Food storage, Meat Animals, Recipes, Vegetables

Duck Broth

A few weeks ago, River helped some friends slaughter meat ducks. We got a duck, yummy, the necks for broth, and the livers, hearts, etc.

River loves liver, usually we invite my grandmother over who also loves liver when we make something like this. The boys and I don’t care for it.

Using my insta-pot, I put leek greens from our garden, parsley from a friend and duck necks in the pot and added water. I don’t usually add salt or pepper until i am using the both in a recipe. I covered my pot, made sure the vent was closed and set it for an hour.

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This will be broth soon!

When it is done, I will strain the broth and store it in 1/2 gallon jars in the fridge. This time of year, I make one or two soups a week. It always tastes good on a chilly day and I heat some up for River and #1’s lunches and put it in a thermos for them, so nice to have a hot lunch when it is cold outside.

Duck necks have a lot more meat on them then chicken necks! I think there were 6 necks in the bag and I got almost a quart of meat from them.

Yummy, nutrient dense, broth in an hour. I had already cooked some pumpkins that were not going to store in the pot this morning and roasted some of them in the oven. On the docket for dinner tonight, Roasted pumpkin and black bean soup. I will be putting the steamed pumpkin in 2 cup jars in the freezer for future pies and puddings, muffins or anything pumpkin!

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Roasted Pumpkin
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Steamed Pumpkin
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Farming, Meat Animals, Vegetables, What’s For Dinner

What’s For Dinner? Summer Squash

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Yummy!

We harvested our first summer squash today from the garden, I’m not sure how many more squash will appear from this beauty. My huge and beautiful summer squash plant, has been damaged, my guess is by a boy…they are sure it wasn’t, but you know, summer squash is in the greenhouse this year, so not so many other creatures could damage our plants…

Tonight I made a lovely dish, I put chopped up garlic scapes in some bacon grease and sauteed them while #2 sliced the squash, then I added the summer squash and sauteed until cooked adding salt and pepper. When they were fully cooked I added chopped basil and turned off the stove.

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In progress

I also made a lovely salad with leaf lettuce, cilantro, basil and oregano. I added some apple (procured in the discount basket at the local market), goat cheese (I usually like to make my own, my brothers goats aren’t producing enough for me to barter with them right now), balsamic vinegar and olive oil, soooo delicious!

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The finished product, so delicious!

I sauteed up a ham steak just to warm it slightly to serve on the side.

All the greens and veggies and the ham was from our farm, I love that!

Enjoy what you can produce on your land, everyone can grow

Farming, Meat Animals

This Little Piggie Stayed Home…

We have piggies! Our piggies are happily rooting up the hillside at Mahalo Farm with there piggies. Mahalo Farm has an area that needs to be cleaned up in preparation for a future orchard. It is awesome that while growing our food, we can also prepare an area for growing more food!

Check out Mahalo Farm on Facebook:
https://www.facebook.com/MahaloFarmME/

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These little piggies love to be scratched all over…
Chickens, For Sale, Meat Animals

Roasting Chickens

Folks, we have about two hundred chickens growing right now. Our first batch will be available for roasting on July 7th!

Come join us on the 7th to pick up a fresh chicken, or starting the next day a frozen chicken. We do the processing right here on our farm, feel free to check it out!

Meat Animals, Recipes

GF Pizza with Asparagus, sautéed onions and Sausage

My cousin Tricia gave me this recipe for a Grain Free/GF pizza crust using almond meal flour. We don’t make it often because almond meal is expensive, but we all enjoy it when we do!

For toppings I used onion, Firehouse Farm asparagus, Firehouse Farm red sauce, made last summer and canned, Firehouse Farm sausage and a mix of a Maine made cheddar from Sonnental Valley Dairy and Organic  Valley Mozzarella.

2 cups almond meal

1 cup arrowrootpowder

1 1/2 tsp baking powder

1 1/2 tsp salt

1 1/2 tsp thyme/oregano/marjoram (I don’t usually put this in)

1/4 tsp pepper

3 eggs

1/2 cup coconut milk (I use cow or goat milk usually)

Preheat oven to 450 degrees

Put all ingredients in a mixer and mix thoroughly, dough will be scoopable.

Scoop onto pizza stones or cookie sheets that have been greased. Spread the dough with a spoon to desired shape, trying to leave the edges higher then the middle to contain the toppings later.

Place in oven for 10 minutes.

Remove from oven and put on desired toppings and put back in the oven for 15 to 20 minutes.

Remove from oven, let cool for a few minutes and enjoy.

Meat Animals, What’s for Breakfast

What’s For Breakfast Toad in the Hole

This morning I made Toad in the Hole. So easy to make, butter one side of a piece of bread, use a cup or cookie cutter to cut a hole in the middle of the bread. Put it in your buttered fry pan or griddle, butter side up, and break an egg into the hole. Set a timer for two minutes. When the timer goes off flip the toast and egg over and set the timer for two more minutes.

I have found this to be just the right amount of time for a perfectly done egg. Remove from pan, sprinkle with salt and enjoy!

So easy and quick. The little hole of toast makes for a lovely yolk dipper or a tasty treat with some maple butter or jam.

I have yet to make an excellent loaf of gluten free bread. There is, lucky for me, an excellent gf bakery in Brunswick, two towns from our farm. Wildflours is the name and all there treats are tasty good!

https://www.wildfloursmaine.com/

Check them out if you are in the area!

As an aside, I do not get paid to promote Wildflours, I just love them and love being able to get local fresh bread and treats that I can eat, plus they are really, really kind, what’s not to love!

Meat Animals

Chicks are here!

Our meat birds a arrived at the post office at 6:45 this morning. We ordered 100 from the hatchery. We received 105. One of them was dead. One is a surprise breed, which will take longer to mature then the others…

They were a week and a half late, we were supposed to get them last Monday. Hopefully they bulk up quickly.

We have found that dipping all there beaks in water when we take them out of the shipping box reduces our mortality rate. It is like they need a wake up call “oh right, water, I need that!”

The chicks are so soft and fuzzy, the boys love to pet them and they always name the special breed, which gets extra love since it is the only one we can tell apart.

We would love to have a local meat bird breeder to get our chicks from, but so far no dice.

Piglets will arrive in June and we will be on our way to pork, yummy, yum!