011-12-20T03:00:00.000-05:00

Not Bryce, just a Cute Dog at farmer's market

I don’t currently own a dog, though I have had a Doberman, aBorder Collie, and even a Miniature Poodle - in the days before two of those breeds came in the pocket-sized version.

I figure one of the reasons I enjoy other people’s 4-leggedcompanions so much these days is because I don’t have to feed, walk them, orget up in the middle of the night to let them out for a pee.

I get to experience all of the frolicking, fetching, and funwithout any of the dirty work or responsibility. It’s a perfectly acceptable way to enjoy multipledogs.

And by saying that, I realize it’s similar to how I feelabout small and sticky toddlers.

But, I digress.

I keep a bag of doggie treats in both the car and truck,because I never know when or where one of my furry friends will appear.

BB, DJ, Maggie, and Keeler under the truck

Well, DJ, Maggie, BB, and Keeler hang out at the farm, but theyaren’t the only dogs with which I am acquainted.

One of our fellow vendors at the summer Burlington Farmer’sMarket is Terry Zigmund of Burlington Community Glass Studio; she makes fusedglass jewelry and stained glass windows, and is one of the few who brings alonga dog.

Bryce is a well-behaved, jet-black, mid-sized doggie-dogthat has one white eye and one brown eye, and fur as soft and thick as anypuffball kittycat.

Bryce, giving me the stink-eye

On every market day I take multiple photos of dogs, produce,crafts, and passerby at the market, but when I tried to capture Bryce and hisbeautiful eyes, he scowled and turned away. He also went out of his way to growl and bark at me when I visited Terry’sstudio.

I’ve mentioned before that I don’t understand why any dogcould dislike me, because I’m just not that dog-unlikable - so Terry told me atrick, to ‘just say cookie’ and he would perk right up.

Well, I knew I could do one better. I left our booth and went to the truck toretrieve pup treats from the back seat. Little did I know that I would make afriend for life.

Vendor at the indoor market

Last Saturday, we made deliveries of our farm’s products toBurlington, then visited and shopped at the indoor Farmer’s Market at MemorialAuditorium (taking photos and Tweeting to help promote the organization).

We met Bryce and Terry at the Painted Tulip booth, and thedog instantly recognized me as “The Cookie Lady”

Now you may have seen dogs on YouTube or television“talking”, but I’ve never witnessed it for real.

In addition to barking and pushing people aside, Brycestarted making the sorts of noises that come just shy of actual words. Woofs andother low vocalizations, combined with emphatic tail wagging and major cuteness.

I swear I heard “Cookie”.

Or “Wookie”.

And me without a reward at hand! Next time, I’ll have treats in my pockets. Ihate to disappoint such a wonderful pet.

Monday Menu: Tri-tip Tacos

2011-12-19T08:52:00.000-05:00

Beef Tri-tip Tacos

Had to try the corn and flour tortillas made by Mara Welton of Half Pint Farm, so I threw an easy roast in the oven instead of using the smoker to get some tacos started.

Hot and Sweet Slather

With the oven at 250f, I combined 1/4 cup of Sambal Olek, 1/4 of sugar, 1/2 tsp salt to coat the roast.

Tri-tip Roast

After 2 hours, it registered 131 in the thick side. I removed it and covered with foil and a towel to rest on the counter for 20 minutes.

Beef Roast

Needed a bit of salt, but delicious with a sweet, spicy, sticky coating, and perfectly rare.

I piled thinly sliced meat, cheese and onions on, and heated in the microwave until the tortillas were soft.

Topped with Caesar-dressed romaine, Green Mountain salsa, and a dollop of sour cream. The homemade corn tortillas were very "corny" in flavor. Messy to eat, but doing it all over again tomorrow!

Here's the Toffee Crunch photo!

2011-12-18T10:17:00.000-05:00

Vermont Krunch Toffee

Such a pretty tin! Dan had to buy one for his mom.

Winter Market

2011-12-17T16:47:00.001-05:00

Maple Cotton Candy

Today, we did our monthly meat deliveries, then went to the Burlington Farmer's Market at Memorial Auditorium. One of the new, cool offerings from vendors was maple cotton candy.

Caledonia Spirits

The other was Caledonia Spirits vodka and gin made in Hardwick. Nice hostess gift for the holidays in my book, plus the Toffee Crunch lady has holiday packaging - but that photo didn't come out due to weird lighting.

The next market will be next year! And maybe- maybe - we may be vending sunflower oil.

Construction Update: four sides make a difference

2011-12-15T16:23:00.002-05:00

The house across the road is progressing quickly, thanks to clement weather. Wondering how they are going to mow that slopey lawn...

Pork is Back!

2011-12-12T03:00:00.000-05:00

Roasting Piglets

No, those aren't ours - our pork is on the second shelf! Should this be making me hungry?

Yes, yes it does.

Sweet Italian Sausage

We have shoulders, smoked chops, sausages, roasts, center-cut ham slices, bacon, ground pork - all ready to go back to the farm.

Cream of Rabbit Soup in The Free Press

2011-12-11T07:30:00.001-05:00

Cream of Rabbit

Finally! My soup recipe makes the paper. For the accompanying story about living on Carter Hill in Highgate, click here.

Wheatless: Choo-Chee Curry Fish

2011-12-11T03:00:00.000-05:00

Baked Haddock

The last time I made a version of this, I cooked the fish in the curry - and while delicious, it fell apart into flakes and was not very attractive to look at.

Choo-chee provides a creeping heat that you can feel on your tongue hours afterward, plus it's one of those items that is gluten-free without suffering from being a "mock" version.

This time I dusted the fish with Dizzy Pig Shakin' The Tree and baked it separately (425f 8-10 minutes) to keep it moist and whole.

I followed the directions on the tin, reducing the amount of coconut milk to only one can, and adding a pound of sliced carrots. They simmered until tender, about 20 minutes.

Rice Noodles

Then, instead of boiling the rice noodles separately, I placed a 1/2 package into the simmering broth, turning every few minutes until soft. Saves time and washing up - and all that flavor becomes absorbed by each strand. Pretty sure that is the secret to the flavorful noodles served at the local Thai restaurant.

Spicy Carrot Curry

I placed a cover on, turned off the heat and added a tablespoon of fish sauce to balance the sweetness of the dish. Nearly all the liquid is gone at this point.

Rice Noodles

Tasty taste test! Could have used some sliced fresh chilies to make it hotter - but I am out, and Dan prefers it less spicy.

Carrot Curry and Haddock

Yummy topped with the leftover caramelized onions that I made for an egg salad sandwich. A little sweet for my taste, and I realized that I had forgotten to add the Thai basil!

Ah well, there's always next time.

Project Sunflower: Pressing and Bottling

2011-12-10T02:30:00.000-05:00

Sunflower Seeds

Seeds come from the grain bin and go into a press. (Dan is allergic to the dust and had to get an inhaler and some meds...from this point on he has to wear a mask.)

The result is filtered.

Vermont Sunflower Oil

And then bottled. Just waiting on state approval for the label...

More Construction Photos

2011-12-09T03:00:00.000-05:00

The view from the first farm driveway.

This is the view from my mailbox. With all the leaves off the trees, it's starting to look a lot closer.

Life on The Farm 110511: Under Construction

2011-12-07T03:00:00.000-05:00

Old Dairy Barn

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

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

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

That particular wing has functioned as the occasional turkeyor 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 wherethe hot box plugs in when day-old birds arrive. It’s a critical position, since putting them in outdoor sheds hasresulted in lethal assaults from rats. (Inside the barns, semi-feral cats are on patrol, and the likelihood of maulingsis at a firm “zero”.)

Laying Hens Eating Sunflower Expeller

Across the aisle from the birds, piglets mill around andsnort happily in their own confinement; rows of individual baby calf pens line therest of the barn’s perimeter; older calves occupy a central communal space in alarge enclosure with headlocks.

Pig Pen

There is typically not a preponderance of electrical outletsconveniently located in these old barns, so there are not a lot of options asto where light and heat for needy things can be situated.

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

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

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

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

Calves will wear electronic ear tags that identify them tothe 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 asmuch as paying someone a living wage to do it for a year.

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

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

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

Farm Tech

2011-12-06T03:00:00.000-05:00

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 Menu: Turkey Egg Salad Sandwich

2011-12-05T03:00:00.000-05:00

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!

Project Sunflower: Replacement Pump Arrived Friday!

2011-12-04T11:42:00.001-05:00

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

2011-12-04T03:00:00.000-05:00

View From Dunkin' Donuts

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

Weekend Cook: Cream of Rabbit Soup

2011-12-03T03:00:00.000-05:00

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 greenportion 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 insimmering 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 additionalstock. Simmer until liquid reduces tothe 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 allowflavors to mingle.

3) Return pureeto low heat. Add oyster and chanterellemushrooms 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!

Project Sunflower: Bulk Buys

2011-12-02T14:17:00.001-05:00

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!

2011-12-02T02:30:00.000-05:00

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!

Wheatless: Ways to Use Leftover Turkey #1

2011-12-01T02:00:00.000-05:00

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)

Cheesemaking @boucherfarm live today!

2011-11-30T08:08:00.001-05:00

Check out our twitter account @boucherfarm for bits of cheesemaking today on the farm.

Cheesemaking: Connor Abbey

2011-11-29T07:16:00.001-05:00

Tomme Cheeses

The aging rooms are filling up with cheeses for next year's farmer's market season. Today I am prepping to do it all over again, after taking the holiday week off!

I'll be tweeting @boucherfarm during the cheesemake tomorrow.

Random Dollars Keep Coming

2011-11-27T07:25:00.001-05:00

Random Dollar

I kid you not, I found another random dollar. This time it was at the local quickie mart in front of the counter on the floor - wet, with a boot-print on it.

Lucky is being able to keep what you find. At this point, I feel I'm being obligated to find the best place to give away money that I didn't earn, and haven't a right to. It's. Just. Too. Weird.

Yesterday on The Farm

2011-11-26T07:15:00.001-05:00

Righteous Snowman

This fella showed up at the cheeseplant!

Kitty Sez "Milk"

2011-11-25T17:06:00.001-05:00

lol, it took me 3 months to get the cat to say "milk"... waiting now for sister to send video of her dog doing "the cookie dance".

Happy Thanksgiving!

2011-11-25T08:20:00.001-05:00

Smoked Turkey

Small turkey this year, only 23 pounds...put the 13-pound breast on the Big Green Egg and the legs in the Traeger Pig.

Turkey Legs

Coated them with a Dizzy Pig rub called "Shakin The Tree" overnight.

Turkey Breast

Sorry, no smellavision:)

Today on The Farm

2011-11-23T07:36:00.001-05:00

Just woke up to Christmas! Time to change the blog header.

Grilled Potatoes

2011-11-22T07:14:00.001-05:00

Grilled Potatoes

Here's an idea for an interesting side. I baked Yukon Golds in the oven at 350f until a knife passed through easily and refrigerated them overnight. The following day I cut them in half, brushed them with sunflower oil, gave them a sprinkle of salt and placed them on the grill for about 10 - 20 minutes, turning once.

Life on The Farm 112111: Shortest Story

2011-11-21T13:23:00.001-05:00

I’ve met some people over the last twelve years (from out ofstate, mostly) that think cheesemaking in Vermont is some sexy, exciting, highprofile endeavor involving celebrities; receiving glittering accolades with theoccasional national morning show appearance.

It’s not. It’s really, really, not.

Mostly it is sitting around waiting for milk to fill astainless steel vat, listening to the talk radio repeats from the previousevening, pounding down caffeinated drinks until I get jittery, and trying not tonod off sitting next to the window where people can see me.

There are always people driving trucks past my window in themorning.

Blue Cheeses in the Curing Room

We make cheese at 5:00 a.m., so I get to see a lot ofsunrises through the steamed-up windows, which is a solid plus. But, on the down side, it’s 5:00 a.m., forPete’s sake!

There’s a lot of time to think, which I’ve mentioned beforeis a situation I try to avoid, because it usually winds up being eitherexpensive or loads of hard work.

Is that is a dead bug or a live bug on the floor - or aclump of dirt? I probably need to see someone about getting prescriptionglasses, because there are a lot of out-of-focus objects these days.

Or maybe I’m just overly tired and need more sleep.

Is the willow tree on the lawn dead? It didn’t seem to have many leaves thissummer. Probably ought to give it onemore year, just in case it comes back. No sense in digging it up prematurely.

You never know, it just might surprise me.

Weekend Cook: Beef and Veal Meatballs

2011-11-19T02:30:00.000-05:00

Beef and Veal Meatballs

Yup, another meatball recipe!

Chicken egg on the left, turkey egg on the right.

Whiz together 1/4 cup Pine Nuts, 2 Heads (yes, heads) of Garlic, 1/4 Cup Parmesan, 1 Large Onion. Add to one pound Ground Beef, one pound Ground Veal, two Eggs, 1 TB Herbs de Provence, 3 TB Breadcrumbs, 2 tsp. Black Pepper, 1 1/2 tsp Kosher Salt. Mix by hand and microwave a test piece to adjust seasoning.

Preheat oven to 425f. Using an ice-cream scoop, form into 24 meatballs on an oiled cookie sheet.

Baked Meatballs

Bake for only 12-15 minutes, just to set the shape.

Meatballs in Bove's Vodka Sauce

Finish in a simmering sauce with the cover on for 8 - 10 minutes. Turn off burner and leave covered for 20 minutes to finish cooking. This is a firmer meatball that can be stuffed with cheese if desired. The instructions for that variation are found here.

Project Sunflower: Thingamabob Doohickey Broke

2011-11-18T02:00:00.000-05:00

Our filter press has a broken part after a week of use, and the push-button-start isn't functioning - but we can still work it manually. The company rep is in Germany, we hope he can get us going again when he comes back to the States.

Quick and Easy: Sirloin Tip Kabobs

2011-11-17T02:30:00.000-05:00

Sirloin Tip Kabobs

I had a 2-pound sirloin tip steak that was very well marbled, and I felt like grilling kabobs.

I cut the meat into cubes and marinated them for 8 hours in ordinary Italian dressing, threaded onto four skewers and grilled over medium heat for about six minutes on one side (cover down) and four minutes on the opposite side.

The only hard part was cooking in the dark at night, as our porch spotlight burned out.

Today on The Farm: Countdown to T-Day

2011-11-16T12:30:00.000-05:00

Turkeys

We will be processing these turkeys soon - they are meant for Thanksgiving, after all. Can you spot the egg on the ground? They have a much tougher shell than ordinary chicken eggs, but taste about the same - and at one or two a day, are outpacing the chickens' current egg production.

Project Sunflower: Byproduct

2011-11-16T02:30:00.000-05:00

Sunflower Expeller

These are the pellets leftover from squeezing the oil from crushed sunflower seeds. We tried feeding them to the chickens: they really didn't care for them. We fed them to the pigs and they yummed them right up!

Zero waste with this value-added venture.

Today on The Farm

2011-11-15T02:00:00.000-05:00

Penell Road Fields, Swanton

Tonight, Dan and I went to the Swanton property to pick up a pickup left by one of the tractor drivers. It's fieldwork time again. We are plowing under fields and planting cover crops.

This is what's left behind after the combine removes the corn from the cobs.

Boucher Farm, Swanton Property

Here's another view, and believe it or not, there's a dead beaver at my feet! Lord only knows who left it there, but the suggestion that we throw it in the back of our truck and bring it back home was emphatically rejected by me.

However, the driver of the silver truck did gift it to a trapper.

Today On The Farm: Bye, Bye, Piggies!

2011-11-14T14:48:00.001-05:00

Dan and I drove the pigs to the processor in Troy early this morning. We should have pork and (hopefully) all the smoking done in time for our December deliveries. I miss bacon!

Little rainbow to light the way.

Construction Update: Septic Done!

2011-11-14T06:35:00.001-05:00

Mound System

It's rocky on that side of the road, so a mound-septic-system is going in. Things moved along quickly last week - but now it's deer season now - all bets are off as to when the actual dwelling will appear.

Burlington Free Press: Meatloaf Recipe

2011-11-13T12:00:00.000-05:00

Meatloaf

I've had another recipe and story printed in the Free Press. The link is here. Bakersfieldians, there are memories of living in town for you!

Deer Season Day One, Advantage: Deer

2011-11-13T07:13:00.001-05:00

So, this is how it works. We have over 1,000 acres of fields and 300 acres of woods divided between Highgate and Swanton. My brother-in-law Denis, and some of our "core" hunters post most of the land, and we issue permission slips (in case the Game Warden comes around). Each man/woman is given an area, and they have to stay there - like it or not, it keeps them all safe - and happy. We've been doing that for over fifteen years.

Given all the accidental shootings, including one from a hunter who was denied permission to hunt, went on the land anyway, and shot my cousin's husband OUT OF HIS TREE STAND (Hyde Park, VT), managing "guests" is the most responsible thing to do.

Yesterday, Dan came across someone who had dumped a load of dirt in one of the fields and set up a camo shelter. He put a note on a nearby pickup, which belonged to a hunter with permission, and she had no idea who the tent belonged to. We should have taken it down and left a note (I know landowners who would have done so). That is just an illustration of what we have to confront as stewards.

Now, on to the less serious matter. My husband Dan, Denis, and their brother Pat, were all hunting the same area saturday, armed with cell phones and walkies, and still couldn't pull down the deer crossing their paths. lol!!!! 4-Pointers: 1 Bouchers: 0

Deer Hunting

2011-11-12T02:30:00.000-05:00

Yup, it's the first day of rifle season and Dan has decided to go hunting.

Except that he hasn't been deer hunting since we've been married. Exciting packaging!

Okay, lol, this bullet is guaranteed to kill a deer at twenty paces, while still in the box! I'll let you know what happens.

65 Feet Under

2011-11-11T02:00:00.000-05:00

Boucher Family Farm

The well drillers worked for barely an hour and came up with 40 gallons per minute at 65-feet for my in-laws new home! Clean and clear at that! How lucky!

Our home (I'm standing outside the back door) has only 12 gallons p/m full of sulfer and iron, and it supplies the barns and cheeseplant. Maybe we should hook onto that well, lol!!!!

Project Sunflower: Nearing Completion!

2011-11-10T02:00:00.000-05:00

Sunflower Oil

Dan ran a test batch through the oil press and got a gallon of - well, black stuff.

Instead of running it through the big press (the batch was too small) I filtered out the hulls using coffee filters.

Vermont Sunflower Oil

How's that? It tastes and smells intensely like sunflower seeds (especially when used in cooking) and looks like olive oil. Next up: logos, a decision about bottling, pricing, t-shirts?

Life on The Farm 11/07/11: What Day Is This?

2011-11-09T02:00:00.000-05:00

Madison Blue Cheese

This was a busy week. Outdoor farmer’s market has ended forthe season, so we used our newly freed-up time to make cheese twice.

I know that sounds like next to nothing, but it’s double thework and highly disruptive to our routine.

Plus, it fuddles the knowing of what day it is – because a cheesemakesets the pace of waking hours that precede and follow it: prepping, turning,piercing, salting, cleaning, packaging, all according to schedule.

Cutting Cheese Curd

During the dark of morning chores, while waiting for curd toset, I got to thinking about how I could better keep track of the overlap of days.

Around the age of five, Wednesday had been “three sleeps” untilCartoon Day, and Monday “two sleeps”after Cartoon Day.

Centering life and expectations around sugary cereal and Hanna-Barbera – it doesn’t get any better than that!

My adult life is a complicated collection of “cartoon days” – and I’m on a rotating fourteen-day schedule,instead of the usual five-work/two-off or seven-straight on repeat.

As you know, we have a weekly Market Day for six months of the year. For the past twelve seasons I spend one day priorto farmer’s market cutting and pricing cheese, and use the following afternoonto fill and bill out meat orders, while my husband Dan loads the truck.

And then there’s BankingDay, which happens whenever there are four or more checks in the house - aboutevery three weeks - and I use it as a floating excuse to get off the farm for afew hours.

Wendy Wednesdayis named after a waitress at the My-T-Fine II diner in Swanton. When she switches shifts, both my husband Danand I have to ask the owner what day it is when we walk through the door forlunch (after making cheese).

Vet Day is every Friday- we pick up used cardboard boxes, ice packs and packaging material, plusmedicines from the Northwest Veterinary Associates in St. Albans. All our shipping materials are previously used,and generously saved by them for our needs.

Baby Backs on the Traeger Pig

Barbecue Day (Sunday),is when we light up the grill and decompress for a few hours betweenchores. Sometimes we rent a movie.Sometimes we invite guests. Last weekend,we did both.

Gluten-free Cadbury Carmello Brownies

Mondaysunday happensevery two weeks – even if we make cheese twice. It’s an open Monday of no special assignment. Iwatch horror movies, cook, write, browse and shop online. I do whatever Iplease, all by myself – plus the cats - though they aren’t much good atanything except for bringing in an endless supply of dead mice from the garage.

Ten Kilo Gore-Dawn-Zolas

For the next week or so, our fixed and untethered days arein flux; there’s obsessive double and triple checking, running back and forth tothe farm because we forgot something, lots of cursing, and unwanted changes toour sacrosanct eating schedule.

If we can’t make it for WendyWednesday, there’s always FrankieFriday to look forward to.

Today on The Farm

2011-11-08T02:30:00.000-05:00

Cow and Calf

Mama and baby Holstein, one hour old.

Milkweed

Lone plant outside the plant.

Cows eating in the "Dry Cow" barn.

And a valve. A very expensive valve that had to be special ordered for the sunflower oil vat - which means - we'll have a test run soon!

Monday Menu: Potato-Cheese Crawdaddies Soup

2011-11-07T02:30:00.000-05:00

Potato Cheese Soup

This all started when I noticed the crawfish at the Hannaford fish counter. I haven't had them since our only vacation (South Carolina) some twenty years ago.

Starts with 1.5 lbs. of white potatoes.

Cover with stock, add a sliced leek and a whole head of garlic (peeled), simmer till tender (about two hours). Let cool. Add 6 ounces grated hard cheese (I used our Connor Abbey).

Whizz with the immersion blender. Add a 1/4 cup of cream and a couple shakes of Tabasco.

Secret ingredient. Six spicy pre-cooked Crawdaddies. Should have gotten a dozen! Reheat on low.

Potato and Crawfish Soup

Adjust for salt, and done! Eat the soup and save the mudbugs for last...so good! They taste a bit like frog's legs. This recipe makes 10 one-cup servings, but there are bugs for only two.

I may have fished out my ration before service. Cook's privilege.

Weekend Cook: Pork, Beef and Blue Cheese Meatloaf!

2011-11-06T02:30:00.000-05:00

Meatloaf

This comes together fast, then bakes slowly.

Beef and Pork Meatloaf

Makes (2) loaves

Serves 8

1 lb. Ground Beef

1 lb. Ground Pork

1 Large Onion, pureed in afood processor

6 oz. Blue Cheese, crumbled* (I used our farm’s Madison)

3 Eggs

1/4 cup Minced Garlic (about8 cloves)

6 TB Breadcrumbs

1 TB Italian Herb Blend(salt-free)

4 tsp. Black Pepper

2 tsp. Powdered Garlic

2 tsp. Powdered Onion

Salt

Mix all ingredients together. Microwave a test piece and adjust for salt ifnecessary – this varies according to the amount of salt in the blue cheese.

Let stand in therefrigerator for 1/2 hour.

Preheat oven to 350f.

Transfer mixture to two ungreased9-inch loaf pans. Bake until theinternal temperature is 160f, about 1½ - 2 hours.

*If cheese is very salty, reduce the amount by half.

I served it with creamed leeks and steamed squash. The best part is the crunchy crispy top!

Today on The Farm

2011-11-05T12:28:00.000-04:00

Frost on Leaves

Hard frost last night, all the leaves are falling from the trees.

Vermont Frost in November

I saw a partridge on the front lawn at daybreak, but due to the dreaded Sony autofocus the pictures didn't come out. Hope it comes back tomorrow!

Weekend Cook: Duck Soup

2011-11-05T02:30:00.000-04:00

Duck Soup

It all started with a beautiful roast duck from Stony Pond Farm.

It tasted fantastic - and the remains went right into the soup pot with an assortment of vegetables and chicken stock.

The stock was placed in a 225f oven overnight, then cooled and strained.

Duck Soup

Glass noodles, shiitake caps, oyster mushrooms, and chard were added.

I soft-boiled some eggs, peeled them, and voila!

Today On The Farm

2011-11-04T14:25:00.000-04:00

Chefwear

Bored at the cheeseplant this morning. We usually make cheese one day a week. This makes twice. I don't even know what day it is anymore.

The first fluffy snow of the year. Keeler does not look so thrilled about it.

And then, hail...not the first time this year, but on my nerves.

And now, it's a weird square snowfall. Waiting for the thunderhail and lightning...

Burlington Farmer's Market #26: Last Day

2011-11-04T02:00:00.000-04:00

It was 42 degrees and breezy. Our propane heater died after only 40 minutes, but I had an insulated Coleman blanket to wrap up in - and Dan's heated jacket as well. I slept all the next day.

Created with Admarket's flickrSLiDR.

We had candy for Trick Or Treaters, but it was mostly eaten by tourists gawking at the protesters in the park like this was some kind of zoo.

Kitties, doggies, candids, and boots I must have - a farewell to farmer's market until next May!

New Pellet Furnace

2011-11-03T02:00:00.000-04:00

Woodmaster Furnace

Remember when we got this new furnace in 2009? Well, it was a lemon - a genuine lemon. We replaced every part and then decided that what we really needed was a whole new unit. This one is smaller and has an automatic start, which the other lacked. We are also burning wood pellets instead of corn this year because corn is too expensive. Think about that. We grow it, and it's too precious to burn.

New Tires

2011-11-02T14:05:00.000-04:00

Skidsteer Tire

Sure, air-filled tires are cheaper, but they don't last long around here. Our skidsteer was just fitted with brand new solid rubber tires!

The rims are part of the tire.

John Deere Skidsteer

The increased weight will be beneficial for all the jobs it does around here, including pushing up feed.

I know it doesn't seem like much, but newer, better, more expensive tires are a huge deal for us.

Cheesemaking: Packaging

2011-11-01T07:39:00.002-04:00

Boucher Blue and Gore-Dawn-Zola

Blue cheeses ready for sale are wrapped in candy foil with a label and coding sticker, then bagged (see naked cheeses in the background). They are now ready for shipping out - which is what I am doing today. Heavy lifting!

First Shovelful

2011-10-31T06:51:00.001-04:00

Across the road from my house

Yep, there's a house going up. Looks like my in-laws are finally moving out of the old family farmhouse and retiring to: across the road :)

Quick and Easy: Shepherd's Pie

2011-10-29T02:00:00.000-04:00

Shepherd's Pie

This was pretty darn delicious, and not many ingredients, either.

One pound ground lamb, 1 pureed Vidalia, 9 minced garlic cloves, 1 tsp. salt, 2 tsp. black pepper. Sauteed until just cooked through, then a couple handfuls of baby spinach and a cup of good ol' frozen peas are added.

Topped by Idaho Potato Buds and baked at 375f for 40 minutes, then at 425f for 12 minutes. Dan lamented the lack of corn - but there's always next time.

Burlington Farmers Market #25: Pre-Halloween

2011-10-28T02:30:00.000-04:00

Last week it rained just a bit - but the winds were light which made the cold tolerable.

Created with Admarket's flickrSLiDR.

Got some really fantastic candids last week. I don't often indulge in taking people photos, but I am especially proud of capturing the spinning pink princess. It's the final week for the outdoor market, and it should be aces for people-watching. Hope to see you there!

Project Sunflower: Updates

2011-10-27T02:30:00.000-04:00

The processing room is complete.

Bottles have arrived.

A preliminary test yielded 3 drops of oil - the seeds are too high moisture to process.

And we found someone to guard the place when we are at home.

Beef and Veal Kabobs

2011-10-26T02:30:00.000-04:00

Beef and Veal Kabobs

Also, squash from Rockville Market Farm, plus beets and our blue cheese.

I marinated the cubes of sirloin overnight in Drew's marinade, and the beef in Gormley's Jalapeno sauce.

Kabobs on the Weber

These cooked about six minutes per side over medium heat with the cover down.

Life on The Farm 102411: Runty

2011-10-25T14:46:00.001-04:00

Piglets

My husband Dan and I sell pork at farmer’s market, but wedon’t farrow our own piglets. Have youseen the size of breeding boars? Theytake up the footprint of a Smart Car. I’ve seen one up close. (Still scared.)

We buy weaned piglets; it’s easier, and we are supportingpeople that have knowledge we lack. At thispoint in our lives, we have lost the inclination to navigate yet another steeplearning curve.

The last batch totaled eight; they were all sqeally andskittish and happy to arrive here under the heat lamps with fresh hay to root aroundin.

The happiest of all was a runt, who was unnaturally friendly– like a puppy – and that made Dan suspicious, so he checked in on himfrequently.

Sure enough, “Runty” was not drinking milk from the pan likehis littermates. He wasn’t weaned. The following morning he was returned to hisMom.

He ran right up to her and started nursing. We left him behind with the understandingthat once he put on some weight and could eat on his own we would take him back.

On the first check-up a week later, he was still on Mom.

On the second attempt, he was nowhere to be found; an additionalseven days went by before Dan was able to contact the farmer in person.

After a short investigation, the sad verdict of “death bymisadventure” was pronounced. Our piglethad wandered out of the barn and fallen headlong into the manure pit.

We were generously offered a refund or credit, but Dan optedfor another piglet, larger than we had lost - about the size of a loaf ofbread.

And by now you are probably thinking this is the mostdepressing story I’ve written since the one about how the bunny living on thelawn and Keeler the dog both got run over.

(Wait, I didn’t tell you that one. Keeler is fine. The rabbit, not so much.)

Anyway, Dan had gone to the piggery in one of our farm’s pickups,which do not have bed caps. He thoughtbriefly of returning home and getting our truck…which would be ideal…but he wasalready there…so much else to do. Hedecided to ride home with the pig in the cab.

It was a four-minute drive – what could possibly go wrong?

He cradled the piglet in his arms facing the driver’s sidewindow so it could watch the world go by.

The pig screamed nonstop.

If you don’t know that sound, it’s like nails down achalkboard multiplied by the climax of a horror movie. Over and over and over.

Then, it stopped making any sound at all.

Dan was relieved.

Except that the reason it had fallen silent was that it wastaking a huge dump.

The log bounced off Dan’s lap and landed on the floor of thetruck.

At least it was a solid let-go. When dealing with stressed animals, wefarmers don’t always get that lucky.

Wheatless: Annie's, not Kraft...

2011-10-25T02:00:00.000-04:00

Annie's Rice Pasta and Cheddar

All the convenience of Kraft Mac'n Cheese, but without the wheat!

Approved by Bernie the Rabbit.

Easy peasy, and Dan said it tastes just like "the real thing".

Wheatless: Udi's Pizza Shells

2011-10-24T16:06:00.000-04:00

udi's pizza shells

Two shells to a package, cooked according to directions - topped with leek pesto, smoked chicken, roasted cipollinis, spinach, feta and blue cheese.

Wheat-free Pizza

Crispy, yummy, and a quick meal for a Monday. No strange flavors or textures in the crust.

Cranberry Bob, Forager!

2011-10-23T02:30:00.000-04:00

Vermont Cranberry Company

It's the final week of market, but you just might find - in addition to sauces...

Wild Mushrooms

Mmmushrooms. I forgot the name of the stemmy one, but I scored Hen of The Woods and Black Trumpets from Cranberry Bob!

Mushrooms

Simply delicious!

Catnip Caper

2011-10-22T02:30:00.000-04:00

Mandarin

This is the semi-feral barncat "Mandarin" who is adorable and all, but has eaten up all the catnip in the herb basket - and I think has been sleeping there as well. He had two ticks removed during morning chores.

Burlington Farmer's Market #24: Blue Cheese Sorbet!

2011-10-21T03:00:00.000-04:00

We were expecting rain again, so we came with the "limited" setup. It was very cold, with gusts that were tipping tents and signs. We bungeed our tent to the tree - and left 1/2 hour early during the sustained gale-force blow.

If it wasn't for the space heater, we would have probably left earlier - or I would have had to put socks on. It melted one of the tent sides (just a little).

Created with Admarket's flickrSLiDR.

Lots of produce, sorbet made with our blue cheese, and a cold "cigarette girl" selling "tiny art". Only two more markets left - hope to see you there! I'll be finishing my Christmas shopping with the craft vendors.

Scene in Highgate: Carter Hill Fields

2011-10-20T16:21:00.000-04:00

Rainbow

Today at 1:00 p.m. we saw this over our recently harvested Carter Hill cornfields!

More Random Dollars!

2011-10-20T02:30:00.000-04:00

I pulled into the parking lot of the St. Albans Hannaford, got out of the car, and saw three singles folded on the ground near the rear wheel. Others have showed up here and here.

I think it's time to buy a lottery ticket, don't you?

Project Sunflower: The Seed Dryer

2011-10-19T17:23:00.000-04:00

Sunflower Seeds

We combined some seeds from field #2 (the crappy one that was full of weeds).

They are too wet, so we are using a dryer to speed the process.

We'll find out in a few days if this works.

Project Sunflower: The Field In The Woods

2011-10-19T02:30:00.000-04:00

Sunflower Field

That's Sunflower Field #3 across the ditch. We can't get to it right now because the road is slick with mud. You may recall that I haven't been up here at all to check on it yet because of my fear of bears, coyotes, wolves, zombies, ticks, and whatever else lives in that 40-acre patch of woods back there.

Here's a close-up of the "sample" patch planted on the outskirts of the alfalfa field we were driving on. Looks pretty much like it should - lotsa weeds, though. Still too wet to combine. We will be pressing soon!!!!

Woodpile Kittens

2011-10-18T02:30:00.000-04:00

Kittens

Yup, there are three feral kittens living in the woodpile outside of the youngstock barn.